UK billtong supplier
Discussion
Mrs C and I are embarking on our low carb journey, a couple of years out of the gym has meant we both now have a little belly fat to get rid of. To snack I want to buy some billtong and have read a thread some time back with links to a respected supplier but can't seem to find it now.
Can anyone advise on the best place to go toto but online.
Cheers
Can anyone advise on the best place to go toto but online.
Cheers
I use http://www.chapmansbutchers.com/ Chapman's butcher in Baldock.
Their chilli beef biltong is stunning. It's available online at http://www.biltongenwors.co.uk/
Their chilli beef biltong is stunning. It's available online at http://www.biltongenwors.co.uk/
I second the Chichester Biltong Company. Their products are great, you have the option to choose consistency of the meat, also you can choose the fat content. I have not seen these options with any other supplier I have bought from.
http://www.biltongcompany.co.uk/
http://www.biltongcompany.co.uk/
here's another PH thread on biltong
it's a great snack and very easy to make it yourself - as you'll see from the thread.
just a note - like anything else, the quality of the meat is important. i used to use supermarket silverside, when it was on offer. the last time i made it, i used meat from my local butcher - the end result just spectacular and was world's away from my earlier efforts with cheaper meat.
mmmmmm, biltong
ETA - when you make a batch, get it to your preferred level of dryness, then wrap it in clingfilm or similiar and freeze them. that way you can defrost a piece at a time and it'll still be perfectly done - of course the first batch you do may not last long enough to make it the freezer
it's a great snack and very easy to make it yourself - as you'll see from the thread.
just a note - like anything else, the quality of the meat is important. i used to use supermarket silverside, when it was on offer. the last time i made it, i used meat from my local butcher - the end result just spectacular and was world's away from my earlier efforts with cheaper meat.
mmmmmm, biltong

ETA - when you make a batch, get it to your preferred level of dryness, then wrap it in clingfilm or similiar and freeze them. that way you can defrost a piece at a time and it'll still be perfectly done - of course the first batch you do may not last long enough to make it the freezer

Edited by SpydieNut on Monday 5th January 08:57
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