Decided it’s time to stock up on billtong now I’m home for a couple Weeks.
6kg top side trimmed up, sliced and seasoned , ready for hanging tomorrow.
Billtong making day
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Hung up and drying - approx 3 days till
Done .
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Looking good Bushy.
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Looking great,
love biltong, I use the home made box, light and fan job. Very mixed results as living in Darwin I struggle with the heat and specially now the humidity.
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Another batch hanging.
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Another 6kg topside.best beer snacks!
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love it bushy. Any chance of a run down of the dryer and the process and recipe you use?
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Looks great!
Have you tried using fresh silverside (should be a little cheaper) - remove silver skin and leave the fat on (nom nom nom)
We cut strips about 2 - 3cm thick, and use Crown National Safari blend of spices and add 50:50 mix of brown malt vinegar and Worcestershire plus a handful of ground coriander. Wet bottom of tub with the sauce & vinegar, liberally sprinkle spice, layer meat, then repeat in layers. Hang after 24 - 48 hours
Believe me - we've been told by every South African living here, how to make it properly haha
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