Originally Posted by Hankdad1
Thanks Jorge400 I've been looking to try my hand at biltong. My one question is why no one uses a commercial dehydrator? Is it a tradition thing or will it affect the flavor or texture?
I think it is a little of both. It is certainly traditional not to use heat, but I find jerky to be just a little tougher on the outside. That could be in the way it is prepared though. Now that I have learned how to make it this way, it is my preferance.