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

Vinegar, salt, and coriander are the holy trinity of biltong.

I made a biltong box out of a cardboard box, some fiberglass screen, some dowels, a light bulb, and a computer fan. The light bulb and fan may not be necessary for you if you have low humidity in your area.

Thanks for sharing. I did not realize how easy it would be to make.

How is the taste and texture compared to smoked or dehydrated jerky? I’ve never tried biltong but its sounds like something I would enjoy.

I’m about to make some.  We’ll see

Firmer than jerky. The finished product is slabs of dried meat that you cut slices off of.  Traditional biltong cutters look much like an old school guillotine paper cutter.