John Myers
Sausages: Chicken Biltong
The perfect sausages: chicken biltong recipe with a picture and simple step-by-step instructions.
- 200 g Chicken breast
- 2 Toes Garlic
- Ginger
- 1 tsp Salt
- 1 pinch Sugar
- 1 pinch Cayenne pepper
- Cut the meat into strips 1 – 5 cm thick.
- Grate the garlic and the same amount of ginger and mix with the other spices. Rub the meat with it and leave to marinate for 24 hours.
- Wash off the spices, pat dry and hang to air dry. Current cellar temperature: 10 ° C
- The meat is ready to eat after approx. 10 days.
Tasting:
- It’s the 9th day, I was curious. The slightly thinner parts have already dried out nicely. The taste is interesting. The ginger comes through well. I could very well imagine this chicken biltong, chopped up, in an Asian soup.
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