The Potting Shed

Guides, gift ideas and honest answers from the people who hand-pack every kit.

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A lean beef roasting joint and a thin-cut frying steak on a butcher's board with a sharp knife.

Which cut of beef for biltong and jerky? Lean cuts, frying steak and what to avoid

Biltong wants a tender inexpensive steak or roasting joint, jerky wants thin-cut frying steak or brisket, and both want the leanest beef you can find.

Strips of dried beef jerky cooling on a wire rack beside a glass storage jar.

Is homemade jerky safe? Drying, temperature and storage for oven-dried beef

Homemade jerky is safe with fresh lean beef, thin slices, a low oven that lets moisture escape and honest drying. How to judge it and how to store it.

Lean raw beef sliced into thin strips on a board beside bowls of coriander seed, cracked pepper and coarse salt.

Halal biltong and jerky at home: choosing the meat and what is in the kit seasonings

Our kits are not halal certified. They contain dried spices and salt, with cider vinegar in the biltong, and the beef you choose is what decides the question.

Strips of home-dried beef jerky and biltong on a wooden board with whole coriander seeds and black peppercorns scattered around.

Gifts for biltong and jerky fans who eat it faster than you can buy it

Which dried meat kit suits which fan, what gear to add, and the three things that decide whether the first batch works.

Strips of homemade beef jerky and biltong in a glass storage jar on a kitchen worktop with whole coriander seed and peppercorns scattered beside it.

How long do jerky and biltong kits keep? Seasoning shelf life and the finished snack

Both kits keep 18 months from packing because they are seasoning kits with no cure. How to store opened blends and how long the dried beef itself lasts.

Strips of homemade beef jerky and a bottle of spiced rum on a wooden table with a bonfire burning in the background.

Bonfire night food and drink: spiced rum, hot sauce and homemade jerky

Bonfire night food should be one-handed and made in advance. Homemade jerky, a bottle of spiced rum and a timing plan that has it all ready by the fifth.

A cured pork belly and strips of drying beef on a wire rack in a cool kitchen setting.

Meat curing at home: the food safety basics every beginner should know

Fresh meat, exact cure quantities, constant refrigeration and cooking bacon through. What curing does, where nitrites fit in, and how dried meats differ.

Thin strips of seasoned beef jerky cooling on a wire rack beside a chopping board and a sharp knife.

Jerky without a dehydrator: the oven method that works

How to make beef jerky in an ordinary oven: slicing, seasoning, the tea towel door trick, how to tell when it is done and how to store it.

Thin strips of seasoned beef resting in a marinade dish beside bowls of spices on a rustic wooden table.

Jerky marinades: five flavour directions and how to build your own

Wet marinade or dry rub, what a marinade really does to beef, five flavour directions to try and a simple five-slot formula for building your own.

Biltong vs jerky comparison with homemade biltong and beef jerky strips side by side

Biltong vs Jerky: What's Actually the Difference?

The real difference between biltong and jerky: origin, cut, marinade, drying and texture compared fairly, plus which one you should make at home first.