5 Top Tips to making your own Biltong: 1. Use Silverside - it's better than sirloin, rump or fillet 2. Don't over salt - you will throw it away! 3. Hang in a cool, well-ventilated place or dryer 4. Use a 75Watt globe in your dryer to prevent moulding 5. Freeze biltong in brown paper to preserve & defrost at room temperature |
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AuthorBarbara du PlessisI live in the beautiful town of Knysna in the Western Cape of South Africa. Besides keeping myself happily busy with professional (ICT) work, I also indulge in the real good things in life...cooking, eating, writing, publishing and all the fun IT stuff! Archives
April 2021
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