Found an online bulk meat supplier. This round made with Rump roast from Argentina. Took this piece off just a little too early, but the spices turned out damn near perfect.4yr ⋅ andmckvr13 ⋅ r/Biltong
My first batch ever(12 hours in)! A bit worried about this Florida humidity but I'm hoping the light will keep things dry.6yr ⋅ purkeyw ⋅ r/Biltong
Latest batch. Also trying droewors for the first serious attempt. I placed this directly under a ceiling fan.6yr ⋅ mingstaHK ⋅ r/Biltong
The start of a new batch. I get to try my new 30kg commercial dryer. And finally got a long enough cutting board (blade is 12”)5yr ⋅ mingstaHK ⋅ r/Biltong
Did I screw up? Only my second batch but suspect I’ve got some mold. Day 3, been alternating turning the fan on and off4yr ⋅ hamgrey ⋅ r/Biltong
I work at a remote mine site in Western Australia. This is the start of our first attempt at sneaky Biltong making at work.8yr ⋅ twatontheinternet ⋅ r/Biltong
Just started my first batch in years. I bought a vacuum sealer and am going to attempt to package some up as well.6yr ⋅ thematman19 ⋅ r/Biltong
What causes mould? I did everything right with vinegar, seasoning, letting it sit over night in the fridge, hung them out spaced so that none were touching, dry room, extraction fan ontop of the box, 60w bulb on the bottom.5yr ⋅ dhillicious ⋅ r/Biltong
I ordered Biltong from an online website, is it normal for it to be shipped in thick paper envelope and be in a paper bag?6yr ⋅ [deleted] ⋅ r/Biltong
Any guidance? 30% weight reduction and feels fresh-raw in center. Just thinking about safety, not preference.5yr ⋅ theRealUser123 ⋅ r/Biltong
Just discovered this sub while at my desk eating from my latest batch! Will come back with some photos and progress from my next batch.11yr ⋅ macgyverrda ⋅ r/Biltong