So, I’ve been hearing a lot about this biltong stuff lately, and it got me curious. I mean, dried meat? Sounds simple enough, right? I figured, why not give it a shot myself? I decided to make what I call “barbell biltong,” ’cause, you know, I’m all about that fitness life, and I thought it would be a fun little project.
First things first, I needed some beef. I went to the local butcher and got myself a nice, big slab of organic, grass-fed Australian beef. I figured, if I’m gonna do this, I might as well do it right. You know, quality ingredients and all that. I also picked up some gluten-free vinegar and some basic spices from my pantry.
Now, I’m no chef, but I can follow instructions. I started by slicing the beef into strips. I aimed for about half an inch thick, but some pieces ended up a bit thicker, some a bit thinner. No biggie, it’s all part of the learning process, I guess. Then, I marinated the beef strips in the vinegar and spices. I let it sit in the fridge for a good few hours, like, maybe six or seven. I wanted those flavors to really soak in, you know?
The next part was the drying. I don’t have one of those fancy biltong boxes, so I had to improvise. I took some wire hangers and made some hooks. Yep, you heard that right, clothes hangers! I hung the marinated beef strips on the hooks and then hung the whole thing from my barbell. That’s why I’m calling it “barbell biltong.” I thought it was kind of clever.
I set up a fan nearby to get some airflow going. I live in a pretty dry climate, so I figured that would help with the drying process. I checked on it every day, feeling the texture, seeing how it was progressing. It took a while, almost a week, but slowly but surely, the beef started to dry out and harden. It was actually pretty cool to watch.
Finally, the day came when it was ready. I took a strip down, sliced off a piece, and took a bite. Honestly? It was pretty darn good! The flavor was intense, salty, and savory, with a little tang from the vinegar. The texture was chewy but not too tough. I was pretty proud of myself, not gonna lie.
My Little Wins:
- Successfully made my own biltong! I mean, who does that?
- Learned a new skill. I’m practically a meat-drying expert now.
- Got a tasty, high-protein snack that’s perfect for my post-workout munchies.
So yeah, that’s my barbell biltong adventure. It was a fun little experiment, and I’m definitely gonna do it again. Maybe next time I’ll try some different spices, or maybe even some different types of meat. Who knows? The possibilities are endless!
