Biltong

Home made biltong

Biltong-machine-bbFor Christmas I was given a Biltong machine.

They are pretty simple, and you can make one yourself if you are so inclined, but this one is easy to assemble and works like a charm. It features:

  • Built in Extractor Fan
  • Stainless Steel Food Grade Diffuser (Heat Pad Air Flow Regulator)
  • Brass bulb?holder
  • Aluminium Hanging Rods x 3
  • Food grade plastic hanging hooks x 6
  • 60 Watt light bulb (an old-fashioned proper light bulb, not a gay energy-efficient one)
  • Assembly Instructions and Recipes
  • Marinade Bag
  • Measurements: 58cm x 31cm x 31cm. Weight 3.6Kg

You need more meat hooks than that, but supermarkets and hardware stores have small meat hooks for bugger all.

You can try your local South African shop or buy online.

So what is a man to do with such a contraption?

Well, use it of course. ? Read more »

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The first batch

Here is the first batch of beef jerky made with my new dehydrator…delicious.

10150799_10151983816141813_6691094827492045704_n Read more »

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Horse meat? Meh…how about Giraffe

With all the fuss in Europe over a bit of tasty horse meat you could forgiven for thinking this is a problem.

In South Africa they have found out that they?have?been eating donkey and water buffalo burgers instead of beef.

Research released this week found that donkey, water buffalo and other unconventional ingredients had been found in almost two-thirds of hamburgers and sausages tested in Africa’s largest?economy.

But 4 years ago it wasn’t just donkey and buffalo.? Read more »

Like Greek yogurt for men

If you are on a low carb diet finding things to snack on is problematic. Beef Jerky is one such option, though I prefer biltong and living in East Auckland no shortage of places to get it.

The Wall Street Journal has an article about the growth of jerky as a product:

For consumers with a serious fitness schedule, protein is a magical weapon in the constant drive to stave off hunger and avoid too many carbs. The protein content in a one-ounce serving of jerky approaches that of some protein bars. Many jerky manufacturers also emphasize the “natural” and “guilt free” bona fides of an all-meat snack.

Representatives of Krave jerky, based in Sonoma, Calif., often hand out samples to marathon competitors. “When they cross the finish line, it’s, ‘Oh my gosh, I’m so hungry, this little granola bar won’t cut it,’ ” says company spokeswoman Katie Tessitore. “That’s one of the most powerful moments for us.”

Link Snacks is aiming its Big Dippers products line for the lunchbox crowd.

Sales of jerky rose 13.6% to $760.2 million for the year ended Aug. 12, according to SymphonyIRI Group, a Chicago market-research firm. That follows several years of growth, including a 13.4% sales rise in 2011.

Whether they are looking to build muscle or slim down, consumers are exhibiting a growing appetite for protein-rich snacks. In a 2010 survey of 2,000 consumers, 38% said they “always or usually choose foods or beverages because they are high in protein,” compared with 22% in 2002, according to HealthFocus International, a St. Petersburg, Fla., food market-research firm.

Meat jerky “is like Greek yogurt for men,” says Lu Ann Williams, head of research for Innova Market Insights, based in the Netherlands.

Apparently though there are some girly men afraid to eat jerky…I mean really?

A serious hurdle, though, stands in the way of jerky’s upward sales trajectory. “We call it jerky shame,” says Tom Ennis, chief executive of Oberto Brands, of Kent, Wash., which has relaunched its jerky line with seven “all natural” products, including Hickory Beef and Spicy Sweet.

Some male consumers have told the company they are embarrassed to eat jerky in front of their girlfriends. “There’s just this nasty perception out there” of jerky as loaded with salt, preservatives and all sorts of artificial ingredients, Mr. Ennis says.