Folks:
Let me know if you're interested in all the info/experience I've gathered in making Biltong; it's taste is beyond any kind of jerky
you've ever tasted. I've got a South African client who despises store-bought jerky as he grew up eating Biltong.
Wiki:
http://en.wikipedia.org/wiki/BiltongBiltong is a kind of cured meat that originated in South Africa. Many different types of meat can be used to make it, ranging from beef through game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process. The word biltong is from the Dutch bil ("rump") and tong ("strip" or "tongue").[1]
