rev 6
Baumy Biltong
Six batches of working out a wash and a dredge
The current specification: a 10 kg batch with 321.7 g of wash and a dredge sized for coverage rather than by ratio alone.
ChewyTextureResists the bite and needs working. In dried meat this is a target, set by how far the drying was taken.CuringPreservationPreserving with salt, and often nitrite, which both draws out water and directly inhibits bacteria — notably Clostridium botulinum.Dry-curingTechniquePacking in salt, and usually nitrite, to draw out water and make the meat inhospitable to spoilage organisms before drying.Drying boxEquipmentAn enclosed cabinet with a fan and often a low heat source, holding steady airflow and humidity for curing meat.+5