Well, I think I will go ahead and have some of the biltong my husband has made. Oh, and a recipe for you guys if you are craving for it but cant find any...
This is how the basic recipe goes:
Buy steak or whatever wild game meat you are able te get.
Cut into desirable strips.
Dip each induvidual piece of meat into white vinegar and then sprinkle salt, cloves and corriander, which all have antibacterial properties, on the meat. Dont be shy, but dont kill it, you only need to sprinkle really.
Right, then leave the various pieces of meat in a container in the fridge overnight. This is so that the curing ingredients can be absorbed.
The next morning, get some metal hooks and hang them on a drying rack. I use my indoor washing up line. Make very sure you do not have it in direct sunlight and in a well ventilated room. It needs moving air, get a fan to do that.
Depending on your taste, wether you like it soft or hard, leave it for at least 1 week for soft and also depending on how thick you cut the meat it can take a while (perhaps a month or more) for a thick cut to become hard.
Hope this is helpfull, our biltong is about 2 days old and already looks yummy.