Awww yeeee you saw my post. Lol naw but keep at it guys! I subbed and look forward to whatever you can teach me. I never learned to cook so this is awesome.
Why not tell him what steps you think he skipped so he can try it next time and see if it works better for him? Let's help people, especially people from another country trying to try do South African things
No, jerky is traditionally thin sliced BEFORE drying. Biltong is dried in larger slabs of meat, or even entire primal cuts of an animal, and sliced after being dried. There's definitely a difference, and there's a reason you can buy Jerky at any store in the US yet Biltong is banned because of the method its traditionally made. They are *NOT* the same. (Don't even hit me with that "oh they sell Stryve Biltong at Walmart!" Yeah it's not real Biltong.)
No, jerky is traditionally thin sliced BEFORE drying. Biltong is dried in larger slabs of meat, or even entire primal cuts of an animal, and sliced after being dried. There's definitely a difference, and there's a reason you can buy Jerky at any store in the US yet Biltong is banned because of the method its traditionally made. They are *NOT* the same. (Don't even hit me with that "oh they sell Stryve Biltong at Walmart!" Yeah it's not real Biltong.)
