The Official Biltong Enthusiasts Thread

Safe + study are empty.
Ducting and noise suppression is in (2x 30watt inline fans are bought).
Floor is covered in a layer of the polystyrene they use in cooler trucks and cold rooms (has a tin surface for easy cleaning).
Walls are covered in plastic for easy cleaning and sterilisation.
Still needs the following before use:
Heat source (thinking of using a heat pad as opposed to a light bulb simply because it can be washed and is water proof, I also have one in the garage from my reptile keeping days).
Fly screens on intake and outlet.
Biltong hooks (My Butcher sells them so no biggie).
Something to hang the hooks on.
A light source, likely just one of those outdoor jamjar things so that it is waterproof (I plan to clean it out with my HP sprayer between uses).


Hopefully up and running by the end of November :D
 
end of november :eek:

tooo long bro ..too long

and show pics of your set up

lol, I will do a grand opening thread :) (still want to paint and polish and all and all).

End November because boy is to be born very very very soon and I am considering ripping the plastic off and replacing it with Enamel but that means I will need to let it dry run for about a week till the smell is gone.

It must be right before it even sees the first flesh.
 
^Yep, its the one a lot of us have.
I've hung my first batch so it's fingers crossed for the next few days.

Only two potential problems - 1) we're very close to the sea and 2) two great danes in the house :eek:
 
I've hung my first batch so it's fingers crossed for the next few days.

Only two potential problems - 1) we're very close to the sea and 2) two great danes in the house :eek:

In that case, you might need to place the dryer in the ceiling.
 
I put the recommended 40w in but it felt too warm in there so this morning I replaced it with a 30w.

:D

:) Maybe on top of the fridge might work.

Needs to be warmish. 28C. You need to dry out the air. If it's too humid you will be stuck with meat that is still wet at the center and hard on the outside.
 
Needs to be warmish. 28C. You need to dry out the air. If it's too humid you will be stuck with meat that is still wet at the center and hard on the outside.
I chucked a thermometer in there and what do you know… 28° with the 30w. :)
 
Like silica

just my guess

No man, same way they dessicate snake venom.
No touching the silica.

Sealed container with silica + item to be dessicated in it's own container inside the sealed container.
 
Top
Sign up to the MyBroadband newsletter
X