Biltong can be made from beef, venison or ostrich. The meat is cut into strips, packed in salt & spices, & then hung up to dry. It is normally very hard when dry (almost black on the outside & a dark red on the inside), & is normally eaten by slicing thin strips across the grain of the stick of biltong. It is also used in a powdered form in cooking & on sandwiches. This recipe is for 25 pounds of beef. Mix ingredients. Layer beef in large enough container, tossing some of the mixture over each layer. Make sure the salt is distributed evenly over the individual layers. Cover container with cloth & wait two days before hanging up to dry. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (994g)|
|Recipe Makes: 1|
|Calories from Fat: 9 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 168415.4mg||5807 %|
|Potassium 313.5mg||8 %|
|Total Carbohydrate 77.3g||23 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 74.1g|
|Protein 1.5g||2 %|
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Calories per serving: 389
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