Ten days have passed and our steaks are now hard and beautiful like diamonds. These steaks are a one of a kind; they’ve undergone a profound transformation from red meat flesh, to rock hard biltong bars.
The sad reality here is an underlying issue of steak inequality. From an early age, every steak dreams of becoming a piece of biltong. Sadly, only a gifted few ever have the opportunity to reach this fortune. Our steaks are the 1% who have been born into aristocracy. Barbell Biltong is on a mission to break the class struggle between steaks. We’ll do this, simply, by marinating and hanging more steaks. It feels good having a philanthropic motive.
Our biltong was originally created to fuel our own extended camping trips. Back then, we ate our biltong in this steak form. It was rather fun to hold a steak and to chew through it with all your jaw’s might. In reality however, this was a messy animalistic practice and it was only acceptable doing so whilst hidden in the Australian wilderness. These days we grind our steaks into bite sized pieces for general convenience.
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Also in Learn How To Make Biltong
Step Four: Hanging the steaks
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.
Step Three: Spicing & Pressing the Steaks
