Nice job! I've just made an 85L box this week. Today I made 2kgs of dry wors which is currently hanging. I used to use a 40W lightbulb, but now I make my boxes using two 12v USB fans. One pushes, while the other pulls. Even though I live in Scotland, the air in the house is warm enough to cure my biltong or dry wors in 3-4 days.
👍🏻 Thanks, some clever ideas! It sounds like you have several flavour options for biltong cures .. it would be very interesting to see what they are and how to use them. Your chutney flavour particularly caught my attention.
Chutney is difficult to get it into the meat. Cut meat thin and add chutney to the spice and leave for two days in the fridge and turn a few times a day. Garlic and chilli I add 1 teaspoon to the spice micx per kg meat.
Amazing video, thanks. I really want to try this. But before I begin. 1/ Where do you put your box (inside or outside? 2/ Is it preferable in a dark place/room? 3/ If your room has no air flow, is the fan enough?
Yeah, i was thinking that if the dehumidifier draws the moisture away it could work well and it's only 25watts. We have one of those nylon airing cupboards with the little heater at the bottom. I'll try it, but with the dehumidifier on instead of the heater.
Hi Gavin, many thanks, very informative video. Would it be possible to give me some info on the fan, what I should search for and the ballpark price for the fan in Rands. I live in Britain so I need to check out local B&Q type shops or the www, but it helps if I know what I’m looking for. May thanks
This is for biltong, different method of preparation, beef jerky you make in a day or two by cooking it at low heat, biltong is prepared by air drying over longer periods of time.
