Hi Members,
Thank you for the warm welcome. It's great to join a good forum with lots of comeradeship. My BBQ experience is rather limited, I have been a hobby sausagemaker for many years. Later today I will load some photos on the forum of my meagre endeavours.
In regard to my biltong making, I now only use Crown National Safari and Chakalaka biltong seasoning, is has all the required ingredients to suit my taste, I sometimes add more chilli and/or white pepper. Some I smoke over 3 days to suit my taste with a rest in between.
Most of my South African friends like the smoked biltong better. I only make it in winter as the summers are too hot and humid here.
Cheers,
Jan.