BILTONG (BEEF JERKY)

Ingredients

• Salting mixture:
• 1 lb salt
• 2 oz sugar
• 1 oz saltpeter
• pepper and chili spices --
• to taste

Instructions

• Cut strips of meat following the grain of muscle. Make strips 2 inches wide and 1 inch thick. Best made during cool dry weather if possible.Salt the meat by rubbing the mixture in well and leave in the basin of salt mixture overnight.Dip a cloth in vinegar, wring dry and
• whip the meat well.Hang the strips of meat in a cool, dry, well ventilated place until
• dry.You can also hang the meat on an oven rack placed in the top slot of
• the oven. Dry the meat on low heat.