Even the best chefs in the world occasionally admit to a disaster or two with regards to servings they have presented during their illustrious careers. So, when we mere mortals "botch" the occasional biltong batch, or a portion thereof, always remember the company we keep!
Disastrous biltong is normally the result of over-spicing due to leaving the meat to soak too long in its brine, too heavy a hand in sprinkling dry spice or using too much coarse salt in relation to brown sugar over a given soaking period.
Botched Biltong is normally recognizable when a white powder coating starts appearing on the pieces of meat during the drying period. Do not despair, this could be a blessing in disguise as there are wonderful ways to utilize over spiced Biltong.
First, let these pieces hang for an extra couple of days so that they become quite dry, then cut them into small cubes and turn into powder in an electric grinder. This biltong powder can be stored in the freezer for months and used in many recipes!
Tell us what YOU do with your botched Biltong?
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