How to make your own biltong
Afew days ago, I bought myself a food-dehydration machine. As soon as it arrived, I wanted to smack myself – why no one else had come up with the idea before was beyond me. It’s just a seethrough box made of rather cheap-feeling plastic with a miniature fan and a socket for a 40W electric globe. That’s it – nothing more to it.
You don’t need a dehydrator to make biltong – old school biltong is dried in cool, dry rooms with a constant supply of cool air.
Car garages work best, as they’re mostly concrete rooms and airy. A small, enclosed room that has no damp and that has a constant air supply (a fan or air conditioner) will work just as well. You need to avoid flies and fungus. By following a few easy steps, you’ll eliminate the chance of both, but you need to avoid them completely. Flies can mess up your biltong stash and leave you in tears.
I’ve seen some people hang their drying biltong on indoor portable washing lines and direct a room fan at the meat. The drying method you choose – and the amount of meat you’d like to dry – is up to you.