Home > Recipes > homemade biltong update…

homemade biltong update…

The biltong, made two weeks ago, is now almost all eaten. It was absolutely delicious, much much better than I was expecting.

In all, it took five nights in the electric fan oven, running at between 30 and 35°C overnight. I left the oven off, with the door ajar during the day, and ran it from 18:00 to 07:00 each night. A few of the slightly thinner pieces dried quicker, and I removed them when I couldn’t squash them with my fingers.

I wanted the biltong really dry, so allowed a longer drying time. The resulting taste is amazing, far superior to the rather bland shop-bought stuff.

Overall yield was approximately 750g of dried biltong from1,750 g raw meat.

The only problem is it’s quite difficult to slice. A large knife and a steady chopping board are needed to produce wafer-thin slices across the strips.

The next time I catch some beef on offer, I’m definitely doing this again.

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