After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Started making a batch of biltong today. This may be foreign for most of you, but I saw a Springbok here not so long ago...
Biltong is the traditional (famous/infamous with quarantine officers) South African spiced, dry meat. And its not Jerky!!
Put together a quick meat dryer over the weekend, in fact, in three hours yesterday (inspired by the KKTO, but not my design) and it has no heat source!
Picked up some bulk rump at $13/kg, the spices, and the process is on the go! You only need rocksalt, black pepper, whole coriander, brown sugar, bicarb (not essential) and brown vinager.
You also need cold dry air.
Will report on progress.