Venison Biltong

Let's see a recipe.

I had to look it up, and it sounds quite interesting. There is something very similar in scandinavian tradition normally made from mutton or pork shoulder. Some of the old men in our deer camp used to bring it up and it was delicious. I'm not even going to try and pronounce the name, but it roughly translates to boat meat I was told, and likely dates to Viking times. It uses caraway, salt, vinegar and pepper, and is very lightly smoked twice while drying. I tried it once with Venison and it didn't turn out at all. Some googling indicated I needed to coat it in a stable fat such as rendered lard. A mutton roast worked much better, but I didn't trust the cure so I abandoned the project.

I have made venison biltong and really enjoyed it. Google should net you plenty of recipes. Here's a link to a simple one: https://www.epicurious.com/recipes/food/views/biltong-231241. I like to start with a simple recipe and then experiment from there.

I did as they recommend and simply hung mine near a fan set on low, but you can also find plans for making a biltong box if you want to go that route.