My own homemade curing/drying rack with different types of cured meats and dried herbs hanging from it.
The white stuff is beef round roasts that have been inoculated with salami cultures, humidified in plastic bags for a day or two, and then freed to dry once the rind ripens.
The other meat is biltong. And the herbs are oregano and basil.
#homesteading #meatcuring #meatpreservation #foodpreservation #salami #fermentation #fermenting #food #foodsecurity
Do you vent the biltong to dry it out? Thinking of all the biltong boxes I have seen are enclosed with a light bulb and a fan. All seems a bit strange to me considering how it was made traditionally was just hanging it up to air dry.
Due to the placement in my house, this kind of does both. Past the rack is the vaulted ceiling of my living room, overlooking the kitchen. There is no better possible place I could put this that would have better venting.
oh wow, that's awesome! We have SO many bugs that we kind of have to keep things covered up, but I love your setup. Makes so much sense to me.
I have bug problems too. That’s why I hang the oregano next to the meat. Hang oregano and mint by your meat and you’ll have much fewer bugs. Also salt the meat. And the rind helps. For the fermented stuff, the ziplock bags kept them out until the rind developed and then the rind can do the job. For the non fermented stuff… vinegar and salt. I have only once ever had a problem with bugs and it was because I didn’t put enough vinegar in the biltong.
I didn't realise that about the oregano and mint. Definitely need to try that, thank you!!
Nice!
