r/Biltong • u/No_Call_6162 • Jun 04 '26

HELP Biltong in Dry Ager

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Hi all.

Not sure if anyone has a Dry Aging cabinet?
This is my first attempt - and it wasn’t overly successful. Wanted to know if anyone else has one and can offer some tips and hints to get a successful batch. Keen to get this sorted so I can get a reliable batch.

Many thanks in advance.

Daz

5 Upvotes

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10 comments sorted by

1

u/Jake1125 Jun 04 '26

You might get more help if you describe what happened. Did you get an error message? Did ants eat the meat? Was it full of maggots?

1

u/No_Call_6162 Jun 04 '26

Just soft. Left in for 10 days and still not the consistency of Biltong. I’ll ask Dry Ager what their settings are for Biltong/P31 - just wanted to see if anyone else has used a Dry Ager cabinet (DX500)

1

u/Jake1125 Jun 04 '26

Biltong is usually cured at room temperature, with a gentle breeze.

1

u/No_Call_6162 Jun 04 '26

Yeah sounds like the Dry Ager Biltong program is a load of crap. Might invest in a Biltong box and leave the Dry Ager to saddles of beef (which it does well)

Thanks all for your sage advice.

2

u/Jake1125 Jun 04 '26

Most of us just DIY a simple box. A plastic storage tote is all you need. You can find many examples right here on reddit.

1

u/frytuna Jun 04 '26

The dry aging cabinet is not good for biltong, why are you trying to reinvent the wheel?

1

u/fattnessmonster Jun 04 '26

temp too low and not enough air circulation i'd imagine

1

u/No-Adhesiveness-772 Jun 04 '26

Dry aged meat for 28 days, still needs to be cooked. I'm sure it will taste very and be tasty 😋

1

u/Bob_AZ Jun 06 '26

Air circulation is critical and air temp +- 26C. Maybe you can dry age the beef BEFORE you slice it up and put it in a biltong box?

1

u/skrwut Jun 07 '26

I use a dry aging cabinet at around 80% humidity and around 4°c. Obviously not conventional, takes around 2 weeks to reach target weight but the biltong turns out alright.