Thread: Biltong Setup

Don't do pork.
An incandescent light bulb (not energy saving or LED) at the bottom creates warm air that rises, giving the airflow you need without a fan. Just be sure to protect the bulb from drips of curing mix.
Traditionally it was just hung to dry in a shed or somewhere out of direct sun during the cool, dry winters in South Africa when there are very few flies about.

Originally Posted by Bol Tackshin

Don't do pork.

I had various dried pork products in Thailand and Laos, it was bloody delicious, but unwise in hindsight. Some variations dry it to make it keep, and it's cooked before eating, very very tasty

An incandescent light bulb (not energy saving or LED) at the bottom creates warm air that rises, giving the airflow you need without a fan. Just be sure to protect the bulb from drips of curing mix.

Actually yes that's a good method, 40W takes a bit more energy than a fan though. I'll give it a go (fan off, bulb on)

Traditionally it was just hung to dry in a shed or somewhere out of direct sun during the cool, dry winters in South Africa when there are very few flies about.

Hung from a saddle during the trek even. Saffa winters are the thing I miss most

Originally Posted by Bol Tackshin

Don't do pork.
An incandescent light bulb (not energy saving or LED) at the bottom creates warm air that rises, giving the airflow you need without a fan. Just be sure to protect the bulb from drips of curing mix.
Traditionally it was just hung to dry in a shed or somewhere out of direct sun during the cool, dry winters in South Africa when there are very few flies about.

Due to trichinella in pork I assume?

Originally Posted by Ned

Due to trichinella in pork I assume?

Not specifically, but pork goes off - something to do with the fat going rancid. It may be possible, but chicken / pork aren't traditional biltong raw material for a reason. Ostritch is though.