Hi Guys, I unveiled my first batch of biltong this evening and am so happy to tell you that it was a HUGE success. We had a couple of South Africans over for the "first taste test" and they all thought it was a good as the real stuff if not better! I am indebted to you for your help throughout the process. I am going to try various types of meat each time because no-one knows what "silverside" or "topside" is. In this first batch, I used "top sirloin" which I am told is from the hind quarter of the cow. Anyway, I am big hit with all my mates - that is all that counts! Cheers for now and thanks again.

Dan Rankow, Jupiter, Florida, USA

5.0
2017-10-16T08:40:36+00:00

Dan Rankow, Jupiter, Florida, USA