We took this recipe to the butchers, and he custom made this sausage for us. It is a drier sausage, but so good. (It should be a moist sausage, so it was not exactly right)
Unfortunately, he did not tell us what meats he used, though we asked him to keep notes so we could duplicate it. He did record the spices. When we try this again, I think we will omit the bacon and just use fattier pieces of pork.
While shopping, I discovered some nicely priced meat. I bought a few packages with the hopes of trying biltong in the dehydrator. This is a simple recipe that we prefer to the original one.
Do not reduce the salt but you can add some if you would like it saltier. Coriander and pepper are the traditional biltong spices, but add other spices to your preference. Some people add 1/2 tsp brown sugar per pound, but that is a taste preference.
If storing in the refrigerator, we like it best dried around 50% of original weight. Dry it longer (lose at least 65% of original weight) if wanting to use backpacking.
See notes at the bottom for more suggestions.
While these are not exactly like the potatoes at my favorite food vendor at the fair, they are inspired by them. Serve them with sausage or grilled beef.
