The real difference between biltong and jerky: origin, cut, marinade, drying and texture compared fairly, plus which one you should make at home first.
Why dry cure beats supermarket bacon, what's in a bacon curing kit, buying the right pork, the full week-long process and the nitrite question answered.
What's inside a kebab making kit, the Bursa-born doner you carve at the table, timings for all three kebabs and the casing trick for the smooth finish.