Belting Biltong!

September 6th, 2010

The weekend sausage-making, trout-fishing and food-smoking weekend was great fun – Helen in particular was overjoyed with her trout! – lots of pictures in the gallery.

While I was battling the winds outside, Jo was demonstrating how to slice some of the best smoked salmon we have ever created…

Smoky Jo slicing salmon smoked in Freddie the Filing Cabinet

Smoky Jo slicing salmon smoked in Freddie the Filing Cabinet

I took the cold-smoking opportunity to experiment with biltong.  I made up my own sweet pickle brine with some home brewed red wine, cold smoked and air dried it to produce this…

Home made Smoky Geo's Biltong

Home made Smoky Geo's Biltong

…  it wasn’t dry right through, however, so I cut it into smaller pieces and popped it in the bottom left (coolest) oven on the Aga overnight..

It’s not pefect, but I like it, very beefy, a bit spicy , good and chewy and I’m looking forward to adding it to stews etc!

Leave a Reply