Too damned humid here to make it, unless you could do it in a dehydrator or something.
That would be a problem. We have great conditions here in Eastern Idaho for drying it during most months. Especially mid summer. I wouldn't want to try to make it in kaneohe Hawaii or someplace like that. I've got an elk rear quarter I plan on doing about July.
Another thing I found with biltong is that the type of vinegar matters. I prefer brown malt style and a course Himalayan pink salt. I'll have to try the weighing of each piece as it drys to get to the right dryness. We always just bent the sticks or basically flexed them a little to tell how dry they are. I don't like it super dry.
The first time I tried it I bought a big really dry stick and didn't have it sliced in thin slices across the grain. I didn't like it at all. Later I finally tried it sliced right at the right moisture and have loved it ever since. Last time I was in Africa we made a bunch from my kudu. They had a big screened in octagon shaped room with tons of places to hang it in on the game farm. I wish the fda would have let me bring some home.
Now if I could figure out what's different about south African corn meal that they make pap with. If tried to make it with various corn meals we have hear and it's not the same. I've got boerwors pretty well dialed in and can make chakalaka. I just need to get the pap figured out and I'll have a proper braii.
The stryve original sliced biltong is pretty good for America stuff. I found a bag at a Walmart in Scottsdale AZ a few months ago and I really enjoyed it. Most people I shared it with didn't really care for it so I think biltong is somewhat of an acquired taste. When I first moved to South Africa I missed American jerky. When I came home two years later I missed biltong ever since. I will now always choose decent biltong over the best jerky. The biltong just has a good Natural taste to me.
Bb
