1
NOTE · OBSERVATION Estimated total cost €240.71
Meat at €216.61 plus roughly €24 of wash and spice, the largest single line being 80 g of piment d'Espelette at about €9.60.
NN · Biltong Batch 5
18 JUL 2025
Baumy Biltong · 18 JUL 2025
Biltong Batch 5
8.2 kg of Irish silverside in 21 pieces (hook 10 missing). Larger loins meant fewer, bigger sections than previous batches.
Raw 8.21 kg
Cost 216.61 EUR
Pieces 20
I
How it went
two notesNet weight 8,214 g across 20 recorded pieces, averaging 410.7 g. Largest piece 929 g net, smallest 78 g. Expected dried yield ≈ 3,697 g at 45% of net, over a projected 13–15 day window.
2
NOTE · OBSERVATION Net = gross − 13 g hook
Expected dried weight is net × 0.45, i.e. a 55% loss.
II
Per-piece record
twenty pieces · three readings eachNo. Item expected dried weight ggross weight gnet weight g
01 1
133.7 310 297
02 2
245.3 558 545
03 3
249.3 567 554
04 4
171.9 395 382
05 5
348 786 773
06 6
243.9 555 542
07 7
310.1 702 689
08 8
418.1 942 929
09 9
229.9 524 511
10 11
171 393 380
11 12
190.4 436 423
12 13
241.7 550 537
13 14
206.1 471 458
14 15
209.7 479 466
15 16
92.7 219 206
16 17
54 133 120
17 18
66.2 160 147
18 19
35.1 91 78
19 20
37.4 96 83
20 21
42.3 107 94
Weights as they were written down, in the units they were recorded in. The table scrolls sideways inside its own box; the page does not move with it.