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PostPosted: Sun Jun 28, 2015 5:00 pm 
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Is there a rule of thumb for the above or is their somewhere I could find some figures.
Meat to bone ratio is self explanatory, but, what I am looking for with the wet to dry, is the percentage loss from the time you weigh your meat to add spices to it, to when it has dried and you can eat it.


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PostPosted: Sun Jun 28, 2015 5:25 pm 
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PostPosted: Sun Jun 28, 2015 5:34 pm 
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I would also like to know please.

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PostPosted: Sun Jun 28, 2015 6:41 pm 
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Sal ook graag will weet

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PostPosted: Mon Jun 29, 2015 5:51 am 
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Long ago someone told me that you get 7 or 8kg dry biltong from a blesbuck-can't give you any ratio's.
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PostPosted: Mon Jun 29, 2015 7:27 am 
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Figures that I have are rough. Average carcass 40kg. De-boned 21 kg ( meat ) = 52.5 %. If we take the 8kg as biltong = 38%.
We are then left with 20% of what we started with. Drying out loses 62%.
Now if you take a Blesbuck at R750 + Day fee R150 = R 900 / 8 = R112.50 cost per kg without cost of spices. Sums get interresing.


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PostPosted: Mon Jun 29, 2015 8:00 am 
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Hi Wayne

Have you seen this link posted some time ago?

http://www.stealthadventures.co.za/Carc ... lator.aspx

Would be interesting to see how your findings compare with theirs.
As far as drying goes, most people I asked work on 50% weight loss. I've never weighed the end product myself but will do so next month when we go Kudu hunting in Namibia.

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PostPosted: Mon Jun 29, 2015 8:02 am 
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Hi Wayne. In my butchery we have done this calculation a few times. There is a lot of factors that can influence this ratio, for example the condition of the animal. In summer times an impala can easily have a 70% meat 30% bone ratio, and a 50/50 ratio late in winter.

The biltong we sell roughly loses 50% weight from wet, but sometimes some customers want it more dry, where you lose even more weight. The same with drywors. The difference between hanging 4 days and 10 days is significant.

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PostPosted: Mon Jun 29, 2015 9:19 am 
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This calculator is fairly accurate when it comes to Usable meat VS Carcass weight -

http://www.stealthadventures.co.za/Carc ... lator.aspx

Your spices is then calculated on your wet meat weight but once you dry your meat to biltong then your reduction ration is in the region of 45% - 55%. Most people (as said above) works on a 50% average reduction in final weight of dried biltong or dried sausage.

So effectively if you pay R5000 for a 200 kg live weight animal -> 114 kg carcass -> 89 kg meat (no bones) -> 45 kg biltong and dry sausage. Your end product is then R111 / kg.

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