Biltong Batch 5

8.2 kg of Irish silverside in 21 pieces (hook 10 missing). Larger loins meant fewer, bigger sections than previous batches.

started 2025-07-18216.61 EUR

Cooking Baumy Biltong.

Outcome

Net weight 8,214 g across 20 recorded pieces, averaging 410.7 g. Largest piece 929 g net, smallest 78 g. Expected dried yield ≈ 3,697 g at 45% of net, over a projected 13–15 day window.

Measurements

20 items · 60 readings

Item	expected dried weight	gross weight	net weight
1	133.7 g	310 g	297 g
2	245.3 g	558 g	545 g
3	249.3 g	567 g	554 g
4	171.9 g	395 g	382 g
5	348 g	786 g	773 g
6	243.9 g	555 g	542 g
7	310.1 g	702 g	689 g
8	418.1 g	942 g	929 g
9	229.9 g	524 g	511 g
11	171 g	393 g	380 g
12	190.4 g	436 g	423 g
13	241.7 g	550 g	537 g
14	206.1 g	471 g	458 g
15	209.7 g	479 g	466 g
16	92.7 g	219 g	206 g
17	54 g	133 g	120 g
18	66.2 g	160 g	147 g
19	35.1 g	91 g	78 g
20	37.4 g	96 g	83 g
21	42.3 g	107 g	94 g

Notes

ObservationNet = gross − 13 g hook

Expected dried weight is net × 0.45, i.e. a 55% loss.

ObservationEstimated total cost €240.71

Meat at €216.61 plus roughly €24 of wash and spice, the largest single line being 80 g of piment d'Espelette at about €9.60.