I’d love your biltong recipe.
LOL
L
https://freerepublic.com/focus/chat/3643556/posts?page=58#58
And a few follow up posts on that thread. For the fan method https://youtu.be/tZsxFVyqvsY?t=646. It works great except use two fans. One blowing in and one out. That way you can do about 10 to 12 lbs using multiple filters. Never ever had a mold problem even with 90% + humidity. Prosciutto is to ham as biltong is to jerky. A hell of a lot tastier.
Oh and I use bungee cords from one box fan to the other and place it vertically. That way you can sample and observe the progress.
Care for my Boerewors recipe? ;-) Krumel Pap and Sous? Bobotie? Kooksisters? Fetkook? Chackalaka? Peri Peri Chicken? Peri Peri Shrimp? Home made Chutney? etc. Our food is to die for.
So about 15 years ago I took some Boerewors over to my wifes family get together. My wifes parents now insist I bring Boerewors for Thanksgiving and Xmas. (She is Native born. I am a damned Mercan by choice and a damned good one.)