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bigloo · 11-26-2008, 08:47 PM

I make Biltong and Droewors all the time, probably not in that book though. One is salt cured and air dried beef, not jerky though, brilliant stuff! the other is air dried sausage. Dam, now I need to go make some!

http://en.wikipedia.org/wiki/Biltong
http://en.wikipedia.org/wiki/Dro%C3%AB_wors

If you brine it, cure it, air dry it or smoke it, I will eat it! Good luck man.

11-26-2008, 08:47 PM	#4
bigloo Crazy like a fox Join Date: Oct 2008 First Name: Lu Location: Rose City Posts: 905 Trading: (27)	Re: Charcuterie I make Biltong and Droewors all the time, probably not in that book though. One is salt cured and air dried beef, not jerky though, brilliant stuff! the other is air dried sausage. Dam, now I need to go make some! http://en.wikipedia.org/wiki/Biltong http://en.wikipedia.org/wiki/Dro%C3%AB_wors If you brine it, cure it, air dry it or smoke it, I will eat it! Good luck man.