2011 - The First Week

[Drew Jaeger]

Firstly to everyone, all the best for 2011.

2011 for me so far has been good. On Wednesday I made up a batch of Sambar venison biltong with a lite mix of Safari Mix seasoning and dried it in the oven on 40 deg C for 7½ hours. Very nice!

Thursday after work I headed out to a usual "productive" rabbit spot to take some video of an exploding bunny or three. Upon arriving I found the grass and thistles had grown even more since November! The 204 stayed in the AWD and opted to trudge through the thick and high spear grass with the shotgun. Note for next time – don't wear air mesh pants in spear grass! Ouchie! There weren't many rabbits to be seen, but I was able to get a bunny double on the edge of the track.

Even the sheep walked along the track.

Friday afternoon I slipped up to the range to test a few AR2209 (H4350) loads in the 450/400. The loads were defiantly sharper on the shoulder than the AR2213SC (H4831SC) load with the same velocity. However, the grouping was tighter; like 0.105", 0.376" & 0.182" at 50m, compared to 0.470".

I took some 1080HD video of exploding rocks at the 100m mark. It wasn’t the same as red misting rabbits, but was still mildly amusing. Absolutely brilliant quality on the HDTV, but I don't yet have the software to convert it for posting on YouTube.

 

[brybenn]

How do you make biltong? Just dry meat strips in the oven? I've always wanted to try salting and sunbaking fresh meat but no game seasons in summer

 

[Drew Jaeger]

How do you make biltong? Just dry meat strips in the oven? I've always wanted to try salting and sunbaking fresh meat but no game seasons in summer

The early Dutch settlers in Southern Africa used an old 17th Century European recipe to prepare meat for the long treks. They used vinegar to keep the flies off the meat. Then herbs, spices and salt are added. Cider or Balsamic vinegars are preferred today. I've never tried cider vinegar. The best biltong comes from the back strap and fillets of deer or beef cut into strips following the grain. I've found the front shoulders of Fallow deer have too much sinew for biltong.

Biltong is very simple to prepare;

1. Cut meat into strips approximately 5mm thick. For ease, I do this when the meat is still partially frozen. Venison is best, lean beef is good, but do not use pork.

2. Dip meat strips into a mixing bowl with balsamic vinegar, shake excess and place in baking dish. I use absorbent towel to remove any excess balsamic vinegar.

3. Sprinkle half the measured Crown National Biltong Safari mix (www.satooz.com) on the meat then turn and sprinkle the half of the mix. I work on 40g for 1kg of meat (20g each side). I'm sure you guys would have a similar importer of South African goods.

4. Place uncovered dishes in the fridge for ~24hrs.

5. Using toothpicks hang the meat in the oven and 6-8hrs (as shown above). Sometimes I let the dried meat stand for 24hrs.

6. Enjoy with your favourite ice cold beverage. I usually cut the biltong stokkies (sticks) into small pieces.

IMO biltong is more tender and has more flavour than jerky.