Recent content by pnolanb

The 1.5 day with bulb on still had an effect. Overall tho it it wasn’t as hard as past batches with heat from light running entire time. I’ll head to store today to pick up some more meat for a fully bulb-less batch.

We’re out a few years on this, but… Sous Vide @ 130 1hr 45min and finished over charcoal.

I have used malt, sherry, apple cider and red wine vins. Malt and sherry are the only two I will stick with. Sounds like we’re on the same page most of the way here. Do you happen to have any pics of your biltong sliced that you could post to this thread?

Okay, I just unplugged the light. Let’s see what comes of this. I’m 1.5 days into a new batch that I cut @ approx 1”. With light bulb I have been pulling 1” cuts out in 4-5 days. I live in a dry mountain area. Temp in house is at 70. Worth the try 10° cooler. Will check back in with you to let...

For brine I’ve done anywhere from 2hrs - 48. Probably made 20 batches total and have decided flavor wise I like 18-24hr. The 2 and 48hr didn’t make much of a difference texture wise. Tried thin cuts and thick cuts. I’ve taken out wetter and to me it makes the flavor just not right. There is the...

I have been making biltong for awhile. Turns out the same each time and I can’t figure out the changes I need to make to, in turn, make it the way I want. The store bought biltong is flavored well and the texture is what I’d like to get to. I see than raisin concentrate is listed for all of them...

How did it turn out, the long fridge sit? I have some elk going right now. So far I am liking the traditional spice blend the most. Have you tried any different spice approaches that you like?

Well, I didn’t have any last long enough to see if it would have a problem holding... From everything I’ve read, you just need an airtight storage to hold at room temp, or just keep it in the fridge. If cured completely, it should last quite awhile. I also read that you need to consume it within...

I did 24hr with apple cider vin(didn’t have malt in cupboard at the time), kosher, roasted coriander(ground w/ my mortar and pestal), brown sugar and pepper. I do have an incredibly hot, yet flavorful, ghost and/Carolina Reaper pepp seasoning that I very lightly sprinkled on two of them. That...

Hey there, I do diff temps for different lengths. I run my circulator on Celsius. 24hr @ 68°, 48hr @ 65° and 72hr @ 63°. You let it sit on the smoker long enough to build up bark(as best you can). Like mentioned from someone else here, you can’t quite replicate the long smoke bark. Honestly...

I hear ya. My other drive on sous vide is that my smoker is as big as an SUV. 500 gal propane tank conversion. Although, I have definitely fired it up more times than I remember for small group dinners...

I’m pumped on the change the aging did to the quality of this already great beef!

Money and time added up quick-I’m counting on it!

Thanks-Very happy with how they turned out!