Cash Back With Every Purchase Archive: Archive: Select Month April 2015 (2) March 2015 (2) February

If you live in a hot part of the country (or world) should you hang in in cool room with fans. I usually buy just Freddy Hirsh (Bushveld Hunters or original) or Crown's bilting Spices - watch your quantity of meat and use it according to the amount of Spices and Brown vinegar, I always scorching extra kojander and add
Cut the meat along the grain into long strips, as thick or thin as you prefer. Remember the less fat in the meat, the longer it can be stored as fat gradually becoming rancid. Heat a pan over medium heat and toast the coriander in it until it was a sweet odor starts infusing pitcher emitting. Grinding and sifting the scorched coriander. infusing pitcher Combine the coriander, salt, sugar, saltpetre, pepper and baking soda and rub the mixture by hand on each piece of meat. Pack the meat into a wooden, earthenware or plastic container and sprinkle with remaining infusing pitcher salt mixture between each layer. Pack the thick cut pieces below and the thinner pieces on top. Sprinkle asynbo-over meat and let it stand overnight. Fatty biltong to have put more because it takes longer to absorb salt. Mix 200ml vinegar every 2.5 liters of water and rinse each piece of meat in it quickly before it in a cool, dry place to be hanged. infusing pitcher Hang the biltong the first day in the sun and then in the shade, away from each other. Jerky can hang indoors, but then there is a good draft. An electric fan can help to improve air flow. Let the biltong infusing pitcher hung until it is so dry as desired.
Additional Explanation: cut your biltong strips, then you weigh it. See how many Spices you should use on your weight and weigh. Then take your first layer - (we pack it right in our fridge plastic containers standing in the fridge) - then you throw your Spices, then little extra coriander, then spray with vinegar bottle holes printed just with knife in the lid , over, pack your next layer, repeat until all the meat is - Now, if you Freddy Hirsh's Spices have the Bushveld one you can leave open overnight - so few hours later, mix all the meat with your hands by , tomorrow morning again - so sometime during infusing pitcher the day, pick up as out and hang on - do not wipe or dry off any Spices. If you use crown's spices, make sure there are some that only 3 to 5 hours should lie, then you hang up immediately. The Spices are working infusing pitcher very nice, it's all been in, and can keep for a long time.
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