AlanD

All this talk of Biltong got me lus for a batch. Tried some different things as mentioned here: 1) Marinate in Vinegar and Worcester sauce for around 3 hours. Not too much vinegar. 2) Pat dry, rub with some salt. Leave for an hour or two to draw out the moisture. 3) Brush salt off, spice and hang. Came out really good.

A little of both I think. The vinegar also sterilises the meat and starts the curing process.

It's probably down to the fact that it wasn't soaking in loads of vinegar. What's interesting is that you season after you leave over night. I normally season, leave over ight and then hang.

I think my fear comes from actually hitting the transition itself and so I just roll into it a few times to try get my mind around it.

You right, it is in the mind. I can do it, I will do it....at some point. If I just go in at speed and hold on, I should come put alive...haha

Gap jump in the forest that I'm trying to gain the courage to do. Right now I just roll up to it and think "F$ck no"..lol

Ladybower, Peak District...Amazing. Brutul rocky climbs but descends and views well worth it.

It's getting a tad cool in the mornings but such an awsome morning it was.

Lol...ok Mr Rother ????

????..????‍♂️

Nice little loop to Rother Valley. Hit the tracks there, then the one in the woods, then back home again. Awsome.

Tredz, UK...I reside in the UK now.

I've got those grips, they lekker.

Gorgeous Day out at Lady Cannings, Peak District.

Gorgeous Day out at Lady Cannings, Peak District.