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if your going to use beef, use topside, the fat helps keep it moist and improves the taste mate

No problem, if you are going to make Biltong out of Venison, instead of biltong spice use this: 1/2 cup ground coriander 2 Tbs ground black pepper 2 Tbs sea salt 2 tsps paprika

No need to cover it if its in the fridge, i just use a earthenware bowl, uncovered, i wouldn't use plastic as i think it makes it taste funny

Here you go guys, this is how I make my Biltong: Biltong can be made from virtually any meat or venison but remember - the better the cut and grade of the meat, the better the Biltong. Topside or Silverside is perfect. If you like fatty biltong (which actually tastes a lot better i think) make...

Eh mates, I was hoping for some reply on how you English guys make Biltong, seems like you do't have manners to reply eh?

Biltong is great, really easy to make, do you guys make your own or buy the store junk?

For sure, it would be interesting to see how you guys do your stuff and see how different it is to what i do

Thank you Damascus, i am enjoying the countryside, not to keen on the climate, not used to it yet

No, I wasn't sent from somewhere

Hi Atlatlman No, i'm not new to bushcraft. As a kid I used to spend days in the Kruger National Park in Mpumalanga. As far as British bushcraft goes, yes its a bit different to what i'm used to

Thank you all for the warm welcome, I might annoy you all with a lot of questions. Weekender, are you a Monty Python fan perchance?

Hi everyone I have just moved to Norfolk from South Africa, looking forward to meeting and talking to you all.

Hi all, I have just moved to the UK from South Africa, thanks for letting join this forum

Hi all, I have just moved to Norfolk from South Africa, looking forward to meeting an talking to you all. Sorry if i posted this in the wrong place didn't see an introduction place