#biltong

[ymas00]

Clarkson, Hammond & May Live Johannesburg, 2015

[kitchenbloking]

This morning my wife wanted omelette with biltong (dried cured meat), so that's what I made for mother's day :)

[morethansalad]

Vegan Brinjal Biltong (South African-Style Eggplant "Jerky")

[realneverever]

biltong 🥓 from the South African cook of Takamaka Distillery 🇸🇨 and Kőbányai 🍺🇭🇺

[basaltbutch]

IT'S BILTONG TIME BABEY AND IM LIVEBLOGGING IT!!!

[prep4tomoro]

Pemmican: Make One of the Hardiest Non-Perishable Survival Foods:

Among all of the food preservation methods that are so popular with preppers, there is one little known method that stands out. It is by no means unheard of, but it isn't nearly as popular as it used to be. I'm referring to the process of making pemmican. It's a mixture of tallow (a rendered form of fat), dried meat, and sometimes dried berries, mixed together and cut into bars. A caloric rich food, it can be used as a key component in prepared meals or eaten raw. Depending upon the exact ingredients and method of preparation, the expected shelf life can be anywhere from half a year to 5 years. [Recipe 1]    [Recipe 2]

CONTENTS: 6 Pounds of low fat red meat, 2 pounds of meat fat (tallow) and 1/3 cup of blueberries.

Dry and shred (in a blender) the meat and blueberries into a near-powder.

Boil the tallow down into a liquid and mix in the shredded meat/blueberries.

Spoon mixture into ziplock bags. Press the mixture while sealing to remove as much air as possible. Cool & store.

Related Resources: Learn to Preserve Foods by Canning, Curing, Salting and Dehydration Making Biltong for Survivalists and Preppers Let's Make Hardtack: An Emergency Food that Lasts Years Simple Tips for Building an Emergency Food Supply Author's Reference Link

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[infinityactual]

Sitting on my couch cackling because I have Bathtub Meat.

Allow me to explain (under the cut for anyone who is adverse to reading about meat prep)

edit: WRONG BLOG, FUCKSSAKE

I have an Associate's degree in Make Food, and one of the foods I've recently learned to make since unpacking the dehydrator is Biltong. It's a form of cured meat from South Africa that is often mistakenly compared to beef jerky, but it's not the same.

Anyway, I buy sliced beef, salt it and then lay it on racks to cure and drain liquid, and this time I needed more space than the tiny kitchen sink so now I have sliced beef curing on racks in the tub for the next little bit, after which they get a vinegar bath and a spronkle of coriander, black pepper, garlic and onion powder before drying.

But the phrase Bathtub Meat just makes me cackle.

[misty-wings]