Biltong 2

FLBentRider · August 22, 2009, 10:57:25 AM

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 ?

NePaSmoKer · August 22, 2009, 08:20:38 PM

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.

nepas

FLBentRider · August 23, 2009, 04:50:34 AM

I was just gonna lay it on the racks.

FLBentRider · August 24, 2009, 06:07:39 AM

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.

OU812 · August 24, 2009, 06:19:24 AM

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

FLBentRider · August 26, 2009, 11:20:06 AM

Mine is still going....

OU812 · August 26, 2009, 11:25:25 AM

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

FLBentRider · August 26, 2009, 07:19:00 PM

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.

FLBentRider · August 26, 2009, 07:41:21 PM

The thicker pieces are still soft in the middle.

I put them back in.

OU812 · August 28, 2009, 03:35:09 PM

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.

All cut up in bite size piece's, aint no way you are going to bite off a piece

For got to bring some to work to see what the verdict was, will bring some next week though

Biltong 2

NePaSmoKer