Thread: Biltong. Preserving Meat Without Refrigeration.

Thank you for this post, It's good to know what works.

My family often dries meat in the Laos style, which is to marinate it in various salty sauces, msg, sugar, with chopped coriander roots, chilis and garlic, sometimes ginger. In Laos it's dried in the sun, flies be damned. In NZ we use an oven on minimum low, seems to work well.

It's pretty much the same idea as your Biltong.

Anyone wanting to try lungs, cut the lungs into 2cm slices across the lung, prepare as above for Biltong or Laos dried meat.

Once dried, deep fry the slices, they go crispy and flavourful, delicious.