Biltong ...

[FEENIX]

Beef.

Marinated for 24 hours and air-cured it in my garage with a netting enclosure.

After day 4.

After day 5, it was good enough for me.

Next will be elk, deer, or antelope.

 

[Deputy819]

What was the ambient temperature in your garage during the 5-day curing process?

 

[FEENIX]

What was the ambient temperature in your garage during the 5-day curing process?

My best WAG is 45F; checking daily for your desired doneness/curing time is best.

 

[FireFlyFishing]

Beef.

Marinated for 24 hours and air-cured it in my garage with a netting enclosure.
View attachment 558779
View attachment 558781
After day 4.
View attachment 558782
View attachment 558783
After day 5, it was good enough for me.

Next will be elk, deer, or antelope.

Nice work @FEENIX!

Looks interesting. I've never tried but would like to.

 

[FEENIX]

I am savoring the last batch of Biltong.

 

[liber]

Beef.

Marinated for 24 hours and air-cured it in my garage with a netting enclosure.
View attachment 558779
View attachment 558781
After day 4.
View attachment 558782
View attachment 558783
After day 5, it was good enough for me.

Next will be elk, deer, or antelope.

Is that a beef strip? That fat looks good.

I have been searching for something like this. I want to try this with any game I get this year. I may try the beef before that. I have a bear roast, but want to have my wife stew it. I have a small venison roast, I think it was part of a ham. It's not that big.

I find that about 1 oz of this stuff will curve my hunger. I would eat a piece of this instead of a piece of fruit. I like that thin sliced/shaved stuff with fat. It tastes like Pastrami. Kudos to you @FEENIX, where did you learn how to do this?

 

[FEENIX]

Is that a beef strip? That fat looks good.

I have been searching for something like this. I want to try this with any game I get this year. I may try the beef before that. I have a bear roast, but want to have my wife stew it. I have a small venison roast, I think it was part of a ham. It's not that big.

I find that about 1 oz of this stuff will curve my hunger. I would eat a piece of this instead of a piece of fruit. I like that thin sliced/shaved stuff with fat. It tastes like Pastrami. Kudos to you @FEENIX, where did you learn how to do this?

Yes, it is a beef strip. I wanted a cut with a nice chunk of fat for flavor. I am a foodie (all kinds of cuisine) and like experimenting (as indicative of my posts in the Cook's Corner forum), and a sucker for good food. As noted, my parents were in the meat market business, making sausages, sauces, ham, cured meats, etc. I made Biltong over 20 years ago and figured I would revisit it.