Original biltong is our favorite, but we wanted to try something different. So this batch is made with Himalayan Sea salt and vinegar only. Very good, especially if you need to watch what spices you eat.
The best meats for biltong are (in order) bottom round/silverside or top round/topside then eye of round.
Piece of uncut biltong on top. Redder meat on left is dried to 55% and darker is closer to 60% dried.
We wanted to find a good recipe for breakfast sausage that did not contain sugar. This one is simple and freezes very well.
The optional ingredients will change this from a mild recipe to a spicy one.
A recipe Adrian discovered and adapted. Great on salad or with flat bread and shredded vegetables.
A very easy stir fry. Flower, root, stem, or bulb vegetables are best to use as leaf vegetables become soggy when cooked. We recommend broccoli and carrots.
If you can not find store bought, use this Yakisoba sauce recipe.
A simple way to prepare Brisket.
I had never tried ground cherries before, but we were given a bag of them. We enjoyed eating them raw, but Mark said he had the perfect recipe for them. He was right.
A friend brought this over for dinner. It was so good, I asked for the recipe 🙂 This is a mild recipe, so adjust the seasonings if you prefer spicier.
