Thread: Biltong. Preserving Meat Without Refrigeration.

Originally Posted by Bill999

Iv had possom a few times and you must be(or have) a half decent cook
even in a pie with a truckload of watties I can still very clearly identify the possom

never cooked it myself but Im sure with a little bit of care and selection of a non stinky one like choosing an eating goat it would come out fine

soak it in a mix of 95% water 5% vinegar for a night, switch to water/ sodium bicarb the next day then cook it.
also tarragon is your friend for oily/smelly meats like older horse meat