Cut the beef into long thin strips, about 5-10 inches long and 1/2 inch wide. You can also make thin but slightly wider strips as shown in the pictures below. Instead, it is soaked in a salt-and-vinegar brine before being hung to air-dry. This drying and aging process can last for as long as 1–2 weeks before it is ready to eat ( 3). Use different cuts of meat and ingredients

Note, you can also use Tabasco in the brining mixture – and the addition of some red pepper flakes to the outside of the meat just prior to drying adds a nice touch (both taste and looks)The jerky is ready when it reaches a moisture protein level of 0.75 to 1 and a water activity of less than 0.85. Don't store in craft bags as the meat will keep drying out. Store vacuum sealed or wrapped airtight in the fridge or freezer. Humidity - It's best to keep the humidity low if possible, but not cork dry. Otherwise, the outside will suffer from case-hardening which results in biltong that's soft in the middle but bone dry on the outside. I've successfully cured biltong in as high as 80% humidity, but with a fan blowing full steam to keep airflow very good. The higher the humidity, the longer it takes to be ready, and there is also a higher chance of mould growing on the meat. However, people with weakened immune systems, the elderly and pregnant women and their unborn babies are more susceptible to this bacteria. As more people came to Cape Town, there was a need for people to move north into the space of the open country.

The process starts with meat selection. I like to use beef silverside. You can also use Wagyu beef. I prefer to buy a silverside roasting joint and cut that up as it gives me enough biltong to last for a few days. Cutting the SilversideMix 3/4 white vinegar and 1/4 Worcestershire Sauce into a large flat dish deep enough to cover the meat strips. Lay the strips in the vinegar mix for 2-4 hours to absorb and begin the curing process. Closed balcony - Make sure the balcony is closed but well ventilated. Use a fan and heater if needed. Ensure that open windows have a fine mesh cover to avoid flies from getting in. With a little patience and the right equipment, you’ll be able to enjoy delicious homemade biltong anytime you want. I use Crown National biltong spice for my biltong mix. I use 45g/kg, so I used 135g of biltong spice for this mix. I mixed the crushed coriander and the biltong spice. Spice All The Meat

Jerky is almost always made from very lean cuts of beef, whereas biltong may be made from either lean or fatty cuts, depending on the style and desired outcome.

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The longer you hang the meat, the drier it gets, depending on your climate conditions and location. Research suggests that excessive sodium intake may negatively affect your heart health, blood pressure, and stroke risk ( 10).