I picked up an (American) London broil.
Hacked it to pieces and mixed up some of the biltong rub/brine.
It's "getting happy" in the fridge now.
Tomorrow it goes in the 80L @ 95 for what ? three days ?
Am I to assume that the acid in the vinegar is the agent that keeps the nasties away while it is drying ?
Hey FLB
The angle sticks that came with your 80L, just drill some holes in em for hanging the biltong from like i did for the bacon jerky.
(http://i123.photobucket.com/albums/o290/stlthy1/bacjerk2.jpg)
nepas
I was just gonna lay it on the racks.
It's in the 80L.
I left it in the fridge an extra day, took the kids to an indoor fun fair and kinda forgot about it.
I'm making some Biltong also, put it in the dehydrator set at 95 F at 8 pm last night, checked on it this morning and its drying nicely.
I made mine out of deer
Mine is still going....
Mine to
Checked it last night and its getting close
Cut off a sample, tasted good but still a little to soft in the middle for me
How do I know when its done ?
I took it out, it's kinda tough.
The flavor is.... Interesting... DW doesn't care for it... more for me.
The thicker pieces are still soft in the middle.
I put them back in.
Mine were done last night, it took three days they were tasty kinda different but tasty. I made mine out of deer, im thinking a little more salt next time.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/jerky/Aug27_0002.jpg)
All cut up in bite size piece's, aint no way you are going to bite off a piece
(http://i726.photobucket.com/albums/ww263/OU812_bucket/jerky/Aug27_0003.jpg)
For got to bring some to work to see what the verdict was, will bring some next week though