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Bilton G
Bilton G
Bilton G
Amount of biltong:
1. 4.5 to 5 kg of meat,
2. Pieces of meat longitudinally cut about 15-30 cm long and 4 to 8 cm wide,
Spices:
Method:
1. Mix spices,
2. Use a deep container,
3. Place some spices at bottom and add first layer meat,
4. Again spices with next layer and continue until finished,
5. Keep for about 1 to 1 days in the container and stir by hand the meat and spices every 12 hours. This is done to ensure
the spices evenly cover the meat and is being absorbed by it.
6. Remove and hang to dry in a cool humid free environment. Take care that the pieces do not touch.
Recipe 2:
Amount of biltong:
1. 100kg of meat (note the spices can be linier adjusted for smaller volumes of biltong),
2. Pieces of meat longitudinally cut about 15-30 cm long and 4 to 8 cm wide,
Spices:
Method:
Recipe 3:
Amount of biltong:
1. 4.5 to 5 kg of meat,
2. Pieces of meat longitudinally cut about 15-30 cm long and 4 to 8 cm wide,
Spices:
Method: