Anyone have a recipe for a small batch of biltong? I've never tried it before.
Thanks.
Anyone have a recipe for a small batch of biltong? I've never tried it before.
Thanks.
JM - Baptist - Canada - Feileadh Mor
O wondrous love! To bleed and die,
To bear the cross and shame,
That guilty sinners, such as I,
Might plead Thy gracious name!
Approach, My Soul, the Mercy Seat by John Newton
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.
Tim Vaughan
Member, Redeemer Presbyterian, OPC,
Santa Maria
California
JM (02-27-2009)
Thanks, Tim.
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.
Tim Vaughan
Member, Redeemer Presbyterian, OPC,
Santa Maria
California
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