Saturday, June 30, 2012

Biltong and droe wors

Earlier this week we had a biltong making evening with a neighbour and his young son. Frans, Paul and Max rubbed flavours into meat strips. The main flavouring ingredient in South African biltong is coriander. The seeds were scorched then pounded and sieved before being rubbed on the meat. We divided the meat into 4 flavours. Garlic, Chilli, Coriander & Spicy pepper. We made sausage too. All these bits were marinated overnight. Then Frans rinsed the meat strips in hot water and vinegar and hung it all up in the outside shed. He decided to change the drying venue last night. The shed is too humid. So he made a jig to hang the meat. And it's got prime position.... in the lounge! It will take a few days to dry.
I wonder what the old girls in the portraits would think!

Have a happy weekend

1 comment:

  1. The shed humidity explains why it is all hanging in your loungeroom, you need a Rayburn stove - has a convenient rail along the front on which to hang stuff. Wet washing, towels, biltong...