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u/MotherAd8116

r/Biltong
Image 1 — Does this look safe to eat?
Image 2 — Does this look safe to eat?
Image 3 — Does this look safe to eat?
Image 4 — Does this look safe to eat?
Image 5 — Does this look safe to eat?
Image 6 — Does this look safe to eat?
Image 7 — Does this look safe to eat?
Image 8 — Does this look safe to eat?
▲ 27 r/Biltong

Does this look safe to eat?

Hi all,
First time making Biltong . I’m making Biltong in my benchfoods dehydrator. I have use Wagyu brisket (it was quite cheap). Did one hour covering in salt followed by a wet marinade soaking for one hour and then dry seasoning and hung it starting at 21 degrees for the first day 22 and 23 for second and 23 and 24 for the third and 25 for the fourth. I cut it on the fourth day and there was a layer of glistening fat liquid on the inside and still abit rare and wet. Should I slowly increase the temperature or just keep dehydrating?

u/MotherAd8116 — 4 days ago