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I had the impression that it took days / weeks to make biltong. Is 24 hours enough to make it dry and chewy?
ChasnotRobert-
Dehydrator running at 27C which would be close to daytime temp in SA.
Biltong box is just a box with a uv lamp and a fan, the dehydrator just accelerates the process. Most recipes suggest a few days of curing, the dehydrator reduces this to under a day.
I actually prefer biltong that is completely dry - it’s how I experienced it as a child, and you’d chew a straggly bit of meat for ages. This is made with much better cuts of meat so a lot of people suggest it is left a little softer.
Also by cutting along the grain for the curing means when you slice it for eating you cut across the grain so it is much less chewy.
dancing james
Earlier this week I made droewors, yesterday I made biltong.
It’s my first attempt at biltong . Took a 2kg silverside joint from the farmer opposite me, cut it into approx 1” steaks along the grain. Cured in rock salt for 90 minutes. Salt scraped off and then bathed in vinegar for 90 seconds, rubbed with crushed coriander peppercorn and hung in the dehydrator overnight.
@scherrit @greenhell