Rump Biltong / it is a success w/Qview

africanmeat

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Cape Town South Africa

• Feb 25, 2012

• #1

Rump Biltong South African dry beef  use to be made by the farmers  to preserve there meat.

Got 2 Lb Rump

Mix spices

 Brown vinegar

you sprinkle In a containers   some spices. than  the first layers  of meat  sprinkle spices and some vinegar .and repeat   it till finish.

Mix the spices well

tub the spices in and sprinkle the vinegar

in to the frigid it go’s for 24 hours

See you tomorrow

 

Last edited: Mar 5, 2012

scarbelly

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• Feb 25, 2012

• #2

Looks great Ahron - looking forward to seeing the finish on this one 

 

SmokinAl

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• Feb 26, 2012

• #3

Looks great so far Ahron!

 

africanmeat

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• Feb 26, 2012

• #4

Scarbelly said:

Looks great Ahron - looking forward to seeing the finish on this one 

Click to expand...

SmokinAl said:

Looks great so far Ahron!

Click to expand...

  Thanks guys

 

africanmeat

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• Feb 26, 2012

• #5

OK 20 hours and it ready to be hanged to dry

Added a fan to help with the air Circulation

will see you in 7 days

 

redclaymud

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Sep 7, 2011

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Barnardsville, NC

• Feb 26, 2012

• #6

I had to go back and look at your first pictures.  It looks like the meat slices have swelled to almost steak size for the moment.  Looks wonderful.  Looking forward to seeing how you serve the dish.  I truly miss my old cool cellar.  Every home should have one.

 

shooterrick

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• Feb 27, 2012

• #7

Interesting to say the least.  I will follow along thanks.

 

smokinhusker

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• Feb 27, 2012

• #8

Quite interesting...looking forward to the end result. And I'd love to have your cellar!

 

bluebombersfan

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Winnipeg, Manitoba Canada

• Feb 27, 2012

• #9

gotta see how this one turns out!!

 

ronrude

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Dec 16, 2011

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Muscatine, Iowa

• Feb 27, 2012

• #10

That is something I would love to taste.  I can't wait to see how it turns out!

 

jrod62

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New Athens IL

• Feb 27, 2012

• #11

LOOKS GREAT !!!!!!

 

redheelerdog

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• Feb 28, 2012

• #12

Is it done yet?... LOL

 

BGKYSmoker

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• Feb 28, 2012

• #13

Aaron

Looks great. I gotta do this again.

 

africanmeat

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Cape Town South Africa

• Feb 29, 2012

• #14

Thanks guys another 4 days for the taste

 

redclaymud

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Barnardsville, NC

• Feb 29, 2012

• #15

Time now for another peek.  Show us the process as you check on the meat.

Many of us don't have the cooling cellar but some do and some will want to try this dish.  Keep the tread moving.  Thanks.

 

africanmeat

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• Mar 2, 2012

• #16

another 3 days

 

africanmeat

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Cape Town South Africa

• Mar 4, 2012

• #17

Ok it is done taste good nice flavor next time thicker pieces of meat and more coriander

Thanks for looking