A couple of months ago, I prepared a detailed biltong making tutorial - I'm salting for 3 hours, but the salt is quite course, and is washed off afterwards. I have a very low salt tolerance, but this is fine, unless you try eating too much of it! The biltong carries on 'curing' for few days after drying and the flavours mellow nicely. The meat also needs to be in pretty thick pieces, or the salt will over-penetrate.
I like to try it out very thoroughly -- it takes about 3 to 4 days at 34 degrees in the fan oven. It's very difficult to cut though, but nicely satisfying to chew.
I like to try it out very thoroughly -- it takes about 3 to 4 days at 34 degrees in the fan oven. It's very difficult to cut though, but nicely satisfying to chew.
