Menu of the survivor: Biltong – dried meat from South Africa

What is the main problem of all the discoverers and colonists? Acute, and more often – chronic, lack of grub. Until it was resolved, it was difficult. One hope for long-term storage stocks. But they still need to somehow cook …

In the process of colonization of South Africa, a similar situation also arose. It is a very dangerous population population. There was no time to raise the cattle, and sow too. Had to hunt and harvest meat. It was developed, which was called biltong.

Classical biltong It is made from beef, as this meat is not very fat and quite nutritious. Nevertheless, it is the venison, ostrich meat, even the elephant meat to cook it. And that fat is not enough – it means you can work. Plus taste variety.

As for the specific parts of the carcass, the rump, tenderloin and fillet were the most often used. In short, it is a small number of tendons. Meat is cut along the fibers. Someone recommends that they additionally repel to biltong But it is not softer and not ready anymore.

This is the main feature of this type of vinegar. It is due to vinegar, parasites and microorganisms, biltong mildly.

If we talk about a specific recipe, it sounds like this:

  • 2.5 kg of beef
  • 125 grams of rock salt (iodized is not necessary)
  • 25 grams of cane sugar (for kraynyak – and the usual will fit)
  • 5 grams of soda (half a teaspoon)
  • half a teaspoon of ground black pepper
  • 2 teaspoons ground coriander
  • 200 ml of wine vinegar
  • 1 liter of water

As shown above, it is not thicker than one centimeter. Pour it in a bowl, there is a little vinegar. We mix, leave for 12 hours, stirring and turning over once every three hours. After that, pour warm (!) Water with vinegar and leave for 10 minutes. Next, remove the meat, wipe and wring out. We hang out in a well-ventilated place and wait for 5 days. Everything, biltong is ready.

For several months, even at above zero temperatures. A special “crust” on the surface, preventing damage and poorly permeable to insects. The taste is spicy and slightly sour.

Yes, in fact, this is another way to cook dried meat. Yes, harder than usual. But it is really longer, it’s really a bit more fun. So it should be adopted.

Survival Menu: Biltong &# 8212; dried meat from south africa

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