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Bacon Biltong
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holehogg it has to then be the process used in the factory plants. The days aging. if they inject the solution. or any other of many things In our factories they use a multi-needle process to inject with. The vinegar in your cure could be used in the injection. I don't know. They might then keep it under refrigeration for the 3 days or even add additional days.
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That's the problem we are having. The store bought is all crispy. It is good. texastweeter
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Thanks have researched and this is one of the many recipes I've come across but they don't turn out like the store bought.
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Are you using back bacon not belly bacon. All the recipes I found use back bacon. Here I found this one for you from your home land couldn't read most of it. Fortunately they had the recipe translated. https://lekkerreseptevirdiejongerges...n-biltong.html
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I had to do a double take, probably still jet lagged even though it has been 8 days in Taiwan so far ... I thought I read "bacon bitcoin"
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Love biltong, but never heard of bacon biltong before. Not sure how they dry it with all that fat.
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I've tried a recipe very similar to this one (they are all much the same). A friend of mine has also tried but didnt work for him either. He makes lots of biltong in big biltong dryers that he sells.
Sometimes it's hard to replicate something that is mass produced.
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Bacon Biltong
This stuff is delicious and sold at most stores that sell the more common beef chicken game ostrich.
I have searched the web for how to make make it myself without finding any method that makes sense.
One poster suggests hanging store bought bacon behind the fridge .
It is very pricey so is only a treat every now and then for me.
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