Biltong/Jerky batch, ...., not sure, a couple more than whatever I reported last time

Cracked it.

It turns out most of the biltong flavour is not the spices and salt etc, it's the vinegar in the marinade.

My last batch I just used Worcester sauce and no vinegar as the sauce has a fair bit of vinegar in it anyhow. The result was not at all the right flavour.

This time I went heavy on the vinegar, light to moderate with the Worcester sauce and about the same as usual with the salt and sugar and it has come out very close to the real thing. The differences now are probably in the spices and salt:sugar ratio.

I also dried it much more then usual. I find that the stuff rehydrates as it stands to some degree if it isn't very dry as it comes out of the dehydrator. I guess the moisture in the core soaks out to the dryer "skin".