Experiments
A recipe is the plan. An experiment is the result. It records the weight of each piece, the drying times and the costs. It also records what to do differently in the next batch.
Biltong Batch 5
8.2 kg of Irish silverside in 21 pieces (hook 10 missing). Larger loins meant fewer, bigger sections than previous batches.
Biltong Batch 4
7.98 kg of Irish silverside. No per-piece log kept; the useful output was the discovery that the dredge ran out.
Biltong Batch 3
6.02 kg from Gourmet Experts, 18 pieces. Initial weights and per-piece costs recorded; the batch was never weighed out at cutting.
Biltong Batch 2
5.98 kg of Irish silverside, 15 pieces. The only batch with a complete record of both initial and final weights, which is where the 4.21%/day drying figure comes from.