Beef Jerky

[hunnymonster]

Flash bastard

 

[Uncle Bertie]

I couldn't believe it. My wife's cousin came over from SA with it and a kilo of spices for me, because he couldn't bring real biltong!!

 

[Stuart]

What spices does he use?

 

[Rufus]

But I make Biltong - this is about jerky... as any self-respecting South African will remind you - Jerky is not Biltong. Biltong is not Jerky.

I'm glad you clarified this; I was going to as the confusion was starting to rankle me. Having been raised in SouthAfrica and Rhodesia I have a deep appreciation for Biltong and boerevors; fortunately where I'm living today in Canada there is a South African butcher nearby who makes the most excellent Biltong and boerevors; I currently have 2 kilos of boerevors in the freezer. I've also found a butcher in the Southampton-area who makes excellent Biltong and boerevors eventhough he's from Kitwe, Zambia. As my wife is from Southampton, we visit the family there every year and I've been able to educate their pallets on the joys of Biltong and boerevors.

 

[Uncle Bertie]

What spices does he use?

There was no label on the bag at all but thankfully I've made enough curries to recognise the ingredients

Salt
Roughly ground black pepper
crushed coriander seed
sugar!

 

[hunnymonster]

Freddy Hirsch is the biggest branded seller of spices according to my man formerly of Gauteng

 

[Stuart]

There was no label on the bag at all but thankfully I've made enough curries to recognise the ingredients

Salt
Roughly ground black pepper
crushed coriander seed
sugar!

Thanks! I got all that ready and waiting

 

[hunnymonster]

Incidentally anyone in Edinburgh & district - there's a decent South African butcher in the Corstorphine area - John Brash if I remember the name of the chap. His droewors is good, his biltong is good too.

 

[Uncle Bertie]

Brown sugar

 

[Stuart]

I'm glad you clarified this; I was going to as the confusion was starting to rankle me. Having been raised in SouthAfrica and Rhodesia I have a deep appreciation for Biltong and boerevors; fortunately where I'm living today in Canada there is a South African butcher nearby who makes the most excellent Biltong and boerevors; I currently have 2 kilos of boerevors in the freezer. I've also found a butcher in the Southampton-area who makes excellent Biltong and boerevors eventhough he's from Kitwe, Zambia. As my wife is from Southampton, we visit the family there every year and I've been able to educate their pallets on the joys of Biltong and boerevors.

Yes it started about Jerky but I like the idea of Biltong so its turned into more of a biltong conversation than about jerky

 

[mikebrownington]

Mmmmm Biltong... Infinitely superior to Jerky IMO! Quite fancy trying my hand at making some but not sure OH would tolerate another thing cluttering up kitchen space [emoji23]

 

[Nishy]

Carl I will PM you my source, I like to make a dry rub containing crushed; jeera, corriander seeds, fengreek, mustard seeds (flash fried), black pepper, rock salt, ginger and garlic powder.

 

[Uncle Bertie]

This is my pre-biltong. Can any of you tell me if I need to add more spice mix before it hangs? This is going to sit for 4 hours before going on the hooks.

 

[Stuart]

Looks delicious already! Be good to know what biltong veterans think of your amount of spices

 

[Uncle Bertie]

My SA cousin recommended adding more spices before they hang, but they are fine for now. On the hooks at 9.00 tonight!

 

[hunnymonster]

This is my pre-biltong. Can any of you tell me if I need to add more spice mix before it hangs? This is going to sit for 4 hours before going on the hooks.

Just make sure you tip the juice off regularly before you hang it