Find out more about the heritage of biltong and jerky and how it is made.
Simon will guide you through choosing the right cut of beef, what to look for and how to ask your butcher for it at home.
Choose your favourite spices to create your own marinade for your biltong and find out how to hang it.
Make your own jerky. This will be returned to you after the course once BigHorn Biltong have finished drying it for you.
Build your own drying box so you can keep making Biltong at home. No previous DIY skills required and all parts and tools will be provided.
The course will finish with tea and cake and the opportunity to ask any further questions.