New Batch Biltong

[NeilMacleod]

Got another batch wrapped up, hard to find meat thats On sale. (Pork Loin)

Washed meat with Natural Apple Cider Vinegar firsts.

1- cut into even pieces and pound till flat. Coat in Rock salt (has the same result as burying in salt, just save allot of salt and cost).
1LB of liquid was drained from meat. (Same as last batch)

2-quick wash to remove salt. Add Rosemary, Thyme, Oregano, Soy Sauce, ACV, and let sit in fridge for 24 hours to marinate.

3-Make ACV /Honey bath, quick dip and coat with Coriander, Black Pepper, Chipotle. Hang in drying box.

4- in two days total moisture loss (including initial salting) 60%. Vacuum packed and give it time to age and equilize.

 

[BillinOregon]

Neil, this is very interesting. What steps does your process involve to eliminate the possibility of trichinosis?

 

[NeilMacleod]

ACV, Salt, Coriander Black pepper and clean source.

Celery Juice is also a natural cure, I plan on getting some powder for future sausages. Sold as Natural cure on Sausage suppliers. Used for Salamis.

 

[NeilMacleod]

https://www.sausagemaker.com/product/beet-powder-5-lbs/

https://www.sausagemaker.com/product/celery-powder-16oz/

 

[Hermit Tim]

What is ACV?

 

[Brazos John]

What is ACV?

I was gonna be clever with something funny for ACV, but I came up with nothing.

Apple Cider Vinegar.

 

[Hermit Tim]

I was gonna be clever with something funny for ACV, but I came up with nothing.

Apple Cider Vinegar.

I woulda tried the same thing. I didn't come up with anything either. At least nothing I would post here... Thanks

 

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The kind of biltong I am familiar with is seen in Africa, strips of whatever meat is handy, hanging over lines or fences to air dry in the sun, and little else is done to it, besides brushing the flies off.
Yours looks much too nice and tasty to equate to African bush biltong.