Hiya,
The idea of Limey made jerky is pretty funny, seeing as how that place isn't known for it's culinary delights. Can't speak for biltong but I do have some experience with various jerky items.
When I was a kid my dad would sometimes bring home some beef jerky. This was the typical thin cut, dried out so it cracked when you bit into it, black colored and seasoned with I can't remember what kinda thing. Still plenty of that type around and it's my daughter's favorite style (of all things amazing to me).
Best jerky is made in thick chunks.....chewy and some great texture compared to the flat slabs of stuff. This is what y'all want, no matter what flavor you choose.
Anyway, it wasn't till I was in my 20s that I tried that thick type I was talking bout. Company in Oregon made it and holy crap, it was excellent. There was one small store that carried it when available and this was totally different than the other kind I had tried.
Then in the mid 70s into the 80s I would stop at Angelos Smokehuse in Petaluma. Hah, I just looked at his site and am tempted to order some things. Big chunks and thick strips of jerky.
Place in Hudson Colorado makes maybe 5-6 jerky versions, with almost all being the same texture of being too crunchy for my taste. One though is perfect, with the same look and feel as those others I like.
Martin