Biltong

[DBG3285]

Anyone here ever made biltong or dryvorse(sp?) out of elk and deer?

 

[Buckbrush]

No

 

[OutdoorWriter]

No, but I've thought about it.

When I hunted S. Africa, one of the property owners had a big, one-room shed that was dedicated to making biltong. He gave my PH & I a few large chunks to snack on everyday while we were there. I liked it a lot more than jerky.

 

[Blank]

I did it years and years ago, after one of my first trips over there. I love it, and always wanted to build one of the fancy biltong chopping boxes to have also. Love the taste of the coriander !!

 

[DBG3285]

I have made a biltong box, and I have some “special” seasoning blends (their words not mine).

But all the biltong I have had has had the fat cap, and none of my elk or deer really has that, I was just looking for some advice on the times and such.

 

[Blank]

I used double the normal amount of English Pub malt vinegar, and Himalayan sea salt. I cut all my pieces out of very lean elk, so no fat. I ran them in the dehydrator for 4 days with a 60 watt light bulb for a little warmth to drive off the moisture.

it was way more work than regular jerky, so I didn't do it again!