▲ 3 r/Biltong
Have we been doing it wrong?
Current method is:
Salt for 4 hours in the fridge
Wipe off salt
Brine the meat in vinegar and worcheshchtershire sauce for 1 hour +baking soda
pat dry and season
hang to dry
However recently we came across the method of just putting all your seasoning on including salt and wet brining in the same box before hanging, is there any tangible difference with these two methods or no?
u/BumblebeeUpper4212 — 4 days ago
