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Thread: Making Biltong

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  1. 18-10-2020, 09:25 PM #11
    Preacher
    Preacher is offline
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    Yeah it's all about the cut. Any non fatty meat sliced as thick as you like is good so long as it is able to stil cure well. Rule of thumb I was taught is : across grain = chewy but holds well. With grain = nirvana

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    Last edited by Preacher; 18-10-2020 at 09:31 PM.
    kukuwai likes this.
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