On my treks, I travel light and usually take some biltong along for an on-the-move snack. Now I want to make my own - either from rabbit or chicken meat Does anyone have method for making making it? Wifey suggested it would involve salting it slightly than drying in a low temperature oven??? What about vinegar and honey? Or what about using strips of pork rind or chicken as an alternative to rabbit.
Always wanted to try making some myself,, I've seen the way they've done it in the African nations,, never figured how they kept the flies off of it while just being dried in the sun and open air . Wondered and different meats as well . If you get some info and try it out ,, let us know ,, I'm curious as well .
You'll starve to death on squirrel or rabbit. OK for very short term but that's not a meat to survive on.
I've made it from beef and venison. I've never attempted with anything but red meat. Cut in long strips with the grain. Dredge through vinegar and heavily salt and spice it. Then hang it somewhere warm and dry with some air movement. Don't dry it as dry as jerky. There are drying cabinet designs all over the internet. Basically, just a tall thin box with a vent top and bottom and a light bulb for heat. Super simple. Only problem I have had is insects going for it.
People in African countries don't seem to mind if flies crawl all over their food. Kinda gross when you consider that fly just got done feeding on the freshest contribution to the local latrine.
I just do it over the sink now with a fan pointed at it in the initial wet phase. Then just over paper when the dripping drops off.
Smoke, that's the secret to keeping the bugs away! Dosnt take much either, and you get the bonus of flavor and natural curing to help long term! We only use Red Meats and Salmon/Steelhead in the Traditional Pacific Northwest methods, if properly stored, you get between a couple months up to a year or so, more if you can it, or pot it! The Salmon is by far my favorite, and when done properly, not only a long lasting energy source, but you get all the other health benefits. We cold/slow smoke cure with dri rub, usually 12 hours but no more, and finish with high heat in an oven making sure to save as much of the oils as we can, usually with Tin Foil, and we add the oil back when we package it, usually vac sealing it! Just make sure you consume it with in a few days after opening, it will go bad on you right quick! For Jerky, we do pretty much the same, only we save the renderings separately to use for potting, or other needed uses! We try and take a Bear every couple of years, you wouldn't believe how useful the meat and fat renderings are, well worth the time and effort, and it really adds to the whole deal! Don't get hung up on Bear meat being trash tasting, or worthless, it's not, it's quite good, especially when mixed with other low fat meats like Elk or Venison, or Bison, which tend to cook like a Sirloin, I.E. Dry!!! Bear also allows you to use more of your trimmings as food, mix in a little bear burger to your lesser cuts or trimmings, and you can come up with all sorts of awesome dishes, tacos being out absolute fav! Pork and Fowl don't keep, even when smoked, you ether can it or vac seal it, and even then, you gotta freeze it or it's going to go bad after a few days thawed but kept cold! Once you open it, you need to consume it all within a day or so! Some of the Fowl can last longer, Turkey and Pheasant and Quail, but don't risk it!
I used to toss the belly flaps from the bunnies aside to make jerky with. Just soaked it in some teriyaki sauce then put it on the dehydrator. Turned out great. Never tried to do it old skool in the sun. Texas flies.... @Ura-Ki I've had salmon jerky one time. It was *not* done properly. Ate half a piece then spent the rest of the day breath smelling like I spent a hot August night at a dyke bar.
My Dad used to make dried smoked Mullet that was pretty good to snack on. Had an E6 at my last Navy station that kept dried octopus tentacles in his shirt pocket to nibble on. THAT was weird.
