✔ Hangs meat vertically instead of laying it flat - extracts the perfect texture and flavor and lets blood drip away naturally - no need to rotate or turn the meat ever!✔ Hangs up to 20lbs of meat in large strips - no grinding, less prep work, fewer batches, and more enjoyment!✔ Unique process of curing and air drying creates a type of jerky called biltong. ✔ No artificial ingredients or preservatives needed - even the fat on the meat is perfectly preserved! ✔ Similar options for doneness like how you order a steak: well done, medium, rare etc.Quick Start - How to Make Your Perfect Biltong Jerky1. Cut the meat of your choice along the natural dividing lines of the muscles into strips of approximately 1/2-inch thick.2. Sprinkle the meat with vinegar and then layer a seasoning mixture of salt, pepper, and coriander generously onto the strips of meat.3. Layer the meat, with the more bulky pieces at the bottom into a glass or stainless steel container.4. Leave the meat in a cool place for 3 hours,then turn the meat over and empty the excess liquid and store for a further 3 hours. Once this is complete, the meat is ready to dry.5. Using paper towels vigorously pat the pieces of meat dry and then hang them up on the S-shaped hooks, keep the meat approx. 2 in apart. Don't let the pieces touch! Once in the Bronson, keep in a dry place with the light and fan on.6. A traditional slow dry will deliver a medium cure in about 4 to 5 days. Enjoy!
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