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ChasnotRobert
@dancing james
Earlier this week I made droewors, yesterday I made biltong.
It’s my first attempt at biltong . Took a 2kg silverside joint from the farmer opposite me, cut it into approx 1” steaks along the grain. Cured in rock salt for 90 minutes. Salt scraped off and then bathed in vinegar for 90 seconds, rubbed with crushed coriander peppercorn and hung in the dehydrator overnight.
@scherrit @greenhell
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