Ozbow

Sparra, don't know about Kims', but I made some similar stuff 7mths ago, (venison) still good, have also made it with goat, topside steak. Important things are: keep in dry place (or goes mouldy over time)and no fat on meat as it goes rancid. Years gone by I only used to put pepper on the meat and sun dry it similar to African Biltong.

Years gone by I only used to put pepper on the meat and sun dry it similar to African Biltong.

Must be good as when I give my dogs a meaty bone they tend to leave it for 2 or 3 days for it to dry out then chew on it for a day, and my dogs are far from dumb.

Mick