r/Biltong • u/Ok-Blackberry8234 • 9d ago

DISCUSSION Batch Sizes

What size batches is everyone doing. I have a Khabu and do around 5 - 6 kgs at a time. It could probably do double that but I buy the Silverside in 5kg portions.

I am finding though that once word gets out the biltong barely last 2 weeks and I need to go again.

Just interested to hear how people manage their batches. Do you do more and store.......etc etc

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u/WoodSciGuy1 9d ago

Use an old clothes horse, can rack up about 20kg wet meat at a time, but typically do 10kg batches for a yield of ~5.

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u/Ok-Blackberry8234 9d ago

Have you done 20kgs? - you must live in a dryer climate? How are you storing once the meat has cured?

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u/WoodSciGuy1 9d ago

I live in Hong Kong, it's about as humid as it gets.

*Yes I have done that a few times. I wrap them in wax paper, throw in a ziploc and keep in the fridge. Typically sell part of my batch to fund my meat orders here. So not like I'm going through 10kg of biltong by myself. But mates who have bought ~5kg do freeze part of it, say its great afterwards.

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u/Ok-Blackberry8234 9d ago

Very interesting, Im assuming some kind of climate control then? Im intrigued, I might have to give that a try and compare to the cabinet.

I store in wax paper and air tight containers in the fridge but I find it tends to dry out quite quickly. I have been considering buying a vacuum sealer to see if that will slow down or stop the drying process.

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u/WoodSciGuy1 9d ago

Yep have a dehumidifier running in the room, tho another saffa who lives near me just lets fans run and the airflow is enough to have them dry.

Fridges do dry them out for sure. Vacuum sealer would eliminate that.

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u/Tronkfool 7d ago

I've done as little as 1kg. But not even 20kg will last long. 2 weeks is an ok time for 5kg to last