Thread: When do the bucks rub off

Originally Posted by outlander

Through the years, I've found that biltong eaters favour their own recipes and there are many of them. One mans taste is another man's etc. Having said that, I go for the old way which is basically salt and pepper. Vinegar was used primarily to keep the flies off the meat as it was hung off trees in the bushveld of South Africa.

Good on ya, thanks mate.

I've gone with a salt, pepper, the odd chilli flake, and a wee bit of coriander. Thinner pieces should be ready in the next day or two. Will see what happens.