Spot prawns this time of year, right? ... I wonder what prawn biltong would be like (dried shrimp I am guessing ... probably just get it from the chinese market come to think about it )Do believe that me and the cat will be having shrimp tonight.
You don’t mention salt in the spice mix. I do more of a vinegar wash, sloshing the meat in it and letting it get into the meat grain. Pat as dry as poss and then spice mix with about 40% salt in it. Last one I did was black pepper, onion salt and garlic granules, it came out well. I haven’t had any mould in any of it yet. There’s the end of a batch of chilli and garlic vacced in the fridge and it must be months old by now, it’s still good. I’m wondering if the salt on the outside, gradually being drawn in and making the meat drip, might be antibacterial and anti fungal.All that. I sealed the previous batch in "seal a meal", sans vacuum. Four of six developed mold. "Nasty fuzzy fungal growth" in HM English.
One of the un-moUldy bags had a leak and so I et it. Still a tasty treat.
Further plan for the current batch: add more ground coriander to the bag. Toss in a pinch of sodium metabisulfite and a pinch of ascorbic acid to each bag.
Janne, could you elaborate please? Is the fish just left to dry?The Norwegian dry cod ( tørr fisk, bacalao) is naturally air dried. No salt, no spices, no acid.
Cold air ( above freezing) that is dry.