Biltongbox.com Biltong FAQ

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How do I keep flies and other insects from my drying biltong?

Put some fly screen or pieces of an old net curtain over the holes of your biltong box.

It is very humid where I live and my biltong spoils before it dries. What can I do?

Try replacing the 60w bulb with a 100w bulb. This generates more heat which is able to dispel any excess moisture. Also be sure to keep the box in an area which will not be too humid (like your garage) but rather in your kitchen. Neil Groenewald suggests putting a tablespoon of Bicorbonate of soda at the bottom of your biltong box to absorb any excess moisture.

It is also a good idea to use a higher wattage (100W) bulb when your biltong box is particularly full as there is more humidity to deal with. When the biltong has dried on the outside and formed a hard crust - usually after 24-36 hours, then replace with a 60w bulb for the rest of the drying.

If you will have problems after trying the above - then you should try to cut your pieces of meat thinner than usual and try not to put too many pieces in your biltong box at one time.

How do I know when my biltong is ready?

This really depends on you. Some people like it dry, some like it wet, and others like it somewhere in between. The best way to check is to cut a piece from the bottom and check. With experience, you'll know how ready it is just by squeezing a piece.

Why do I get gray/white patches on my biltong?

This can be one of two things - mould, or excess salt. If it looks hairy and it is white, it could possibly be mould and you can either throw it away or wash it with vinegar and re-hang it. If it is green - then i would not suggest eating this meat. Next time use a higher wattage bulb when drying your meat to prevent this from happening again.

What is the best way to store biltong?

Thanks to Neil Groenewald <Neil.Groenewald@umgeni.co.za> for answering this question.

Beef biltong is at its best when the inside is soft, moist and red in colour, with a hard brown outer layer. To keep it from drying out further, wrap the biltong in cling wrap, squeeze out all the air, and deep-freeze it indefinitely Thaw biltong overnight in the refrigerator, and then at room temperature for 1 hour. If you prefer dry biltong, store it in a cool, dry place where it can be kept for many years, ( the fat may go rancid with time but the meat will keep).

Dry biltong can also be stored in a muslin bag, which allows free air circulation. Never store dry biltong in plastic. Freeze grated biltong in plastic bags or airtight plastic containers but remember to bring it to room temperature before serving -biltong has very little taste if it is too cold.

Can I use fan in my biltong box to speed up the drying process?

With this particular design of biltong box, it is not a good idea to use fan. The basic principle behind the biltong box is that the lightbulb generates heat which rises and dispels any moisture in the box. Any moisture exits from the holes at the top of the box.

If you were to introduce a fan, then the lightbulb would not be able to cope with the excess humidity which a fan may introduce into the box.

Some readers have had some ideas such as adding a fan, and an element for de-humidifying the box - all attached to a humidistat to control the humidity in the box. They are interesting ideas - but perhaps more suitable for the professional biltong maker.

In my experience, the more you rush the biltong making process, the worse your results will be. The slower your biltong dries, the more tender and moist it will be. Try to dry it too quickly and it comes out tough and stringy.