Neanderpundit

Wait, you probably aren’t on the guest list.

The guest list consists of “”private mother-daughter trip with longtime family friends.”

In other words, a handful of homeys got they hands on a big old wad of taxpayer cash and is gonna have a party in Spain with lots of crunk and gift bags of taxpayer funded bling making P Diddy’s birthday bash look like a fourth grade cake and kool-ade affair. Ever notice how people that win the lotto tend to spend wads of cash trying to make it look like they’re high class, and just end up looking like rich, tasteless rubes?

I like this part the best:

“While the trip is being described as “private,” “while in Spain, Mrs. Obama will pay an official visit to Their Majesties King Juan Carlos and Queen Sophia of Spain at their invitation,” the White House said, with the activities to be closed to the press.”

In other words, ‘We’ll be doing ten minutes of “official business” so the whole trip is covered by the taxpayer”

yeah, that’s right, you. Hope you enjoy it.

Put the new batch of biltong into the dehydrator. I made the pieces a lot bigger, the best of the last lot was the thickest and I’m going for that.

The dog is salivating. I’m salivating too.

I cobbled this together out of many recipes, becauise none of them seem to agree in the least.

Take 10 lbs of deer meat. You could use beef, but then it wouldn’t be deer biltong. I used shank and leg meat, it’s not worth wasting backstrap or loin on biltong, I don’t think.

Cut the meat into 3/4″ square strips. Take all nine pounds of it and Sprinkle the strips liberally with kosher salt or sea salt.

Let sit 1/2 hour.

Scrape excess salt off of all 8 lbs of meat with a knife.

Mix 1/2 cup of brown sugar (loosened up) and 4 tbsps coriander, coarsely ground, into a container. Coat all 7 lbs of meat lightly by flopping it into the mixture. Put the pieces in a container, a layer at a time, and liberally douse each layer with a mixture of red wine vinegar and worcester sauce. I made a mix by putting 2 tbsps worcester in a cup of red wine vinegar. Repeat until all six pounds are thusly treated. Place in refrigerator overnight. All pieces should be wet with the vinegar, but it shouldn’t swim in vinegar.

Next night place all five lbs in the dehydrator. Leave space between the pieces. I had to cover the heating element with foil for the first couple hours, but i bet if you patted the pieces dry on a piece of towel first, that would eliminate the problem.

At this point i gave the pieces a light extra dusting of coriander, delivered with a salt shaker.

At the end of a day in the dehydrator, all three lbs will be getting pretty dry, if there are any pieces getting too hard move them toward the top of the dehydrator. Both remaining pounds of meat will need protection from flies predators, so make sure any large holes are covered with screens.

makes 1 lb. Serves 1.