Getting the strips ready last night. Biltong is thicker than regular jerky.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/btong.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/btong1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/btong3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/btong4.jpg)
Covered and fridge last night. Ready to hang in 80L today.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/btong5.jpg)
That should be pretty dang good!!!
Ready for the 80L
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/btong8.jpg)
Dry time looks to be from 5-8 days. 80L (dehydrator) temp on 50* but the actual temp is 76*
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/btong9.jpg)
Mmmmm looks good Rick.
Looks super Rick. :)
Reminds me of years ago, it was a cold rainy night when I just got in from Africa and ran into a gal from ickyzabambawazzy. She poured, I drank and well one thing lead to another and we started talking jerky. not just any jerky but " biltong" jerky! :-*
Oops, there I go dreaming again ;)
Temp in garage is 92* Humidity is 87%. The Cabelas 80L draws air from the back so i had to hang the Biltong in the house.
Im sure i will hear it YIKES :o
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sabt88.jpg)
Looking good Rick. :)
Quote from: manxman on May 23, 2012, 04:04:07 AM
Looking good Rick. :)
Thanks Bro
I gotta hook you up soon ;)
Looks most Excellent!!!
Dang that looks good Rick! Bet the taste is off the charts. Thanks for sharing the pics.
Took the smaller/thinner chunk to cut it up.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20jerky/sbt77.jpg)
Biltong is thicker than normal jerky. This you will need to slice it up. It pretty thick and dense. Taste great. Next time maybe a mild smoke or use some smoked salt. The rest is not done yet.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20jerky/safbt55.jpg)
Looks mighty fine Rick!!!
Looks good Chewy?
You come up with the most novel ideas....looks tasty!
looks great!
Few of em are getting done.
Cut on a genuine Biltong cutter brought to me all the way from Cape Town SA.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20jerky/btcut.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20jerky/btcut1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20jerky/btcut2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20jerky/btcut3.jpg)
That is really cool Rick. I was just reading up on this since you posted it. Didn't realize that the dutch settlers who arrived in southern Africa in the 17th century started it. We have many dutch farmers here and I have never seen it before, although I did notice there very pretty daughters from time to time ;)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20jerky/sab999.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20jerky/sab009.jpg)
QuoteThanks Bro, I gotta hook you up soon
No worries on that score Rick. I was interested to see how the biltong turned out in the hands of an expert compared to jerky! ;)
The biltong cutter is cool, never imagined such a thing would exist. :)