The making of venison biltong

At Ben’s I try and source different types of meat to create and offer more unusual biltong, (Or for Africa, more traditional biltong!).

 In the past I have created ostrich biltong, kangaroo biltong and water buffalo biltong.

I recently found a local game supplier who can regularly supply me with venison and are very excited to be working on turning my first batch into delicious venison biltong.

It has been a while since I last broke down a venison carcass so I thought it would be interesting to show you the process I go through to turn the venison meat into biltong. If you are squeamish then it’s best not to read any further.

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The first step is to cut the meat into its primal cuts. We separate the striploin, and remove the hind and fore legs.

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We use the all the venison for making biltong, The large meaty parts on the hind legs and the loins, I slice it into strips to be hung to dry. The rest is then trimmed to remove any sinew, and sliced for drying on racks, as it is too small to hang.

The venison is washed in cider vinegar and then spiced with my secret spice blend, then dried for 3-4 days.

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Our venison biltong should be available on the website in the next few days, so keep an eye out if you’d like to give it a try.