I can understand having to cancel if the product on offer was no longer available but to do so without even bothering to inform me is highly disrespectful. So while the product is tasty the company itself takes it's customers for granted and treats them poorly. It's simple maths really: higher welfare + sustainable farming = higher quality meat = better taste (ok it's not actual maths but you get what we mean).

Mix all of the spices together and sprinkle over the beef. Sprinkle the vinegar and vigorously rub it all while keeping the hands on the beef. The biltong should then be cured for 24 hours. This should be done in the refrigerator, turning and rubbing the meat every now and then. On each length of the meat, you should add a hook. You can use paper clips that are covered in plastics since this is very affordable. Then hang the Hilton in a box or in a space that is well ventilated. You can also add a fan to blow the air gently, however, this fan should not be pointed to your meat directly because this can harden the case. That's why our biltong is made with lean silverside beef from British and Irish cows - marinated, seasoned and cured for 8 days.All this is to make sure the meat air-dries just right. It needs to be in a place with plenty of air circulating, and will take between five-seven days, depending on how you like your biltong. Good things come to those who wait, and all that...

Salt: Sea salt is a fantastic flavour enhancer, and it helps preserve the meat too. On top of that, it destroys bacteria outside the meat and allows the drying process. However, make sure you use the right amount of salt. The squeeze test will let you know whether your biltong is ready or not. When you squeeze the biltong, it should be hard but a bit squeezy because of the little moisture inside. Once you use the squeeze taste and confirm that it's hard and a bit squeezy, know that your biltong is ready. Storing your biltong

I love jerky having tried many from across the world and many different animals. I'm sorry to have to say this but Ember is the worst one I've tasted so far. The recipe just isn't up their compared to so many others. Don’t get us wrong, we’ve been sourcing high quality beef for our biltong from day one. It’s always been British & Irish reared with some of the highest farming standards in the world. But we think it's time for a change. So without further ado we’d like to introduce you to our new Wilder Biltong. When storing your biltong in a cool dry place, this will prevent it from going moldy. Freezing your biltong can make it last for a year, which is awesome. You can as well store your biltong in a paper bag, jar, or bowl it will remain good for a few days. Biltong recipe

I recently tried the Steak slices, which I found in Sainsbury's, and these were yummy (I ate the whole bag in 1 go!) :) Look, we love biltong as much as the next person. It’s delicious, filling and don’t even get us started on those unbelievable protein values. But on our quest to make the best tasting biltong we discovered something revolutionary: you cannot make the best tasting biltong without using the highest welfare, best quality meat. Fact. The ideal beef jerky has minimal fat - because fat doesn’t dry well and can turn rancid. Which no one wants. This is biltong but not as you know it. If you're a biltong fanatic you may notice that there's something a little different about this one - our wilder biltong is made using a blend of multiple cuts of beef instead of using whole silverside cuts. This allows us to keep the supply chain small and the meat organic. But don't worry we've made sure to not compromise on taste. It’s a win - win.You can change the details in your account by logging in through this link. What is a subscription? Brown Sugar: This caramel and molasses flavour adds complexity to the Biltong without masking it. It helps by balancing the saltiness well.