u/vMozzuz

First piece from the batch after adjusting the airflow in my setup. Pretty happy with the outcome.

Hi, first post here - I've recently made a standard drying box for the biltong. First batch wasn't the best, I believe there was some case hardening - outside was dry, yet inside still quite red. Drying time approx. 6 days, hot & humid climate (south east queensland, australia)

After research I've narrowed down the potential causes:

1. Too much airflow - currently using a 50L plastic box with a single 120mm 12V fan extracting out the centre. No control over the fan; it's either on or off

2. Heat &/or humidity - when I made said batch there were a couple days where the heat shot up past 28 degrees C. Most days averaging 70-80% humidity

3. Curing time - said batch was cured for approx. 24 hours in rice wine vinegar, I noticed the meat was slightly brown in colour (vinegar beginning to cook the meat?)

4. Thickness - cuts were about 3+cm thick, in hindsight probably too thick.

I've included some pictures of the biltong, alongside some images of my current box.

Let me know what refinements I can make to avoid any mistakes?

All criticism & advice is highly appreciated, got the next batch marinading as we speak!