Biltong help

Sir Bob

Sir Bob

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I make biltong using the following recipe.

I get a piece of meat slice it into pieces probably between 1.5 and 2 cm.
I mix brown vinegar, a few spoons Worcestershire sauce and a little prepackaged biltong spice (I don't remember if its hirchs or African spice) I make sure each piece gets coated in this mix and the add spice to each piece.
It sits in this mix for between 2-4 hours then goes into this:

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I have sent a few batches to a mate overseas and he keeps its in the fridge but it gets a white growth.
When I eat the biltong I have not had this white growth.

Any idea what's causing it?


IMG-20230227-WA0016.jpg
 
Sir Bob said:
I make biltong using the following recipe.

I get a piece of meat slice it into pieces probably between 1.5 and 2 cm.
I mix brown vinegar, a few spoons Worcestershire sauce and a little prepackaged biltong spice (I don't remember if its hirchs or African spice) I make sure each piece gets coated in this mix and the add spice to each piece.
It sits in this mix for between 2-4 hours then goes into this:

Takealot.com: Online Shopping | SA's leading online store

South Africa's leading online store. Fast, reliable delivery to your door. Many ways to pay. Shop anything you can imagine: TVs, laptops, cellphones, kitchen appliances, toys, books, beauty & more. Shop the mobile app anytime, anywhere.
www.takealot.com www.takealot.com

I have sent a few batches to a mate overseas and he keeps its in the fridge but it gets a white growth.
When I eat the biltong I have not had this white growth.

Any idea what's causing it?


View attachment 1484043
Click to expand...
Probably salt rehydrating because of the humidity in his fridge.
 
Different countries, different fungal molecules in the air.

(Or perhaps the package inspectors at the customs desk touched it without washing their hands first?)
 
Sir Bob said:
I make biltong using the following recipe.

I get a piece of meat slice it into pieces probably between 1.5 and 2 cm.
I mix brown vinegar, a few spoons Worcestershire sauce and a little prepackaged biltong spice (I don't remember if its hirchs or African spice) I make sure each piece gets coated in this mix and the add spice to each piece.
It sits in this mix for between 2-4 hours then goes into this:

Takealot.com: Online Shopping | SA's leading online store

South Africa's leading online store. Fast, reliable delivery to your door. Many ways to pay. Shop anything you can imagine: TVs, laptops, cellphones, kitchen appliances, toys, books, beauty & more. Shop the mobile app anytime, anywhere.
www.takealot.com www.takealot.com

I have sent a few batches to a mate overseas and he keeps its in the fridge but it gets a white growth.
When I eat the biltong I have not had this white growth.

Any idea what's causing it?
Click to expand...
1677570614787.png
 
not gonna be funny but if this gets caught you in mega kak - Why doesnt he just build a diy biltong dryer you just need a tote and a pc fan then the meat is always fresh etc I would assume also easier to do that flying meat across the world
 
It is hard to tell from the pic, But if it mold you just take brown vinegar and brush it off, then hang it for 30 minutes or so for the vinegar to evaporate. Once that is done you may dig in. It is not harmful.
 
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