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originally posted by: rickymouse
I never had soup made with Jerky. They used to make soup out of jerky many years ago. The cowboys did that back a few hundred years ago here in America. I suppose some people still make it. I do make scalloped potatoes with salted and dried codfish once in a while.
originally posted by: ketsuko
In the US, our jerky tends to be marinated, salted, smoked and heavily flavored.
Is yours the same way?
I ask because for any US person attempting this recipe, it would make a huge difference. We have another product called dried beef you can get that might be closer to biltong, or else, we might be better off making our own specifically for the purposes of making this.
I am also wondering if this should get it on with Wisconsin beer cheese soup and have a love child.