Hi,

I am building my own Biltong box out of MDF wood

I was wondering If I should seal the inside of the box with some sort of food safe Varnish??

thanks :)

This is a smaller piece from my batch. The rest is still going. I don't have anything to compair it too but it does taste very good to me. I do think fan was moving too much air. Next batch less air movement.

One question though, when I started this batch 4 days ago humidity in my house was around 45ish %. Half way threw humidity dropped down to 20-25% in my homemade biltong box. The temperature outside did drop and guessing that's why the humidity drop. Should I try to maintain a humidity higher in box some how?

I am trying to make biltong as precisely and as scientifically as I can, but when I aim for this, small details really matter.

1. How does one apply the vinegar? With this batch I'm making right now, I first shook the meat with the spices, but then realized that although it would stick adding the vinegar afterwards would wash it off, but I was already committed. And of course, adding the vinegar took off a lot of the spices. So would it make sense to let the meat sit in the vinegar for a period of time to absorb, then take it out wet and apply spices?

2. Another thing I normally do is apply the bicarb after the vinegar sits for about 12 hours, halfway, so as to not mess up the pH too much and give the vinegar time to cure the meat, but still give the sodium acetate flavor and the alleged meat tenderizing (in the face of the vinegar, does the bicarb actually tenderize the meat?)

3. I also cut my meat into 2cm thick pieces instead of thicker 4cm pieces like the last time, but realized that this really really changes the surface area, and so the same amount of spice mix calculated per gram is spread much thinner. What is the ideal thickness to cut the meat into? I think 4cm is a good thickness, or is it a risk?

Can you please critique my method and thought process?

I really want to try get a perfect technique.

Hi all,

Which part would you recommend for making Biltong. I like it with a lot of fat and it should be affordable.

Thanks

So finally got myself a biltong box. I'm in the middle of making my very first batch of biltong (2 days in). I'm currently making up a batch of sausages to turn into Droewors.

Can anyone with more knowledge than I have tell me if it's okay to add the fresh wors in the drier with the half dried Biltong? Or is introducing a wet product going to ruin the biltong? Alternative i guess is to freeze the sausage and use in a few days once the biltong has finished drying.

Had an extra flat iron steak from fajita night at my house so gave it a whirl. Started at 240 grams and end weight was 130 grams, so about 45-46% weight loss. Taste and texture was amazing, but I've also never had biltong of any sort before lol Can you tell me anything off of just the picture? Should I have gone longer? Did a 24 hour red wine vinegar and Worcestershire sauce marinade, and hung in my dehydrator with the heat off and fan blowing for 3 days.

I have this fridge thats not working any more. What is the viability of converting it into a biltong box? What would be the best way to go about it? Any help from you guys would be appreciated...

So this was my first time. I used a premade biltong box I biyght from Makro when I was in South Africa. It has a fan and a light bulb fixture for heat.

I ln this batch i had b9th the fan and light bulb on for 5 days and I used a spice mixture from Crown National plus some vinegar and Worcestershire Sauce.

For 5 days, it looks a bit too wet still although the flavour is good. I worry about case hardening and wondering if I should accept it as is or cire some more. Which brings me to my question about the over process. Should I:

1. Use both bulb and fan throughout?
2. Use both bulb and fan for a few days then just fan)
3. Use fan for a few days then both for a few more?
4. Use just fan?

I'm Spain and it a bit cold now so I figured the bulb would help but it seems I am not gettkng an even cure. Advice?

Just hung first batch!

Right now temp is between 65-70°f and about 45% humidity.

Hello? Is there any online retailer from South Africa who ships Biltong to Germany?

Hi all! I just wanted to share some tips that I’ve used for preventing mold:

1. If you get a moldy batch, don’t use your box again until you’ve cleaned it!
2. The easiest cleaning method is using isopropyl alcohol (make sure it’s 70% as this will sit on the surface longer and kill any surface mold)
3. Take a spray bottle and generously spray the inside of your box, outside intake holes, and fan (alcohol won’t harm electronics)
4. Close up the box, turn on the fan and let it all evaporate
5. Consider moving your box to an area with less porous surfaces (mold spores like to hang out on carpet and linens)

If you do get a batch that’s moldy, just pat it down with vinegar and store dried biltong in the fridge. As long as the mold is white, it’s generally safe to consume. I hope this helps!

*edited to distinguish between surface mold and mold spores. While alcohol doesn’t kill the spores, it does kill surface mold and bacteria. Keep your box clean!

I have a LEM 10 tray dehydrator that I can run without the heating element on. I put this temp/ humidity monitor in it last night and let it run in my heated garage, fan only. The average temperature is 77 degrees F and average humidity 58%.

Is that a good range for biltong? Will I still need a light since it's in a box? Will there be too much airflow from the fan even though the heating element isn't on?

Is there a preferred temp and humidity range?

I'm thinking about hanging one from the ceiling and just throwing one in the dehydrator to compare.

Looking forward to hearing everyone's thoughts and opinions.

I've got this spotty fluffy white mould on my biltong - I suspect it's because we have had a few humid days lately. Is it safe to eat after wiping with a vinegared paper towel?

After 3rd day of drying my first batch saw this mould, anyone know the cause?

Good idea or bad idea?

Take it to the beach, park or the movies....make biltong on the go!

I wanted to rank my Biltong, but with me being the only one eating it, there is no context. It's definitely better than the stuff you get at the supermarket, but I would like to get other opinions and also taste what other people are putting out.

If you are an experienced Biltong connoisseur, let me know if you want to swap. I'll be mailing out 1 lb slabs this weekend. I think I should have about 10 lb in total. And if you dont have a batch going right now, it's okay maybe you can get me back another time, or not at all. I am mainly focused on getting reviews from experienced people.

And if you dont want to put your mailing address out here for everyone to see feel free to DM me. And as the title says US addresses only. Thanks.

P.S. It's at 40% loss right now, I am going for a little more dryness; 50% loss. It's pretty good already, I have been nibbling on it, but dont want to risk anything while it's in mail. A sweet and spicy flavor with sumac and paprika blend.

Super thin slice to the right, and normal 1/8\" on the left.

https://preview.redd.it/nsij48s1lg2e1.jpg?width=1152&format=pjpg&auto=webp&s=d9e81bcd6c252affb6f2413ed059f38068bd8bd6

Took me about 7 to 8 batches to nail the recipe but I think I got it. 6th flavour that I’m selling.

Made up 7 lbs dry weight for snacks for the week while deer hunting!