Dear Gentleman,
Or... G'Day Bruces':becky: (As I always used to say)
Some of you Auld F@rts remaining here might remember I used to do a batch of Biltong/Jerky occasionally.
I just bought a new Biltong King drying box from a local on-line store here because I didn't feel like tooling up for making a new one myself and I only want to do small amounts these days.
This is my first result with this and I'm really very pleased at the result. The box came with a kilo of Safari Seasoning which is made by Crown National in SethEffrica and is very popular. Normally I make my own seasoning but in this case I thought I'd give this stuff a go. I bought a cut we call "Girello" here. It's apparently one of the muscles of the"Silverside" primal and is what is mainly used in SethEffrica when you can't get Springbok, Gembok, Zebra, Giraffe, Wildebeesties or Lion.:heh:
I added some smoked paprika, cumin, worcestershire sauce and malt vinegar to the mix and marinated this in the fridge for 2 days before hanging:
And hung it up in the new "Biltong King"
About 5 days later it was looking pretty good and had the right firmness.
I was really pleased with the mahogany colour. Just like the stuff you buy for "spendy" at the deli or smallgoods store.
Slicing up, it was not as glossy inside as when I make my own mix, but was certainly the right flavour. Very tasty!
It's not BBQ. But it's the best thing to snack on when you're BBQing!
Thanks for looking fellas!
Cheers!
Or... G'Day Bruces':becky: (As I always used to say)
Some of you Auld F@rts remaining here might remember I used to do a batch of Biltong/Jerky occasionally.
I just bought a new Biltong King drying box from a local on-line store here because I didn't feel like tooling up for making a new one myself and I only want to do small amounts these days.
This is my first result with this and I'm really very pleased at the result. The box came with a kilo of Safari Seasoning which is made by Crown National in SethEffrica and is very popular. Normally I make my own seasoning but in this case I thought I'd give this stuff a go. I bought a cut we call "Girello" here. It's apparently one of the muscles of the"Silverside" primal and is what is mainly used in SethEffrica when you can't get Springbok, Gembok, Zebra, Giraffe, Wildebeesties or Lion.:heh:
I added some smoked paprika, cumin, worcestershire sauce and malt vinegar to the mix and marinated this in the fridge for 2 days before hanging:
And hung it up in the new "Biltong King"
About 5 days later it was looking pretty good and had the right firmness.
I was really pleased with the mahogany colour. Just like the stuff you buy for "spendy" at the deli or smallgoods store.
Slicing up, it was not as glossy inside as when I make my own mix, but was certainly the right flavour. Very tasty!
It's not BBQ. But it's the best thing to snack on when you're BBQing!
Thanks for looking fellas!
Cheers!