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Berkhamsted, HP4

See this is where I completely disagree, vinegar is an acid that effectively 'cooks' the meat. By marinating it for that long you're not getting dried raw meat but dried cooked meat, you'll end up with a completely different texture. Try leaving a chicken breast with an acidic seasoning like...

That's the video I used for the first time I ever made it myself and like him, I've never done it by weight loss, you just squeeze the biltong, you'll be able to feel it. If it's really soft and squidgy it's going to be very wet (more red / raw in the middle), the harder it is the dryer it's...

That 'biltong' is way WAY over cured. I got some today from my local South African butcher, I'll put a picture of it up so you can get an idea of what it should look like. The one in the video looks like a Biltong ****** a Pastrami and created what ever ******* child that is. Edit here we go...

Should I add more malt than the normal grain bill to compensate? All the hops are unopened so that's good! Think I should have enough to do two brews.

So doing a tidy up of my garage, I found a air tight sealed plastic box for a brew project I'd completely forgot I had containing a load of vacuum packed hop pellets (says harvested 2019) and a bunch of crushed malt, I checked when I brought this and it was January last year. So my question to...

Got a recipe for it? I've got a GMG pellet grill I could do it on!

Topside or Silverside is what you want to use. Cut it along the grain into strips about an inch thick. Make sure to keep the fat (it's the best part). Like this: You can use rump or sirloin as well if you have more money than sense :) Owww, not heard of that before, is it hot or cold smoked?

Nope, generally not an issue. Biltong is often eaten "wet" which is pink in the middle. Like : If you prepare and season the meat properly it's not an issue at all. Soak the meat for between 1-3 hours in apple cider vinegar (can be others, but don't use white) then rub on the seasoning These...

Traditionally in South Africa, drying of biltong was achieved by hanging the strips of meat on hooks and leaving them to ambient dry. Nowadays, home made biltong may be made Page 13 of 87 using a biltong-drying unit (Naidoo and Lindsay, 2010) whilst large scale operations use commercial dryers...

I may take you up on that at some point! I'm still umming and arring over if I should go for a Keezer or Kegerator. I've got 4 19L Corny's, the plan was to have 2 racked and 2 lagering or fermenting.

Welp, that's another thing that goes on my "to buy list", Cheers for the info didn't even know such a thing existed!

Damn, that's seriously impressive! Is the TV with "what's on" something you just manually keep track of and update or have you got some wizardry to do it for you?

Hi guys and gals, New to the forum. Been brewing for a while and am slowly moving into all grain brewing. Got myself a Brewzilla 35l a few years ago but had to put using it on hold for a while and am now trying to get myself back into brewing things again. I'm not currently brewing any proper...