looooooooooooooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooooooooooool @ Eugene!
looooooooooooooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooooooooooool @ Eugene!
I use Worcester Sauce on my biltong, and a LOT of it!!! It's the best thing on meat.
Other than that, what everybody else said. I:
- Soak the meat in Brown Vinegar for about an hour
- Remove, pat dry
- Soak in Worcester Sauce overnight
- Remove from Worcester sauce, add spice (Freddy Hirsch is the best)
- Hang
- On day two, I usually paint the meat with a 70/30 Worcester Sauce / Vinegar mix