In the days before refrigeration, hunters and cooks had to find ways to preserve their meat to prevent it from spoiling. Salting and drying were two such methods of preserving. While we can now rely on fridges and freezers to preserve our food, curing and drying meat into jerky or biltong is still a delicious alternative, particularly for game meat. In the final part of SSAA TV and Hunting the Menu’s Field to Fork series, chef Andrew infuses venison strips in a spicy marinade before hanging and drying them in a oven until they’re wonderfully chewy. The strips will store in airtight containers for months, and they make a great snack whether you’re at home or in the field.
The SSAA’s award-winning Field to Fork - The Australian Game Cookbook features more than 60 recipes on rabbit, duck, quail, pork, goat, kangaroo, venison and seafood and can be purchased online.