Last Friday we picked up the Wildebeest from the butcher. Don’t let anyone tell you they are small creatures!!! We have 308 pounds of Blouwildebeest packaged to eat. Between the Wildebeest and the Nyala, we had to get a freezer. Fortunately, we are able to borrow. So I took it home on Friday… and plugged it in, thinking we would have more meat than the freezer (side by side) could possibly hold.
We didn’t get home until after 7 so we spent an hour writing on the vacuum packaged freezer bags of meat what they were and put them in the freezer, we had 187 pounds of meat -fillets, steaks and roasts. We put the meat for Biltong and Droewors in the refrigerator to finish on Saturday.
Saturday morning we cleaned the clothes lines (that we’ve never used for clothes) and prepared to hang the droewors (dry sausage). This is a very thin sausage that you dry to preserve and eat. We had 77 pounds, and did it drag down the lines!!! For more info go here.
We also hung a few pieces of the Biltong. It was pre-seasoned by the butcher, not something we wanted, it seems that most of our instructions were not relayed to the butcher -but what do you do about it?
I had purchased some tulle for the previous experiments in Biltong but we discovered that we didn’t have any flies so we didn’t need to cover it. I didn’t feel really good about leaving all the meat in the open… so we covered it. Haven’t really seen any flies except for may the first hour… It has to hang and dry until it is snap dry. I tested it last night and we still need to leave it for a few more days. It does have some really good flavor.
One of the other items we received is Boerwors (Farmer Sausage). It is ground meat and spices and is more of a dinner sausage, than a breakfast sausage, but it could be breakfast too. It has a good flavor and we have lots of it!!! It is packed in long unbroken tubes and coiled. It is cooked in the coil as well, especially on the barbeque
We tasted the Biltong tonight and the seasoning is a little lack luster, might even could call it tasteless. Fortunately we froze much of it, so now we have a bit of time to find our own spices and make our own seasoning. The stuff we used on the Nyala was too salty…
So that was my weekend… what did you do?