Never had a mold problem with biltong. If you salt and vinegar correctly it really isnt a problem if humidity is below 90%. Pink salt for droe wors but never for biltong.
Did you scorch your coriander before cracking? (Put it in a hot skillet till it pops a bit and browns a bit)
Vac Pak eye of round seems to be the ideal cut here in the States for biltong. One eye fills the dehydrator almost perfectly and it has the perfect meat to fat ratio.
Next time you make biltong keep a stick in the dehydrator much longer making it almost rock hard. Chunk it up and then into the blender. Blend it till it forms a fluff and looks almost like cotton candy. It is awesome as a condiment. So good on scramble or omelette. Same with toast. Baked potato topping... etc. Would kick those biscuits up to a level you didn’t think was possible.
“If you salt and vinegar correctly it really isnt a problem if humidity is below 90%. Pink salt for droe wors but never for biltong.”
Thanks for the tips. Much appreciated.
“Did you scorch your coriander before cracking?”
Do you think me a barbarian?
“Next time you make biltong keep a stick in the dehydrator much longer making it almost rock hard. Chunk it up and then into the blender.”
I’ll try that. Thanks again.
L