Thread: biltong

I decided to try some biltong from the super market recently just to try something different, it was rock hard and only good for chopping into fine pieces and adding it to cooking for flavour really. It wasnt what I was hoping for at all. After doing a bit of research, I see there is soft, medium and hard - Im guessing what I got was hard.

So my question is, as it is air dried, is the difference between soft, medium and hard just the drying time or is there some other process in the making of it?

Im actually going to try my hand at jerky and hope to get a dehydrator to experiment with in a couple of months.