Biltong mold

[Hockeydudde]

Started some biltong 3 says ago.
Just left overs from jerky making, so just a little experiment. Followed 2 Guys and a Cooler calculator for the salt, but just did pepper and Chile flakes. (Yes, my biltong box is cardboard, no I don't have a RH meter. I know I need to order one, lol)

Smallest one is done (50% loss). Second smallest is close.

But the larger 2 developed mold. It's very slight right now. Can be seen on the left one where it is wider.

Can I just wipe it off with salt/vinegar solution?

Thanks!

 

[SmokinEdge]

Wipe it off with white vinegar, all good.

 

[Hockeydudde]

I tried the small piece. It is VERY salty. And I think it needs to equalize a bit. The center is much softer than the outside. Did I dry it to fast?

 

[Hockeydudde]

Wipe it off with white vinegar, all good.

Thanks!

 

[SmokinEdge]

I tried the small piece. It is VERY salty. And I think it needs to equalize a bit. The center is much softer than the outside. Did I dry it to fast?
View attachment 653466

No real dry ring on that so I think you are good. To dry it down more just brown bag it or wrap in non waxed butcher paper and into the fridge for a week or two. Pull it when you like it.

 

[indaswamp]

Try to cut evenly thick slices and the biltong will dry more evenly. Other than that tip, lookin good...keep on drying. And like mentioned, just wipe with vinegar. Or, you can use potassium sorbate on the surface and it will inhibit mold growth.

 

[BGKYSmoker]

You dont need an R/H meter for biltong.

Just air flow and draw with a 40w light bulb.

 

[Hockeydudde]

Try to cut evenly thick slices and the biltong will dry more evenly. Other than that tip, lookin good...keep on drying. And like mentioned, just wipe with vinegar. Or, you can use potassium sorbate on the surface and it will inhibit mold growth.

Yeah, the jerky was the main project. The bitlong was an afterthought. If I try again, I'll cut the biltong sliced first. Jerky doesn't need to be square.

You dont need an R/H meter for biltong.

Just air flow and draw with a 40w light bulb.

Cool! I have it in my boiler room, wick ribs about 75 or 80, so no light bulb required.


I'll let it even out in the fridge and see how I like it in a week.

Honestly, first blush, not sure I'll try it again...

 

[Hockeydudde]

We ended up going out of town and I forgot to do anything with the biltong. Pulled the last 3 pieces today. Final weight losses are between 62 and 72%. I'll give it a week in the cellar and try it.

But, no new mold grew, so the vinegar rub worked.
Thanks!

 

[indaswamp]

Lean meat only has about 75% water in it so with that much weight loss your biltong is pretty dry already...

 

[Hockeydudde]

It feels pretty dry...
But I have the one that was closer to 55% to compare to.