Nancy Young wrote:
> "ChattyCathy" > wrote
>
>> Gawd, I haven't been able to afford buying half a cow in 25 years... sigh.
>> And yes, it does freeze just fine. But I absolutely "adore" biltong, and
>> we used to make our own way back then. Haven't made it myself in years -
>> the butcheries here all carry it, and they make it well. But it's an
>> "acquired taste", IMHO. Not too many Americans/Europeans I have come into
>> contact with here in RSA seem to like it.
>
> I had the idea it was like beef jerky? Similar?

Yes, similar, but a little more "spicy" maybe? A lot of biltong made
here has plenty of chili-type stuff on it too.
I just like it with lots of salt, ground coriander, black pepper. It's
not for anyone who has to watch their salt intake, lemme tell ya
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible