Biltong spice

[whirlpool]

Originally posted by edmonsta
My expert advice would be to simply use rock salt, corriander and pepper after brushing the meat with worcestershire sauce...


Hey.. I even sound like I know what I'm talking about.

:thumbs: those are the basics, although i always use vinegar instead of worcester sauce. this stuff i had, had brown sugar and a variety of other bits and bobs as well. do you soak you meat or hang it straight away?