- May 10, 2022
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Isn’t case hardening of the meat a problem? The outside dries to fast, the water gets trapped and the inside can spoil? I’ve made bresaola a few times in my fridge with dry aging bags- slow, but the temp keeps bacteria in check.
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 two are great if you're new to it or can't be arsed making your own, The vinegar, salt and sugar will prevent spoiling. Leave the rub on for an hour or so in the fridge, then hang it.
Some people salt -> brine -> rub, some people brine -> rub wait 5-6hrs -> then rub again. There's no 'right' or wrong order to do it, what ever works for you is fine.