Following on from the post I made about making biltong here is a photo of the finished biltong. It has been hanging in the drying box for a week. It’s ready when the meat feels fairly hard but has a little give when squeezed quite firmly and the outside is darkened to almost black. When you slice the biltong it will be ever so slightly pink in the centre, if it’s very pink and wet then it needs drying for longer. We eat it sliced thinly as a snack.
We have photos, sorry I don't know how to post them , but lloyd will later.
Cute little piggie, looks just like a gremlin. Debbie says they are all now free ranging in the wood.
My family are horrified, they think it's dreadful and barbaric that we could have a pig and then eat it.
I ended up having a heated discussion......."so, when you buy your pork chops wrapped in clingfilm, do you know where they come from and how well they were looked after?" etc etc etc
Am once again the Black Sheep of the Family. Talking of which, I hear Alison's girls are about to lamb.....
She has lamb available it's true. Ali is away with the inlaws this week but I can do a delievery someone between the 5th Jan and the 8th Jan as I'm passing that way. It'll now be frozen lamb as it came back the same day as the turkeys.
Otherwise I have seen a big boy sheep with a crayon on his tummy
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, but lloyd will later.