Canadian Moose in a Non Authentic Stylized Version of Biltong

[omega50]

Started a small batch this morning. Will post pics once hanging:)

[omega50]

Rip and 5 strip a 2lb roast


1/4 teaspoon sodium bicarbonate
1/4 teaspoon granulated garlic
1/4 teaspoon freshly-ground black pepper
1 teaspoon Demerera sugar
3 g Cure #2
20 g Kosher Salt
1 1/2 Tblsp Ground coriander

Layer spice/cure, meat and sprinkle with 2 Tblsp Malt Vinegar
Bag and massage -let cure 2 days

Quick dip in 50/50 water/vinegar to remove surface salt and air dry in cave a week-ish

[calgarychef]

Rip and 5 strip a 2lb roast


1/4 teaspoon sodium bicarbonate
1/4 teaspoon granulated garlic
1/4 teaspoon freshly-ground black pepper
1 teaspoon Demerera sugar
3 g Cure #2
20 g Kosher Salt
1 1/2 Tblsp Ground coriander

Layer spice/cure, meat and sprinkle with 2 Tblsp Malt Vinegar
Bag and massage -let cure 2 days

Quick dip in 50/50 water/vinegar to remove surface salt and air dry in cave a week-ish

Sounds good but when I was in Africa they said sugar is verboten in biltong.
The vinegar and coriander is spot on though.

[tractor1971]

I simplified my recipe over the years, as I make lots and simple is best. I found the taste is determined by the meat. I use Kosher salt 2.5 -3% as a rough rule, add brown sugar 1/3 of the weight of the salt and mix them together, and sprinkle it over each layer of meat. I sprinkle vinegar directly out of the bottle over each layer, and sprinkle scorched coriander seed (ground in cheap coffee ginder) over to taste. I will easily use a cup on 6 kg. Use any other spice of your preference. I forgo bicarb of soda. Put toat in fridge, turn meat over once, after 1-6 days depending on how lazy I am, I just take it out of the container and hang. I have a lot of plastic biltong hooks, but a coated paperclip folded open into an s-hook works too. I also have never used curing salt in 30 years. The furnace room is so dry, its ideal.

Use a biltong carver, or with lean meat, you can also dry it out really well, and then beat it with a hammer on a concrete floor to make it easy to eat.

[omega50]

Sounds good but when I was in Africa they said sugar is verboten in biltong.
The vinegar and coriander is spot on though.

And they also thought Apartheid was a good idea:sHa_shakeshout:

I stand by the inclusion of sugar for Moose in North America, but easy to leave out if it offends:)

[DRhunter]

Rip and 5 strip a 2lb roast





1/4 teaspoon sodium bicarbonate

1/4 teaspoon granulated garlic

1/4 teaspoon freshly-ground black pepper

1 teaspoon Demerera sugar

3 g Cure #2

20 g Kosher Salt

1 1/2 Tblsp Ground coriander



Layer spice/cure, meat and sprinkle with 2 Tblsp Malt Vinegar

Bag and massage -let cure 2 days



Quick dip in 50/50 water/vinegar to remove surface salt and air dry in cave a week-ish



Thanks for posting Omega. Got a buddy from South Africa that brought me some Biltong. Loved it and am going to try for the first time this winter with deer or elk.

Feel free to post a pic when you are all done :)

DR


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[Red Bullets]

Thanks for posting Omega. Got a buddy from South Africa that brought me some Biltong. Loved it and am going to try for the first time this winter with deer or elk.
Feel free to post a pic when you are all done :)
DR
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A South African friend made some traditional biltong with whitetail and was quite thrilled that it turned out just as good as his biltong made with impala or wildebeest.

[ReconWilly]

There is a South African deli in Kensington that sells beef biltong,i always grab some to chew on when i'm working in the area, i have never had any wild meat done this way, sounds amazing!

[walking buffalo]

Hey Omega,

Rest assured that many of us do not mind your illegitimate appropriation of this cultural delicacy.

Despite the attempts of some, AO shall continue to be our Safe Place. :)


Posted while chewing on dried Whitetail, was marinated in some light soya sauce, black pepper and horsemint..... the Elders are not impressed with the salt, more for me! :tongue0017:

[omega50]

There is a South African deli in Kensington that sells beef biltong,i always grab some to chew on when i'm working in the area, i have never had any wild meat done this way, sounds amazing!

Wouter was the original owner and sold that deli to friends and retired to Vancouver Island some years back. Was going crazy being retired and came back to Calgary and opened Safari Meats with his wife in 2014. Safari meats on Macleod Trail near Southland-Brick Plaza.

Great guy sold Biltong cutters in the shop.

Have not been there in a while so not sure if he survived the economy.

[omega50]

Hey Omega,

Rest assured that many of us do not mind your illegitimate appropriation of this cultural delicacy.

Despite the attempts of some, AO shall continue to be our Safe Place. :)


Posted while chewing on dried Whitetail, was marinated in some light soya sauce, black pepper and horsemint..... the Elders are not impressed with the salt, more for me! :tongue0017:

I got tuned up real quick for taste preferences in dried meat the 3 years I spent cooking for elders. Miss those days. Was not allowed pepper and liked a short smoke with prairie patties

[ReconWilly]

Wouter was the original owner and sold that deli to friends and retired to Vancouver Island some years back. Was going crazy being retired and came back to Calgary and opened Safari Meats with his wife in 2014. Safari meats on Macleod Trail near Southland-Brick Plaza.

Great guy sold Biltong cutters in the shop.

Have not been there in a while so not sure if he survived the economy.

Interesting, i will be sure to drop by and check it out the next time i am down there.

[omega50]

About half way there

[Fish along]

About half way there
Can meat be dried in a dehydrator?thanks

[omega50]

Can meat be dried in a dehydrator?thanks
Likely, but
Not sure-never used one for that purpose, but likely someone on the forum has done that:)

[trailraat]

How does it taste relative to jerky? Is it quite tangy with the vinegar?

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[omega50]

How does it taste relative to jerky? Is it quite tangy with the vinegar?

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No vinegar taste. The vinegar and bicarb originally is intended to replace cure and create an acidic environment to discourage the nasties from establishing a major colony.

Like a douche for your meat:scared:

[neznam]

Look similar to what I got going. Hope it works.

[Fish along]

Look similar to what I got going. Hope it works.
So is this meat dry like some jerky, or moist,this thread has renewed my interest in deer hunting.

[neznam]

So is this meat dry like some jerky, or moist,this thread has renewed my interest in deer hunting.

I keep the meat on their for about 2 weeks and it is moist. If you want it dry like jerky you would just have to keep it on their for couple weeks longer.

[Immigrant]

Made another batch today. Just vinegar (brown also known as malt), salt and pepper, coriander and some A&W spice


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Throw mix of spices, salt and pepper on the cut strips, place in plastic container and sprinkle vinegar on. Repeat and stack it in layers



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Close lid and place in fridge for an hour. Flip sealed container over so the juices can migrate through the meat and leave for another hour



Then hang it in a container with holes and a fan for air movement....



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After a couple of days.... enjoy!!!

[DRhunter]

Finally starting my first little trial batch tonight with a 1kg/2.2lb elk roast
- 1/4 tsp of baking soda
- 1.5 tblsp of course salt
- 1.25 tblsp ground coriander
- little bit of crushed black pepper
- 3/4 tblsp of brown sugar
- 2.25 tblsp of malt vinegar

Going to let sit in the fridge for a couple days and then hang to dry maybe in my garage.

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[Iron Brew]

I grew up on biltong as my dried meat snack. Much prefer it to jerky, mostly cause of the sweet that people seem to think dried meat needs...

[omega50]

Found my over dried Biltong hanging in the joists so I chopped it crosswise and flossed it in the coffee grinder. Pinch between cheek and gums.