Quote Originally Posted by noost View Post
Dankie KK, will be trying this out this weekend, would you recommend adding some salt to it? Also, is drying and powdering your own meat still the way to go rather than buying powdered biltong?
You can still dry and powder own meat - will suggest slice as thin as possible to get it really dry which might make it easier to powder. I was just pressed for time. If you use biltong spice on the meat not needed for additional salt.