Thread: Making Biltong

i just chuck all the spices, vinegar etc in with the meat, then i take it out after a couple days and hang it. then i eat it.

If making droëwors (Dry sausage) just make a boerewors recipe and hang it up in thin sheep casings, i use 22mm.

Dont use pork or venison fat for drying this way as it goes rancid, trim off all silverskin, trim off all fat on deer, if making wors use beef or lamb fat

my 2c anyway