Any know when the fallow bucks are hard and when they strip their velvet? Must be real soon.....
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Any know when the fallow bucks are hard and when they strip their velvet? Must be real soon.....
My boy shot a young buck on sunday and it was all rubbed up, wasnt much of a buck through.
On of the fellas down the road from me shot 3 Bucks from the Wanganui region, all hard underneath. Shouldn't be too far off.
Looking out my dining room window with the binos and I can literally see one right now beating the shit out of a matagouri bush
Just turned a buck into biltong this week. A tasty bugger alright.
Moa Hunter and I saw a buck in Canterbury last Sunday that appeared rubbed up.
How do you feel about sharing your recipe and process @outlander?Quote:
Originally Posted by outlander
I'm giving my first batch a go at the moment.
Shot some last week in akl. Hard under velvet and there was some fully stripped ones on a property next to where I bowhunt in Auckland too
Good to hear thanks all
Through the years, I've found that biltong eaters favour their own recipes and there are many of them. One mans taste is another man's etc. Having said that, I go for the old way which is basically salt and pepper. Vinegar was used primarily to keep the flies off the meat as it was hung off trees in the bushveld of South Africa.Quote:
Originally Posted by Edunn
Good on ya, thanks mate.Quote:
Originally Posted by outlander
I've gone with a salt, pepper, the odd chilli flake, and a wee bit of coriander. Thinner pieces should be ready in the next day or two. Will see what happens.