Not sure it would move the needle much over here though. My dad used to do that but I remain unconvinced that it actually does much of anything beyond raise the temp by a degree or two. If there is any topic you want to suggest feel free. What is Biltong? Everything you need to know about biltong Top rump and Silverside are the two preferred cuts of beef, although I've had great results with other cuts including the following. Personally, I wouldnt.Portable cooler? Brown malt vinegar is traditional. Its tricky to get the salt quantity right. Make sure the meat is covered in the biltong spice. I like a little fat because it helps carry flavour, but I tend to remove most of it before hanging. When the weather is warm and humid, there is a chance that mould (white dots or furry dots) will appear on the meat. Step #2: cut the holes for the fan and the dehumidifier. How to Make a Biltong Box or Buy | Biltong Blog (Other ingredients you can play around with when making biltong are chilli flakes, garlic powder, and fruit chutney). I had another wine cellar that was too small to hang the meat, I had to lay it so the pieces preciously mentioned have been curing in there at 13C for 2-3 weeks and I just transferred them to the 17C wine cellar to be hang. Adding heat nullifies the process, because then you are making jerky, not biltong. Every biltong maker has their own preference on spice mix. Ive added liquid smoke to my brine in the past. Now and then I had some Louisiana Cajun Spice for a kick. There are air-drying nets available, so if you dont have an electric dryer you may simply want to hang the meat up with a fan directed toward the meat. After 3 hours simply wipe off the salt but. I've just made my first batch and it's fantastic! To easily make a biltong box at home, use a cardboard box, such as a computer monitor box. Anything too extreme will create an extreme result. Do a speed test on our app and win R5,000, https://mybroadband.co.za/vb/showthread.php/613014-The-Official-Biltong-Enthusiasts-Thread. This recipe looks fantastic, very new at all of this. He said it never got below 77F/25C at any time of the year, day or night! I keep mine forever in a freezer vacuum sealed. While the meat is marinating make the spice mix. There are some methods I have come across, like having bowls of saltwater inside a small chamber to have some impact on humidity or using some form of disposable cigar environmental control products. I got a bunch of knives. Once the meat is ready remove the hooks. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Excellent website. I work on a yacht and make it in the engine room, so perfect. But its good to just go over the basics, first off the quality of the meat. And if it's on the wet side, it'll go rancid faster. I had a friend diffuse the airflow with a metal plate and another commercial fridge, which actually also had an impact on stabilising humidity. Don't blitz it too fine. Mold proliferates at a humidity above 55%; it also increases with poor ventilation. The most important thing to remember when choosing meat is the quality and fat marbling. We looked at how to pick the best meat so let's check out the rest of the ingredients. The process of making this traditional, deliciously meaty South African snack is simple, though getting it just right can be tricky.
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making biltong in humid climate