How to make no-bullshit jerky:
Take tenderloin from any animal
Cut in thin slices and place on a tray
Put salt in a sieve and sprinkle over meat
Place in dehydrator at 70°C/160°F for 7-9 hours
Discussion
Once you've had good biltong, you'll never do that again!
Biltong is often over spiced IMO, but I will try making a salt only variant.
Here's my method if you don't have a dehydrator.
Beef silverside cut in thin slices.
Put baking paper on your oven racks.
Place slices tightly packed onto paper.
Use a salt grinder with sea salt to lightly season.
Set fan oven to 50-70°C.
Dry slices for2 hrs with a wooden spoon to keep the oven door slightly open.
Turn racks around and continue for another 2hrs.
Eat with beef tallow.
Fucking amazing.