Nice job! I've just made an 85L box this week. Today I made 2kgs of dry wors which is currently hanging. I used to use a 40W lightbulb, but now I make my boxes using two 12v USB fans. One pushes, while the other pulls. Even though I live in Scotland, the air in the house is warm enough to cure my biltong or dry wors in 3-4 days.
Appreciate this guide Gavin. Really nice, but what is the CFM on the fan? Basically you gave the dimensions of the fan but you could get another fan with the same dimensions but be higher CFM and you would get super dried out meat. So could you please give us the CFM of the fan please? How much air does it move?
@@GavinConwayWoodworkBBQ Most likely yours is 20-30 cfm. I followed your directions but accidentally purchased twice the size of your box (119l) and also purchased a 110 cfm axial fan by mistake as well, and man I have a serious issue with case hardening.
👍🏻 Thanks, some clever ideas! It sounds like you have several flavour options for biltong cures .. it would be very interesting to see what they are and how to use them. Your chutney flavour particularly caught my attention.
Chutney is difficult to get it into the meat. Cut meat thin and add chutney to the spice and leave for two days in the fridge and turn a few times a day. Garlic and chilli I add 1 teaspoon to the spice micx per kg meat.
Hi Gavin, many thanks, very informative video. Would it be possible to give me some info on the fan, what I should search for and the ballpark price for the fan in Rands. I live in Britain so I need to check out local B&Q type shops or the www, but it helps if I know what I’m looking for. May thanks
@@GavinConwayWoodworkBBQ Thank you for sharing all of your experience and knowledge. I'd love to someday see your 300kg box some day. I cant even imagine what a box like that would look like haha
@@GavinConwayWoodworkBBQ Incredible! I have made my biltong box 3 times over, havent gotten it right. This time I followed your guide, hoping for the best. But that shed, how in the world did you get that airflow right? just a lot of trial and error I guessing? Regardless great job Gavin. By the way does that shed churn out the same quality Biltong as the smaller box? Its just that I would think the smaller box would be easy to figure out and manage.
@@thickymcghee7681 Ha ha - the fans I found were readily available so I bought about 20. Then a few bathroom extractors and a couple of dehumidifiers. Fired them all up and it worked. . . no rocket science went into it. 😁😁😁 The quality is superb and basically 4-5 days to dry anywhere from 150-300kg of wet meat into lovely tasting biltong.
Yeah, i was thinking that if the dehumidifier draws the moisture away it could work well and it's only 25watts. We have one of those nylon airing cupboards with the little heater at the bottom. I'll try it, but with the dehumidifier on instead of the heater.
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?
This is for biltong, different method of preparation, beef jerky you make in a day or two by cooking it at low heat, biltong is prepared by air drying over longer periods of time.
![Как устроены швейные машинки? [Veritasium]](http://i.ytimg.com/vi/FFW0GcMCgd0/mqdefault.jpg)
Nice job! I've just made an 85L box this week. Today I made 2kgs of dry wors which is currently hanging. I used to use a 40W lightbulb, but now I make my boxes using two 12v USB fans. One pushes, while the other pulls. Even though I live in Scotland, the air in the house is warm enough to cure my biltong or dry wors in 3-4 days.
I liked the wiring diagram. Thanks for sharing that.
You're welcome
Appreciate this guide Gavin. Really nice, but what is the CFM on the fan? Basically you gave the dimensions of the fan but you could get another fan with the same dimensions but be higher CFM and you would get super dried out meat. So could you please give us the CFM of the fan please? How much air does it move?
Havent a clue - all these small axial fans will be fine to use. Some people also use a 125mm fan but its a bit strong in my opinion.
@@GavinConwayWoodworkBBQ Most likely yours is 20-30 cfm. I followed your directions but accidentally purchased twice the size of your box (119l) and also purchased a 110 cfm axial fan by mistake as well, and man I have a serious issue with case hardening.
@@thickymcghee7681 put some cardboard over the fan outlet to throttle the fan down a bit.
@@GavinConwayWoodworkBBQ Thanks.
If you run the drill in reverse it usually comes out neater and lessons the risk of cracking.
Mmmmmm - interesting will try it. Thanks
Do I need to keep my light on at night?
Yes, from second day till finish because it helps heat the air.
So much really great advice after the actual build! Thank you for this fantastic video! Subscribed 👍
Thanks Gavin, this is my next project!! and greetings from New Zealand.
👍🏻 Thanks, some clever ideas! It sounds like you have several flavour options for biltong cures .. it would be very interesting to see what they are and how to use them. Your chutney flavour particularly caught my attention.
Chutney is difficult to get it into the meat. Cut meat thin and add chutney to the spice and leave for two days in the fridge and turn a few times a day.
Garlic and chilli I add 1 teaspoon to the spice micx per kg meat.
Made one just like it and it works great.
This channel should have a millions subs. great info great guy and amazing info. Thank you!
Thank you - I'm trying but very slow getting subs. I need lots of channel shares !!
@@GavinConwayWoodworkBBQIn what province do you stay in South Africa.
@@grant2149 I'm a Zimbo and now in the UK.
Hi Gavin thank you so much may I please ask what wattage the fan is please .
The fan is just a small 80mm mains power fan 220V and is minimal wattage - like maybe 1.
Hi Gavin, many thanks, very informative video.
Would it be possible to give me some info on the fan, what I should search for and the ballpark price for the fan in Rands. I live in Britain so I need to check out local B&Q type shops or the www, but it helps if I know what I’m looking for. May thanks
How much watts bulb?
Is it better to let the airflow move horizontally or does it not matter if you stick the fan on top let the sir move vertically?
I prefer sideways but both ways work.
@@GavinConwayWoodworkBBQ Thank you for sharing all of your experience and knowledge. I'd love to someday see your 300kg box some day. I cant even imagine what a box like that would look like haha
@@thickymcghee7681 Take a look at this video of mine - it shows it all. Basically my box is a shed!!
th-cam.com/video/WxcVo2GxVWA/w-d-xo.html
@@GavinConwayWoodworkBBQ Incredible! I have made my biltong box 3 times over, havent gotten it right. This time I followed your guide, hoping for the best. But that shed, how in the world did you get that airflow right? just a lot of trial and error I guessing? Regardless great job Gavin.
By the way does that shed churn out the same quality Biltong as the smaller box? Its just that I would think the smaller box would be easy to figure out and manage.
@@thickymcghee7681 Ha ha - the fans I found were readily available so I bought about 20. Then a few bathroom extractors and a couple of dehumidifiers. Fired them all up and it worked. . . no rocket science went into it. 😁😁😁 The quality is superb and basically 4-5 days to dry anywhere from 150-300kg of wet meat into lovely tasting biltong.
how come the cables are routed inside the box? why not along the side outside, out of the way?
Either way works.
Hi, I have a small 9v dehumidifier, I was thinking of using without any light. Have you tried this setup?
Try it - the light is just for a bit of heat to dry the air a bit so really if it has airflow it should work. Just cut the meat thinly to try it.
Yeah, i was thinking that if the dehumidifier draws the moisture away it could work well and it's only 25watts. We have one of those nylon airing cupboards with the little heater at the bottom. I'll try it, but with the dehumidifier on instead of the heater.
@@Riggy2201 it sounds fine
I subbed, hi from hull UK
was your boet Vaughan? he was in my class at Vainona?
Naaa we were from Que Que
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?
Excellent video Gavin, one question… Is the fan blowing air into the box or sucking it out? 👍
It's sucking it out. So it flows in past the light for some heat into the air, then through the meat and out the other side.
Hey Gavin. Could you please show us how to do salami sticks from scratch... absolutely love your content.
Hi - you tell me and then we'll both know. Ha ha ha - I've never done them.
Do you sell these
Just make it yourself you lazy bones
So I guess the air flow outward not inwards if I understood correctly
How much Gavin and where are you based pls
Hi Brad they are 90 quid with delivery - I'm in Macclesfield cheshire
Thanks Gav , I’m in SA when I saw the plug you fitted at the end i realised I’ll be making my own box lol 😆 thank you tho
@@Bushlove420 enjoy :)
❤❤❤
Its f..beef jerky..no need all the extra work
This is for biltong, different method of preparation, beef jerky you make in a day or two by cooking it at low heat, biltong is prepared by air drying over longer periods of time.