After the surprisingly tasty success of Round 1, I’m going to attempt to make one of my favourite foods this week – Biltong. I’m using kangaroo because it’s really lean (fatty meat makes for rancid jerky) and I can easily get it in fillets rather than steaks, so I can make nice long strips hopefully akin to the Biltong sticks I’ve purchased from South African grocers. Next time I’d like to try using lamb back-strap for the same reasons.
I’m using this recipe as a guide, but with coconut sugar instead of brown sugar. As I’m only using 300g of meat (I’m keeping this to small quantities until I’m confident I can consistently turn out a good jerky) I’ve used the following quantities for the dry rub: Continue reading