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Old 02-27-2009, 12:00 PM
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Biltong

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
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Old 02-27-2009, 12:06 PM
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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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Old 02-27-2009, 12:18 PM
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Thanks, Tim.
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Old 02-27-2009, 02:41 PM
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They ate the whole antelope salted and dried in two days. They must have been hurting later.
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Old 02-27-2009, 04:32 PM
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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.
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