So my roommate and I decided to make biltong yesterday. So far, we marinated the meat all night in vinegar, worchestershire sauce, soy sauce and herbs, then laid them on cookie racks all day in the fridge, and came home to dredge them in brown sugar, garlic and pepper, before hanging them up to dry. My craft room, a.k.a. the basement, now has a curtain of meat! If this produces a good jerky, I will post the recipe. For now, I leave you with meat!!! Can you tell I'm excited?