u/J0N0R

First time making biltong. What is the ideal drying temp and time when using a dehumidifier? This thinner cut was at 30 degrees for 48 hours. Seems a bit dry and dark on the outside and still rare in the middle at the thicker parts. I had great Biltong from Trump restaurant in Johannesburg and it was more consistent throughout, slightly damp but not pink.

What’s ideal for a 1 inch thick piece when I make it next time, less than 30 degrees? And much longer should I leave the ones thicker ones that have been hanging for 48 hours at 30?