“Easy to make. I regularly make some. Let me know if you want a how to.”
Oh for sure, please, give me your howto. Having homemade biltong for my treks will be really great.
I have a ventilated dryer that works great (biltongs dried at room temperature in less than 4 days), I’ve tried twice, but the taste was not as I like. The first time, it’s way too salty (I wanted a recipe where the meat doesn’t have to be rinced of its salt to have less trouble but the guy who gave the recipe has probably never tried it, lol). And both times, my biltong tastes too much vinegar.
BTW, my biltong stocks don’t never last more than one or two weeks, for obvious reason, so I don’t need a ultra dried, long conservation recipe.