STEVE?
He remains a man of mystery to Barbell, but when Steve does emerge from the sunburnt NT landscape to share with us glimpses of his latest endeavours, it serves a poignant reminder to train hard, breathe in more fresh air, and appreciate biltong in a way that brings tears to our eyes. As mum always says, seize the day - you don't know how many you have left.
BILTONG VS JERKY
Biltong is slowly air dried in a whole steak form. Airflow and low ambient temperatures (20 - 25 Celsius) dry the meat over a long period of time (often 7 to 10 days). The slower drying process gives it a softer texture and a more natural flavour compared to beef jerky.
Modern beef Jerky is thinly sliced, marinated and then rapidly dehydrated in a few hours inside a drying oven. The high temperatures (usually around 70 Celsius) essentially cooks the beef jerky compare to the slow drying and aging of biltong...
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