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Most South Africans have a biltong slicer, which makes the job easier. Optionally add the bicarbonate of soda and give it a good mix through. Since the saturation vapor pressure of water decreases with decreasing temperature, the water in the air condenses on the surface, separating the water from the air. I'm looking to start making my own, and I live in an area that's over 90% humidity for. It's now ready to slice thinly with a sharp knife. Now I truly appreciate other people are learning from this blog which summarizes what I have learned. Try to keep as much of the spice on the meat as possible. Also dont use balsamic as this will alter the taste. It it too high ? There are two essential things to note here. Here is simple cheap sensor pack to check temperatures around the home. Adding heat nullifies the process, because then you are making jerky, not biltong. Absolutely brilliant!!! plugged into a temperature controller? If you want something a little more fancy, there are biltong cutters (a board with a hinged knife attached), biltong knives (traditional knives made for purpose), hand crank mechanical cutters, and at the high end, expensive elecric cutters, mostly used by butchers and biltong suppliers. Hopefully Ill be able to find that in some store. Some people would never consider eating biltong without this fat; others prefer to cut off before the biltong is made. While the meat is salting mix together all the wet cure ingredients. Roughly 20cm in length, and 1cm thickness is ideal. For cutting after dried, may I suggest a $125 band saw, makes quick work, but only use it for your Biltong. Over the years, many ways have become available for people to make cured meats at home or in tight spaces. When I took the shoulder out of the bag to hang, it had a slightly greyish tinge to it. Choose a box with dimensions of about 60.7 60.7 91.4 cm (1.99 1.99 3.00 ft). After your biltong has dried to your preferred consistency, you can continue to store it hanging in a well aerated space indefinitely. As a bit of a prepper, I have been making beef and venison jerky for more than a decade. It all depends on the type of dryer and thickness of the meat as to how soon your meat is ready.