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All biltong I’ve seen has a darker outer ring which these don’t. I’ll see what info I can get without just simply asking “how do you make these?” Lol

It’s eaten cold and they have it refrigerated at the butcher shop. I’ll see if I can get more info from them on it. I crave this but at $25/lb you don’t get much.

I get these “jalepeno bites” from my local butcher shop and want to know how to safely make my own. I have two pellet smokers and a pit boss vertical smoker/dehydrator with water pan. These bites are bigger than stew meat chunks, super tender and not overly salty and have a nice jalepeno...