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Biltong?

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Zedd:
I lived in South Africa for a few years and biltong is fantastic. The best of all is Ostrich Biltong which is very very dry, flavor is unbelievable. With meat having a higher risk of going bad (heat and all) the South Africans figured out a way of maximizing the meat. The basic spices are vinegar, sugar, and salt. Then spices are added for seasoning. There are lotsa recipes on line that give different mixes, but its like anything else, everyone has their favorite. The meat is really not that important, nor is the cut, at least relative to making biltong. I've use roast cuts, steaks, flank steak, whatever is cheapest with the least amount of fat. However, it is easiest to eat if you cut cross to the fibers of the meat instead of getting long tough pieces. Anyway, that's my two cents.

Grasshopper Mouse:
Thanks for the info, gentlemen. I really appreciate it.

From what I've gathered, biltong is similar to jerky in that the cut doesn't matter a whole lot. But a lot of the recipes I've seen reference silverside so I thought I'd start with that if I could figure out what it is.
Cutting across or with the grain of the meat is like jerky, too. When I make jerky I cut with the grain because I don't want it to fall apart in my pocket. If I'm making it just for snacks I'll cut across the grain so it's easier to chew.

I could probably find ostrich meat if I searched but I doubt I"d want to pay the price. I'll watch for rump roast to go on sale and I may see about bottom round roast, another cut I've seen referenced as silverside.

The weather is a little hot right now so I may wait a couple months for things to cool off for plain air drying in a screen cage.

Thanks,  Guy

bubby:
I googled silverside beef that's where i got the rump roast

Grasshopper Mouse:
Go figure.
I Googled silverside six ways to Sunday and never came up with anything useful. I try it now and get all kinds of information.

Miserable computers...

Guy

Blayne:
I make lots of it. Just did up a batch using beef heart. Deer meat and lean beef are my favorite cuts. Last batch of beef I used a inside round. Cut it against the grain so it come off in smaller chunks. It can be pretty hard on the fangs other wise. I arrange on a baking sheet with a wire rack on too, baste with AC vinegar. They I sprinkle coarse salt and lots of pepper, plus some ground corriander. In the fridge overnight then to a location with good airflow and decent heat. Takes about a week. That reminds me I getta get on a batch for my SA hunting mate for our deer hunt in a couple weeks!

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