Biltong (Beef Jerky)

Ingredients: beef 1 lb salt 2 oz sugar 1 oz saltpeter

Cut strips of meat following the grain of muscle. Make strips 2 inches wide and 1 inch thick.  Salt the meat by rubbing the mixture in well and leave in the basin of salt mixture overnight. Dip a cloth in vinegar wring dry and whip the meat well. Hang the strips of meat in a cool dry well ventilated place or on the oven rack placed in the top slot of the oven ,until dry. If the oven is used dry meat on low heat.

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