Beef Silverside 2kg

Hi Mark, we make 2000kg a week using the exact same meat and spice you used and if you look at our feedback, you will see why we are called Best Biltong. Biltong is a process - the tools you have are not the issue. You know the idiom about blaming tools. Instead of giving bad feedback and dissing the product, you could or rather should have done your research. Biltong making is an art. It takes time and practice. If you aren't sure, I would not have done it all the same way. Start small. We've lost £1000's doing experiments - it's all part of the process of perfection - it's called R&D. If it's too salty for your liking, use less seasoning. How long did you marinated the meat for? What temp does your box runs at, the humidity, how fast your meat is drying. Again, absolutely nothing wrong with the product or the seasoning. It's all on you, I'm afraid.