going to let them soak in vinegar for a couple minutes to disinfect them and then we're going to weigh our meat i'm going to record the actual weight and then i'm going to record a target weight of NUMBER_TOKEN weight loss biltong can be broken up into a couple different categories wet or dry at NUMBER_TOKEN weight loss you're basically going to have a wet biltong and you may like that at NUMBER_TOKEN or NUMBER_TOKEN weight loss you're going to end up with a dry built on so in the beginning i would suggest experimenting with the level of dryness for your biltong for me personally i like a NUMBER_TOKEN to NUMBER_TOKEN weight loss that's just about perfect for me so that's why i say start at NUMBER_TOKEN give it a taste and if you prefer a dryer biltong you can let it hang for a couple more days we're going to take our reserve coriander spice mix at this point and then just go ahead and use it all up to coat our biltong and that's going to give us a nice spice crust and at this point it's ready to hang we're going to be hanging this in an area that is between NUMBER_TOKEN and NUMBER_TOKEN fahrenheit or NUMBER_TOKEN to NUMBER_TOKEN celsius and a humidity that's between NUMBER_TOKEN and NUMBER_TOKEN percent a nice warm environment by a sunny window with the gentle breeze blowing over your biltong is absolutely perfect just make sure wherever you hang it it's between NUMBER_TOKEN and NUMBER_TOKEN fahrenheit with a NUMBER_TOKEN to NUMBER_TOKEN percent humidity if you live in an area where those conditions aren't really possible you might need a biltong box and if you do and would like to see a video on how to build one leave me a comment in the comment section below as you can see here i'm at NUMBER_TOKEN fahrenheit and NUMBER_TOKEN humidity perfect for drawing biltong and now that our biltong is drying let's talk about today's sponsor this video was sponsored by the patrons of this channel the patrons of this channel are the two guys intercooler producers with their monthly contributions the patrons not only help produce videos like this and the celebrate sausage series which we just finished a couple months ago but they also helped us build what is quite possibly the most extraordinary website on the internet if you're into sausage making and if you want to see for yourself you'll find a link for this recipe in the description box below if you'd like to be a producer for the two guys in a cooler channel check out the link in the description box below we try to offer a lot of value to our producers so you're not only going to get awesome discounts from companies that you're most likely already buying from especially if you're into dry curing meats or making sausages but if you are a top tier producer you get personal access to me where if you have a question or a problem in your sausage making or dry cured meat's journey all you got to do is reach out usually i'll give you a quick phone call we can get the issue sorted and you'll be well on your way so if you want more information on how to become a producer for the two guys intercooler channel check the link in the description box below thank you guys once again couldn't do it without you let's get back to biltong
START_SELFPROMO_TOKEN that our biltong is drying let's talk about today's sponsor this video was sponsored by the patrons of this channel the patrons of this channel are the two guys intercooler producers with their monthly contributions the patrons not only help produce videos like this and the celebrate sausage series which we just finished a couple months ago but they also helped us build what is quite possibly the most extraordinary website on the internet if you're into sausage making and if you want to see for yourself you'll find a link for this recipe in the description box below if you'd like to be a producer for the two guys in a cooler channel check out the link in the description box below we try to offer a lot of value to our producers so you're not only going to get awesome discounts from companies that you're most likely already buying from especially if you're into dry curing meats or making sausages but if you are a top tier producer you get personal access to me where if you have a question or a problem in your sausage making or dry cured meat's journey all you got to do is reach out usually i'll give you a quick phone call we can get the issue sorted and you'll be well on your way so if you want more information on how to become a producer for the two guys intercooler channel check the link in the description box below thank you guys once again couldn't do it without you let's get back to END_SELFPROMO_TOKEN