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Food & Drink
Biltong
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<blockquote data-quote="Toxxyc" data-source="post: 959968" data-attributes="member: 19314"><p>An old security gate hung from the ceiling, biltong hung with plastic hooks, with a fan on it for 2~3 days. In summer, dry wors is ready to eat in around 3~4 days, biltong at around day 6, depending on the size of the pieces. Heatsources can "cook" the meat or spices, changing the flavour. Just get a fan on it for as long as it takes to get a good pellicle so the flies can't get into it.</p></blockquote><p></p>
[QUOTE="Toxxyc, post: 959968, member: 19314"] An old security gate hung from the ceiling, biltong hung with plastic hooks, with a fan on it for 2~3 days. In summer, dry wors is ready to eat in around 3~4 days, biltong at around day 6, depending on the size of the pieces. Heatsources can "cook" the meat or spices, changing the flavour. Just get a fan on it for as long as it takes to get a good pellicle so the flies can't get into it. [/QUOTE]
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