First batch of Biltong is finishing and it is AWESOME!!!
We tried a piece at 45% and it was ok, didn’t like the texture. Pulled another piece at 50% and it was AMAZING! The texture was fantastic and the amount of beefy flavor from 45% to 50% was crazy! Got a couple more pieces that will come off at 50% today and then I’m going to let one go to 55% and compare.
Really simple to do, but I was nervous about it even though it is a process several hundred years old, it just seems odd to soak some meat and then hang it a room temperature :shocked:
FAAAAR superior to jerky and you control the ingredients (have ya looked at jerky ingredients) and the process!
We tried a piece at 45% and it was ok, didn’t like the texture. Pulled another piece at 50% and it was AMAZING! The texture was fantastic and the amount of beefy flavor from 45% to 50% was crazy! Got a couple more pieces that will come off at 50% today and then I’m going to let one go to 55% and compare.
Really simple to do, but I was nervous about it even though it is a process several hundred years old, it just seems odd to soak some meat and then hang it a room temperature :shocked:
FAAAAR superior to jerky and you control the ingredients (have ya looked at jerky ingredients) and the process!