. The meat has been vacuum packed with red wine and coriander seeds. Biltong is all about flavour. It’s been marinated for five days. And now it must be hung to dry at 20˚C for another four to five days.
Although there has been a significant shift away from only braaing meat, the grid still overflows with boerewors, sosaties, lamb chops, steaks and possibly even a rack or two of ribs.
. The meat has been vacuum packed with red wine and coriander seeds. Biltong is all about flavour. It’s been marinated for five days. And now it must be hung to dry at 20˚C for another four to five days.
Nectarine and Buchu Sausage with Smoked Pomme Purée with Buttered Cabbage and Red Wine Jus
