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Biltong is up.

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Biltong is the best. What cut of meat did you use and what is your rub?

I converted a wooden cabinet and added some small PC fans. Works great.

picanha - not traditional, but i like the texture.

black pepper, coriander seed, cobanero chile.

i use some lacto fermented pepper juice in the marinade too.

Thanks for sharing. Looking forward to a pic of it sliced!

tempted to make this 😋 how important is it to dry it in a fridge? could I dry it in a warmer place and is the ventilator necessary?

traditionally it’s hung in open air - i use a fridge because it’s a more controlled environment. (temp/humidity)

so you could, but you should know what you’re doing.

either way - airflow is key.

i’ll post my progress if I decide to try it 😉