View Full Version : Biltong help.

12-11-2015, 02:51 PM
I have been searching information on how to make Biltong and I have a some questions. Do you use pink salt? Can you dry this on racks in the refrigerator instead of hanging and drying in a box? I don't know if I can hold the humidity and temp correctly by just air drying.

I liked this process but wasn't sure of the marinade and if the fridge has been modified to hold a different temp.


Am I over thinking it? I just don't want to get mold or get people sick from it. I have made a lot of jerky but i cold smoke and then use a dehydrator to finish off the process.

Thanks for the help!!!

12-11-2015, 05:52 PM