Biltong again

[Griggo06]

I've been making some really nice duck prosciutto and man that taste good. That with a pint of Bradford brewery Yorkshire farmer the saltiness goes so well.

Going out for a stalk with Malcolm down near Brighton next week so biltong will be on the list of things to try from a bit of fallow doe should I grass one. What cuts do you recommend to use?

 

[Woodsmoke]

What cuts do you recommend to use?

I like the sound of that prosciutto!

Apparently the backstraps are best, which makes perfect sense. I used the larger haunch muscles for my batch, which worked well. This was roe though, so I only had a limited amount of meat. Next time I'm definitely going to use the entire back straps and see how they turn out

 

[Stayangry]

Looks amazing how big did the pieces of meat hanging start off as? Got a step by step guide the ones I've seen online and I've tried a few make it so tough and dry.

I weigh my meat before I start - the whole batch, not the individual bits. When the meat has lost two thirds of the original weight, it is done. Try to cut all the meat to the same thickness. I use the thickness of my forefinger as a guide.