u/Ok-Blackberry8234

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!