To make and dry Biltong at home, you will need a large enough, well ventilated box, to hold your batches of Biltong. You can hang the Biltong in any cool, dry place, but to protect the meat from insects and dust particles, it is wise to use a container. There are many different commercial ones you can buy. If you are looking for a ready made Biltong Drying Box, you can purchase one online here
We use one that was home made with dowels and covered with screen door material. On the inside is a dowel bar that we simply hang the Biltong up on large bended paper clips.
Line the inside bottom of the Biltong box with paper towel to absorb the moisture dripping from the meat during the first hours of hanging the freshly made Biltong. It will start drying out very quickly after that and no further drips will occur.
Use an electric fan on low speed, near the meat to help the cool, dry air circulate around the meat. It is very important to keep the air flowing around the meat at all times. Moisture and humidity in the air will spoil the meat in no time. In fact, we like to make Biltong in the cooler months, but using an air conditioner and fan in the summer months means a steady supply of great Biltong all year round!.