| How to make it: Basically, you can make this box any way you please as long as you end up with
something that can be opened and closed completely (whether the door is at the top or on the side), and that has holes only in the
locations shown. The biltong box basically consists of a box that has been divided into 2 parts (A & B in the diagram).
The top of the box, the divider, and the sides of section A have several holes. A 100 watt bulb is placed in the center of
section A. The meat is hung from wooden or steel rods (C) that are placed close to the top of the box.
If you need more specific instructions: Take/make/beg/steal (steal? - obviously just kidding) a wooden box that
measures roughly 3 ft. high, 2 ft. wide,
2 ft. deep, and that has a door on one side (a door is not shown in the diagram). Place a wooden divider in the box, and about 1 ft.
from the bottom (it must be high enough from the bottom that you can place the bulb under it). Drill several holes in the sides of the
bottom section (A), the divider, and the top of the box. Place several (about 7) wooden rods (C) inside the box about 2 inches from
the top. Space them about 3 - 4 inches apart. Place the 100 watt bulb in the center of section A. Now hang your meat from the rods, making
sure the pieces don't touch each other (the meat will rot at the spots where they touch), and wait patiently for it to dry.
How it works: The heat from the bulb will warm up the air in section A, causing it to rise through the
holes in the divider, through section B, and out at the top of the box. This also causes fresh air to be drawn into the
box through the holes in the sides of section A. This causes a constant airflow through the box (as indicated by the blue arrows), and
that is what you need to dry the meat.
The box can be made of wood or cardboard, but a wooden box will certainly last longer. You also may want to cover the holes in the box
with insect netting (the kind used on screen doors). This will stop the bugs from getting to your biltong before you do. |
