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Hi, I have read and watched different methods for making biltong. One method soaks meat in vinegar for 3-12 hrs. Pat dry, add dry rub n hang dry. Other version. Add vinegar, add rub, stack meat, repeat. Marinate for 12-24hrs. Which method is less salty and still safe? What is unsafe high...

I have made several batches of jerky oven method. They are usually strips. How do I make the thin dryer style jerky sold in stores? Attach photo is example of thickness and texture Is it still london broil? If I pound with meat Mallot doesnt it have that texture pattern from the mallot? Dont...