# Anyone here make their own jerky?

**URL:** <https://boards.straightdope.com/t/anyone-here-make-their-own-jerky/915169>\
**Category:** Cafe Society\
**Created:** [July 13, 2020, 3:12am UTC](https://boards.straightdope.com/t/anyone-here-make-their-own-jerky/915169 "2020-07-13T03:12:32Z")\
**Posts on this page:** 1\
**Showing post:** 16

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**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\
**Post date:** [July 14, 2020, 11:56am UTC](https://boards.straightdope.com/t/anyone-here-make-their-own-jerky/915169/16 "2020-07-14T11:56:09Z")

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> [@purplehorseshoe](#):
>
> I foresee a small batch of homemade beef jerky this week, so let’s talk about all things Dried Meat, shall we?
> 
> […]
> 
> Anyone have experience with non-cow critters for their jerky? Tip, tricks, entertaining disaster stories?

I haven’t made jerky, but I have made [biltong](https://en.wikipedia.org/wiki/Biltong). It’s vinegar-cured first before drying, coriander seed is a large flavour component, and it is never smoked. The best beef cut for it is fillet. I’ve also made ostrich and springbok biltong.

I’ve got plans for tuna biltong as well, as I’ve bought some before that I really liked.

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