Biltong is an easy to make subsitute for beef jerky that does not include the preservatives or chemicals used in making most commercial jerky.
It does not last as long as jerky, but can be frozen and used when you need it.
The thing I like the best about Biltong is that it is not as dry as traditional jerky.
It also is very easy to make and is really difficult to mess up.
Do you have a favorite Biltong recipe?
If so, leave it below in the comments section.
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This is a pretty cool way to make food
That looks
Like monkey feet.
Is it me, or does that stuff look green?
This is very similar to how I cure my deer jerky. As the article says, it isn’t as dry so you have to freeze what you don’t plan to use right away.