I kg Venison (steak, saddle or leg meat) cut into strips5 inches by 2 inches and 1 inch thick.
Biltong spices – I use Freddy Hirsch (http://www.amazon.co.uk/Freddy-Hirsch-Original-Biltong-Spice/dp/B0095I8GHM/ref=sr_1_2?ie=UTF8&qid=1392558053&sr=8-2&keywords=biltong+spice)
Red chilli flakes
Plenty of ground back pepper
3 tbs red wine vinegar
4 tbs wood
chips (hickory, applewood or whisky-soaked oak chips are the best
Place the biltong strips in a deep container. Pour on 2-3 tbs of the biltong spice mixture, chilli flakes (according to taste) and plenty of ground black pepper shake to coat meat. Add red wine vinegar and shake again. Cover and leave in fridge for 3 hours. Drain and pat dry with kitche paper. Cover and leave for another hour in fridge. Place in biltong maker (these are good – http://www.amazon.co.uk/Andrew-James-Dehydrator-Adjustable-Temperature/dp/B009DIFMXK/ref=sr_1_1?ie=UTF8&qid=1392558547&sr=8-1&keywords=food+dryer). Set to low hear (30 C or lower) and se to dry for 20 hours. When dry on the outside but not totally dried out, arrange on tray in Cameron smoker (picture above) with the wood chips under th drip pan. Cook on low to medium heat for 25 mins. If you want the meat crisp on the outside, cook on higher heat for 30 mins.