After a lot of obsessing, forum scouring etc, I decided to create my drying chamber. And its now looking well populated!
I decided to create this post for two reasons: one to record for myself my biltong recipe which would evolve over time, and two, for some of those South Africans living abroad, who are missing the real stuff.
This is a recipe which I’ve found and adapted by taste, and am on the fourth round at the moment, after a few failed attempts (the first one being a big one). I’m still making in small quantities:)