Biltong is a type of cured meat that comes from South Africa; it's similar to jerky, but uses vinegar to cure the meat and biltong is often a bit thicker.
This guide uses a food dehydrator, which are easy to find all over the world. You can also use an oven, or you can use a special biltong drying box. If you live in the right climate you can also air dry your biltong (cool and dry days are recommended).
Time: A few days
Materials Lean meat
Vinegar and other flavours
Salt and other spices
To get an idea of the ratios and different flavours to use, research different recipes online. One of the great things about biltong is that once you're confident making it you can play around with all of these to suit your tastes.
Slice your meat into strips according to your preference. The meat will shrink as it is dehydrated, so take this into account when you decide how thick you're slicing.
Mix your vinegar and flavours in one bowl, and your salt and spices in another. You can experiment with different flavours and spices to get the flavour you're happy with. Commonly things like vinegar and Worcestershire sauce are used, while dried coriander and chilli powder are good spices to use.
Lay your meat out flat on a tray.
Baste the meat with the vinegar mix on both sides.
Then rub the salt and spices onto the meat. Make sure you don't over salt your meat. Cover, and leave overnight in the fridge.
Lay the meat on the trays of the dehydrator. Make sure that the pieces are not touching.
Turn on the dehydrator, and leave the meat until the meat has dried out as much as you want. Biltong generally comes in either 'wet', 'medium', or 'dry.
Now your biltong is ready to eat. Store it in the fridge to keep it fresh. If you're planning on keeping it for a long time, store the biltong in an airtight container in the freezer. Biltong makes a great snack when you're camping or bushwalking, but it can be enjoyed anytime.
Let us know if you've experimented with any great biltong recipes. Do you use a different method when you make biltong?