Folks I have put the first batch of biltong into the dryer, time will tell if its any good, some happy snaps.

Used a 5.5 Kg Back Angus topside hunk of meat (can't call it a piece)

The first batch in the top of the dryer is 2.5 kg made using Skips' recipe and method, and the lower batch is using my jerky recipe but using the biltong method.

The Biltong looks just like it should Michael. Keep testing it to make sure it doesn't over dry, it should still be a little moist inside and not brittle dry (although you can eat it like that, if it doesn't break your teeth ) I would think about 4-5 days should be about right for you but with that fan I have no idea.

Bet you can't stop at one piece, it is the grouse with beer.

Good job

Skip

Should add Michael, don't let those pieces touch together or you might find some unwanted mould.

When ready cut off slivers with a pocket knife.

I take it hunting with me and keep a slab in my pocket, It always goes down well.

You can Vacuum Seal & will keep very well in the freezer for yonks (bet you won't need to freeze any)

Regards Skip

OMG, the smell has penetrated the house, butiful, her indoors undecided, the boys attacking the meat with my bowie knife.

What have I done ????????

Folks end result after 5 days "Budiful", used the Skip Recipe.

A lady I work with used to manage an abattoir in South Africa (don't go there), she was impressed with the product, her opinion was that as she said they made the real thing back in her day.

Folks if you like salted-spiced meats and the like, especially with pickled onions and gerkins(German of course), then biltong is a must make, pure joy.

Thanks Skip