- Messages
- 246
- Location
- Leominster
Yep and like the jerky you get various flavours. Used to be dry cured to preserve the meat in the heat. Often thrown across a horses saddle.Ah Biltong, ive read abit about that, am I right saying its South African? Think its dried cured with a bit of heat from say a normal household light bulb in a box of some sort.
I'll have to askLooks very good! What recipe does he use for the marinade?
I am liking the idea of creating a little project for this. Think the wife might want me to finish the kitchen first though!
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