I'll be in Cape Town at the start of February with Reine. CT during the festive season is a fucking nightmare; queues everywhere and traffic is at a constant standstill. We can meet up in Feb, if you like. +1 to braai.
Biltong is the most amazing thing ever. It's pretty much all I ate during the two months I spent in South Africa.
(D.M.A.): Cooper says, "Kyrra is either the most innocent person in the world, or the girl who uses the most innuendo seemingly unintentionally but really on purpose."
There is a huge difference between jerky and biltong.
Making biltong preserves the moisture in the meat for longer.
Proper biltong is made over a period of days, with a slow drying process. While jerky is made in a matter of hours, with some form of fast drying and/or dehydration mechanism.
In the last few years, people have have been selling jerky here, while calling it Biltong. As a rule though, if it's less than an inch in with when packed, it's jerky, not biltong. If it has a rind of fat on it, it's beef biltong. If it's more than an inch in width and does not have a rind of fat on it, it could be either beef or kudu biltong. Springbok biltong is almost impossible to find if you don't make it yourself, so be weary of anyone claiming to sell Springbok biltong in anything other than a Biltong speciality shop.
Back when I lived in Queensland before I moved, my father used to make Biltong in a spare room of the house. Used to have meat hanging up for ages and I was always impatient to eat it because it took so long.
While jerky can be nice, biltong is where it's at. It's a pity that it's way too humid to make it where I currently live.
(D.M.A.): Cooper says, "Kyrra is either the most innocent person in the world, or the girl who uses the most innuendo seemingly unintentionally but really on purpose."
I've had almost every imaginable biltong there is. Shark, warthog, crocodile, kudu, springbok, gemsbok, ostrich, etc. Kudu is my personal favourite, but it's all in the seasoning really. Never tasted jerky, not sure I want to. I'm also trying to explain to Reine that a true South African "braai" is nothing, nothing like an American barbecue.
Comments
If US Customs are reading this, haha, joke, that never happened.
@Trey I am eating Droewors ... RIGHT NOW! Let me feel those waves of HATE!
Making biltong preserves the moisture in the meat for longer.
Proper biltong is made over a period of days, with a slow drying process. While jerky is made in a matter of hours, with some form of fast drying and/or dehydration mechanism.
In the last few years, people have have been selling jerky here, while calling it Biltong. As a rule though, if it's less than an inch in with when packed, it's jerky, not biltong. If it has a rind of fat on it, it's beef biltong. If it's more than an inch in width and does not have a rind of fat on it, it could be either beef or kudu biltong. Springbok biltong is almost impossible to find if you don't make it yourself, so be weary of anyone claiming to sell Springbok biltong in anything other than a Biltong speciality shop.
My $0,02
While jerky can be nice, biltong is where it's at. It's a pity that it's way too humid to make it where I currently live.