Today’s recipe is a slight variation to the original Biltong recipe we posted several years ago. We are losing the chili flakes and replacing it with Brown Sugar and a powerful flavor enhancer called SavorYe!! The biggest difference though isn’t the recipe changes it’s the changes in how we are drying today’s Biltong!! We are […]
Some of you already know that my favorite dried meat is the South African Biltong!! It’s the best. Today we are going to use our Smokin-It Smoker as a biltong box and while its in there we’ll be leveling up that biltong by adding a little smoke flavor. If you are not familiar with this
Have you ever had this South African Charcuterie? Droëwors is literally translated to “Dry Sausage” and it’s not only incredibly delicious but it’s also incredibly easy to make. Preparing the Meat Getting fresh meat is extremely important when making high quality Droëwors. Try and avoid meat from the big box supermarkets or previously frozen meat.
When I think about survival food the word Pemmican comes to mind. Pemmican is unseasoned meat (generally buffalo) that’s been ground into a powder, mixed with dried berries and rendered fat. The end result is a high calorie/protein meat bar that has an enormous shelf life. So I had an idea. What if I took
My new favorite dry cured piece of meat, this South African staple is incredibly easy to make and mind boggling delicious! I just can’t stop eating the stuff. Biltong falls somewhere between American Beef Jerky and Italian Bresaola. I hate to even compare it to the two because truly it stands alone in flavor and
