Anyone have a recipe for a small batch of biltong? I've never tried it before.

Thanks.

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Conscience may lash us, but it cannot replenish a languishing life. Conscience may be God's word and minister to you, telling you of your faults and your follies and your destitution. It may point out, but it will never supply you. Christ must give you new life. Hart has well expressed it: "He to the feeble and the faint, His mighty aid makes known; and when their languid life is spent, supplies it with His own." - J. K. Popham

Cut the meat into thin strips. Put a layer of salt in a pan, and lay the strips in it, and season them with you favorite spices, making sure that coriander is one of them. Cover with salt, and repeat with as many layers as you can fit into the pan, or until you are done with the meat. Then pour some vinegar on top. Let sit for a day or two, then if it's hot, hang it out to dry, or if not, then put it in the oven at a low heat until it's ready. An old Afrikaner lady told me how to do it after I shot an antelope. The kids ate the whole batch within two days.

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Tim Vaughan
Member, Redeemer Presbyterian, OPC,
Santa Maria
California

Thanks, Tim.

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We shall not adjust our Bible to the age; but before we have done with it, by God's grace, we shall adjust the age to the Bible. - Charles Haddon Spurgeon

Lawrence Underwood, Jr.
Pastor - Providence Family Fellowship / Mobile, Alabama
1644/46 LBC
My Blog - Imprimis

They ate the whole antelope salted and dried in two days. They must have been hurting later.

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Traci
Lynnwood OPC
"I have taken all my good deeds, and all my bad deeds, and cast them through each other in a heap before the Lord, and fled from both, and betaken myself to the Lord Jesus Christ, and in him I have sweet peace."--David Dickson

Traci, anyone who's eaten real biltong will tell you. You just can't stop eating it. I confess to eating my share and more.