More than a few of you have asked me to put my Biltong Prep post onto the permanent sidebar, so I have.
Just FYI: I changed the spice measures ever so slightly, and also (based on the last batch I made) substituted red wine vinegar for malt. Yum. New Wife and I have actually had to measure out the sliced biltong into daily-ration portions, because we have absolutely no brake pedal on this addiction.
It should be called beefcrack and not biltong, except that sounds vaguely suggestive.