Food

Dehydrator running at 27C which would be close to daytime temp in SA.

Biltong box is just a box with a uv lamp and a fan, the dehydrator just accelerates the process. Most recipes suggest a few days of curing, the dehydrator reduces this to under a day.

I actually prefer biltong that is completely dry - it’s how I experienced it as a child, and you’d chew a straggly bit of meat for ages. This is made with much better cuts of meat so a lot of people suggest it is left a little softer.

Also by cutting along the grain for the curing means when you slice it for eating you cut across the grain so it is much less chewy.