Was on Pinterest the other day and noticed a cured meat called biltong. Orginates from South Africa. I am doing mine in the fridge since I don't have a dry box.
Well I though, I got an abundance of Elk meat right now, so I grabbed an eye round and am trying it. Just worried about the botulism aspect and keeping it clean from all that
Couldn't get a full picture to upload but I have two like this. My worry is I didn't add enough salt or enough didn't stick. But time will tell. These are both bout 14 inches long
I have tried it , and did not care for it at all. Worst way to " fix" meat there is. Jerky, hamburger, stew meat ,any thing is better to use it on rather then waste it.
From what I saw on hunting shows, the process (flies crawling all over it while it was drying) would keep me from ever eating it. No personal experience, but if that's how it's all "made", include me out.
Comment