South African Biltong

[BGKYSmoker]

While back a friend of mine in the UK sent me some biltong rub. So i might as well make some.

Only had apple cider vinegar,

Trimmed and cut the meat into some thick strips.

Spritz the strips with some vinegar.

Applied a touch of kosher salt. The biltong rub has salt in it but not enuff for me. Rubbed the stips then with the biltong spice.

Cover and in the fridge for tonight. Going to use my Cabelas 80L tomorrow.

 

[BGKYSmoker]

Ready for the 80L

Dry time looks to be from 5-8 days. 80L (dehydrator) temp on 50* but the actual temp is 76*

 

 

[BGKYSmoker]

Temp in garage is 92* Humidity is 87%. The Cabelas 80L draws air from the back and the humidity could make the biltong spoil. I had to hang in the house.

Im sure i will hear it YIKES 

 

 

[smokinhusker]

Interesting and looks great! You'll have to let us know how it tastes. Temp here is 75 and humidity is 30%, absolutely perfect for me!

 

[BGKYSmoker]

Took the smaller/thinner chunk to cut it up.

Biltong is thicker than normal jerky. This you will need to slice it up. It pretty thick and dense. Taste great. Next time maybe a mild smoke or use some smoked salt.

 

[BGKYSmoker]

Good friend of mine brought me a genuine South African Biltong cutter. Works snazzy.

 

 

[rabbithutch]

Great post! Thank you!