Easy & Cheap Way to Build a Biltong Box - Dry Curing Meat for Beginners

[@lander1591]

"Don't use abrasives on plastic.. you will introduce scratches and micro pits in the plastc that Germs can anchor into and grow in.." Advice from a Home Brew Beer Kit instruction booklet.

[@klaasvakie]

Nice to see you northern hemispherites enjoying our traditional South African delicacy. I'm not sure if its been mentioned on this channel but a bit of Saltpetre mixed in with the spices gives biltong its characteristic red colour and preserves its shelf life in wetter / humid climates. Enjoy biltong with beers as we do in SA when we watch rugby 🇿🇦 🍺

[@ManGo-mu5rd]

Thanks for this insight. I want to try this asap this weekend. Are there any particular parts of the meat you recommend to use by chance?

[@klaasvakie]

@@ManGo-mu5rd silverside (bottom of round) eye of round and topside. Silverside is a preferred cut.

[@irishnorskymadness]

I’d say Upde Bokke, but I’m American and undoubtedly screwed that up. So instead: Go Boks! (From Montana, USA.) Rooting for you guys to win this go around again!

[@klaasvakie]

@@irishnorskymadness thanks mate! - we're all holding thumbs. Cape Town, SA

[@TheGtownman]

@@irishnorskymadness thanks boet!

[@donhunley7359]

i've been making biltong for several years now. a quick and worth while hack: cover your wood dowels that you hang meat from with saran wrap. just cut off a sheet and roll up your wood dowel in it, going around the dowel twice or 3 times. this will keep meat juices from getting on your wood dowels and is super easy to replace should it get mucked up with juices.

[@nate9948]

Or you could use metal rods, very easy to clean if they get dirty and they won’t soak up and juices

[@esmeraldaherren]

@@nate9948 silly question but foil would also be ok right

[@nate9948]

@@esmeraldaherrenprobably not, the seal would need to be air tight as to not allow moisture to fet into the wooden dowels, if you could somehow make it airtight then yes in theory it should work, id suggest using either metal or plastic rods for your biltong box as they wont trap moisture.

[@mattruz9238]

Nice one Eric. Easy project. One note ....please make sure if using a computer fan that it is designed for 120vac to plug in and not a 12vdc fan commonly used in computers.

[@2guysandacooler]

Good point.

[@ccleadge]

You can also just use an old PC power supply to run the fan , they are easy to power on and have 3, 5 and 12v outputs. I used to use one for a 12v lipo battery charger.

[@TheBlackadder-Edmund]

@@ccleadge I was wondering if a single PC fan (12V) would be sufficient, there 120-220V ones are more "industrial". I guess best too much than not enough? eg.: set-up 2 12 V fans?

[@ccleadge]

@@TheBlackadder-Edmund depends on the fan, there are different PC fans (high static pressure and high air flow) if there is no restriction (filters) then air flow (CFM) would be the go. You could also use a fan controller if you wanted to fine tune the fan rather then be restricted to the voltage for speed. I don't see why a single fan wouldnt be sufficient but it may be more noisy then running two at a lower speed with a positive pressure setup (fans as intake). If you do go with fan filters look at fans which are optimised for water cooling (high static pressure).

[@Getouttahere78]

You can use wood but be careful that it doesn't give off any fumes like pine or chemicals that it's been treated with. Then also don't heat it up too much. Biltong is at it's best when it's air-dried. Another tip, cover your dowels with food grade plastic pipe to prevent contamination. Stay with the computer fan. It works a charm.

[@MrCheesywaffles]

I'd suggest food safe metal (e.g. a BBQ skewer) as a longer term option for the rods, you should be able to scrub them spotless with normal oven/kitchen cleaning supplies and avoid warm plastic or wood touching the food.

[@Somerled_Pox]

If you're worried about wood fumes and such affecting taste, I'd recommend simply using poplar wood if you can find some (ik most are used already shipped and processed for packaging but perhaps you can get to a sawmill and offer to get some of it for yourself. The leftovers tend to be processed again for energy burning afterwards; here anyway) Problem of course if solidity, but perhaps there's a variant of poplar that's tougher than others. Could be an avenue to look into, I just don't know if it's feasible given market tendencies with this wood

[@roberteckard9771]

What wattage bulb to use.

[@Userjdjddss]

I use bamboo sticks

[@andrewallason4530]

I second the bamboo skewers.

[@wayneyamashita4531]

Simplicity. Great idea, anyone can do. Very good way to preserve meat when It goes on sale. With the economy as it is, we all thank you.

[@dericklevy7003]

The light is optional in dry climates. The light is only there to decrease the humidity in the box. So that the biltong does not get moldy. The airflow is the most important part, so the fan should not be optional. Otherwise, this box is great!

[@littlewigglemonster7691]

Absolutely. Air movement is crucial. There's a reason a lot of old school stack type dehydrators only have a fan

[@maskenhandler1648]

Question. If u cure meat dont you want like 60-80% humidity . So why he wanna dercrease the humidity

[@maskenhandler1648]

I live in germany btw. The avrg humitdy is between 55 to 80 % i think . So a light would be pretty unseres i think

[@WideCuriosity]

I did wonder about the lamp, and how much extra it cist to run. Other box builds seen doesn't use one. Plus incandescent bulbs are likely to become less & less available.

[@eugenecbell]

good to know, I'm in the high desert and will skip the light and see if that works. I will use the fan.

[@spurgugram726]

This and your carne seca videos are inspiring. I'm gathering stuff to build Biltong. And I took advantage of your Kotai code. The knife arrived yesterday without any problems. Thank you so much for your videos.

[@2guysandacooler]

I love their knives!! Which one did you get?

[@spurgugram726]

@@2guysandacooler Kiritsuke Chef Knife - Bunka Collection - 210 mm blade.

[@rodriark]

You could easily incorporate a scale into this assembly and zero the biltong box itself so you’re just weighing the contents of the box. That way you could watch your biltong’s weight reduction in real time

[@monkeymugs8703]

I can totally see this working!! But you'd have to use an analog scale. I don't think a lot of digital scales would stay on throughout the process. And if they turned off, it'd set everything back to square one.

[@andrewallason4530]

@@monkeymugs8703just write the weight on the outside of the box (permanent marker) and subtract it. Your smart phone has a calculator. Simples.

[@Noway-sg8md]

@@monkeymugs8703 there are certainly scales that store the weights and could basically run continuously with or without a sleep mode.

[@Idahoprepper71]

A stepper bit works the best when drilling holes in plastic. Holes come out smooth and clean

[@caseyandersonatl]

Thank you! Currently making my biltong box almost exactly to these specs. One issue I think could've been addressed is how to plug in a computer fan into a 120v outlet.

[@2guysandacooler]

Lol. Try this amzn.to/4f5mYzh

[@rosswith]

You Listened!!! Lekker Video!!! THANK YOU ERIC! I'm off to make some winter time Biltong!

[@ambos98]

I like idea for the box. I used scale under the box so I can control loose of weight at any time. It's very simple to do. Thank you very much for everything you guys do.

[@thehornetsnestforge1269]

Now that's a good idea . Thanks for that!

[@SEAescapes25]

Hi from Western Australia, love your work. One question would it be better to have a black plastic container than a clear one? I recall you saying on another video that it's best to keep natural light out in a curing chamber. Interested in your advice. Cheers

[@imd1super615]

This is the greatest channel , can’t wait to get started

[@androceros]

Wow I just found a new hobby. I have a dehydrator and make jerky but can't wait to try this. Thanks for what you guys do!

[@SmokinJoesPitBBQ]

Great walk through Eric! 👍🏼

[@2guysandacooler]

Thanks Joe...

[@brianmelanson5124]

Your awesome, I got a Bison this week and am trying your recipes for dry cure

[@delph1net]

first attempt. Tried our biltong on day 3 - nailed it. Thanks Eric! The biltong box works a treat!!

[@2guysandacooler]

Great to hear!

[@valruscheniko2321]

BS comment. No ways 3 days, takes at least 4 days in the box and then maybe about another week or more drying out in the refrigerator.

[@stormemagua6217]

@@valruscheniko2321 agreed. My husband made me one just like this and I’m on day 3 and it’s still super wet inside

[@dissodatore]

@@valruscheniko2321 , depends on how thick the meat was cut, if thinner, then would be faster

[@wangzhengjames5802]

Hi, I like your channel! I am going to make my own biltong at home, but just wonder is food dehydrator be an option for making the biltong? I see the temp range is normally 35-80 degree celsuis, not the ideal temperature for making biltong?

[@nunyabizness3890]

You are an excellent teacher. Subbed!

[@2guysandacooler]

Wow, thanks!

[@jonkirkwood469]

Doh! I used a 12V cooling fan and scavenged a router power supply for it. The 120V bulb and fan are much simpler. My favorite main course in South Africa was a good steak (from game) dusted with biltong. I'll check your recipe. Thanks.

[@benshivd]

I would think the addition of the lightbulb/heat speeds up the drying to the extent of making a thicker bark and less time for meat to "dry cure" entirely. Also could cause the internal meat to slow in drying as the moisure cant permeat the bark as well as needed. I am thinking the fan would be fine by itself ? Have you tested bulb/no bulb to see ?

[@sweepswnr]

Hey Eric. Love the information you porvided!

[@endofunk2174]

A bathroom extractor fan is also a good substitute for the PC fan. Also the combination of a light bulb for heat and an extractor fan speed up the drying process, the more air flow the faster it dries. My biltong and dröewors is generally ready for consumption in 3 days.

[@Karma-qt4ji]

Faster is not always better (she said with a wink...). Too much airflow and too much heat is pretty much the same as using a dehydrator which sadly does not give the same result. Also, you will see from his biltong at 10:15, there is a definite line between the 'dry' and the 'wet' that I personally try to avoid. I use the fan only and even then I have slowed it down with a rheostat so that it has a gentler air flow across the meat. This results in an end product that is a more consistent moisture level throughout with the obvious crust / bark on the outside. It takes longer lol, but it is worth it IMHO.

[@endofunk2174]

@@Karma-qt4ji Depends on how you like it; I prefer more wet than dry; anything more than 3 days becomes too dry for my taste.

[@Karma-qt4ji]

@@endofunk2174 I agree with that, but that's why I dry it slower; you don't get that dry outer like you see in the clip. Either way - happy eating 😃😃

[@tonedeftonytv1047]

Great video, thanks! How do you store your Biltong once it's ready? I'm sure I won't need to store it long, as it'll get eaten, but just curious how to keep it fresh.

[@2guysandacooler]

vacuum sealed in the fridge works best for short term storage (less than 3 months)

[@tonedeftonytv1047]

@@2guysandacooler Cheers Eric! New subscriber and fan... loving all the cooking/ curing tips. Wish I'd found you when I was in the US, back in Europe now, and have a much different climate to deal with :) Keep the great content coming...

[@tangobravo8889]

Another excellent video! I am going to build a box exactly like the one you built 👍 thank you again.

[@normmcleanmclean5632]

Great build. Very good commentary

[@michaelgoodwin6754]

I put off attempting to make biltong but couldn't wait for more meat price hikes 🤦 So started a bunch and my fans show up tomorrow for my boxes. 🤞

[@billboswiggert1swiggert182]

I am going to use your bix for making other types of dried meats as well. Thank you so much.

[@russelldavis2476]

Love your video simple build with great instructions. I will be building one today, waiting for the fan coming today. I'm a firm believer in the keep it simple. Great video.

[@ekulda]

What about doing this in India in Mobaim (indigenous name for Bombay). We are coastal people and it's humid and sometimes dry. Below the equator. Will the box method work in our winters? Or summers? In the monsoon one can't do any of this.

[@paulharding1621]

Thanks for this idea, definitely going to try this at home here in the UK using venison.

[@dgax65]

I got into charcuterie over ten years ago when I searched KZbin for biltong recipes and how-to videos for making a biltong box. I've been learning new recipes and techniques ever since.

[@2guysandacooler]

Me too! I learn something new every day!! 😁😁

[@Bradley-sl2uv]

I made this box last year. Hanging my 3rd round today. Hoping to get a deer or elk this Fall for some wild game biltong

[@sheilam4964]

Thx for doing this, filming it and sharing it with us

[@mannywildegibbons1177]

Besides biltong, what other recipes can I try with this box? Thanks!

[@nickhorman3632]

This looks brilliant! What are the ambient temperature ranges to place the box? My shed is (low) 12c to (high) 22c. Is that range OK?

[@pulpnonfiction7957]

Excellent tutorial Eric! Thanks

[@2guysandacooler]

Thanks for watching!

[@Reaver70]

How do you make a cool box.... In Queensland in Australia our summer is usually 26-35 degrees celcius.... Just have 2 fans?

[@auggiemarsh8682]

Dang, brilliant. and I was about to pay $200 AUD for a custom wood box here in Sydney. Thanks mate

[@tkcenterline1]

Great video, wondering, i have the big Cabelas dehydrator, with this work?

[@EXccord]

deburring tool is a very useful tool to have for not just plastic but other surfaces. Highly suggest anyone wanting to clean up edges of cuts to look at a deburring tool. You can buy one for $10-20.

[@CrossbowRedneck]

The light (little heat) is for increasing air temperature, increasing moisture holding capacity of the air. Meaning it can draw moisture out of the meat effectively. And also creates the convection current, ensuring airflow without a fan. The way the holes are positioned with the fan means that most of the air is unheated especially along the edges of the box. You could likely do it without the light if you are using a fan. And without the fan or better hole placement if you want the light..

[@tatushka5729]

Perfect project for very busy family's with them kids spatially now days when most kids so busy with 🖥️ they're forget it's time for everything in this life ♥️

[@gk6993]

Just discovered your channel. I'm a fan already.

[@2guysandacooler]

Awesome, thank you!

[@mello1084]

Dear Eric. Great job! Congratulations for all you vídeos. I have a question: Did you measure the temperature and umidity inside the chamber? To be a fermentation chamber we will need an umidifier. Isn' it?

[@2guysandacooler]

I did measure the temp and it averages around 75f - 80f. As far as a fermentation goes, if you are fermenting salami, all you have to di is wrap your salami in cling film. That will keep the humidity very high through fermentation.

[@mello1084]

@@2guysandacooler good idea! Thank you Chef.

[@cedricvhamm]

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?

[@nathanblair4431]

Awesome Eric, thanks for the how to on this. I’m curious what the difference was between the two products, the biltong dried in the ambient air vs dried in the box. In other words, is it worth building the box? Is there a noticeable difference in quality? Or does it just accelerate the drying process? Thanks again!

[@donotlike4anonymus594]

I can't answer for erik but... If you are going to build one... Idk about the ideal temp heating light bulbs isn't exactly my thing so i have no idea how hot a 40w bulb gets... regardless it'll be sooo much more efficient to use/to cover the tank with foil... to reflect the light inside and you know convert the light radiation into infrared aka heat..... Rather then a clear plastic box where so much of the loght escapes only to heat your room ever so slightly... I mean.... that way even a weaker bulb would do...

[@jeffconley819]

@@donotlike4anonymus594 good comment

[@rogermccaslin5963]

@@donotlike4anonymus594 I wonder if just covering the bulb loosely with foil would work for the light to heat conversion. Seems like it would work the same without the hassle of trying to line the box.

[@stevenjohnson249]

That's a pretty cool project, I'm going to give that one a try.

[@fiveoclockdock]

Incandescent light bulbs are banned in United states now, would CFL bulbs work? Also there still some heat coming off an LED would an LED work?

[@bcd2048]

Bureaucrats don't make their own biltong! It may be possible to use a terrarium/pet infrared heat lamp for this. I can't seem to locate any consistent information regarding how much radiant heat is emitted from a standard 40w incandescent, so can't compare that to anything on the current market either.

[@Dave-Ras90]

It would seem good to give the paper towel(s) on the side with the light bulb a gap near the bulb. Otherwise I would think it could be a fire hazard. Looks simple and awesome!

[@2guysandacooler]

You would think so but the internal temp never gets above 85F. Either way spacing a little wouldn't hurt.

[@billmclaughlin8438]

Paper ignites at 451°F so like Eric states it’s not an issue. If your still unsure leave the paper towel out of the box. It is only in there to aid in clean up.

[@CS-uc2oh]

You can make these with 12v ceramic PTC heaters instead of light bulbs. They produce a lot of very controllable heat, are small and can fit anywhere in the bottom of the box with minimal risk of being dripped on and they are cheap cheap cheap.

[@scroogehowsshehandle]

Love this simple idea

[@HighDollarHobo]

I love projects like this! Similar to my first dehydrater build (cardboard box with a light bulb as heat source).. cant wait to build this and try biltong!

[@christianagroenewoud9413]

I cannot find the recipe

[@gvymamdvcnj131309]

@@christianagroenewoud9413 for the biltong? Here kzbin.info/www/bejne/p6KoaXiKh9ekoLs

[@KROKOTHELOS]

Hi, thank you for saying everything so simple and plain.

[@peopleareawesome8141]

ive watched so many of your videos man and it just hit me....Where is the second guy and the cooler?

[@johannoosthuizen1582]

Hi Eric, Johann from Johannesburg, South Africa. I like your video, well done and nicely presented. Druvars is Dry Wors or in afrikaans - Droë wors. You did it all very nicely, thank you.

[@finishwizard111]

Very clever. I have a large Cabella’s brand dehydrator with adjustable temperature. Can I use this for the biltong drying or will the humidity be too low? If yes, what temperature should I use? If no what are the dimensions for the storage box? Thanks

[@2guysandacooler]

Sure. It will dry faster in a dehydrator due to the air flow. I would set it around 80f

[@finishwizard111]

@@2guysandacooler I can regulate it by weight to be safe right?

[@lancejamesphotoG]

Great video, thanks! Do you know if a pet heat mat for like a reptile would work instead of the light?

[@2guysandacooler]

yes, that would work as well

[@henrykalani6146]

Eric, thank you very much for showing how to build bolting box. Will be making bolting sooner that I had planned. Aloha, Henry

[@michaelbronk8406]

Thanks. I have been using a plastic tote but didn't place vent holes. Well I will, now that I've learned!

[@macw2234]

Thanks for the tutorial. Excellent

[@panikkosloizou1302]

I can also make the air salami in there ? Greetings from Cyprus .. thanks for the advice

[@stephanschmidt754]

Great video!! Can you use this for beef jerky, or would it require more power?

[@2guysandacooler]

You can use this for jerky. I would just cut the meat thinner 1/8 inch and hang it in the box. It might take a few more days but would totally work..

[@pharoahmed7681]

I appreciate this video sir. Its so detailed and well explained. With the correct materials it's worth a try. Thank you.

[@kilrdrgn]

Maybe a dumb question but does it have to be a clear tote? I have some blue ones I am thinking about using.

[@Stape97]

Can i use just oven with light and convection on? No heat applied.

[@MarkRichie]

Another awesome video Eric. Thanks My wife & I want to try Biltong. If I build a box, what sausages would do the best in this box?

[@2guysandacooler]

Hey Mark. In this box you can make lap cheong, droeworse (South African dried sausage)

[@OldRhino]

I recommend that you search for a recipe for Boerewors (Boer sausage), because we use that to make droëwors (dry sausage), but remember to substitute the pork fat for mutton or beef fat, as pork has a tendency to turn rancid. You also need to use a thin casing, because that would dry much quicker.

[@TheArtisanbard]

Just built mine. Thanks for the vid

[@jeremyfranks9587]

Do you need to pay attention to the temp and humidity when using the box? Or does using the box just create the right conditions for biltong?

[@2guysandacooler]

The box will create the right conditions for biltong. With that being said if you live in a very arid or low humid area then you might want to add a small bowl of water in the box to increase the humidity a bit.

[@dod_doom5769]

awesome build as a south african I that is a bit to dry for me. a tip take a tradisonal biltong recipe and smoke it like you would make jurky

[@paulstemmet2626]

I’m glad this most delicious product of South Africa is spreading all over the world for all to enjoy while watching American football or baseball ( in SA rugby, cricket etc ) anyway eventually any excuse will do to snack on this. Just one thing though, your box is great but not advisable to have a drying stick over the light, that cut biltong looks great for me but some like it a little wetter.

[@anakalamaui4673]

I just invested in a dehydrator. could I use it for this meat product? the lowest it goes is 95 f 35c. Which is 15 degrees warmer than you said in the cook / making video. there is room I could hang it if necessary. I have one hour of education on this as I type. this video your other one. :) looks amazing.

[@kevinrtres]

Great video! Thanks a lot.

[@sandersjones1577]

Thank you Eric I’ll try it one day.

[@Wildevis]

Excellent box, will definitely make one for my future biltong

[@bobbicatton]

Looks like a fun project👍

[@2guysandacooler]

Hey Bobbi. Thank you .

[@ashwinshadygold6277]

Beautiful I think I'll make three of those.....can I use chicken also

[@micasaesloca]

hi i checked many comments looking for the answer to how long does it last. how long will this be good for, can i vac seal in a jar. can i vac seal in a bag, i mean for long term storage, for 5 to 10 years i as my question.

[@MrSharpe95]

I made the box but without the bulb. It made awesome jerky 😁 Great video. As a side note it made my garage smell great too 😋

[@yvesderamaut7440]

No lightbulb needed? No computerfan? For how long did you dry?

[@alanbrookes6637]

@@yvesderamaut7440 , I’m wondering if Australian hot summer really needs lightbulb, perhaps jus a fan to draw air up would work?

[@yvesderamaut7440]

@@alanbrookes6637 i think so

[@bloembloem7820]

@@alanbrookes6637 it's a bit too hot in Australia I would recommend a fan. I live in Australia too and make Biltong monthly.

[@Schmidlapp84]

@@bloembloem7820 fan for intake and exhaust?

[@ronm8306]

I watched your video how to make biltong and then came over here to see how to make the box. You mentioned in the other video about the humidity being at 56 to 62 or something like that. I live in Las Vegas NV and my humidity is at 9% today. What is the best way to add humidity and control it with the box?

[@2guysandacooler]

put a pan of water in the chamber with a towel in it. Make sure the towel is hanging over the sides so the water wicks out.

[@ForgetU]

Easy build... Now we need a list of all the meats we can dry.

[@sheldonrivers1329]

does it have to be a plastic container or could you use a metal box with a hinged lid

[@2guysandacooler]

It can be any material you have. Cardboard box, Styrofoam ice chest, wood, metal, or plastic. It really doesn't matter

[@OldRhino]

Just take note that a cardboard box should only be used once.

[@Detvarsomfan]

Would it work as well to build a box like this but a little bit bigger and in stainless steel?

[@hards7yl3]

The fan draws the air out ot put it in?

[@Dmenbiker]

Great tutorial...

[@2guysandacooler]

Thank you! Cheers!

[@PaulSmith-fg8sz]

What would the moisture content need to be for non refrigerator storage? And how long would the shelf life be when vacume packed? Thanks really enjoy your videos. Oh yeah, what cut of meat would be best for biltong? Thanks once again.

[@TheRealAestuo]

Here is the previous video that he references in the beginning of this one, on making it, where those questions are answered. kzbin.info/www/bejne/p6KoaXiKh9ekoLs

[@sagivboxer5498]

So how dose it work as a fermentation chamber?

[@danieldoyle6305]

Just made one of these! Supper easy with this video. I do have a question. Do I need to worry about the meat spoiling if I cut a piece in half after curing because it ended up being too long?

[@2guysandacooler]

Nope. It'll be just fine

[@muhammadfuaadshaik]

Will a 100w globe work ?

[@MrInstgate]

I like what you had to offer but how do you store left over Biltong, being from S Africa, that was my favorite, now that I live in Washington state it is moist in the area.

[@nore8141]

I’m impressed ❤

[@keitha4537]

Hi I made my BB works great and have made a few batches tasty Biltong, so thank you for this video. Question, would the dry curing time decrease if I used 2 lightbulbs, 2 fans or does this have to be a 1xbulb slow dry process? I’m just thinking how to reduce dry time on thicker cuts of beef.

[@nchammer_cantouchthis]

Can I use this to dry basturma and sucuk or will it dry them out too quickly?

[@vumba1331]

Question, with the fan sucking the air out of the box do the fan blades get any buildup from the drying process? Would it work equally well blowing? Great video, thanks for posting.

[@DontScareTheFish]

The fans don't get any build up. It might work better blowing than sucking because the airflow in that design is bad. The heat / airflow is concentrated around the centre so you're likely to get wet biltong at each end with dryer biltong in the middle. When I created my box I had the air inlet at one end and fans at the other. That way there is relatively even drying through out

[@robertlundquist5450]

Would it be possible to use the top of a dehydrator instead of the light and fan?

[@BryanBeast13]

Thank you amigo !

[@jenmontablan4697]

Can i use this for guanciale?

[@jamesvanella8525]

Hi Eric, Great build. The computer fan I bought has is variable speed. Is it best to run the fan at a slower speed or higher speed? My thinking is that I might be able to reduce the dry ring at a lower speed, but not sure if it would greatly increase the drying time. Made some biltong today and plan to put it in the box tomorrow. Can’t wait to taste!

[@2guysandacooler]

Very cool. You'll have to let me know how it turns out.. I would run it on the slower speed and see how that works for you..

[@mikekempe7555]

I doubt the speed would alter things by much as the importance is more on circulation. In Zimbabwe, we had a section of our porch screened with insect mesh and our biltong used to hang in that. Every day had different wind conditions, but it was always free-circulating. Air in a small box wouldn't be, so a small fan replicates that circulation.