Nice to see you northern hemispherites enjoying our traditional South African delicacy. I'm not sure if its been mentioned on this channel but a bit of Saltpetre mixed in with the spices gives biltong its characteristic red colour and preserves its shelf life in wetter / humid climates. Enjoy biltong with beers as we do in SA when we watch rugby 🇿🇦 🍺
I’d say Upde Bokke, but I’m American and undoubtedly screwed that up. So instead: Go Boks! (From Montana, USA.) Rooting for you guys to win this go around again!
"Don't use abrasives on plastic.. you will introduce scratches and micro pits in the plastc that Germs can anchor into and grow in.." Advice from a Home Brew Beer Kit instruction booklet.
i've been making biltong for several years now. a quick and worth while hack: cover your wood dowels that you hang meat from with saran wrap. just cut off a sheet and roll up your wood dowel in it, going around the dowel twice or 3 times. this will keep meat juices from getting on your wood dowels and is super easy to replace should it get mucked up with juices.
@@esmeraldaherrenprobably not, the seal would need to be air tight as to not allow moisture to fet into the wooden dowels, if you could somehow make it airtight then yes in theory it should work, id suggest using either metal or plastic rods for your biltong box as they wont trap moisture.
Nice one Eric. Easy project. One note ....please make sure if using a computer fan that it is designed for 120vac to plug in and not a 12vdc fan commonly used in computers.
You can also just use an old PC power supply to run the fan , they are easy to power on and have 3, 5 and 12v outputs. I used to use one for a 12v lipo battery charger.
@@ccleadge I was wondering if a single PC fan (12V) would be sufficient, there 120-220V ones are more "industrial". I guess best too much than not enough? eg.: set-up 2 12 V fans?
@@TheBlackadder-Edmund depends on the fan, there are different PC fans (high static pressure and high air flow) if there is no restriction (filters) then air flow (CFM) would be the go. You could also use a fan controller if you wanted to fine tune the fan rather then be restricted to the voltage for speed. I don't see why a single fan wouldnt be sufficient but it may be more noisy then running two at a lower speed with a positive pressure setup (fans as intake). If you do go with fan filters look at fans which are optimised for water cooling (high static pressure).
You can use wood but be careful that it doesn't give off any fumes like pine or chemicals that it's been treated with. Then also don't heat it up too much. Biltong is at it's best when it's air-dried. Another tip, cover your dowels with food grade plastic pipe to prevent contamination. Stay with the computer fan. It works a charm.
I'd suggest food safe metal (e.g. a BBQ skewer) as a longer term option for the rods, you should be able to scrub them spotless with normal oven/kitchen cleaning supplies and avoid warm plastic or wood touching the food.
If you're worried about wood fumes and such affecting taste, I'd recommend simply using poplar wood if you can find some (ik most are used already shipped and processed for packaging but perhaps you can get to a sawmill and offer to get some of it for yourself. The leftovers tend to be processed again for energy burning afterwards; here anyway) Problem of course if solidity, but perhaps there's a variant of poplar that's tougher than others. Could be an avenue to look into, I just don't know if it's feasible given market tendencies with this wood
You could easily incorporate a scale into this assembly and zero the biltong box itself so you’re just weighing the contents of the box. That way you could watch your biltong’s weight reduction in real time
I can totally see this working!! But you'd have to use an analog scale. I don't think a lot of digital scales would stay on throughout the process. And if they turned off, it'd set everything back to square one.
This and your carne seca videos are inspiring. I'm gathering stuff to build Biltong. And I took advantage of your Kotai code. The knife arrived yesterday without any problems. Thank you so much for your videos.
I like idea for the box. I used scale under the box so I can control loose of weight at any time. It's very simple to do. Thank you very much for everything you guys do.
The light is optional in dry climates. The light is only there to decrease the humidity in the box. So that the biltong does not get moldy. The airflow is the most important part, so the fan should not be optional. Otherwise, this box is great!
I did wonder about the lamp, and how much extra it cist to run. Other box builds seen doesn't use one. Plus incandescent bulbs are likely to become less & less available.
Doh! I used a 12V cooling fan and scavenged a router power supply for it. The 120V bulb and fan are much simpler. My favorite main course in South Africa was a good steak (from game) dusted with biltong. I'll check your recipe. Thanks.
Love your video simple build with great instructions. I will be building one today, waiting for the fan coming today. I'm a firm believer in the keep it simple. Great video.
I got into charcuterie over ten years ago when I searched RUclips for biltong recipes and how-to videos for making a biltong box. I've been learning new recipes and techniques ever since.
I love projects like this! Similar to my first dehydrater build (cardboard box with a light bulb as heat source).. cant wait to build this and try biltong!
A bathroom extractor fan is also a good substitute for the PC fan. Also the combination of a light bulb for heat and an extractor fan speed up the drying process, the more air flow the faster it dries. My biltong and dröewors is generally ready for consumption in 3 days.
Faster is not always better (she said with a wink...). Too much airflow and too much heat is pretty much the same as using a dehydrator which sadly does not give the same result. Also, you will see from his biltong at 10:15, there is a definite line between the 'dry' and the 'wet' that I personally try to avoid. I use the fan only and even then I have slowed it down with a rheostat so that it has a gentler air flow across the meat. This results in an end product that is a more consistent moisture level throughout with the obvious crust / bark on the outside. It takes longer lol, but it is worth it IMHO.
Perfect project for very busy family's with them kids spatially now days when most kids so busy with 🖥️ they're forget it's time for everything in this life ♥️
It would seem good to give the paper towel(s) on the side with the light bulb a gap near the bulb. Otherwise I would think it could be a fire hazard. Looks simple and awesome!
Paper ignites at 451°F so like Eric states it’s not an issue. If your still unsure leave the paper towel out of the box. It is only in there to aid in clean up.
Hi from Western Australia, love your work. One question would it be better to have a black plastic container than a clear one? I recall you saying on another video that it's best to keep natural light out in a curing chamber. Interested in your advice. Cheers
Amazing video, thanks. I really want to try this. But before I begin. 1/ Where do you put your box (inside or outside? 2/ Is it preferable in a dark place/room? 3/ If your room has no air flow, is the fan enough?
Hi Eric, Johann from Johannesburg, South Africa. I like your video, well done and nicely presented. Druvars is Dry Wors or in afrikaans - Droë wors. You did it all very nicely, thank you.
I would think the addition of the lightbulb/heat speeds up the drying to the extent of making a thicker bark and less time for meat to "dry cure" entirely. Also could cause the internal meat to slow in drying as the moisure cant permeat the bark as well as needed. I am thinking the fan would be fine by itself ? Have you tested bulb/no bulb to see ?
Hi, I like your channel! I am going to make my own biltong at home, but just wonder is food dehydrator be an option for making the biltong? I see the temp range is normally 35-80 degree celsuis, not the ideal temperature for making biltong?
deburring tool is a very useful tool to have for not just plastic but other surfaces. Highly suggest anyone wanting to clean up edges of cuts to look at a deburring tool. You can buy one for $10-20.
I’m glad this most delicious product of South Africa is spreading all over the world for all to enjoy while watching American football or baseball ( in SA rugby, cricket etc ) anyway eventually any excuse will do to snack on this. Just one thing though, your box is great but not advisable to have a drying stick over the light, that cut biltong looks great for me but some like it a little wetter.
Awesome Eric, thanks for the how to on this. I’m curious what the difference was between the two products, the biltong dried in the ambient air vs dried in the box. In other words, is it worth building the box? Is there a noticeable difference in quality? Or does it just accelerate the drying process? Thanks again!
I can't answer for erik but... If you are going to build one... Idk about the ideal temp heating light bulbs isn't exactly my thing so i have no idea how hot a 40w bulb gets... regardless it'll be sooo much more efficient to use/to cover the tank with foil... to reflect the light inside and you know convert the light radiation into infrared aka heat..... Rather then a clear plastic box where so much of the loght escapes only to heat your room ever so slightly... I mean.... that way even a weaker bulb would do...
@@donotlike4anonymus594 I wonder if just covering the bulb loosely with foil would work for the light to heat conversion. Seems like it would work the same without the hassle of trying to line the box.
Dear Eric. Great job! Congratulations for all you vídeos. I have a question: Did you measure the temperature and umidity inside the chamber? To be a fermentation chamber we will need an umidifier. Isn' it?
I did measure the temp and it averages around 75f - 80f. As far as a fermentation goes, if you are fermenting salami, all you have to di is wrap your salami in cling film. That will keep the humidity very high through fermentation.
I recommend that you search for a recipe for Boerewors (Boer sausage), because we use that to make droëwors (dry sausage), but remember to substitute the pork fat for mutton or beef fat, as pork has a tendency to turn rancid. You also need to use a thin casing, because that would dry much quicker.
I revisited your video for the biltong box after two years because I wanted to share it with my friend and was surprised (yeah I'm slow) to notice you measure in centimeters even though you're American. Where's that from? I'm curious.
Great video, thanks! How do you store your Biltong once it's ready? I'm sure I won't need to store it long, as it'll get eaten, but just curious how to keep it fresh.
@@2guysandacooler Cheers Eric! New subscriber and fan... loving all the cooking/ curing tips. Wish I'd found you when I was in the US, back in Europe now, and have a much different climate to deal with :) Keep the great content coming...
I just invested in a dehydrator. could I use it for this meat product? the lowest it goes is 95 f 35c. Which is 15 degrees warmer than you said in the cook / making video. there is room I could hang it if necessary. I have one hour of education on this as I type. this video your other one. :) looks amazing.
Lekker, Eric! Biltong boxes make it easy to make biltong anywhere. We made biltong in a wooden box (plywood and a 100W incandescent globe) in winter in Japan, no problems! BTW, dried sausage in Afrikaans is "droë wors", and it's pronounced "droh-a whores" with that 'a' the same as the 'e' in "simple" and the "wors" sounds the same as "whores" (prostitutes), but with the 'h' almost gone. It literally "means dried sausage", of course.
You can make these with 12v ceramic PTC heaters instead of light bulbs. They produce a lot of very controllable heat, are small and can fit anywhere in the bottom of the box with minimal risk of being dripped on and they are cheap cheap cheap.
good idea for a fan setup: find a 12vdc computer fan (computer friends will probably have a spare), and hook it up to a cut usb cord. this way, you can use off-the-shelf usb power adapters and also run it at a lower voltage--5 volts slows down the fan quite a lot.
The light (little heat) is for increasing air temperature, increasing moisture holding capacity of the air. Meaning it can draw moisture out of the meat effectively. And also creates the convection current, ensuring airflow without a fan. The way the holes are positioned with the fan means that most of the air is unheated especially along the edges of the box. You could likely do it without the light if you are using a fan. And without the fan or better hole placement if you want the light..
Very nice and i will make one myself using the video but i wonder if i can make dryed fish in this box like stockfish. Hope you can help me and grtz from Belgium 🇧🇪
Very clever. I have a large Cabella’s brand dehydrator with adjustable temperature. Can I use this for the biltong drying or will the humidity be too low? If yes, what temperature should I use? If no what are the dimensions for the storage box? Thanks
Just made one of these! Supper easy with this video. I do have a question. Do I need to worry about the meat spoiling if I cut a piece in half after curing because it ended up being too long?
hi i checked many comments looking for the answer to how long does it last. how long will this be good for, can i vac seal in a jar. can i vac seal in a bag, i mean for long term storage, for 5 to 10 years i as my question.
Hi I made my BB works great and have made a few batches tasty Biltong, so thank you for this video. Question, would the dry curing time decrease if I used 2 lightbulbs, 2 fans or does this have to be a 1xbulb slow dry process? I’m just thinking how to reduce dry time on thicker cuts of beef.
![FORTNITE CLASSICS IS BACK! Fortnite Item Shop [November 15th, 2024] (Fortnite Chapter 5)](http://i.ytimg.com/vi/RbQURbeFwqs/mqdefault.jpg)
Nice to see you northern hemispherites enjoying our traditional South African delicacy. I'm not sure if its been mentioned on this channel but a bit of Saltpetre mixed in with the spices gives biltong its characteristic red colour and preserves its shelf life in wetter / humid climates. Enjoy biltong with beers as we do in SA when we watch rugby 🇿🇦 🍺
Thanks for this insight. I want to try this asap this weekend. Are there any particular parts of the meat you recommend to use by chance?
@@ManGo-mu5rd silverside (bottom of round) eye of round and topside. Silverside is a preferred cut.
I’d say Upde Bokke, but I’m American and undoubtedly screwed that up. So instead: Go Boks! (From Montana, USA.) Rooting for you guys to win this go around again!
@@irishnorskymadness thanks mate! - we're all holding thumbs. Cape Town, SA
@@irishnorskymadness thanks boet!
"Don't use abrasives on plastic.. you will introduce scratches and micro pits in the plastc that Germs can anchor into and grow in.." Advice from a Home Brew Beer Kit instruction booklet.
i've been making biltong for several years now. a quick and worth while hack: cover your wood dowels that you hang meat from with saran wrap. just cut off a sheet and roll up your wood dowel in it, going around the dowel twice or 3 times. this will keep meat juices from getting on your wood dowels and is super easy to replace should it get mucked up with juices.
Or you could use metal rods, very easy to clean if they get dirty and they won’t soak up and juices
@@nate9948 silly question but foil would also be ok right
@@esmeraldaherrenprobably not, the seal would need to be air tight as to not allow moisture to fet into the wooden dowels, if you could somehow make it airtight then yes in theory it should work, id suggest using either metal or plastic rods for your biltong box as they wont trap moisture.
Nice one Eric. Easy project. One note ....please make sure if using a computer fan that it is designed for 120vac to plug in and not a 12vdc fan commonly used in computers.
Good point.
You can also just use an old PC power supply to run the fan , they are easy to power on and have 3, 5 and 12v outputs. I used to use one for a 12v lipo battery charger.
@@ccleadge I was wondering if a single PC fan (12V) would be sufficient, there 120-220V ones are more "industrial". I guess best too much than not enough? eg.: set-up 2 12 V fans?
@@TheBlackadder-Edmund depends on the fan, there are different PC fans (high static pressure and high air flow) if there is no restriction (filters) then air flow (CFM) would be the go. You could also use a fan controller if you wanted to fine tune the fan rather then be restricted to the voltage for speed.
I don't see why a single fan wouldnt be sufficient but it may be more noisy then running two at a lower speed with a positive pressure setup (fans as intake). If you do go with fan filters look at fans which are optimised for water cooling (high static pressure).
Simplicity. Great idea, anyone can do. Very good way to preserve meat when It goes on sale. With the economy as it is, we all thank you.
You Listened!!! Lekker Video!!! THANK YOU ERIC! I'm off to make some winter time Biltong!
You can use wood but be careful that it doesn't give off any fumes like pine or chemicals that it's been treated with. Then also don't heat it up too much. Biltong is at it's best when it's air-dried. Another tip, cover your dowels with food grade plastic pipe to prevent contamination. Stay with the computer fan. It works a charm.
I'd suggest food safe metal (e.g. a BBQ skewer) as a longer term option for the rods, you should be able to scrub them spotless with normal oven/kitchen cleaning supplies and avoid warm plastic or wood touching the food.
If you're worried about wood fumes and such affecting taste, I'd recommend simply using poplar wood if you can find some (ik most are used already shipped and processed for packaging but perhaps you can get to a sawmill and offer to get some of it for yourself. The leftovers tend to be processed again for energy burning afterwards; here anyway)
Problem of course if solidity, but perhaps there's a variant of poplar that's tougher than others.
Could be an avenue to look into, I just don't know if it's feasible given market tendencies with this wood
What wattage bulb to use.
I use bamboo sticks
I second the bamboo skewers.
A stepper bit works the best when drilling holes in plastic. Holes come out smooth and clean
You could easily incorporate a scale into this assembly and zero the biltong box itself so you’re just weighing the contents of the box. That way you could watch your biltong’s weight reduction in real time
I can totally see this working!! But you'd have to use an analog scale. I don't think a lot of digital scales would stay on throughout the process. And if they turned off, it'd set everything back to square one.
@@monkeymugs8703just write the weight on the outside of the box (permanent marker) and subtract it. Your smart phone has a calculator. Simples.
@@monkeymugs8703 there are certainly scales that store the weights and could basically run continuously with or without a sleep mode.
This and your carne seca videos are inspiring. I'm gathering stuff to build Biltong. And I took advantage of your Kotai code. The knife arrived yesterday without any problems. Thank you so much for your videos.
I love their knives!! Which one did you get?
@@2guysandacooler Kiritsuke Chef Knife - Bunka Collection - 210 mm blade.
Wow I just found a new hobby. I have a dehydrator and make jerky but can't wait to try this. Thanks for what you guys do!
I like idea for the box. I used scale under the box so I can control loose of weight at any time. It's very simple to do. Thank you very much for everything you guys do.
Now that's a good idea . Thanks for that!
Great walk through Eric! 👍🏼
Thanks Joe...
Your awesome, I got a Bison this week and am trying your recipes for dry cure
This is the greatest channel , can’t wait to get started
The light is optional in dry climates. The light is only there to decrease the humidity in the box. So that the biltong does not get moldy. The airflow is the most important part, so the fan should not be optional. Otherwise, this box is great!
Absolutely.
Air movement is crucial.
There's a reason a lot of old school stack type dehydrators only have a fan
Question. If u cure meat dont you want like 60-80% humidity . So why he wanna dercrease the humidity
I live in germany btw. The avrg humitdy is between 55 to 80 % i think . So a light would be pretty unseres i think
I did wonder about the lamp, and how much extra it cist to run. Other box builds seen doesn't use one. Plus incandescent bulbs are likely to become less & less available.
good to know, I'm in the high desert and will skip the light and see if that works. I will use the fan.
Hey Eric. Love the information you porvided!
Great build. Very good commentary
first attempt. Tried our biltong on day 3 - nailed it. Thanks Eric! The biltong box works a treat!!
Great to hear!
BS comment. No ways 3 days, takes at least 4 days in the box and then maybe about another week or more drying out in the refrigerator.
@@valruscheniko2321 agreed. My husband made me one just like this and I’m on day 3 and it’s still super wet inside
@@valruscheniko2321 , depends on how thick the meat was cut, if thinner, then would be faster
You are an excellent teacher. Subbed!
Wow, thanks!
Another excellent video! I am going to build a box exactly like the one you built 👍 thank you again.
Thx for doing this, filming it and sharing it with us
Doh! I used a 12V cooling fan and scavenged a router power supply for it. The 120V bulb and fan are much simpler. My favorite main course in South Africa was a good steak (from game) dusted with biltong. I'll check your recipe. Thanks.
Love your video simple build with great instructions. I will be building one today, waiting for the fan coming today. I'm a firm believer in the keep it simple. Great video.
Thanks for this idea, definitely going to try this at home here in the UK using venison.
I put off attempting to make biltong but couldn't wait for more meat price hikes 🤦
So started a bunch and my fans show up tomorrow for my boxes. 🤞
I got into charcuterie over ten years ago when I searched RUclips for biltong recipes and how-to videos for making a biltong box. I've been learning new recipes and techniques ever since.
Me too! I learn something new every day!! 😁😁
I am going to use your bix for making other types of dried meats as well. Thank you so much.
Hi, thank you for saying everything so simple and plain.
Just discovered your channel. I'm a fan already.
Awesome, thank you!
Just built mine. Thanks for the vid
That's a pretty cool project, I'm going to give that one a try.
Love this simple idea
I love projects like this! Similar to my first dehydrater build (cardboard box with a light bulb as heat source).. cant wait to build this and try biltong!
I cannot find the recipe
@@christianagroenewoud9413 for the biltong? Here ruclips.net/video/qqE8ETRrqjY/видео.html
Excellent tutorial Eric! Thanks
Thanks for watching!
Eric, thank you very much for showing how to build bolting box. Will be making bolting sooner that I had planned. Aloha, Henry
Thanks for the tutorial. Excellent
A bathroom extractor fan is also a good substitute for the PC fan. Also the combination of a light bulb for heat and an extractor fan speed up the drying process, the more air flow the faster it dries. My biltong and dröewors is generally ready for consumption in 3 days.
Faster is not always better (she said with a wink...). Too much airflow and too much heat is pretty much the same as using a dehydrator which sadly does not give the same result. Also, you will see from his biltong at 10:15, there is a definite line between the 'dry' and the 'wet' that I personally try to avoid. I use the fan only and even then I have slowed it down with a rheostat so that it has a gentler air flow across the meat. This results in an end product that is a more consistent moisture level throughout with the obvious crust / bark on the outside.
It takes longer lol, but it is worth it IMHO.
@@Karma-qt4ji Depends on how you like it; I prefer more wet than dry; anything more than 3 days becomes too dry for my taste.
@@endofunk2174 I agree with that, but that's why I dry it slower; you don't get that dry outer like you see in the clip. Either way - happy eating 😃😃
I made the box but without the bulb. It made awesome jerky 😁
Great video.
As a side note it made my garage smell great too 😋
No lightbulb needed? No computerfan? For how long did you dry?
@@yvesderamaut7440 , I’m wondering if Australian hot summer really needs lightbulb, perhaps jus a fan to draw air up would work?
@@alanbrookes6637 i think so
@@alanbrookes6637 it's a bit too hot in Australia I would recommend a fan. I live in Australia too and make Biltong monthly.
@@bloembloem7820 fan for intake and exhaust?
Excellent box, will definitely make one for my future biltong
Dang, brilliant. and I was about to pay $200 AUD for a custom wood box here in Sydney. Thanks mate
Great video! Thanks a lot.
Thank you Eric I’ll try it one day.
I made this box last year. Hanging my 3rd round today. Hoping to get a deer or elk this Fall for some wild game biltong
I appreciate this video sir. Its so detailed and well explained. With the correct materials it's worth a try. Thank you.
Perfect project for very busy family's with them kids spatially now days when most kids so busy with 🖥️ they're forget it's time for everything in this life ♥️
Looks like a fun project👍
Hey Bobbi. Thank you .
I’m impressed ❤
It would seem good to give the paper towel(s) on the side with the light bulb a gap near the bulb. Otherwise I would think it could be a fire hazard. Looks simple and awesome!
You would think so but the internal temp never gets above 85F. Either way spacing a little wouldn't hurt.
Paper ignites at 451°F so like Eric states it’s not an issue. If your still unsure leave the paper towel out of the box. It is only in there to aid in clean up.
Great tutorial...
Thank you! Cheers!
Hi from Western Australia, love your work.
One question would it be better to have a black plastic container than a clear one?
I recall you saying on another video that it's best to keep natural light out in a curing chamber.
Interested in your advice.
Cheers
Amazing video, thanks. I really want to try this. But before I begin. 1/ Where do you put your box (inside or outside? 2/ Is it preferable in a dark place/room? 3/ If your room has no air flow, is the fan enough?
Thanks. I have been using a plastic tote but didn't place vent holes. Well I will, now that I've learned!
Beautiful I think I'll make three of those.....can I use chicken also
Hi Eric, Johann from Johannesburg, South Africa. I like your video, well done and nicely presented. Druvars is Dry Wors or in afrikaans - Droë wors. You did it all very nicely, thank you.
This looks brilliant! What are the ambient temperature ranges to place the box? My shed is (low) 12c to (high) 22c. Is that range OK?
Good idea, thanks
Great build, I might make one just as a ferment chamber for salami. Although my smoker has been doing a real good job on that.
I would think the addition of the lightbulb/heat speeds up the drying to the extent of making a thicker bark and less time for meat to "dry cure" entirely. Also could cause the internal meat to slow in drying as the moisure cant permeat the bark as well as needed. I am thinking the fan would be fine by itself ? Have you tested bulb/no bulb to see ?
Hi, I like your channel! I am going to make my own biltong at home, but just wonder is food dehydrator be an option for making the biltong? I see the temp range is normally 35-80 degree celsuis, not the ideal temperature for making biltong?
Thank you amigo !
Looks good man. Nicely done...🔥🔥
deburring tool is a very useful tool to have for not just plastic but other surfaces. Highly suggest anyone wanting to clean up edges of cuts to look at a deburring tool. You can buy one for $10-20.
Most delicious snack🎉
I’m glad this most delicious product of South Africa is spreading all over the world for all to enjoy while watching American football or baseball ( in SA rugby, cricket etc ) anyway eventually any excuse will do to snack on this. Just one thing though, your box is great but not advisable to have a drying stick over the light, that cut biltong looks great for me but some like it a little wetter.
Lekker manne!
Awesome Eric, thanks for the how to on this. I’m curious what the difference was between the two products, the biltong dried in the ambient air vs dried in the box. In other words, is it worth building the box? Is there a noticeable difference in quality? Or does it just accelerate the drying process? Thanks again!
I can't answer for erik but...
If you are going to build one...
Idk about the ideal temp heating light bulbs isn't exactly my thing so i have no idea how hot a 40w bulb gets... regardless it'll be sooo much more efficient to use/to cover the tank with foil... to reflect the light inside and you know convert the light radiation into infrared aka heat.....
Rather then a clear plastic box where so much of the loght escapes only to heat your room ever so slightly...
I mean.... that way even a weaker bulb would do...
@@donotlike4anonymus594 good comment
@@donotlike4anonymus594
I wonder if just covering the bulb loosely with foil would work for the light to heat conversion. Seems like it would work the same without the hassle of trying to line the box.
ive watched so many of your videos man and it just hit me....Where is the second guy and the cooler?
Thank you- I'm copying this :-)
Dear Eric. Great job! Congratulations for all you vídeos. I have a question: Did you measure the temperature and umidity inside the chamber? To be a fermentation chamber we will need an umidifier. Isn' it?
I did measure the temp and it averages around 75f - 80f. As far as a fermentation goes, if you are fermenting salami, all you have to di is wrap your salami in cling film. That will keep the humidity very high through fermentation.
@@2guysandacooler good idea! Thank you Chef.
Great video, wondering, i have the big Cabelas dehydrator, with this work?
Another awesome video Eric. Thanks My wife & I want to try Biltong. If I build a box, what sausages would do the best in this box?
Hey Mark. In this box you can make lap cheong, droeworse (South African dried sausage)
I recommend that you search for a recipe for Boerewors (Boer sausage), because we use that to make droëwors (dry sausage), but remember to substitute the pork fat for mutton or beef fat, as pork has a tendency to turn rancid. You also need to use a thin casing, because that would dry much quicker.
I revisited your video for the biltong box after two years because I wanted to share it with my friend and was surprised (yeah I'm slow) to notice you measure in centimeters even though you're American. Where's that from? I'm curious.
awesome build as a south african I that is a bit to dry for me. a tip take a tradisonal biltong recipe and smoke it like you would make jurky
Great video!! Can you use this for beef jerky, or would it require more power?
You can use this for jerky. I would just cut the meat thinner 1/8 inch and hang it in the box. It might take a few more days but would totally work..
Great video, thanks! How do you store your Biltong once it's ready? I'm sure I won't need to store it long, as it'll get eaten, but just curious how to keep it fresh.
vacuum sealed in the fridge works best for short term storage (less than 3 months)
@@2guysandacooler Cheers Eric! New subscriber and fan... loving all the cooking/ curing tips. Wish I'd found you when I was in the US, back in Europe now, and have a much different climate to deal with :) Keep the great content coming...
I can also make the air salami in there ? Greetings from Cyprus .. thanks for the advice
I just invested in a dehydrator. could I use it for this meat product? the lowest it goes is 95 f 35c. Which is 15 degrees warmer than you said in the cook / making video. there is room I could hang it if necessary. I have one hour of education on this as I type. this video your other one. :) looks amazing.
AWESOME! 👍🙏
Easy build... Now we need a list of all the meats we can dry.
Great vid. New to curing. Just want tasty meat. 😂😂. Could you use a brew mat or plant heat mat in replacement for the bulb?
sure
Thanks !
Lekker, Eric! Biltong boxes make it easy to make biltong anywhere. We made biltong in a wooden box (plywood and a 100W incandescent globe) in winter in Japan, no problems! BTW, dried sausage in Afrikaans is "droë wors", and it's pronounced "droh-a whores" with that 'a' the same as the 'e' in "simple" and the "wors" sounds the same as "whores" (prostitutes), but with the 'h' almost gone. It literally "means dried sausage", of course.
Biltong over Whores anyday :)
You can make these with 12v ceramic PTC heaters instead of light bulbs. They produce a lot of very controllable heat, are small and can fit anywhere in the bottom of the box with minimal risk of being dripped on and they are cheap cheap cheap.
Hi Eric, This is awesome, intelligent and very practical. One question, do you think we could use this plastic box to dry Pasturma or Sujuk ? Cheers
Great idea. Will this be good to make jerky as well? … Instead of using a dehydrator or the oven?
good idea for a fan setup: find a 12vdc computer fan (computer friends will probably have a spare), and hook it up to a cut usb cord. this way, you can use off-the-shelf usb power adapters and also run it at a lower voltage--5 volts slows down the fan quite a lot.
The light (little heat) is for increasing air temperature, increasing moisture holding capacity of the air. Meaning it can draw moisture out of the meat effectively. And also creates the convection current, ensuring airflow without a fan. The way the holes are positioned with the fan means that most of the air is unheated especially along the edges of the box. You could likely do it without the light if you are using a fan. And without the fan or better hole placement if you want the light..
Very nice and i will make one myself using the video but i wonder if i can make dryed fish in this box like stockfish. Hope you can help me and grtz from Belgium 🇧🇪
Very clever. I have a large Cabella’s brand dehydrator with adjustable temperature. Can I use this for the biltong drying or will the humidity be too low? If yes, what temperature should I use? If no what are the dimensions for the storage box?
Thanks
Sure. It will dry faster in a dehydrator due to the air flow. I would set it around 80f
@@2guysandacooler I can regulate it by weight to be safe right?
Nice and simple! Can I use this box to make beef jerky?
Yes you can!
Just made one of these! Supper easy with this video. I do have a question. Do I need to worry about the meat spoiling if I cut a piece in half after curing because it ended up being too long?
Nope. It'll be just fine
hi i checked many comments looking for the answer to how long does it last. how long will this be good for, can i vac seal in a jar. can i vac seal in a bag, i mean for long term storage, for 5 to 10 years i as my question.
Can I use this to dry basturma and sucuk or will it dry them out too quickly?
Would it work as well to build a box like this but a little bit bigger and in stainless steel?
Besides biltong, what other recipes can I try with this box? Thanks!
Hos long do you store this, and how? Unpacked in room temperature…? Thanks by the way, really want to try this out 😊
Hi I made my BB works great and have made a few batches tasty Biltong, so thank you for this video. Question, would the dry curing time decrease if I used 2 lightbulbs, 2 fans or does this have to be a 1xbulb slow dry process? I’m just thinking how to reduce dry time on thicker cuts of beef.
If you want to go big, we use the office steel cabinets with the 2 doors. You can hang a lot of meat in there 😉
More biltong is always better!!
@@2guysandacooler definitely 😁
How do you make a cool box.... In Queensland in Australia our summer is usually 26-35 degrees celcius.... Just have 2 fans?