Step 8: Thoughts for a Better Jerky/biltong Box.............

I didn't try it with meat yet, but apples were perfectly dry in about 3 days so the 60W bulb seems enough for this 30x30x25 box....I 'll try a 100w one next time.

fan drives the air through the food and exit at the other side, BUT, I am seriously thinking about cutting another air screen on the lid.

search the internet and get LOTS of recipes for jerky, biltong, dried vegetables and fruits....(dried tomatoes flavoured with garlic and herbs.......mmhhhhhh)

hope this instructable was interesting.........

greetings from france!!!!!!!!!!!!!!

<p>This a great article that helped me a lot building my biltong box, which I finished just yesterday. I've been testing the temperature and humidity since this morning and it seems to be running well. From the research I've acquired over the past few weeks on temp and humidity, there's no exact measurement so I'm basing mine in the range of 25&deg;C - 35&deg;C and 30%-50% (I collated the information from a UK research paper on drying meats such as biltong and others).</p><p><a href="http://acmsf.food.gov.uk/sites/default/files/mnt/drupal_data/sources/files/multimedia/pdfs/committee/acm982rep.pdf" rel="nofollow">http://acmsf.food.gov.uk/sites/default/files/mnt/d...</a></p><p>I ordered all my items from amazon.com (RSA living in the US). It all arrived within a week and costed me about $40-$50 for everything. Here's my list:</p><p>- 68L plastic box</p><p>- 5 x dowel rods</p><p>- 2 x 80cm computer fans (I converted the fans to fit a wall outlet with an old charger plug)</p><p>- 60w light bulb</p><p>- light fixture with a cord and switch</p><p>- 24cm x 15cm vent cover</p><p>- Thermometer-hygrometer (reads temp and humidity)</p><p>- Mosquito net for the fan and vent</p><p>The plastic was easy to measure/write on and convenient to cut (I used my Leatherman 95% of the time and a drill to make the holes for the dowels). See my pics, if you have any questions, please don't hesitate to ask. </p><p>I'll be making my spice and drying the meat this week :)</p><p>Louis, your steps and information were a massive help! Many thanks!</p>
well.....fan blows air inside the box....it picks the moisture from the food, and takes it out through the filters.....but I have to admit it works better with the lid a little open. <br> <br>so it blows air over food and out the filters........ <br> <br>fan is optional....it helps to switch it on a few minutes a day to dry the food a little quicker....&quot;real&quot; biltong boxes only use a bulb in the bottom of the box, and the moisture goes up and exits by the top.....the IDEAL dehydrator would blow HOT AIR.....around 60 celcius..... <br> <br>do not WORRY ABOUT DETAILS? IT WORKS PERFECTLY WITH JUST A LIGHTBULB......fan is just a little help...... <br> <br> <br>hope this answer was usefull for you.......cheers from limousin!!!!
<p>Hi Louis. South African here that's checked out the differences between biltong and jerky before. The 100w or 60w bulb will not give you the temperature to make jerky (jerky is made at 62&deg;C / 145&deg;F). A 60w bulb will give you about 26&deg;C (depending on the ambient temperature, which is good for biltong, though. Biltong is treated with salt and with vinegar to aid preservation. I made a biltong box a while ago out of a bedside cabinet - but I wouldn't use it for jerky.</p>
<p>Edit: </p><p>depending on the ambient temperature <em>and the size of the container</em>.</p><p>Also, I'm in Ireland - so it the ambient temperature wasn't very hot.</p>
<p>Nicely done! I am thinking of something similar and would like to try using a plastic cooler and set it on end so I would have a hinged door. But I am trying to find a used one as I don't want to pay for a new one. And, it has to be nice and square to set on the end straight so I'm picky. May just use a cardboard box for now. Anyway, you had some good techniques and I got some ideas. Thanks.</p>
<p>cardboard boxes work perfectly, just consider using a tall one, use a 60 to 90 watts bulb at the bottom, it's heat will make air move from bottom to top and that's all you need to dry vegetables and meat!!!!!</p><p>Try!!</p>
not sure from instructions does fan blow into or out of the box. That is are you drawing air through the filters over the food, or blow air over food and out the filters?
Greetings from Iceland!<br><br>You took great photos and your English was perfectly understandable, don't worry. Have you found any new things you would fix if you made a second box?<br><br>Do you think two fans would work better or something?
HI Kringlur<br><br>the air exit should be on the upper side of the box, as heat goes up...the fan is not good for all dryings....I sometimes switch it off as it actually cools down the box temperature...the ideal box would have a 100w bulb or 2x50w bulbs and a dimmer switch to tune the fan speed, this way, you cold adjust the air speed/lightbulb heat ratio.<br><br>works perfectly, though....I dried beef in 5 days and apple slices in around 2 days.<br><br>anyone could make a reallyreally cool box with a good choice of components and a better tool set.<br><br>surely would work for icelandic shark and codfish......<br><br>
Heat isn't the only thing required for drying meats. <br>I've read that you want really dry air being blown across the meat to absorb the water from the meat. Hot or warm air usually has higher humidity than cold air, so hot/warm air isn't always the best. I think temperature and humidity needs to be within moderation.
Very well written and illustrated. i like it =) <br>

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Bio: curious french guy.....
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