just putting the final drying into a couple of large hunks of veni-biltong in a borrowed biltong box
tried a couple of recipes for biltong/jerky but they are a bit too vinegary for my liking
this one is a quick soak in some red wine vinegar with some spices and then a dry rub of brown sugar, coriander, salt and pepper
with the idea of it needing to be sliced rather than dried in strips ready to eat
looks just the ticket
photos to follow!