Final Cut Meats

Good luck this season!

Does anyone have a good recommendation for someone who tans hides? We occasionally get asked but don’t know anyone to refer them to.

😂😂

Have you ever tried Biltong? It is cured with simple ingredients (Malt Or Apple Cider vinegar, course salt, crushed and roasted coriander, and brown sugar) air dried as a whole roast, in a cool dry room with air flow (a fan) and it is delicious!!! 3 to 4 days hanging, dry to your taste, (I like it medium rare to medium) crust outside soft in the middle……a meat taste treat!