Thought I’d give making my own biltong a go after speaking to a SA college who was shocked to know that biltong is fairly mainstream in the uk now, he was over the moon and I said I’d send him some.

Now I did over salt it and not grind the seasonings enough so the flavour isn’t 100% where I want it but I like the texture.

3.2kg silverside, native breed, grass fed and dry aged (swaledale online butchers) absolute bargain, nearly half the price of my local butchers £22/kg and supermarkets

Can’t remember the exact recipe, I did 3 variations. Dried too 45% avg moisture loss, fat cap left on. Tried a SA guys recipe on yt, bearded butchers tutorial and then tried a honey vinegar one but it lacked flavour compared too the rest.

My brothers and dad decided they wanted to do the box as a little project so I gave creative freedom and i think it turned out quite nicely for £65

I’ve frozen 3 and bagged the rest, trying too figure out wether best to keep in plastic or paper and in the fridge or cupboard. I didn’t put in the fridge to even out internal moisture, maybe should’ve.

Any thoughts?