Thanks Ursula! Tell us about those hobbies and equipment!
Jan L

Thank you Red, I am celebrating it in a cold Chicago, but at least my wife is here with me. This morning I had my first taste of Andouille at a local establishment, and I must say, the stuff described on the forum sounds much nicer!
Looking forward to many more birthdays on the forum.
Jan L

Wellcome back Igor!

Splendid idea! You just need the smoke generator and hanging sticks.
J

I'd like to order 10kg please!
Jan

Thanks Jan! I'll order tonight... I'll also check out the website for other stuff
Cheers, jan L

I for one can't wait for the videos!
Jan L

Thanks Ross, keep posting those baking recipes and tips!
Jan

Phil, that looks sensational! How long did you dry the solid cuts?
Jan L

Ross,
Do you use cream untill the dough is right? About what quantity?
Down here we make scones, and the best I have tasted also use cream!
Jan

Congrats Bob! Looking forward to lots of wisdom...
Jan

Hobart or good Italian
J

Get the biggest one you can afford
Jan

Red,
Canadian beef will do just fine, as will elk, moose, deer.... In South Africa, any kind of antelope meat is used, also Zebra and Cape Buffalo
Jan L

Basic Biltong Recipe: 5 kg beef, silverside, rump or eye round. Cut into 25 - 30 mm strips with the grain. If you like your biltong soft ("wet") in the middle, you cut the strips thicker... You can trim or keep the fat, but it makes the biltong just better! Cure; 500gr rocksalt, non iodised. (Never ...