Biltong spice

[whirlpool]

Originally posted by Gaff
If you mix up a large amout of spice to store, leave the salt out and add it to the rest as you need it.

It is the salt that absorbs the moisture to make the gopoey mess.

thanks; it converted the brown sugar to syrup - it smelt good but created a mess....

BTW unavoidably left the meat a little too long this time so it is a bit salty also could not find whole coriander !!!!:chef:
BUT it has only taken a day and a half to be almost bone dry!!! .:thumbs: cut some up this morning for kids to take to school