I decided today was the time to load my Biltong box with some meat. I guess I'm in some kind of "drying meat" phase :-)
I had some wildboar tenderloin which I figured was a perfect candidate for hanging in my box. Said and done, I trimmed the silvery membrane, then rubbed it down with my own rub, and cut it in half. I didn't want it to touch the bottom of the box. I bought some real small meat hooks online. So now the two halves are hung, and I turned on the fan. I'm gonna wait 2 weeks, then slice it and taste it. Will report back then. Exciting times!
Here's my homemade box, dead cheep, and took like 30 minutes to assemble (all parts are available from Home Depot or similar).
Here's me, applying the rub:
Cutting it in half to make sure it fits:
And here's the meat in the box. Now all I have to do is wait...
I had some wildboar tenderloin which I figured was a perfect candidate for hanging in my box. Said and done, I trimmed the silvery membrane, then rubbed it down with my own rub, and cut it in half. I didn't want it to touch the bottom of the box. I bought some real small meat hooks online. So now the two halves are hung, and I turned on the fan. I'm gonna wait 2 weeks, then slice it and taste it. Will report back then. Exciting times!
Here's my homemade box, dead cheep, and took like 30 minutes to assemble (all parts are available from Home Depot or similar).
Here's me, applying the rub:
Cutting it in half to make sure it fits:
And here's the meat in the box. Now all I have to do is wait...
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