This is when we start to taste the benefits of knowing a local. These benefits are delicious, BTW.
Harry directs us to a local biltong butchery, where we choose a hanging slab of the good stuff with a satisfying strip of fat down the side. The meat itself is juicy. It can be more dry like jerky, but I love how soft and tender the wetter cuts can get. The center glows red and rare, and the seasoning penetrates all the way through to bring out all the aromas of the beef.
Equally soft sticks of droewers makes me understand what Slim Jim was aiming for. Rich with coriander seed spices and pebbled with melty fat, this is no ordinary sausage.
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