I love biltong. Man, I used to make the stuff on the bulk.

And I mean big pieces, snapsticks, dry-wors, all of it.

I have on occasion taken venison and processed it and then make the different cuts for the different kinds of biltong. Then spice and dry and wholesale them to vendors. I also worked in a Biltong shop retailer.

Now I am in HVAC and when I can get my hands on it, I relish it so much.

Looks like that pre-pack you have there is of beef biltong chunks.

Of course, I have also had a large variety of biltong and I mean: beef, kudu, gemsbok, springbok, ostrich, etc etc etc.

I snack on a lot of things, but biltong is the king when possible!