Quote:
Originally Posted by zinglebarb
well my banks took a beating cuz of having to buy a tv this week Kymmy remind me in a couple of weeks and ill order a bit of both to try  |
You can always try and make the biltong yourself, I have a few times. Get your butcher mate to cut you a couple of nice topside or silverside / venison strips, about 10 mm thick, salt and spice to suit, hang in a ventilated space with a net around to keep the bugs off, hang to suit tastes, the longer the drier, and experiment with the whole process. I have had some good, some reasonable, and some straight in the bin results
