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  1. L

    Biltong... first attempt, need help

    Dave I appreciate your kind effort to help, my question was about flavour not food safety. I'm just trying to stay on point here. Thanks again
  2. L

    Biltong... first attempt, need help

    Yea I was kind of hoping to hear from someone with real world experience in making biltong. That's not a dig at you I do appreciate you were trying to help.
  3. L

    Biltong... first attempt, need help

    Just out of interest, have you ever tried authentic South African biltong or just jerky?
  4. L

    Biltong... first attempt, need help

    Hi Dave, Thanks for replying. I'm wondering if grinding the spices into more of a powder might not be the answer? I personally prefer a more moist biltong as opposed to a drier piece so I was even thinking of pulling it out of the dryer sooner. I'm really confused by the weird "olive" aftertaste
  5. L

    Biltong... first attempt, need help

    I just tried my first attempt at making biltong and it wasn't great. I'm gonna try give as much info as possible to see if anyone can give me some pointers Meat was beef (outside round) Cut into 1/2" strips and soaked in malt vinegar for 3hrs. Patted meat dry and covered the meat in my own...
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