It's not biltong unless it's dried hanging like like little aliens bats.
It's got a biltong style seasoning on it.
It's basically JINO
Discussion
👌 of course do you have a hanging box? Been cranking it out myself for a couple of years now.
My only issue with jerky is usually all the extra crap that gets thrown in there, but I have no doubt yours is good :)
Nah - I'm just using a standard dehydrator. It's so much quicker but I like the way biltong boxes cure the meat. I'm running it at 55⁰C but I think it could go to 50⁰ & run it for a few days.
Wifey was buying it for $100/kg & I couldn't stand it anymore.
I played with adding a bit of honey into this one & it turned out great on the thinner bits. It'll be interesting to see how the thicker pieces go.