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Trying some biltong.

post #1 of 26
Thread Starter 

 

 

 

 

I have a couple good teachers.

post #2 of 26
Thread Starter 
IMG_20170420_205328810_zpsuintntua.jpg

Seasoned and in the fridge for 36 hours
post #3 of 26
Should be a tasty treat!
post #4 of 26
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Should be a tasty treat!

 

 

Hoping so........

post #5 of 26
That does look good! It's on the list to try one of these days.
I'm going to keep an eye on this and see how it turns out for you.
🍷
post #6 of 26
Thai jerky and this both need to be made this summer. Lookin' great so far...JJ
post #7 of 26
Quote:
Originally Posted by Chef JimmyJ View Post

Thai jerky and this both need to be made this summer. Lookin' great so far...JJ

Summer???? Jeez! You've got self control! I have to make Thai jerky every couple of weeks!
post #8 of 26
Thread Starter 
Quote:
Originally Posted by Johnnie Walker View Post

That does look good! It's on the list to try one of these days.
I'm going to keep an eye on this and see how it turns out for you.
🍷

 

 

I will keep you posted.

post #9 of 26
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Thai jerky and this both need to be made this summer. Lookin' great so far...JJ

 

 

So many things I want to try.   This one has  been one on my list for a long time.

post #10 of 26

This is good stuff!  You'll be amazed at how much moisture is removed during the rest period in the frig.

post #11 of 26

Watching!:popcorn

post #12 of 26

Luke

 

Stay outta the humidity.

Use the force.

post #13 of 26
Thread Starter 
Quote:
Originally Posted by nepas View Post
 

Luke

 

Stay outta the humidity.

Use the force.

 

 

 

40% isn't humid.

post #14 of 26
Quote:
Originally Posted by c farmer View Post
 

 

 

 

40% isn't humid.

Agreed.

post #15 of 26
Quote:
Originally Posted by c farmer View Post
 

 

 

 

40% isn't humid.


Put some airflow in there

post #16 of 26
Thread Starter 
Quote:
Originally Posted by nepas View Post
 


Put some airflow in there

 

 

Ok.   small fan?

post #17 of 26
Thread Starter 

 

So after 36 hours in the fridge doing its thing, I weight each piece and hung in the basement to dry.

post #18 of 26

CF, I'm in on this one !:popcorn 

post #19 of 26
Thread Starter 
So I cold smoked one yesterday for 12 hours using pitmasters.

http://www.smokingmeatforums.com/t/261707/cold

Smells amazing.

They still have a long way to go. Still soft.
post #20 of 26
I'd give them until Saturday then weigh them.
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