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Re: Biltong - Cured Beef
That looks great. How thick (from top to bottom) are those pieces? Generally, I start with a raw steak cut about 3/4" to 1" thick ... and that will shrink to around 1/2" to 3/4".…1 · -
Re: Biltong - Cured Beef
Thanks guys!1 · -
Re: Charcuterie - Show us your work
The most important thing is ventilation. There's a lot of drying to do ... I haven't measured it, but I wouldn't be surprised if the meat doesn't lose more than 30% of its weight…2 · -
Re: Biltong - Cured Beef
6 · -
Re: OT - What are you doing right now?
Wow! You know eating all that stuff is not good for your health. So if you need to cut down on consumption, I'm here to help a friend. LOL.1 ·
