So I make jerky all the time but I’m interested in this biltong stuff because it looks like they soak it in vinegar for a day and hang the meat without a dehydrator for days. Some you tubers are hanging it inside and if the weather is nice they are hanging outside. But what’s intriguing is interesting is it looks like the vinegar and salt is keeping from spoiling till it’s dry. And they are using some thick pieces. Taking days to dry.
Looks like a good way to make lots of dried meat because my limiting factor is the size of my dehydrator