Lockdown has forced me to learn more and I appreciate that. It’s also forced me to focus on more DIY around my place and definitely when it comes to my cravings.

I love biltong. Specifically fresh, moist, and soft biltong with plenty of flavour. The biltong you find in a small town while on a road trip.

Last week I went about experimenting with making my own and it worked out perfectly.

Ingredients;
Rump steak(with fat)
Peppercorn
Balsamic vinegar
Meat rub of choice
Brown sugar
Dried sage

Method;
Season and marinade the rump with all of the ingredients, quantities are up to you based on the size of the rump. Now hang the rump in a cool place with limited air going in and out, for 3 days. A bit of mold may develop by day 3, simply dab the rump with some more balsamic vinegar using a clean cloth. Now hang again and on day 5, it will be perfect in terms of my preference.

Enjoy

Best