u/Ok-Blackberry8234

Latest batch. 5.2kg of Silverside.

6 days dry time.

Amazing taste. Set to watch the boks

I dont liek the way garlic and chilli powder taste on the finished product. So i was experimenting a little with how to impart flavour in the wet drench.

Latest batch 4.4kg Silverside

Lots of chilli garlic and coriander heated in brown vinegar and w sauce.

Wet sauce left to cool for an hr

Meat once trimmed is in the wet sauce bath for 1 hr

Removed and dusted with crushed coriander pepper and salt.

Hang to dry 4- 6 days depending on cut thickness and desired moisture content.

The picture are at day 6

I recently completed a batch of Biltong.

2 guys and a cooler recipe and method.

Dried for 4 days @25`c

Puzzled as to why the exterior colour is different from 2 pieces cut for the same piece of meet.

Smells fine tastes normal, just intrigued as to what is going on.

I tried the Gochujang recipe (red plate) and traditional recipe.

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Very tasty, probably needs another day of drying. Still very nice!