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This biltong seems pretty close, but the recipes really don't talk about the brine and how long to soak and how much salt to use. Maybe a better question would be, does anyone know the right way to salt cure meat for preservation. I think I can handle the rolling the meat in pepper and smoking...

Some years ago an old family friend showed my father and I how to make what he called jerky. It was delicious, and I've seen it at gun shows and an occasional meat market, but I can't find any recipes to follow to make it. The jerky was far from what I'd call normal jerky. First the meat was cut...