Delicious in dungeon: biltong is the best snack ever!!!

Delicious in Dungeon is a unique and charming anime that offers a refreshing take on the fantasy genre. Its quirky humor, endearing characters, and mouthwatering food descriptions will leave you entertained and hungry for more. Just be prepared for a slower pace and some unconventional culinary adventures.

Verdict: Recommended for fans of slice-of-life shows, quirky humor, and anyone who ever wondered what a goblin might taste like.

And know for the treat a quick recipe for biltong:

Biltong is a type of dried and cured meat, traditionally made in South Africa.

Ingredients:

- 2-3 pounds of beef (preferably a lean cut like sirloin or round)

- 1 cup vinegar (white or apple cider vinegar)

- 1 cup Worcestershire sauce

- 1 cup soy sauce

- 2 tablespoons coarse salt

- 2 tablespoons ground black pepper

- 1 tablespoon ground coriander

- 1 tablespoon brown sugar

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- Optional: chili flakes or powder for added heat (adjust to taste)

Instructions:

1. Prepare the Meat:

- Trim any excess fat from the meat.

- Cut the meat into strips, about 1 inch wide and 1/4 inch thick.

2. Marinating:

- In a large bowl, mix together the vinegar, Worcestershire sauce, soy sauce, salt, pepper, coriander, brown sugar, garlic powder, onion powder, and chili flakes if using.

- Place the meat strips into the marinade, ensuring each piece is well-coated.

- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat.

3. Drying:

- Preheat your oven to the lowest temperature setting (usually around 150-170°F or 65-75°C).

- Remove the meat from the marinade and pat it dry with paper towels.

- Thread the meat strips onto skewers or hang them using hooks.

- Place the skewers or hooks on the oven racks, ensuring there's space between the pieces for air circulation.

- Prop the oven door open slightly to allow moisture to escape.

4. Drying Time:

- Depending on your drying conditions, it can take anywhere from 4 to 7 days for the biltong to dry completely.

- Check the meat regularly. It's ready when it's firm to the touch but still slightly chewy. The inside should be reddish in color.

5. Storage:

- Once dried, store the biltong in an airtight container or vacuum-sealed bags to maintain freshness.