Directions

1. When cutting the meat, remove as much connective tissue and fat as possible. (A little fast is good) (Cut into 8/10 strips so that it will fit nicely in the machine)

2. Cut meat about 3/4cm thick, rub in all the above dry ingredients into the strips of meat.

3. Place the meat strips in a suitable container (if its metal line with Clingfilm.)

4. Sprinkle the brown vinegar over and leave overnight.

Drying

1. Dip the strips of meat rapidly in warm vinegar water (125ml vinegar to 2.5l warm water) to remove surface salt.

2. Use the Luvele stainless steel hooks and hang the strips of meat apart, they must not touch!

3. 2 days on setting 1 on the Luvele Biltong Maker, and the biltong will be wet but very yummy!

4. 3 days on setting 1, and the biltong will be drier, don’t leave it longer than 3 days.
   
   Enjoy!

   Recipe refined and shared by Mike Fishpen Personal Chef. Visit his website: www.personalchef.me.uk