Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Hung in an old freezer for seven days, this easy to make dry cured meat is a great staple any time of the year.
A biltong hybrid recipe I concocted myself after reading many recipes and experiences online. Defunct freezer turned curing chamber. My first attempt at curing meat!
Biltong is cured beef - like jerky, but different. It's hung in big strips then sliced, so it's moist inside, and it's made with a spicy coriander-based cure. Try it out - I made mine in a wine fridge...
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