Cut the silverside into
Place the marinated strips in a biltong maker or dehydrator at 24°C for 72–96 hours (3–4 days). The longer you hang the meat strips, the dryer it becomes. Once dried, slice the biltong on a gravity slicer on setting 1.
Straight-mix the ingredients for each drink over ice and top with a lemon slice to garnish.
To assemble, thickly slice the sides and top crust off of the focaccia and serve with
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