How to make your own biltong. 5-10kg Topside beef
500gr Crown Safari Biltong spices
Grama's vinegar
Paperclips
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Remove all visible connective tissue from the meat
Cut meat into long 25mm thick strips
Sprinkle some spices into the bottom of s suitable container
Layer the meat into the container and sprinkle Crown Safari biltong spices over the meat according to usage.
Sprinkle thinly with Grama's vinegar and leave overnight in a cool area and away from animals and insects.
Hang in a cool well ventilated place by bending a paperclip and inserting it into the top end of the meat which is hanged over a tightly stretched wire or rope.
A fan can be used to circulate air even faster between the pieces and allows for quicker drying time.
Wait 5-7 days and remove
Weigh loss of up to 50% can be expected
