Full credit goes to Wors who got me inspired with this thread: http://www.smokingmeatforums.com/t/233869/making-biltong
Here's my test batch of droewors (South African dried sausage).
CRUX OF IT:
- Temperature: 35°C (95°F). Commonly used range: 22-35°C (72-95°F)
- Humidity: 30%. Commonly used range: 30-50%
- Air speed: 3 m/s. Commonly used range: 2.5 to 3 m/s
- Target water activity for safety relative shelf stability 0.7 to 0.75 (Actual values of sold product vary greatly depending on consumer preference)
- The composition of biltong after drying is typically: moisture content 20-30%; salt 3-8%; pH 5.6-5.9; water activity 0.7 to 0.75.
- Nitrite is sometimes used as a color fixer only.
Let's hope this works out!
- I used Prague #1 on some of the test batch to see the results on flavor and color. You see the immediate affect #1 has on the meat. It turned brown. NOTE: I suddenly had blowouts using a new casing with the #1 meat. Cant say if it was the casing or the #1, just keep in mind.
- note to self, Boykjo is a legend for posting this, his method worked perfectly for sheep casings, I could pull out a single strand without them tangling, they were white and soft after 4 days!!!!!!!!!!
-60W lightbulb and 52 CFM PC fan placed outside on top of the vent
-chip loader is pulled out, similar to AMPS method
-its pretty humid in my garage
-the combo of the fan and the light bulb worked nicely