Airtight, cool and properly dry: how to store homemade biltong so it keeps for a fortnight, how to tell when it is dry enough, and what to do if it goes damp.
Fresh meat, exact cure quantities, constant refrigeration and cooking bacon through. What curing does, where nitrites fit in, and how dried meats differ.
The real difference between biltong and jerky: origin, cut, marinade, drying and texture compared fairly, plus which one you should make at home first.