Joe, some of the meet up sections don't get a lot of traffic.
Maybe if you ask the question in the "Lovely Grub" section?
Personaly I either buy from a South African butcher in Edinburgh or make it myself. Don't have a dehydeator and living in wet Scotland don't get a chance to make it outside. So sometimes if I have some lean meat I'll make up a rub/marinade and do it in the oven on low. A few of the folks on here have made boxes with lightbulbs in them that do pretty well at making biltong/jerky.
Don't thinks folks have been rude to you, the last week has been very quiet as a lot of folks have been away at meets, and especially over a weekend at this time of year many are trying to get some outside time in.
So maybe ask again where I suggested, should get some more answers. Do you make your own? Maybe start a thread with how it's done as you've more background heritage with it.
ATB,
GB.
Sent via smoke-signal from a woodland in Scotland.