Biltong's enemies are MOISTURE, HEAT, and OXYGEN!
Hot and humid summer months also pose a greater risk for mold to develop. Traditionally, winter was the biltong-making season (before the advent of biltong boxes and a dehydrator, biltong was hung outdoors or in the rafters). A cool, air-conditioned room or a dry, cool basement will also help provide the right environment for making and storing biltong.
In general, biltong should last for at least 4-6 days before being at risk of developing mold. The best methods to extend that time are to vacuum-seal it. In a well-ventilated, non-humid environment, biltong sticks/pieces can last for weeks or even months.
For food to go moldy (even in humid climates), it needs to be exposed to oxygen. Therefore, it is recommended that you keep your biltong sealed until you want to eat it. When removing biltong slices from a vacuum-sealed package, mix the slices in an open container or plate. If your biltong is sliced, mixing it up daily will help keep pieces drier for slightly longer. This is also true when you are drying in a biltong box - i.e., be very careful to avoid pieces touching each other.
Quantity: 500 Pieces
Size: 125mm x 400mm
Colour: Clear
Clear, Perforated surfaces (whole bag) 30 Micron Bag
What's in the box
1 x Biltong Bag 125mm x 400mm Pack of 500
