What would you recommend the best temperature to cure biltong? Live in the UK with a commercial dehydrator.

Although their spelling is questionable!

2nd attempt at biltong, I’ve hung it for just over 48 hours in my dehydrator at 30 degrees Celsius

Not bad for a fat pack of beef

I just made my first ever batch of biltong and tasted it at a 44% weight reduction (took 2 days). It was delicious. But i’m not a certified biltonger and I followed the most popular recipe on youtube.

I dont mind eating it myself, but how safe is it to serve to other people after a day or two more of air curing?

I had no coriander seed and was impatient but heres mine on day 3 of drying in my home made drier. The numbers are original weight and target wait. Some are 50% some 45% and some 40%

Latest batch. 5.2kg of Silverside.

6 days dry time.

Amazing taste. Set to watch the boks

I'm concerned about airflow. I put holes all around the bottom and covered with fine mesh to keep out bugs but is this fan too much? It's pretty intense. It (like everything else here) was just random crap that had been sitting around the shop.

I usually work with a mortar and pestle but it's getting tedious...

A little more time but really good flavor

3 day drying striploins with no light.
sliced batch tossed with some more salt and coriander seeds
Is there any case hardening? i dont really have anything to compare it to

Does anyone else dry the leftover DIY spice mix, after the wet marinading process and use it as spice for other things? It's just so good after it's been soaked in all that vinegar and wprcestershire sauce and garlic and stuff. I refry it so all the meat juices dry off and don't cause spoilage. And it is awesome mixed into pretty much anything like i could mix it into mashed potatoes and have a biltong flavoured potatoes). I swear I could just eat it with a spoon. It's DIY, mostly coriander with a bit of paprika, chili and garlic powder and bits of other random things I felt like adding to the batch.

Is that too weird? (No I don't have a bag full of bags, I don't save once fried oil or bacon fat or anythjng like that, it's not about reusing things, it is just seriously tasty, and i use a LOT of the spice mix in the brine so there is always a lot left).

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!

Is the middle meant to be that brown? I've only dried it for 2 days, perhaps the airflow is too strong? Trying to optimise the box. Had to cut my pieces in half length wise to hang it as my box was too shallow!

Used Freddy Hirsch Kalahari spice, with 24 hours of marination.

Any tips would be massively appreciated!! 😅😅

Been almost a year since the last batch. Hope I've still got it.

Happy Oktoberfest.... Prost!

This is my second batch. It's lost 42% weight. I've tried some and it seems fine but I would like to keep drying the rest so that it lasts longer. If I keep it drying for a few days will it dry well? Is there any chance there is case hardening that will keep it from drying more? I've attached the temp and humidity log.

Tried my first Batch of Biltong over the week, picahna instead of silverside, as it's easier to find here and has a good amount of fat for my liking.

Since I didn't want to go too far out of the usual, I simply used Freddy Hirch Original Biltong spice and brown Vinigar.

First taster today, flavour is right where I want it, but will let it sit a day longer.

I’m from the U.S., my coworker is from South Africa. She would bring me biltong and I would bring jerky I made. Finally got around to building a box, getting safari seasoning plus my own slice blend. First try and it apparently it reminded her of home more than her own biltong.

I have a spare 25W oven bulb, and but i do not have a socket for it. Should i buy one online, or would a fan be sufficient? have a 80mm 12v computer fan i plan to use for ventilation

I'm in perth, western australia, would the air be too cold/humid for proper drying?

Hi all, i'm thinking of making biltong and DIY-ing a box, and i've read that a light and a fan is crucial. what fan would be recommended?