Thread: Making Biltong

Originally Posted by kukuwai

Thanks for the link to the spice mix, that looks good


What would you say the ideal cut thickness is? I did notice in the few videos i watched that the cut thickness seemed to vary a lot !



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I think I do mine at about 20-25mm and dry for 2.5-3.5 days, I like mine quite soft.

I slice mine all up straight away after drying and put it in ziplock bags in the freezer.

If you like it drier then just slice it thinner.