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Bbq_lover
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.

http://www.bbq-brethren.com/forum/showthread.php?t=125237

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!!!

Bludawg
12-11-2015, 05:52 PM
http://www.yuppiechef.com/spatula/how-to-make-biltong/
http://www.markblumberg.com/biltong.html