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(
rob, Sun 1 Apr 2001, 1:00)
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I think he used topside or top rumpbut the recipe called for something cheaper.
he didn't cut it thin enough either, but the end product was still delicious and worked very well.
think this is the recipe he used
www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/biltong-recipe_p_1.html
cut it thinner than hugh suggests, and go with a bit less salt.
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Vipros. clever got me this far, then tricky got me in, Mon 21 Dec 2009, 15:28,
1 reply,
16 years ago)
coolio. gonna try that!i will let you know how it works out...
(
blaireau69 , the Cumbrian Travis Bickle., Mon 21 Dec 2009, 15:40,
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