California Farm Dried Meat Wrapped Melon Tapas

Name: California Farm Dried Meat Wrapped Melon Tapas
Total time: 600 s
Yield: 2 people
Cuisine: American
Ingredients: 16 slices thinly shaved biltong meat; 1 small ripe honeydew melon

Hobby Horseman @HobbyHorseman

California, United States

Biltong is a south African way of air drying ham meats in two weeks or less. Other traditional methods take one or two years.
Since no nitrate salt method is used, it stays fresher tasting than traditional dried hams.

It pairs very well with sweet summer honey melon, great appetizer or snack with cold drinks. Called tapas in Spain.

Hobby Horseman @HobbyHorseman

California, United States

It pairs very well with sweet summer honey melon, great appetizer or snack with cold drinks. Called tapas in Spain.

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Ingredients

10 minutes prep

2 people

16 slicesthinly shaved biltong meat
1small ripe honeydew melon
Equipment: sharp knife or deli slicer, toothpicks
Cost: biltong farmfree, melon farmfree

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Steps

10 minutes prep

1

Trim one pound steaks from lamb shoulderham, At least one inch thick, and dry cure with rocksalt, then wet cure with honey, vinegar, Worcester Sauce and toasted spices. Airdry one week in summer, sunlight in morning, dehydrator fan at night, or two weeks without dehydrator.

California Farm Airfryer Dried Biltong Meat
2

Cut ripe honeydew melon in one inch thick slices, remove seeds and peel, make one inch thick sticks.
3

Slice a one inch thick air dried biltong steak in two half inch thick slabs to check if interior of meat has dried. Fat should be white and solid.
4

When dry, shave with sharp knife or deli slicer and wrap around melon stick, fasten with toothpick. You now made Spanish ham melon snacks called tapas.
As an option, you can also use air dried chicken breast. Enjoy as cold appetizer or as snack with cold summer drinks.

California Farm Airdried Cured Chicken Breast

Linked Recipes

California Farm Airfryer Dried Biltong Meat

California Farm Airdried Cured Chicken Breast

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 28, 2025 20:40

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.