~Make Your OWN!!~

• Buy a nice cut of meat and cut into one-inch thick strips cutting with the grain. I'm using eye of round in this picture, but I also like london broil and top round.

• Dip each slice into apple cider vinegar and pat dry. This helps to cure and flavor the meat. Add a couple splashes of worchestire to mix up the flavoring.

• Coat each piece of meat liberally with the biltong spice recipe used below. Then place in the fridge for 12-24 hrs. The longer you leave it in the fridge the saltier it will be.

• Put an equal ratio of apple cider vinegar and warm water in a bowl, rinse off most of the spice and pat dry. Again, you can add some worchestire to the ratio for flavor. This step will give your biltong that classic dark shine!

• Hang the biltong in your box making sure that the pieces of meat do not touch each other. If mould appears, you can cut it out with a knife and treat the area with vinegar. In about 7 days you can enjoy some lekker biltong!