Beef Jerky

MartinMiller

Has anyone ever made homemade Beef Jerky or biltong? Any tips?

The Dude

I've not had a go personally, but know a guy who's a bit of a biltong expert.

From what I remember him telling me once it's all about fat removal.
If you leave too much fat on there it takes forever to cure and there's also a much higher chance of it ruining, or words to that effect.

The Dude

How/where are you planning on curing martin? You've got me interested

MartinMiller

Was told in the past to make up some kind of box with a small fan attached, hang the meat up and leave it for a while in a cool place but was hoping someone on near could help

The Dude

What about a grow tent with a 6" extractor kit ?

MartinMiller

Its not an extractor thats needed, i think you need to blow room temp air at the meat

The Dude

Plug it in the other way round then

Those 6" fans do shift a lot of air, I reckon a fan blowing air into the bottom of the tent and venting out of the top might be a winning idea. You wouldn't need the carbon filter if you can vent externally etc.

Those tents are all bug-proof as well