Recent content by wors

Awesome, keep us updated :) Out of all the reading and research I did I found this to be the most interesting: Traditionally in South Africa, drying of biltong was achieved by hanging the strips of meat on hooks and leaving them to ambient dry. - Johannesburg Temps: Day...

Yeah if you can get your humidity levels down to 30-50% at that temp then you will be alright. But if you can't it might not work

I think it would work fine if you get enough ventilation. There is plenty of room in there. You could put a lamp and maybe a small computer fan to move the air about.

No I don't use any curing salt. I have it at home because I make my own bacon but it is simply not needed for biltong. The recipe I used is roughly as follows: SPICE MIX: - 1/4 Cup Ground Coriander - 1.5 Tbsp Brown Sugar - 1 Tbsp Salt - 1 Tbst Coarse Ground Black Pepper MARINADE: - 2 Parts...

This is at 9 days. About 60% weight loss. Perfect for my tastes not too wet, not too dry. Could do with a touch more salt but otherwise perfect:

Sounds cool but some more info would be good: - What exactly is the doco about? (history of, how to, regional varieties ... ) - What do you mean by "Back Us"? I assume you're asking for financing so how much are you asking for? - When do you expect it to be finished?

Test Batch 01 going down: Spices include: - Coriander - Salt - Black Pepper - Brown Sugar I used Topside and cut it into relatively thick slices approximately 3cm thick. Equal weight spices and marinade are combined then rubbed on the meat which is put in a ziplock bag in the fridge...

Here are the results of my research. Most of what is here is from an 88 page "Literature Review of Microbiological Hazards Associated with Biltong". One hundred and seventeen research papers and reports were used in the review although biltong is not the direct topic of many of the studies as...

Come on over! :) And thanks for the links. Appreciate the photo, thanks looks really good! I like how thick the strips are. Most photos I see of DIY biltong are of super thin jerky like strips.

Missed your question on the first read sorry. I grew up and currently live in New Zealand but was born in South Africa and have been on a number of visits back. I've found some interesting info that I hope to condense and post this weekend. Watch this space.

Thanks heaps for the replies Dingo, very helpful. I can't wait to taste the first batch :)

While I don't doubt that 80% humidity is perfect for drying and curing meats I've always considered biltong to be a bit of an outlier in this regard. You only have to consider where it originates from to realize that this is a little different to it's European cousins (humidity levels in the...

Hey all, I'm making a really crude biltong box out of cardboard. If it works out and I like the results I'll make a much bigger biltong cabinet out of wood. I've basically finished my crappy cardboard box. It is about 2.5' tall and 1.5' wide & deep. It has two large vents at the bottom where...

Hey all, new member from the land down under (New Zealand). Looking to get into cold smoking, curing and sausage making. Cheers :)

Hey all, long time listener first time caller. I have a couple of odd questions so I wasn't really sure where to put them. 1) Whats the consensus on Stanley Marianski's books? I've seen them referenced in my travels but recently caught a conversation on reddit where one of the recipes seemed...