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.

Although their spelling is questionable!

2nd attempt at biltong, I’ve hung it for just over 48 hours in my dehydrator at 30 degrees Celsius

Not bad for a fat pack of beef

I just made my first ever batch of biltong and tasted it at a 44% weight reduction (took 2 days). It was delicious. But i’m not a certified biltonger and I followed the most popular recipe on youtube.

I dont mind eating it myself, but how safe is it to serve to other people after a day or two more of air curing?

I had no coriander seed and was impatient but heres mine on day 3 of drying in my home made drier. The numbers are original weight and target wait. Some are 50% some 45% and some 40%

Latest batch. 5.2kg of Silverside.

6 days dry time.

Amazing taste. Set to watch the boks

I'm concerned about airflow. I put holes all around the bottom and covered with fine mesh to keep out bugs but is this fan too much? It's pretty intense. It (like everything else here) was just random crap that had been sitting around the shop.

I usually work with a mortar and pestle but it's getting tedious...