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Question of the Day: Are you keeping your Prime subscription?
The Official Biltong Enthusiasts Thread
- Thread starter S1lv3r H4wK
- Start date
I.am.Sam
Honorary Master
bastid 
S1lv3r H4wK
Senior Member
bastid
+1
faniebraai
RIP
Don't fret I'll be sure to update you guys tonight with another picture
bastid x 2
S1lv3r H4wK
Senior Member
Don't fret I'll be sure to update you guys tonight with another picture
Jy gaan maagwerkings kry bliksem!
faniebraai
RIP
Bastid x 1000000
? What is yellow...
Edit: Unless you are referring to the glistening of the silverside under the light..!
faniebraai
RIP
That yellow shine in the meat is because it is silverside. That what it looks like.
Ammirite?
Yaaarp.
faniebraai
RIP
Still a bastid. I have put a batch in vinegar just now. Will hang them tomorrow morning.
Nice fat, did you buy from a butcher as biltong pieces, or did you just cut up a silverside roast?
faniebraai
RIP
All the roasts I find don't have that much fat.
Same here. Even this one only had so much.
faniebraai
RIP
Month end I'm going to my butcher.
pulling wire
Senior Member
- Joined
- Oct 26, 2005
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Silverside I see!
faniebraai
RIP
Going into fridge now. Hang tomorrow morning before work.
Looking good. Do you rinse your meat again before hanging?