Hi,
I switched the dehydrator off too soon whilst making biltong. It was going for about 16 hours before I switched it off. Thing is the meat has since cooled (6 hours later) and my husband just discovered the centre is still red.
Will it be safe to eat if we put it back on at 70 C?
We've chatted to the supplier on this, here is some feedback:
There shouldn't be a problem as the meat has been cured with vinegar and spices. If sliced it should be stored in the fridge. Drying doesn't really require heat, the light is there to dehumidify the chamber and not to "cook" the biltong.
