Decided to do another batch of Biltong, the first batch I used a traditional recipe with ground toasted coriander and black pepper and used malt vinegar to dip, This recipe I'm using a mix of toasted coriander , black pepper , little Cure#1, little bicarbonate of soda, brown sugar, and a little bit of Zatarain's big n zesty original, using Balsamic vinegar to dip this time
Don't know why images are so big, photobucket says they are 320x240, thought there was a small, medium and large button someplace, Never had them post so big
Cut meat a little thicker this time about 3/4'
Salted with coarse sea salt for 30 minutes then scraped off
Dipped and Dredged, going in fridge for a few hours before hanging to dry, Going to dry in Cabala's dehydrator