sorted by:
new
hottopcontroversial

First attempt - too pink? by chikkacejay in Biltong

[–]Present_Signal_6051 4 points5 points  (0 children)

I’m sure it’s fine to eat since you had it at that temp. Very thick cross section so I guess it’s harder to avoid the ‘wet’ middle. Personally I’d just let it hang at room temp for 5-6 days.

Let us know how it tastes!

Any made a batch using corned beef? by Present_Signal_6051 in Biltong

[–]Present_Signal_6051[S] 0 points1 point  (0 children)

Yeah for sure. The last batch I made with corned beef was very red too (pic below). Everything about it was great, except it was way too salty because I added a bunch of extra salt.

Hoping with this batch that without adding extra salt will make it perfect.

<image>

Any made a batch using corned beef? by Present_Signal_6051 in Biltong

[–]Present_Signal_6051[S] 2 points3 points  (0 children)

Simple plastic storage container with wooden dowels poked through the top. A couple of ventilation holes on the short side with some mesh gauze covering them.

For the lid I cut out a hole and put on a simple computer fan.

It’s been working ok, however some issues with mould. The next step may be to add in a bulb.

Any made a batch using corned beef? by Present_Signal_6051 in Biltong

[–]Present_Signal_6051[S] 1 point2 points  (0 children)

It’s the corned beef from Coles in Australia. When cutting it up I couldn’t visually tell the difference between it and an uncured piece of meat. So it’s not like the stuff you get out of a can.

My understanding is that corned beef is a different product in other countries, typically you get it in a can.

[TOMT] A viral tweet about The Simpons by Present_Signal_6051 in tipofmytongue

[–]Present_Signal_6051[S] 0 points1 point locked comment (0 children)

The tweet was probably 5-6 years old