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This beautifully illustrated book offers step-by-step instructions on how to make biltong and droewors, a variety of different sausages, as well as cured and smoked meats. It also includes an array of delicious recipes, devised by the Meat Board, for breakfasts, lunches and suppers.
Author: Hannelie van Tonder
Paperback, 48 pages, 280mm x 215mm
Posted by Steve on 17th Nov 2011
I have used this book for over ten years to make some of the nicest biltong I have ever tasted (if I may say so myself).
I do use more pepper than the basic recipe, but that's a matter of personal taste.
It's far easier to make superb biltong than most people think, although an important part of the process is a decent fan-forced dryer