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Just quick update. To my surprise, the batch that marinated for 50hrs., it was less tangy and tasted more neutral. I thought it would be the opposite. For me, 20 hr. marinate is ideal.

I will let you know in a few days. Still drying. I am finding that I need at least 5-6 days or it is very red inside. For vinegar, I’m using Apple Cider/Malt and Worcestershire. For dry, roasted coriander, salt, pepper and brown sugar. I’m fond of that flavor too and have not tried any...

I bought more meat than my unit could hold so I made one up really fast. This 2nd batch was marinating in the fridge for about 50hrs. It will be interesting what the flavor profile will be.

Thanks :-) I’m doing same as you. Vacuum seal. It became too costly to buy locally at $35/lb. I didn’t have the guts to make it back then, afraid of mold and getting sick. It is not too difficult after all.

Hi, I do have a question. If it is still red inside like the photo attached, can the red parts go moldy in room temp. 75 deg.? Best to store in fridge? I have few left still drying and uncut.

Hi Pat, That is awesome you can do game meats. Venison and Bison must be amazing. :-) Enjoy!

Hi Pat, How long did you marinate for? I tested a small piece, flavor was great for first time. I need few more days, I had cut some what thicker. I read 12 hours minimal to prevent mold. I did longer and still was fine. I tried 1 part apple cider vinegar, 1 part malt vinegar, 1/3 part...

Happy New Year to ALL! :-) Hi Pat, From what I read, the fan should be pulling air out, ideally top mounting. Heat rising from the bulb gets pulled out from the fan mounted on top. I also added gnat screen mesh to keep the nasty critters out. I started my first batch this morning. Only...

Hi Pat, Congrats on your build. Let us know it goes. :-) Makes sense you need a bulb in Montana this time of the year. I think everyone will have different temps and humidity depending on where they live. From what I read, the fan is most important. I bought some screen mesh to keep gnats out...

Cool. Thanks for the photos and tips. I was looking into the reptile lamps but was not sure I even needed one.

I cannot get those light bulbs where I live. Is the light bulb required at my ambient temp? I was just going to use fan. Do you add dry spices during the 12 hours?

Hi, I have read and watched different methods for making biltong. One method soaks meat in vinegar for 3-12 hrs. Pat dry, add dry rub n hang dry. Other version. Add vinegar, add rub, stack meat, repeat. Marinate for 12-24hrs. Which method is less salty and still safe? What is unsafe high...

Thank you for the tips and recipe. Does it work without cure? I can only do oven drying, no smoker. I have no success with the local butcher, seems to be a communicatin issue. I say please cut to 1/8" thickness and he comes back with 1/2" thick cuts, I said I wanted 1/8" and pinched my fingers...

I have made several batches of jerky oven method. They are usually strips. How do I make the thin dryer style jerky sold in stores? Attach photo is example of thickness and texture Is it still london broil? If I pound with meat Mallot doesnt it have that texture pattern from the mallot? Dont...