Comments on: Biltong http://editor.nourishedmagazine.com.au/articles/biltong When we got married the registry wouldn't let me put Super Hero as my occupation, they put Home Duties on our marriage certificate instead. But I AM a Super Hero and my Super Hero name is...... The Nourisher. Thu, 04 Dec 2008 20:28:32 +0000 http://wordpress.org/?v=2.5.1 By: Joanne Hay http://editor.nourishedmagazine.com.au/articles/biltong#comment-14351 Joanne Hay Sun, 06 Apr 2008 21:18:41 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/biltong/#comment-14351 Yes Sophie. Just don't do what I did. Take the half dried meat out, refrigerate while I made a roast, then put the meat back in the oven. My husband retches at the word Pemmican now. He won't even consider putting it in his mouth. Lessons from the Nourishers kitchen - commetnt 8 above tells the sad tale. Yes Sophie. Just don’t do what I did. Take the half dried meat out, refrigerate while I made a roast, then put the meat back in the oven. My husband retches at the word Pemmican now. He won’t even consider putting it in his mouth. Lessons from the Nourishers kitchen - commetnt 8 above tells the sad tale.

]]> By: Sophie http://editor.nourishedmagazine.com.au/articles/biltong#comment-14334 Sophie Sat, 05 Apr 2008 00:29:34 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/biltong/#comment-14334 Hi, do you think it will be ok if i dry the meat out in the oven at a very low tempertaure? Hi, do you think it will be ok if i dry the meat out in the oven at a very low tempertaure?

]]> By: Nicole http://editor.nourishedmagazine.com.au/articles/biltong#comment-7736 Nicole Wed, 11 Jul 2007 02:28:31 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/biltong/#comment-7736 Has anyone tried kangaroo for this?? - or pemmican?? Has anyone tried kangaroo for this?? - or pemmican??

]]> By: Judy http://editor.nourishedmagazine.com.au/articles/biltong#comment-7635 Judy Sun, 08 Jul 2007 23:25:23 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/biltong/#comment-7635 Thanks for your reply to my querie. I did defrost in the fridge but will cut when frozen next time and defrost in marinade as you suggest. Thanks for sharing all your good and not-so-good experiences so I can learn from these. I look forward to getting better with drying raw meats. You asked me which dehydrator I use. I recently purchased the ezidri dehydrator largest model 1000w. Blessings Judy Thanks for your reply to my querie. I did defrost in the fridge but will
cut when frozen next time and defrost in marinade as you suggest. Thanks
for sharing all your good and not-so-good experiences so I can learn from
these. I look forward to getting better with drying raw meats.

You asked me which dehydrator I use. I recently purchased the ezidri
dehydrator largest model 1000w.

Blessings
Judy

]]> By: Joanne Hay http://editor.nourishedmagazine.com.au/articles/biltong#comment-7570 Joanne Hay Thu, 05 Jul 2007 23:59:11 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/biltong/#comment-7570 Judy, I dehydrate my meat for 10 to 12 hours. It should be fine. Did you defrost in the fridge before marinading? Perhaps you could cut when frozen and defrost in the marinade just to be sure. I'm sure the Inuit dehydrated their fish for longer than 10 hours in much cooler temperatures (hanging in the breeze for a few days - perhaps the sun and wind make it difficult for bacteria to grow). I've made the mistake of turning the dehydrator off and forgetting it, then a few hours later turning it on again and finishing the job. The resulting husband projectile vomitting until his eyelids were bruised was enough to teach me the lesson: don't sit the meat without air blowing on it. I have also caused poisoning by dehydrating only partially and giving to a friend. Straight out of the dehydrator was alright but the next day bacteria had grown on the still moist meat. She was very forgiving and said it was enjoyable for her to have a good bowel cleansing day of diarrhoea. I was so embarrassed and learned that lesson well. All these tribulations I, The Nourisher, willingly go through so that you don't have to. LOL Seriously Judy, I think what you did sounds exactly right for preparing biltong. Which dehydrators do you use? Judy, I dehydrate my meat for 10 to 12 hours. It should be fine. Did you defrost in the fridge before marinading? Perhaps you could cut when frozen and defrost in the marinade just to be sure. I’m sure the Inuit dehydrated their fish for longer than 10 hours in much cooler temperatures (hanging in the breeze for a few days - perhaps the sun and wind make it difficult for bacteria to grow).
I’ve made the mistake of turning the dehydrator off and forgetting it, then a few hours later turning it on again and finishing the job. The resulting husband projectile vomitting until his eyelids were bruised was enough to teach me the lesson: don’t sit the meat without air blowing on it. I have also caused poisoning by dehydrating only partially and giving to a friend. Straight out of the dehydrator was alright but the next day bacteria had grown on the still moist meat. She was very forgiving and said it was enjoyable for her to have a good bowel cleansing day of diarrhoea. I was so embarrassed and learned that lesson well.
All these tribulations I, The Nourisher, willingly go through so that you don’t have to. LOL Seriously Judy, I think what you did sounds exactly right for preparing biltong. Which dehydrators do you use?

]]> By: Judy http://editor.nourishedmagazine.com.au/articles/biltong#comment-7557 Judy Thu, 05 Jul 2007 13:12:26 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/biltong/#comment-7557 Thanks for this article. I wished I had read it before I had my first go at dehydrating pasture fed raw liver. I marinated fine strips in lemon juice and salt and put the wet strips into the dehydrator. The liver had been frozen for a couple of months before I defrosted it to prepare. I dried at a very low temp for 10 or 12 hours by accident. I forgot to turn off the dehyrdator after 5 hours. I realised later that I should have dried at a higher temp for a shorter time. The strips were tacky probably from the lemon juice and were brittle. I stored them in a container and put them into the fridge. This was about a week ago. I didn't want to throw out until I got more info. If the meat has the potential to cause illness because of the way it was prepared then I will just give it to the dog. I am hesitant to try them or give them to the children as I am concerned about bacteria that may have formed during the dehydrating process because the temp was so low and on for much longer than recommended for raw meat. Thanks for this article. I wished I had read it before I had my first go at dehydrating pasture fed raw liver. I marinated fine strips in lemon juice and salt and put the wet strips into the dehydrator. The liver had been frozen for a couple of months before I defrosted it to prepare. I dried at a very low temp for 10 or 12 hours by accident. I forgot to turn off the dehyrdator after 5 hours. I realised later that I should have dried at a higher temp for a shorter time. The strips were tacky probably from the lemon juice and were brittle. I stored them in a container and put them into the fridge. This was about a week ago. I didn’t want to throw out until I got more info. If the meat has the potential to cause illness because of the way it was prepared then I will just give it to the dog. I am hesitant to try them or give them to the children as I am concerned about bacteria that may have formed during the dehydrating process because the temp was so low and on for much longer than recommended for raw meat.

]]> By: Joanne Hay http://editor.nourishedmagazine.com.au/articles/biltong#comment-6800 Joanne Hay Wed, 20 Jun 2007 11:50:24 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/biltong/#comment-6800 Try Tamari, if it's the wheat in soy sauce he reacts to, Tamari will fix it. It has no wheat. If you use just salt, you'll have to add another wet ingredient to make up the marinade. Try Tamari, if it’s the wheat in soy sauce he reacts to, Tamari will fix it. It has no wheat. If you use just salt, you’ll have to add another wet ingredient to make up the marinade.

]]> By: Henriette http://editor.nourishedmagazine.com.au/articles/biltong#comment-6783 Henriette Wed, 20 Jun 2007 06:55:59 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/biltong/#comment-6783 Mary I guess seasalt would work ?! Mary I guess seasalt would work ?!

]]> By: Mary http://editor.nourishedmagazine.com.au/articles/biltong#comment-6731 Mary Tue, 19 Jun 2007 21:31:49 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/biltong/#comment-6731 Sounds great. Is there anything I can use instead of soy sauce? We avoid it here because my son has reactions to it. Thanks! Sounds great.
Is there anything I can use instead of soy sauce? We avoid it here because my son has reactions to it.
Thanks!

]]> By: Fiona http://editor.nourishedmagazine.com.au/articles/biltong#comment-1120 Fiona Fri, 09 Mar 2007 00:39:48 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/biltong/#comment-1120 Ive seen nice Biltong at the African food stall at the Queen Vic Market in Melbourne! Ive seen nice Biltong at the African food stall at the Queen Vic Market in Melbourne!

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