We make our own traditional biltong - African jerkey for those of you who don't know - by hanging it in our basement in the laundry area. This works all year round as it is cool and dry in the basment and no flies to bother the meat. We use bent out paper clips for hooks ! It only takes about 3-4 days to dry to the consitency that we like - a bit moist, not too dry. Once it is ready we store it in the fridge to keep it at that way. If we do make a bigger batch then we may even keep some in the deep freeze which works just as well.
This is a batch of beef seasoned with salt, pepper and teriyaki sauce. It usually doesn't last long in our household as everyone in the family - and several friends - really enjoy it - even Cai !
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