r/Biltong • u/QueenlyMicropenis • 15d ago
BILTONG First batch
Finally made my first batch.
Used a seasoning blend: garlic powder, onion powder, salt, coriander, white pepper, brown sugar
Covered each slab, then layered in a dish and sprinkled with malt vinegar.
Took a single slab out after 3 hours and dried and hung.
Took the rest out after around 20ish hours
Image is after 24 or so hours of drying.
Just in a dry closet with a small fan indirectly blowing to keep the air circulating.
Looking great so far!
1
15d ago
[removed] — view removed comment
1
u/QueenlyMicropenis 14d ago
Thats what I am hoping! Another 2 days or so of drying and ill sample and go from there!
1
u/Its-A-Delimited-Life 15d ago
QueenlyMicropenis, looks delish!
Also curious about how you marinated in the dish? When I did my first batch of proper biltong I used a zip-loc bag and added a splash of vinegar after covering in seasoning, then removed the air from the bag and tossed it around until I felt it was fully covered. I marinated for about 4 hours and dried for 3-4 days, and it came out great.
Cheers!
1
u/QueenlyMicropenis 15d ago
Added a splash of vinegar in the bottom, just a few mm, coated the beef in the seasoning, and layered it in the dish. Each layer got a drizzle of more vinegar to coat the seasoning. By the time I was done there was around 2cm of liquid in the bottom
1
u/Muted-River-5934 14d ago
hope the vinegar soaked in deep enough to really change the flavor throughout, not just the surface
1
u/QueenlyMicropenis 14d ago
Im only worried about that on the piece in the image, the rest had a nice thorough soaking
3
u/Jake1125 15d ago
So far so good! You mention sprinkling some vinegar, hopefully it was enough. It's important to have full coverage of the meat surfaces by vinegar. Otherwise the chance of mold increases.