Blessed are the Biltong Makers
HUNTING SEASON IS biltong time. I prefer home-produced dried meat and ha gone e to o extremes to perfect my reci much to the amusement of my friends. Biltong mak ng s a culinary art and all have our own tastes. Some like smadewit ybasicingredients while others retrieve ancient family recipes and go to a lot more trouble to craft the perfect product. Many hunters have their biltong made by commercial butchers but I find this quite sad, as they are missing out on part of the tradition and pleasure of the hunt.
Processes vary, but basically, biltong making involves cutting, salting, spicing and marinating the meat, then hanging and drying it.
