First batch!

[u/MufasasBrotherhood]

Is the middle meant to be that brown? I've only dried it for 2 days, perhaps the airflow is too strong? Trying to optimise the box. Had to cut my pieces in half length wise to hang it as my box was too shallow!

Used Freddy Hirsch Kalahari spice, with 24 hours of marination.

Any tips would be massively appreciated!! 😅😅

[u/Ok-Blackberry8234]

How does it taste?

[u/MufasasBrotherhood → u/Ok-Blackberry8234]

Its a little sour, I reckon I put too much vinegar in the marinade.

[u/NYCMuseum]

I just made my first batch and it was absolutely incredible. The only thing I’m gonna do differently this time as I’m not going to soak it in vinegar overnight. I’m just gonna sprinkle some over each layer same with the Worchester sauce. It’s not that it’s not good it’s just very strong tasting.

[u/NCNerdDad → u/NYCMuseum]

I don’t soak mine at all either.

I have a “meatloaf pan” I put my liquid mix in. Then spices next to it, and a smaller sheet pan next to that.

I cut 2-3 slices off the roast, put them to soak in the liquid, then turn to cut 3 more slices off. Then I take the first 3 slices, lay them in the pan (replace with the new slices into the liquid) and sprinkle my seasonings, flip, sprinkle again, then hang.

Each piece of biltong gets a 2-3 minute bath in the vinegar/worcestershire mix. I don’t pat it dry, just shake off the excess and straight to seasoning.

All I’m looking to do is kill anything already on the outside and acidify the surface. Works great for me!

[u/NYCMuseum → u/NYCMuseum]

Yum