Biltong For Dummies

VertigoBE

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i am in the middle of an experiment with using beef brisket instead of round steak. i am just now putting in the dryer, will get back and give an update of how it ended up. i just thought brisket has lots of fat and might make a superior piece of biltong. will see.

has anyone else used brisket for biltong?
I'm always available to provide you my address, so I can be your testing ground... wouldn't want you to have a belly ache in case the meat is not tender enough...
 

1dirthawker

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well,

the brisket experiment was a success. lots of fat and ended up as an excellent form of biltong! i will use brisket again!

been out snow machining with my uncle for the last week, finally got back and was able to give a report on the biltong that i took with me on the trip.

as Bill and Ted would of said "most excellent, dude!!"
 

Zambezi

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Just two things to add to the sterling work done by you all...

1. Biltong pieces should not touch each other or the bottom or sides of the drying container as it promotes mouldy spots.

2. When cutting up your biltong ALWAYS cut several small thin pieces and some slightly bigger until you have your normal size pieces. That way the smaller ones are ready in 24-36 hours and you can start nibbling almost from day one! ;)
 

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