Bbq_lover
Full Fledged Farker
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!!!
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!!!
