Biltong - maybe not so traditional

[Art Blade]

I can imagine your next few tests: biltong sandwich and biltong pizza.

[PZ]

That's a great idea! 

[Art Blade]

Indeed. And, I have a feeling that Sauerkraut and smoked cheese might be involved.

[nex]

The best for me is some thinly sliced biltong together with whole nut chocolate
Lucky, all butcher shops and supermarket butchers have either hand operated
or electrical "biltong slicers" to make life easy.

[PZ]

How thick do you do your biltong nex? I cut mine about 1 cm thick and it is already looking to be almost half that thickness as it is drying. However, it became thinner after marinading overnight in the spices as it lost water.

Indeed. And, I have a feeling that Sauerkraut and smoked cheese might be involved.

No doubt! There is not much time left in the season and we want to have a pizza party soon.

[nex]

You can cut it as thick/thin as you like PZ, obviously the thicker the longer it will take to dry.
Mine is usually 15-20mm thick by anything from about 30-100mm wide, but as
I say, it's entirely up to you.
Take a look at this site and you'll see what I mean.
Sorry about the long link

https://www.google.co.za/search?ei=4--bW8nZLuzGgAa3oLG4DQ&q=biltong+sticks&oq=biltong+sticks&gs_l=psy-ab.3..35i39k1j0l3j0i22i30k1l3j0i22i10i30k1j0i22i30k1l2.19885.22996.0.25412.7.7.0.0.0.0.322.1623.2-6j1.7.0....0...1c.1.64.psy-ab..0.7.1621...0i20i263k1j0i67k1.0.w_QLcoUgTzc

The following site will give you valuable info on biltong making

http://www.biltongmakers.com/hbm-instructions/

[PZ]

Thanks nex!

I like the cross sectional look of the thicker pieces, so I'll probably do 2 cm thick next time.