- May 13, 2016
- 14
- 11
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 temp. and humidity?
My apartment is between 68-78 deg. F during the winter. Humidity around 40%.
I will be modifying the Mellerware Biltong Maker box for US fan. Is there any optimal fan speed(rpm)?
Thanks
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 temp. and humidity?
My apartment is between 68-78 deg. F during the winter. Humidity around 40%.
I will be modifying the Mellerware Biltong Maker box for US fan. Is there any optimal fan speed(rpm)?
Thanks