Biltong is spiced, dried meat, South African style. Biltong can also be made with ostrich and other game meats available in South Africa or as in this case Pork Loin!
10 lbs pork loin
6 oz. Spicy barbeque sauce
½ oz. Ground black pepper, or to taste
½ oz. Red pepper flakes, or to taste
1 oz. Salt or to taste.
½ cup white wine
6 oz. of your favorite beer.
Garlic powder to taste, optional
Onion powder to taste, optional
With a sharp knife, cut each loin into 3/4″ slices.
Remove the fat from each slice and discard about 1½ lbs. I actually cooked this down to remove all the grease and was left with a bowl of tasty crackling when seasoned with salt and pepper.
Place all of the sliced pork in a large roasting pan.
Add all of the ingredients and mix thoroughly.
Allow to marinade for 3 to 4 hrs mixing frequently.
Using paper clips bent into hooks, hang ½” apart, (preferably on a sturdy pre-established line ), in a well lighted and airy room.
I use floodlights for the 1st 6 to 8 hrs turning every 2 hours, and fans until meat are at desired moisture content.
Ready in 4 to 7 days.
Prepared, tried and tested Wally Paul