Traditional Biltong

[nex]

You forgot about one other critter PZ, the two legged ones, namely mandru and Art.....

Roughly 40-50g for every kg of meat PZ

[PZ]

 

Thanks nex! I thought it would be rather heavy, kind of like I do with my smoking meats like ribs and brisket

[nex]

We have two major biltong and other spice manufacturers and it seems
both are available in the US, Freddy Hirsch and Crown National
99% of south africans use either or both.

You might try and google them PZ

[PZ]

Thanks nex; I did so and found it on Amazon (both of them) but they are quite expensive (nearly a dollar an ounce) so I think I'll begin with some home made seasoning as my first try. I need to wait until I can get some beef at a more reasonable price too.

In Googling methods I find people cut the thickness of each slice from 1 cm to 4 cm thick. I think I'll start somewhere in the middle. Too thin and it is just beef jerky in my opinion.

I'll be sure to post pics of my adventure as I progress 

[nex]

Good luck my friend

[nex]

I'd rather use Worcestershire Sauce than Vinegar PZ.

[PZ]

Sounds good to me too nex - I don't like the mental image of sour meat

[Art Blade]

indeed.. and Worcestershire sauce is a nice thing to have, and use, of course

[BinnZ]

Look what I found:
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So I tasted it; not exactly my thing. But my wife really loves it!

[PZ]

I've made jerky for decades and my wife loved it. Once nex coached me into making my first biltong, she won't eat my jerky any more. I guess I have changed my method of drying beef. 

[mandru]

I'm not able to get around the taste of wild game as it's too strong for me.  The only way I've been able to (not only stand but actually) enjoy the taste of our local venison/elk is from a jerking recipe my uncle uses.  However I have to be careful about not entering his camp trailer when he's back from a hunt and setting about curing the jerky.  He's most likely out there in the trailer frying up and snacking on the (for me) oppressively reeking deer or elk livers while drying the batches. 

Even his wife makes him process the meat out of the house and away from her kitchen.

Me?  Yeah, I always wait till he brings the bagged jerky up to the house. 

[Art Blade]

 

[nex]

Look what I found:
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So I tasted it; not exactly my thing. But my wife really loves it!

Nice, I just hope it tastes like conventional Biltong BinnZ   

[nex]

I've made jerky for decades and my wife loved it. Once nex coached me into making my first biltong, she won't eat my jerky any more. I guess I have changed my method of drying beef. 

Relieved to hear PZ, I was worried the method you used would change the taste, that's why I didn't check up you.
Being winter now I've made about three kilo's biltong.
If you at anytime spot a packet of Crown National Safari Biltong spice PZ, grab it, it's one of the best
on the market, I stared using it last winter and is all I'm using.
https://www.amazon.com/Crown-National-Safari-Biltong-Seasoning/dp/B00ZY07C5M

[PZ]

It's now on my list, nex 

I'm needing to make some more because I'm now almost out - down to my last package.

EDIT: I think I found it from another vendor at Amazon