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Another successful batch:

IMG_20260220_170249.jpg
 
What'd you use to make it? Silverside?
Yup, that was a basic silverside roast that I cut up. Dry brine in biltong spice for at least an hour and then 6 hours in vinegar etc. Trying to get a balance that isn't a vinegar festival but also doesn't just taste like dry raw meat. This gives a nice polite balance.
 
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