I made some biltong once. Wrist-thick strips of lean beef, seasoned with salt and pepper, hung on hooks in the cool, dry basement with a fan blowing on them for 5 days or so, until dried through. It was good stuff.
Nice looking knife, I'm gonna carry my pakkawood dragonfly tomorrow now!
Holland wrote: ↑Wed Jan 20, 2021 4:47 pm.....
I really like the squirt so far (got it a couple weeks ago). I think I am going to get a blue micra to try out as well