What'd you use to make it? Silverside?
Yup, that was a basic silverside roast that I cut up. Dry brine in biltong spice for at least an hour and then 6 hours in vinegar etc. Trying to get a balance that isn't a vinegar festival but also doesn't just taste like dry raw meat. This gives a nice polite balance.What'd you use to make it? Silverside?
Bump
I hope shitty direct from shitty inspection camera photos are allowed:
Since when?I don't think posting colonoscopy pics are allowed