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June 24, 2014 at 6:09 pm
#8371
RickMember
quote crustyo44″ post=5722:
I make a lot of smoked Biltong, virtually the same way. If your meat is tough to start with, the final result is not much different.
How I overcome this with Biltong is to cut it paper thin, that’s the way I like it best.
Make sure also that you slice/shave it across the grain.
A big heap of shaved biltong with few cold beers never last very long.
Good Luck GKSmth
Jan.
How I overcome this with Biltong is to cut it paper thin, that’s the way I like it best.
Make sure also that you slice/shave it across the grain.
A big heap of shaved biltong with few cold beers never last very long.
Good Luck GKSmth
Jan.
I like biltong, made quit a few times. My nephew is working in Cape Town and brought me a bunch of biltong rub and a cutter, its pretty freaking sharp.