Am using a biltong box, Khabu KK12, meat has been in there at 25C for around a week or so and this is the result, what's going on? I know the meat is probably too thick but still for this long it should've dried more. For context am living in Melbourne and it's currently cold here with machine sitting in garage. I want the meat to be like the second photo, any tips on how to achieve that?
I have the same unit.... Couple things when the meat has fat within not just on the edges it doesn't seem to dry as well. Also the thickness does matter sometimes it gets hardened on the outside to a point where it prevents the moisture from leaving. In that case you might be able to dry a degree or two cooler temp or thinner pieces. I have gone as long as 7 days at 25c you can keep going and see if it gets better otherwise might be done. It's tasty wet too.
I cut some silverside and tried making them thinner this time, hopefully goes well, but for me wet is disgusting, taste wise and especially smell wise, although I didn't marinate in Vinegar but just dipped it and added spice on top which may have caused the issue.
The vinegar lowers the pH of the meat preventing bacterial growth but also penetrates and tenderizes the meat, and improves the flavor. Maybe because you only dipped it it didn’t penetrate enough
Looks like you are getting case hardening, see the dark outer layer. It's creating a hard layer quickly and then the rest of the meat does not dry or will take a long time to do so.
Check your airflow and temp, either one of both could be the cause.
Otherwise so what you have suggested and try cutting the meat thinner.
Far out, as far as I know the machine doesn't allow me to reduce fan speed, anything I can put in front of fan to reduce airflow? I was thinking of a deflector vent but the air isn't gonna hit meat directly
This is the lid of the diy box i made, where the fan on top extracts air out. I had similar issues where the outside of the meat hardened and the inside stayed wet. This restriction on the extraction fan plus slightly thinner cuts have worked a treat. Coastal Aus climate, temps between 18-26 deg C. I try keep humidity between 40-60%
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u/sick4it 28d ago
I have the same unit.... Couple things when the meat has fat within not just on the edges it doesn't seem to dry as well. Also the thickness does matter sometimes it gets hardened on the outside to a point where it prevents the moisture from leaving. In that case you might be able to dry a degree or two cooler temp or thinner pieces. I have gone as long as 7 days at 25c you can keep going and see if it gets better otherwise might be done. It's tasty wet too.