Home Forums Hunting & Shooting Hunter's Campfire Biltong.....

What do you substitute the Brown Vinegar with?

I've made a bunch of spiced dried deer meat
in my dehydrators a few years ago. Did it for years
Washed my hands and all the utensils and racks
with vinegar water to chase away the cooties.
Plain pickling salt and the black pepper in a can and
a wee bit of wooster-shower/soy sauce or
Figaro for a light coat and on the racks.
Don't know exactly if it was billtong or jerky.

I haven't messed with any drying exercises
after I figured out how to properly make
dead deer sausage

It’s made from the whole muscle, not thinly sliced meat.

You could probably beat someone to death with a biltong stick.

To eat it, they shave off slivers of meat.

Malt vinegar works well in place of brown vinegar.

Honey and apple cider vinegar!

I have eaten biltong in Africa.

It was sliced thicker than jerky. In the remote villages it is sundried on strings. No seasoning.

The more refined way was to use salt and some seasoning, but it is still dried in the sun. In general, humidity is very low in the dry season.

It is much more meaty and chewy, at least what I ate.

You would have to knock the flies off.

W8fe bought tapioca pudding but it looks like fish eyes

Fuqk that🤢

I think I’ll stick to jerky.

The farm I hunted in Namibia had several wires running the length of the buildings underneath the soffitts where they constantly processed biltong. it was sold at a roadside store they owned along the highway heading east out of Windhoek. I tried some but wasn't a fan, they made much better salami. During our one visit our hunt was delayed because we had to go shoot a cow to replenish the biltong supply. South Africans came through and bought out the store.

I’ve had it SA and Namibia, and bought and made it here. I never asked where it was made, but I saw the strips hanging around the workers huts.

I like it, but I gotta say, it tastes a whole lot better on safari than here.

Here is a pretty good video on how to make it.


Here is a link to their recipe page where you can use the weight of meat to get the measurements for spices. You need to use a metric to imperial conversion to get it to American measurements but you can find one of those on any search engine. I have used this guys info and it is pretty good but I add a healthy dose of garlic to it and a splash of cayenne and I prefer malt vinegar but you can use what you like and add or subtract spices. The one spice you really need for biltong that has no substitute is the coriander.
https://twoguysandacooler.com/biltong/

Cheers Y'All

I love it. They had stryve brand at Costco a year or two ago but it wasn't there long. When they closed it out u bought several bags. I prefer it to most jerky. It has a more natural beef taste. Like anything some is definitely better than others.

We used to just hang it on a line in our flat in South Africa and put a fan on it for a few days. I like nine pretty simple salt vinegar lots of roasted and coarse ground coriander and a bit of white pepper.

I also made 35 pounds of elk and pork shoulder boerwors last fall. My south African friends that live here now all 3 took some and said it was the best they'd had in the states but said I used a bit too much black pepper. I'm going to make another batch soon. I've still got half an elk in my neighbors freezer I need to finish packing.

Bb

Yes. After a thorough drying, 20 lbs of steak can fit in a quart jar.

I bought several spiral hams from Costco on clearance thr other day. I'm going to freeze dry them in our harvest right and then seal them in mylar for food storage. They had them an extra $10 off per ham so I bought all the smaller ones that were normally $18-$20 for $8-$10 each. I think it'll be cheaper than buying cans of freeze dried meat for storage. I'm curious to see how it works. As soon as my strawberries and mango slices are done I'll try the hams. Should go good with all the beans we have stored.

Bb

Tag

https://texags.com/forums/34/topics/2999172/1#discussion

Is biltong healthier than jerky?
Not only is the taste of biltong more natural and “beefy” than jerky due to the drying process and ingredients used, but the nutritional differences when it comes to beef jerky vs. biltong are clear as day. With no sugar or carbohydrates and almost half the amount of sodium, biltong is the clear winner.

If you want something really good, try a freeze dried jolly rancher!

We do jolly ranchers and skittles all the time. My 10 year old daughter wants to sell them. The jolly ranchers are my favorite too. I tried to buy another big bag this week but our Costco just quit selling them. I'll have to find a new bulk source.

Bb

One of Cookie's photographer buddies used to work for a huge freeze dry outfit (I think Mt House) and would bring over a case of two of samples on fall visits. Except for freeze dried ice cream, most was at least passable if one was seriously starved.