UPDATED Not sure where this goes as theres no actual cooking involved. (Biltong)

[Stoneage]

In the process of doing a test run for home made Biltong.
I got the recipe & method from a Saffer buddy & I'm finally trying it out.
For those not familiar:
Its the Saffer equivalent of Jerky, but is pickled/salted/dried rather than  slow smoking.
If you're curious but skeptical here's a way to test drive without actually making it:

Take a decent sized New York Strip Steak about 3/4" thick.
Make a dry rub of one part black pepper, 2 parts ground coriander & 3 parts kosher salt. You can adjust for preference later but this is a good starting point.
use like any dry rub, just shake to cover & press into the meat surface.
Let sit till salt is completely absorbed.
Drip a small, very small amount of malt, or if you like milder Apple Cider vinegar on to both sides of the meat.
Let sit & soak in while firing up the grill.
Cook for 5 min on both sides direct heat.
This should give you a nice medium to med rare finished steak. Adjust as you prefer but don't overdo it.

If you like the taste then you'll like Biltong.

To make real Biltong:
Take the same cut of steak & bury in kosher salt.
Let sit till there's no  more wet getting into the salt.
Remove from salt & scrape off as much as you can.
dry rub with a 30/70 pepper/coriander rub.
Let sit some more. You'll see the rub change color as it absorbs even more meat juices.
Drip a small, very small amount of malt, or if you like milder Apple Cider vinegar on to both sides of the meat. Pat it down so its pretty even.

Stick a couple of toothpicks or kebob skewers through one edge of the meat at right angles to the slab.
Hang in the smoker of the Webber grill, just as though you were actually smoking it, & put the lid back on.
Check daily after the first 48 hours.
When really unchanged from yesterday remove & slice on the bias across the grain making about 1/8" thick slices.
There's zero cooking, the salt & vinegar make a protective salty high acid base so it wont go rotten then its just air dried.
Drying time will vary a little but if the kettle i in sunlight it'll obviously get hotter & so dry faster.

[Stoneage]

I removed the "test slab" today, It seems to have dehydrated nicely in the covered kettle & Cajun Bandit stacker.
This despite a few rainy wet days that had me concerned.
I either rotated the lid 90° or closed it to prevent rain entering onto it.
I cut a slice & tried it.
AWESOME!
Just how I remembered the original!
Film to follow.

[Lilyankee]

Thanks for the write up! I might give this a whirl. Looking forward to seeing your pictures.


Sent from my iPhone using Weber Kettle Club

[Stoneage]

Here you go.
Its normally a thicker cut of meat, but as this was just a test drive of my method I used a piece I had available.

[Stoneage]

Once again the images are HUGE, sorry about that this is the only forum that does this?