Makes an intimidating process simple

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