Saw it made in Africa but have not tried making it myself. I will probably continue to speriment with it, as there are already things I know need changing.

On the recommendations of many people I’ve added a bit of brown sugar. I should have done half the batch to see how it turns out. next time I will.

I’m using a small consumer food dehydrator. I would have made a biltong box but the dehydrator is better suited to the pieces of meat i have. if I get good enough at this to do more, I’ll be using much larger pieces of deer.

I put the meat in the dehydrator a little too wet, and as a result have burned some drippings on the heating coils. i then covered the coils in a bit of foil, hoping that would prevent any more nastiness. By tomorrow I expect there will be no more dripping. I hope that by tomorrow evening I can start sampling. (OK< I've already sampled some. Sue me) The pieces are about the size and thickness of the not so common garden slug.

I don’t know how this will end. Perhaps in tears, though I suspect the tears will be regret that I didn’t do a whole deer.