Thread: Hein's Biltong Recipe and Dryer box

Toby and OneShotKill, you can use any reasonable cut to make the biltong, I even made some goat biltong once, which turned out really good actually. I wouldn't bother using smaller sinewy muscles as they will just turn into unchewable sinewy biltong. Meat without fat works fine, it will probably last even longer on the shelf, but just like all other food, the fat makes it taste a bit nicer

When you dry the biltong it doesn't have to be bone dry, the meat will turn very dark after a few days in the dryer and I usually start eating mine after about a week in the dryer, at this point the outside is quite dry, but the inside middle still a little bit pink.

I will usually consume the 1.5kg or so of biltong within a few weeks, but it will happily last for months in the cupboard if you keep it dry. Alternatively you can also put the biltong in the freezer in which case it will last pretty much indefinitely.

I hung mine at about 10 last night, will take a few pictures a bit later on today and upload them.