There’s a problem with the food dehydrator and the biltong.
I made about five pounds. it was about all the dehydrator could practically do.
Five pounds is not nearly enough.
Not anything like enough. The dehydrator needs to be about thirty feet in diameter.
Biltong is addictive… Thought you knew that! :-)
My son has two blesbucks worth stashed in MY freezer… do I get some? No! :-(
My dad made this out of Round Steak. He got the butcher to cut whole round steaks a half-inch thick (big ones are over a foot wide and a foot and a half long). He would trim off all the fat from the edge, and start cutting a continuous strip 1/2″ wide. This made 1/2″X1/2″ ropes of beef. After cutting, he dredged them in Morton’s Tender-Quick for up to an hour, no more, then take out of the bowl of salt (and sugar, that’s the other ingredient in Morton’s) and brush off. He then soaked overnight in a mixture of spices and Liquid Smoke (which you can get by the quart from a hotel supply house). That mixture is re-usable if stored in the fridge.
For drying, since he lived in an old house with floor registers, he contrived a small shelf above the register and hung the meat strips up by hooks so that the winter heating would dry them out. It took several days, but since he ran the thermostat set hot anyway, it worked out just fine.
The resulting cured beef kept forever in the fridge, and it would keep about a week unrefrigerated during hunting season. It wasn’t totally dry, just very chewy.