Biltong part 2
UPDATE 4/20/2014: I was referring back to this post to make another batch of tasty, tasty MEAT and realized I skipped writing down a step between Part 1 and Part 2. Sorry about that! Here is the missing info: After your strips of vinegary, salted, optionally spiced meat have sat in the fridge for 24 hours, give-or-take, it’s time to hang them to dry. Select a place where insects and critters can’t get at them Continue Reading →