Ok , so I make South African Biltong, which is air dried beef , venison , wild boar.
Recipe is simple
I buy whole Round of beef from Costco or SAMs club
I buy coarse kosher salt
I mix 4/5 whole Corriander with 1/5 whole pepper corns, these are ground in a coffee grinder until fine ( but not powder)
for 2x whole rounds of beef, requires about 1,5 cups of spice mix.
Cut into slices 1/2" to 1" thick , trim fat.
Dunk into vinegar, and lay into storage container , which has been salted plus spiced first. ( photo needed)
Once bottom is covered with meat, salt and spice top before laying next layer
Continue as above until all meat is layered and spiced .
Leave for 24 hours
Then hang in a drying area. I make a temp one from a large packing cardboard box and a computer fan sucking air though the box. Meat is hung on wire hooks hanging on fencing wire poked thro the box.
In winter can just hang in the open in the garage with fans blowing on it as no bugs.
My permenent box is plywood with screens and pull out wire shelf that meat is hung on.
Takes 3-7 days to dry, depending on thickness of the cut, plus how dry or wet you like it.
My blog has step by step photos
http://zenzele-brewery.blogspot.com/2009/12/making-south-african-snack-biltong.htmlLet me know if you want more info.
