Thread: Rabbit jerky biltong for trapping

Originally Posted by Tomdhu

Hi,

I bait my stoat traps with fresh rabbit but in warm/hot weather it goes off too quickly .

Does anyone have method for making dried rabbit meat? Wifey suggested it would involve salting it slightly than drying in a low temperature oven??? What about vinegar and honey?

Or what about using strips of pork rind or chicken as an alternative to rabbit. Whatever is used must be able to go on a spike in the trigger plate

I prefer to make it myself rather than use the Erayz product.

Use salt (and spices if you make biltong to eat) and a 50/50 vinegar/water mix. After you cut the meat in strips, use a large enough zip-lock back and pack the meat in layers. With each layer you salt it, and pour a bit of water/vinegar on each layer. Leave it in the fridge over night and turn the bag a few times to make sure the vinegar gets on all the meat. The meat will become a greyish colour.

On 3kg or meat I normally use about 200ml water and 200ml vinegar. Malt vinegar in my experience works best when making biltong for human consumption.

After 24 hours, drain and hang it in a place where there is a bit of air moving over it. (Can even put a fan on them). Beef strips cut to 1/1.5 cm thickens will be dry after 3-4 days depending on the season.


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