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  1. lynxo

    Biltong Questions

    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.
  2. lynxo

    Biltong Questions

    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...
  3. lynxo

    Biltong Questions

    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.
  4. lynxo

    Biltong Questions

    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.
  5. lynxo

    Biltong Questions

    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.
  6. lynxo

    Biltong Questions

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

    Biltong Questions

    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...
  8. lynxo

    Biltong Questions

    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...
  9. lynxo

    Biltong Questions

    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...
  10. lynxo

    Biltong Questions

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

    Biltong Questions

    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?
  12. lynxo

    Biltong Questions

    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...
  13. lynxo

    How do you make thin style beef jerky?

    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...
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    image.jpeg

    • lynxo
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  15. How do you make thin style beef jerky?

    How do you make thin style beef jerky?

    • lynxo
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  16. lynxo

    How do you make thin style beef jerky?

    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...
    • lynxo
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    • Replies: 2
    • Forum: Beef
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    • lynxo
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    • Album: How do you make thin style beef jerky?
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