“Prosciutto is to ham as biltong is to jerky. A hell of a lot tastier.”
All the recipes I’ve tried are too heavy on the coriander for my taste. But as a food preservation method it’s hard to beat it. Now I just have to adjust the seasoning to my palate.
We have a home dehydrator that works well for us. I’ve got 6 pounds of beef in there as I type. Thanks for the link. Maybe one day we can compare samples over a pint or two.
Best,
L
All the dehydrators I have found are not just forced air but are heated as well. Biltong is not heated. I modified one by adding a spare Dell server CPU fan that does some crazy CFM and it is LOUD. I think it was 1650. It works ok, but the box fan method beats it by a mile.