Disgusting food full of mould! Don't buy this product, thank god we spotted this before biting it, I hope we don't get food poisoning from this garbage.

Remove the spiced meat strips and rinse them into the initial mixture of vinegar. This is to remove all the spices outside the meat. The product had changed in size altho not weight, & not too sure at this stage whether this is better. Never the less, the 3 different products selected were very good.

With dry Biltong, the purpose is to concentrate the flavour of the beef by removing moisture. A good combination of airflow and the cool temperature is the key to excellent biltong making. Avoid heat when making Biltong as it does not make better Biltong. When drying Biltong, the process should be slow to avoid cooking it; most biltong makers use a biltong box for the drying process to create good air circulation. but Ember's closer to charcuterie than crisps. We take the best cuts of meat, season them and wait. Ember is a labour of love for us. We know that care and patience is what makes our products taste great - there's no rush. Each and every step is kept as simple as possible so the ingredients can speak for themselves. Every single one of our products is sourced from British & Irish meat but we don't think that is enough. We want you to eat the best tasting biltong out there which means only using high welfare, 100% organic and grass-fed British beef. Look, we love biltong as much as the next person. It’s delicious, filling and don’t even get us started on those unbelievable protein values. But on our quest to make the best tasting biltong we discovered something revolutionary: you cannot make the best tasting biltong without using the highest welfare, best quality meat. Fact. Finally, you can then add hooks to one end of the strips and hang them in your biltong box. It should take up to 5 or 6 days for the biltong to be ready, depending on the drying method and taste preference. The best lean meat for biltong

The ideal beef jerky has minimal fat - because fat doesn’t dry well and can turn rancid. Which no one wants. Various types of meat are used to produce Biltong, ranging from beef to game meats such as ostrich or kudu. The cutting methods also vary, from fillets of meat to meat strips. When storing your biltong in a cool dry place, this will prevent it from going moldy. Freezing your biltong can make it last for a year, which is awesome. You can as well store your biltong in a paper bag, jar, or bowl it will remain good for a few days. Biltong recipe Homemade biltong can take about 15 minutes to prepare and to achieve the best results, in the end, you will need a cut of good beef that is suitable for making biltong. After you've bought the perfect beef for making biltong, you can follow the steps below to prepare your biltong:I bought Ember biltong because it was reduced in Waitrose. It’s absolutely delicious! I will happily pay full price for it in future. This is biltong but not as you know it. If you're a biltong fanatic you may notice that there's something a little different about this one - our wilder biltong is made using a blend of multiple cuts of beef instead of using whole silverside cuts. This allows us to keep the supply chain small and the meat organic. But don't worry we've made sure to not compromise on taste. It’s a win - win. Lovely meat with a bit of a conscience. Bought the charcuterie in Sainsburys on a special offer and am now a convert buying the biltong direct on subscription. Plain biltong is the best. Lovely thin and not too chewy pieces.