I’ve mentioned before that I’ve been posting and reading on Steemit for the last few months.
In the last couple of weeks, I’ve come across two great recipes for a couple of meat-based traditional foods. The authors have given me permission to share them with you. They are so detailed and well written that I’m going to send you over to the posts for the actual recipes.
The first recipe is for pemmican. I thought I knew how to make pemmican, but there’s more to it then we realise, if you want to make a product that will keep for years.
And now, real South African biltong. I didn’t know how different it is from jerky. Not just the spices used, but the texture looks very different too.
The recipe is here.