Bacon biltong - Very easy

[Replay]

I use streaky bacon.

1. Cook bacon in microwave. Do not fry
2. Dry it off with paper towel
3. Now give it some spice of your choice.
4. Hook bacon on pieces of wire and hang behind the fridge
5. Biltong should be ready in 5-6 hours

 

[scudsucker]

Cold bacon?

I think you are doing it wrong.

 

[Crowley]

Don't knock it until you've tasted it.

 

[bwana]

I love me some bacon biltong but surely this recipe just produces cold cooked bacon?

 

[Batista]

Im going to try that, but not at the back of the fridge.

 

[Replay]

I love me some bacon biltong but surely this recipe just produces cold cooked bacon?

Wait till you taste it

 

[bwana]

Wait till you taste it

I wouldn't eat anything that came from behind my fridge!

 

[Replay]

I wouldn't eat anything that came from behind my fridge!

Neither would I under normal circumstances.....One tend to go with Plan B when you don't have one of these

 

[gregmcc]

Lets see pics of said bacon biltong.

 

[Replay]

Lets see pics of said bacon biltong.

Wish I had taken some....next time

What was interesting to me is that the bacon doesn't curl up....it stays straightened

 

[Drifter]

Tried it once, didnt like it at all.

 

[bwana]

Neither would I under normal circumstances.....One tend to go with Plan B when you don't have one of these

View attachment 190201

I've got a biltong box - just need to run enough wire to hang enough to make it worthwhile

Do you really have to nuke it though?

 

[Replay]

I've got a biltong box - just need to run enough wire to hang enough to make it worthwhile

Do you really have to nuke it though?

drying it from raw will make it go off....so I've heard

 

[SauRoNZA]

Why behind the fridge?

And what spices do you recommend?

 

[d7e7r7]

Why behind the fridge?

And what spices do you recommend?

I guess because the air is warm there?

 

[bwana]

drying it from raw will make it go off....so I've heard

Even smoked bacon?

Why behind the fridge?

And what spices do you recommend?

Anything but lint.

 

[Replay]

Why behind the fridge?

And what spices do you recommend?

Got the idea from a 70 year old guy.....that's how they've done it for years.
Must be the heat behind the fridge.

Have only done it once....so used salt (lightly) and fine coriander
Want to experiment now with other spices like smoked spices, maybe some lemon pepper etc. Do different ones in the same batch and see if something stands out

 

[Stefanmuller]

Did this with raw bacon and was very nice. Raw as in took out of packet, spiced, and hang to dry.

 

[Hamster]

Have only done it once....so used salt (lightly) and fine coriander

Doesn't any amount of extra salt make the bacon too salty? I know you need it for drying but I would've thought bacon had enough already.

 

[Replay]

Did this with raw bacon and was very nice. Raw as in took out of packet, spiced, and hang to dry.

I wouldn't take that risk

Doesn't any amount of extra salt make the bacon too salty? I know you need it for drying but I would've thought bacon had enough already.

also thought this...but somehow it's not that salty when cooked in microwave....though i agree, just add very little to it