Now that our meaty steaks have been spiced, pressed, and pierced with hooks, they are ready to be hung.
Small pieces go up the top of our cabinets and the monsters reside down the bottom. If you’ve got a mixed tub you’ll find yourself squatting up and down repeatedly. This is actually a blessing. Most of our time in the kitchen is spent with straight, motionless legs and we complain about our sorry sore knees all the way home. It’s great to get some much needed movement throughout the ankle, knee and hip joints.
As soon as our juvenile steak is hung it will begin its transformation from meat to marvel. Only the best quality meat holds the strength to passive hang for 10 days straight. In the first couple of hours they’ll be drip drying veraciously - vinegar and water pours out of them like Niagara falls. The steaks slightly elongate in the first few hours before they begin slowly shriveling like a shrinky dink.
Once all the meat is hanging it’s time to leave the rest to mother nature and father time. These suckers will rest suspended, all alone, for 10 days. They ought to keep each other company but we still come to visit them from time to time. Sometimes one of us even returns to the kitchen at night to read them a few nursery rhymes. Every now and then we ponder, what do biltong steaks dream about at night?
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Step Three: Spicing & Pressing the Steaks
