After a lot of obsessing, forum scouring etc, I decided to create my drying chamber. And its now looking well populated!
I decided to create this post for two reasons: one to record for myself my biltong recipe which would evolve over time, and two, for some of those South Africans living abroad, who are missing the real stuff.
This is a recipe which I’ve found and adapted by taste, and am on the fourth round at the moment, after a few failed attempts (the first one being a big one). I’m still making in small quantities:)
Fantastic article on one of the long-standing debates, thanks to Richard
One of the questions I get asked most often is wether or not I use nitrates in the curing of my meats. It is a very controversial subject and I will try to put as many facts together in this post so you can decide for yourself. One gentleman who shall remain nameless decided to debate the issue with me on a Sunday night via SMS and he clearly was far more interested in fighting than listening which might be due to the fact that he had no facts to back up his statements. He would not reveal his identity but I managed to track him down , posted some articles of interest and since then he has gone quiet.
What is it and why do we use it…….
Centuries ago the preservation of meat was found to be improved with the addition of saltpetre (potassium nitrate). This most likely…
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After years and years of trying to find pork sausages we like, by sheer coincidence, while obsessing about bacon (and buying and reading books about it), I came across an interesting chapter with a very understated title: “Sausage: The power and the glory: animal fat, salt and the pig come together in one of the oldest, divine-yet-humble culinary creations known to mankind”. I challenge anyone to pick up a book with a chapter titled like that and not feel inspired to do something about it.
One of the things I wanted to make was Pancetta. As you may know, this is an Italian form of bacon. It is a savory bacon – cured with spices, and usually rolled and hung in a cool dark place for a week or two – not smoked like normal bacon. You can also dry it flat, wrapped in cheese cloth, which is a bit faster.
So the plan for the weekend was to top up on the bacon supplies, as I’ll be away week after next in India, making it a bit tricky.
Also thought we’d give fresh sausages a go, do a slow cooked brisket in the egg, and since we were buying brisket, may as well make a batch of corned beef. Then again, while we have lots of pork belly (for the bacon), and pork shoulder (for the sausage), I thought I’d give pork confit a go. Two versions.
Saturday afternoon, the outside fridge looks sort of like this!
A long time ago, in a galaxy far, far way…
As a family, we’ve been embarking on a journey to resolve all kinds of auto-immune issues that have been lurking and irritating us for years, and not really responding to much. Last year we began following a vague, and not really focused, eating strategy aligning to the Paleo theme, with a little bit of Tim Noakes thrown in for good measure. The fact that it would help me get down to a more acceptable cycling weight, of course had no effect on my enthusiasm.