Senwes Scenario June/July 2018 - Page 51

HUNTING BILTONG 22 kg Biltong meat 680 gr course salt 1/2 table spoon of black pepper 1 packet baking soda 1 1/4 cup of pan-fried coriander 1/2 teaspoon sodium nitrate 1 table spoon brown sugar ➊ Mix all the spices ➋ Layer a dish with the spices and put a layer of meat on top of the spices ➌ Sprinkle spices over the meat ➍ Pour vinegar over the layer of meat ➎ Pack layers of meat one on top of the other, until all the meat is used ➏ Turn the meant over 12 hours later and pour the liquid over the meat. ➐ Hang in a well ventilated room after 12 hours. ➑ Let the meat dry to taste Make sure that you can capture the moment. It is so much nicer to take a photograph in the veld of you and your buck, rather than next to the cold room on a concrete floor. Fortunately the hunt is not over after the last shot is fired. The processing of the meat and the biltong afterwards are part of a successful hunt. Making biltong is an art in itself which becomes better with practice. My first biltong, which I made at the age of 15, was so salty that I had to throw it all away. But, as the years progressed, I also learned the tradition of making good South African game biltong. Winter is no longer the cold time of year. No, it is the time of year when the children want to camp, make a camp fire and sleep outside. It is the time of year when they want to be in the veld, close to creation. It is also the time of year when they want to make biltong, to have the most appetising lunch box at school! SENWES SCENARIO | WINTER 2018 49