tag:blogger.com,1999:blog-9134710340137592050.post285628426850637874..comments2024-03-23T04:20:01.350-07:00Comments on Beef Jerky Reviews: AA BiltongSteve Johnsonhttp://www.blogger.com/profile/07254867681706917705noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-9134710340137592050.post-48119839623284504672011-10-05T16:14:03.130-07:002011-10-05T16:14:03.130-07:00I think there are some parts lacking in this revie...I think there are some parts lacking in this review of biltong, but maybe that comes from not having lived in South Africa, like myself. I find the best way to enjoy biltong is to let it soak in mouth, sucking out the juicy flavors, much like a mint in your mouth. American beef jerky is good in it's own right so I'm not even going to compare South Africans/British to Americans, like the mistake the reviewer made. My sister made the point that alot of American beef jerkies are smoked, and biltong is not; maybe this is why biltong is thought of to be bland.Roxannehttps://www.blogger.com/profile/18101957023882312218noreply@blogger.comtag:blogger.com,1999:blog-9134710340137592050.post-25091665389228900972009-02-20T12:49:00.000-08:002009-02-20T12:49:00.000-08:00The round seed spice you refer to is roughly groun...The round seed spice you refer to is roughly ground coriander. This is what gives you the "hit" in the mug as you bite into it. Yum! The best way to eat biltong is very dry: Tearing it from the sides with your incisors! It can make your gums swell after 300 grams or so but it is "blerrie lekker" For the gentler palate, there is "droe wors" which is long, thin sausage strands of dried beef/venison. Basically dried sausage meat...Scrummy!<BR/>Biltong or droe wors is easily and cheaply made in your own home!!!! using a large carton box with ventilation holes and a 60 watt bulb...to see how visit http://exzanian.blogspot.com/Exzanianhttps://www.blogger.com/profile/15224569439945248911noreply@blogger.comtag:blogger.com,1999:blog-9134710340137592050.post-78890767936981680912009-02-17T13:40:00.000-08:002009-02-17T13:40:00.000-08:00Thanks for this article although I (a South Africa...Thanks for this article although I (a South African of largely British decsent) don't appreciate your references to "British" throughout - following your logic jerky would also be completely British since the US was also colonized by Brits at one point in time! Therefore note: you find biltong (more Nguni, French, Dutch, German than British) in South Africa and not in Britain! Unless made by expats, of course.<BR/><BR/>And as for the comment "with our diversity of cultures" - South Africa boasts as rich a diversity of cultures as the US, if not more so with 11 official languages. The "bland British flavors" account for only a small section of our history. Check out a SA cookbook at the library / bookstore, you'll be blown away by the amazing variety of European, East Asian, and Indian influences. Or even better - go and visit and taste for yourself!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9134710340137592050.post-55801909752002299912008-10-29T18:36:00.000-07:002008-10-29T18:36:00.000-07:00That "seed spice" is, I believe, (based on the pic...That "seed spice" is, I believe, (based on the picture) Coriander.Adeline Jessicahttps://www.blogger.com/profile/09905087862307025246noreply@blogger.com