About 9 months ago I wrote on Oppo a quick an easy way to make Biltong. I figured it this would be a great place to share as biltong makes great trail food.
An exert from Wikipedia on the history of Biltong which puts it better than I would.
Origins
Indigenous peoples of southern Africa, such as the Khoikhoi, developed a preparation method to preserve meat without refrigeration. After European settlers (Dutch, German, French) arrived in southern Africa in the early 17th century, they introduced the curing process to the indigenous peoples.[2] Preparation involved applying vinegar and rubbing the strips of meat with a mixture of salts (saltpetre) and spices including pepper, coriander and cloves. The need for preservation in the new colony was pressing. Building up herds of livestock took a long time but with indigenous game in abundance, traditional methods were available to preserve large masses of meat such as found in the eland in a hot climate. Iceboxes and fridges had not been invented yet. Biltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north and north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek.[citation needed] The meat was preserved and hung to be dried for a fortnight after which it would be ready for packing in cloth bags.