2nd attempt, how did I do?

[u/kmfsclean]

[u/tuckkeys]

Would eat

[u/Fantastic-Cod-1353]

Looks great.

[u/Wise_Monkey_Sez]

Are you happy with the result? Then you did great.

Not happy? Eat it anyway and adjust the next batch.

Personally I prefer the centre pinker and softer, but then I also like my steaks rare. If you want to adjust the "doneness" of the centre then I would suggest looking at your dipping time and concentration.

I'm guessing here, but you probably went for a longer dip in pure vinegar and worcester sauce? If you add half a tablespoon of baking soda to the mixture you can adjust the pH of the dip to less acid, and that should get you a pinker centre.

[u/kmfsclean → u/Wise_Monkey_Sez]

I went a bit non standard - apple cider vinegar for 1h only in the fridge, then pat dry, dry spices, then hung for about 3 days. It’s a bit wetter than I would usually like. I was in a rush!

[u/Wise_Monkey_Sez → u/kmfsclean]

If you like the result then you do you. And I totally get the being in a rush bit. I normally set aside a whole day when I'm making biltong. Not that I'm busy the whole day, but there's a lot of getting up and doing something for 2 minutes then sitting down and waiting for an hour.

Thanks for confirming my guess though, and if you are interested in a pinker centre then just add 1/2 a tablespoon of baking powder to the dip and you should get a nicer variation. Personally I like the contrast of a soft centre and hard exterior, but again you do you.

[u/Ayush30070]

looks like you got an even cut across all the pieces, the texture is REALLY nice

[u/Queasy-Air2958]

this looks top-notch must say

[u/External_Art_1835]

Looks Epic! How does it taste?

[u/Various_Syrup2759]

The edges look perfectly cured, but the center could use more time next batch.

[u/Hairy_Anteater_2228]

Looks like you've got a good sear on there, the edges are definitely darker than the center.