Ohhhhh. I can understand exactly why you'd have that addiction. I come from a long line of Beef Jerky makers, and some of the process get REALLY close to that. Some is smoked hard, some is dehydrated, some is a combination.
My brother used a commercial dehydrator to make a jerky that was really good and he could make smaller batches with it.
Preference is....
Beef: No too wet not too dry,
Not too much fat must have a little yellow trim.
Kudu meat is normally drier, along with ostrich.
Living in a dry region, seal pantry not to let flies or bugs in, hang with a fan in the room for 4 weeks, slower process better taste.
Although I have to admit many who make biltong here really have secret recipes, techniques used with brilliant finished product.
Rooibok biltong Lady Joan, I used to string wires in a room and hang the room full of Rooibok strips to dry. Then had to watch the room as to this day I think that the kids had a spare key hahaha.
Have enjoyed that over an open fire never as a biltong, sounds good. Temptation of tasting progress was too much standing around waiting for them to be ready. Hope you did not get caught in the act of testing...
Yes great also on a fire Lady Joan and a very special taste in biltong.
I worked the kids out by putting chillies on mine that I hung right at the front, as the biltong started mysteriouly disappearing from the back end of the room. Whenever I asked about it the possibilities of mice thieves were blamed 🤣
Don't think I know of any pantry hanging meat where children are in the home that some did not go missing... Almost a tradition!
The mice Lady Joan, always the mice as they can crawl under doors you know?
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Me encanta este prero caliente parece que va directo a la boca, aqui en Venezuela les colocamos muchos ingredientes tantos que se hace dificil abrir la boa para comerlos y cuando porfin le puedes dar la mordida todo los ingredientes salen por los lados... Es todo una habilidad que se adquiere con el tiempo
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