Make Your Own Biltong !
It tastes great and so much better then Jerky !

	After searching around on the Internet, I found a website owned by Aris Stathakis, titled Homesick South Africans Here Aris has many recipes and instructions on making traditional South African delicacies, such as Biltong, Boerewors, Bobotie
	BILTONG Aris's recipe Aris's original biltong box BOEREWORS Aris's Boerewors (1) Aris's Boerewors (2) OTHER Sosaties, Koeksisters, Rusks etc.	After seeing this, I promptly decided to try my own hand at making a biltong box, and subsequently the biltong. I followed Aris's instructions, and I was very surprised at how well it worked. It tasted great !

My Biltong box

The purpose of the box is to aid in drying the meat, and secondly to reduce humidity that could spoil the meat.
I have found the following conditions to be perfect -
23 degrees Celsius at a maximum humidity of 50%

This can be varied by using a light bulb of 60-75 W, keeping in mind that the more meat you hang, the higher the humidity will be due to the chemical processes that take place during the curing of the meat.
See Aris's website for instructions on making the actual box.

Step 1 Use 1 inch thick slices of London Broil and liberally apply rock salt Rest for 1 hour	Step 2 Scrape salt and briefly submerge in apple cider vinegar	Step 3 Spice with coarse ground black pepper and coriander

Insert hooks and hang to dry for +/- three days

Now get some good SA beer, sit back and enjoy !