This product takes the pain out of having to cope with mould.
We have all experienced mould at some stage or the other, especially those people living in high humidity climates.
Our specially formulated Mould Prohibitor takes largely care of this problem.
Just mix .8 or 1 gram of the product with the spices for the batch you are making. Rub these spices all over the meat, let stand for a couple of hours and hang.
Alternatively, marinate your meat in a mixture of vinegar, Worchestershire sauce and the spice for about 3 hours, dry the meat, hang it and voila!
REAL South African Biltong!!