As a kid growing up in Africa I ate my share of biltong, but it was only a lot later in life when in Australia that I felt the need to try my hand at making my own biltong. My first batch was a surprising success and 20 years later I have the process perfected. I roast and grind my own spices and converted an old commercial drinks fridge into a dryer, which can hold at least 8kg of wet meat. I’ve also experimented with adding some beer to the mix, with pleasant results.
The Beer Candy name came from the fact that biltong goes so well with a beer to wash it down!