Recent content by the munt

No problem mate, But I cheated just so you know...  I took a 3.8kg chunk of Beef Knuckle (located just under the topside and silver-side if you are not familiar with the cut). I like using either topside or silverside (the butcher didn't have any this time so he offered the knuckle and it's...

Thanks for the welcome mate! Already have ! 

The first batch turned out a treat but i made it quite big there is 4.5kg of Silverside here. Really happy with it was delicious. Second batch went in this morning. Cut much finer, 3.8kg knuckle here cut into 75 smaller sticks of biltong. Very happy with the new box.

First batch with the new box is on.. 4.5kg of Silverside. Here's hoping it turns out good and the setup works well.

That is great information! And thank you for posting, I keep reading about safe conditions, temps humidity etc... and they are always way off what I do. It's great to see the truth about how Biltong has been made typically, the true hot temp ranges and fluctuating humidity, as this is more...

Not yet mate, plan on giving it a run this week! I'll let you know how it works out.

There's no kill like overkill.... Hahahaha...

Righto almost done today! Just gotta wall mount and add some light and she'll be laughing! Pretty happy with the result so far!

Can I just say I tried this at the weekend and wow... Nice recipe and walk through mate, I think I have a new Go To recipe!

May I inquire what internal temp you took your bacon to during the hot smoke process? Many thanks in advance. Dan

Thanks for the advice, going to keep it to 1 fan as suggested!

Actually I'l no doubt have my head in it every day, I'll just rotate it like you said!

Since it's 1800mm long what do you think about putting one of these at either side facing inward towards the center of the box, with the 120mm computer fan up top in the middle. Like so: Do you think too much airflow ? Is that an issue ?

Actually I might just put it up top in the center.

2 fans it is! :)