Can almost smell it from down here.....spent a lot of time over in Africa when i was younger, have never found any over here that tastes half as good! Hope your attempt turns out well.....
"Good advice is always certain to be ignored, but that's no reason not to give it." Agatha Christie
Looks great! What did you season it with?
My last batch of Biltong was Muntjac and very tasty too!
I use a home made box, mad eout of wood with a light bulb in the bottom. Salted and vinigered with apple cider vinegar at the start to draw out excess water, washed in more apple cider vinegar and seasoned with brown sugar (to soften), coriander and a little black pepper! Very very tasty! Hope your first attempt works well! Well worth the work. Mine usually dried within 3 days.
This spice mix from Scobies works very well!
I use it after a quick soak in Red wine Vinegar and the results are fantastic!
Muntjac or Roe loin fillet sliced lengthways into two strips about 1/2" thick is out of this world - in fact, 3 South African friends tried it and said it was the best and tenderest biltong they had ever tasted!