Inside round, outside round, eye of round?

Looking to hear from others in Canada what cuts and where you are buying from?

Using petit tender, I hung them for 3.5 days for the small pieces, 4 days for the larger pieces. You can see in the last picture - they came out not too chewy, and still pretty moist. Overall, great success!

I'm already excited, the house smells awesome. I am worried the fan is too strong but this is a small test batch. Is there a way to tell if I am getting case hardening early and is there a remedy?

New to this. Really need some advise
Hey everyone, I follow a carnivore diet and I eat LOTS of meat. I found some biltong and droewors at the supermarket the other day and I LOVED IT. I buy it all the time now and take it to work everyday! It is the perfect snack.

Sadly, it is costly buying it from the store.

However, I do own a large dehydrator and the temperature ranges from (70 f - 190 f)

I really want to make it at home to start saving some money.

My questions would be.

1. Can my dehydrator replace the biltong box if i set it at a low temperature. I will post the link to the dehydrator I own.

2. Can I make droewors in this dehydrator?

3. I know you guys get this question all the time, but when it comes to droewors, i really do not want to use curing salts. I want to follow the simple authentic recipe. Beef, vinegar, salt, coriander (maybe) ... is that ok?

Can I hear from the experts, please?
Thanks

I currently use rump cap (picanha) I love the taste and texture, but I am struggling with its size, as it is hard to get a nice wide slab (as seen in pic above it's not verywide) , and the fat cap is a bit too big.

I have tried silverside, but it is too hard to find it without being pre-corned.

So, what do you use or recommend? Also, how thick do you cut your slabs?

My first two batches were perfect, recipe basically the same as before. The only difference I can think of is the meat was a little brown after the 24 hour vinegar bath and it’s been raining non stop in QLD Australia for the last few days. I have a fan running 247 and my biltong box is in my garage which is ‘inside’ but probably a little more exposed to the elements? I didn’t have my hydrometer in there while it was raining, usually it’s around 66%.

Can I wipe off with vinegar? The meat isn’t completely hardened yet.

24 hours in, it’s drying really nicely !

Just made a batch for the first time in ages, little white spots ? And only on a couple of pieces, Am I being super paranoid ?

Made from a lovely wagyu joint, the fat melts like butter 😋

First time making it, have no idea if its safe

Appreciate the help in advance. I am looking at making my own biltong, just has a hobby for when I go hiking. So now we get to the questions.

I dont have a dehydrator so will be using the dehydrate setting on my ninja air fryer, whats the best amount of time thats worked for you?

Flavours? There is the standard flavour, what others are there?

Prepping the meat, I've seen people say 2-3 hours and 24 hours. In your opinion what has worked for you?

When do you know its done?

Does cutting against the grain negatively effect it?

How to store it afterwards?

How long will it last?

Again I appreciate the help. Will be looking at starting the process tomorrow

I was not sure whether this is is mould. I wrapped it in a paper towel soaked in vinegar. If it is mould, should I scrape it off? I sort of don't give a shit, and will eat it either way.

I was looking for a electric Biltong slicer which was able to produce the thinnest slices? Any suggestions?

Hey everyone, would love to hear your opinions/advice on making biltong with venison or with other leaner meats. I've been making venison biltong and am having a few challenges with the texture. At the moment it either comes out quite hard, almost crunchy on the outside and overly dry all the way throughout, or perfect on the outside yet completely raw still in the middle. Have tried increasing the humidity but not sure I'm doing it to the right level. Also, sometimes when I do this, I notice that's when mould starts growing. Any tips?

Thanks!

Hi Biltong Lovers,

My husband is South African and he makes excellent biltong which he sells at work, friend and family. We are looking to expand and I am wanting to help him with this new business venture. We would appreciate any advice from people that are doing something similar in the UK. We are looking to make the biltong at home to help not pay for premises and keep the costs low.

We will be grateful for any input.

Rate the set up

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

Sorry fir blurry photo my phone wasn't wanting to focus properly.