On the rare occasion that biltong doesn’t sell fast enough at FFMM, we use the dried-out bits (the longer it’s exposed to air, the drier it gets) as a seasoning agent. Not long ago, I played around with making popcorn using rendered beef fat, instead of oil. It suddenly dawned on me that biltong powder would be the perfect seasoning. And it was. Popcorn will never be the same.