Wooden Biltong Box

This is a two-part Instructable, this is how to make the Biltong Box, click HERE to see my recipe to make your own delicious Biltong.

Biltong is an awesome South African dried meat snack. It can be made with Beef or many other types of game. It was traditionally made outside, but using a Biltong Box you can make your own in your own home.

For this build you will need;

• Wood

• Wood Glue (UK)
• Wood Glue (USA)

• Countersink Drill Bits (UK)
• Countersink Drill Bits (USA)

• Wood Screws (UK)
• Wood Screws (USA)

• Sash Clamps (UK)
• Sash Clamps (USA)

• Wood Dowel (UK)
• Wood Dowel (USA)

• PC Fan (UK)
• PC Fan (USA)

• Mains Lamp Kit (UK)
• Mains Lamp Kit (USA)

• 40W Bulb (UK)
• 40W Bulb (USA)

• Metal Hooks (UK)
• Metal Hooks (USA)

• Circular Saw (UK)
• Circular Saw (USA)

• Jigsaw (UK)
• Jigsaw (USA)

• Corner Clamp (UK)
• Corner Clamp (USA)

Step 1: Cut Wood & Sand

To start with I cut down the wood to size. I will upload a .pdf plan to my website you can download for free. But you can use this idea and make it any size you want. All you need to remember that it needs to be taller than wide, and allow enough height for air to be bought in and escape at the top above the meat.

I used my circular saw to cut all the wood down to size. I was using very cheap wood, and forgot to put strips of masking / painters tape down. If I had it would have controlled some of the tear out, and I could have got some cleaner lines. It was not the end of the world, I just took some more time and sanded it all down afterwards.

Step 2: Glue Door

I needed to glue up two separate pieces of wood to make the front door. I put some wood glue down the in between two of the pieces. Gluing two bits of end grain wood can be quite tricky, so I made sure to use plenty of glue, and put the pieces in some large sash clamps. I made sure to leave it a good few hours to ensure it was fully cured. I may have to go back and add some more bracing on the front face to support, but I am fairly confident that it will hold fine.

Step 3: Cut Holes

I am using a computer fan to blow air into the box. This is a really low powered fan so it should be fine to leave it on constantly for a good few days. I held it up against the back panel towards the bottom. And drew around the inside of the fan blades to work out what size hole would be needed to let the air in.

I used my drill with a large wood bit and drilled a series of holes around the circle. Then took my jigsaw and cut out to connect all the circles. Using my dremel with a sanding wheel I smoothed out the cut. I added another smaller hole to the right of the large one for the light fitting.

Then I used a 13mm spade bit and drilled 3 matching shallow holes either side, on the side panels. They are near the top, and will be where the dowels go later to hang the meat from.

Step 4: Predrill, Glue & Screw

I held the top and one side panel together with a corner clamp. While this was held in I predrilled all the holes using a countsink bit. This will make sure all the screw heads will be hidden below the face of the wood for a clean finished product.

I then ran some wood glue along the edge and screwed it together. I started with screwing the top, bottom and one of the side panels. Then slide in the bottom panel and glued and screwed that as well. It is important to do in this order so I could get the dowels in properly.

I cut down 3 pieces of 12mm dowel to just over the wide of the inside of the box. I then put some wood glue in each of the shallow holes and placed the wooden dowels in the holes. This is a little bit fiddly, I needed someone to help hold the dowels vertical while I put on the other side panel. This way the dowels are glued in and can't fall down any time. This makes them nice and secure.

Step 5: Shut the Front Door.

Then I took the door panel I made earlier, and lined it up against the Biltong Box. I made sure to line it up against the top edge. The door just needs to look neat from the top, and needs a bit of a gap below to allow it to swing open.

Then I used a pair of hinges to attach the door. Again I predrilled the holes to avoid the wood from splitting.

Step 6: We Need to Vent

I then added another 6 x holes using the same 13mm spade bit at the top of the box, these are along the top of the box. I then attached the fan at the bottom. The way it works is the bulb heats up the box and the fan blows air into the box, the air flows up through the meat and out of the holes at the top. I made sure that the fan was facing the right way, and blowing air into the box rather than pulling it out. I wired the PC fan into an appropriate plug, but make sure to read up on what power you fan needs. I have seen a few people use a USB powered fan which should help take out some of the guess work if you are unfamiliar with electrics.

I then pulled the light cable through and hot glued the light fitting to keep it secure.

Step 7: What's the Catch

I then used this catch to keep the door shut. They are a little fiddly to attach but I wanted to use a catch you couldn't see while the door was shut. I screwed one side to the inside of the box, and then the other piece on the door.

I bought a nice brass knob, but the screw was a bit too long so I used my dremel and a cut of disc to trim it down to size.

Step 8: Final Photos

Remember to check out my recipe video on how to make your own Biltong using this box. I hope you enjoyed this guide, and if you make your own please remember to share a photo with me!

I done some very quick and rough plans. I will do something slightly better in the future I promise. But for now if you head to my website there is a button to download the pdf.

DOWNLOAD FREE PLANS HERE

Comments

[DaveH137]

I reversed the fan so it sucks air in through the openings. Did this so there was slower air movement for drying, keeps the biltong from having the outside dry to fast and not letting the inside dry.

[lorenkinzel]

Very cool, a small dehydrator.
What I really want is a recipe for biltong. I hear it a wee bit different then US style jerky.

[eric53]

Use lean meat thickness from .5", soak in vinegar for 24 hours, pat dry, rub in salt(ground), black pepper(ground) and any other herbs and spices you fancy.
There will be a 70% reduction in the meat (moisture), the thicker the meat the longer you need to dry it to the way you like it. Growing up in South Africa my father would cut slices of biltong that was quite red in the middle and the fry them on a dry hot plate, BEST grilled steak I ever tasted!

[Cindyd44]

Cool box. If you live in a warmer area with more bugs i would really suggest yoi get more ventilation and also cover those holes with mesh to keep the crawlies out. Also add some kind of removeable drip tray to catch the liquid and spices dripping off the meat.

You can dry sausage this way too, but they have to be very thin ( pencil thick) and no fat as this can go rancid real quick.

[eric53]

The best sausage to use is Boerewors which normally has pork/fat in it. Find a butcher and a Boerewors recipe MINUS the pork and that will be ideal for drying. Ordinary sausages have pork in them and are only good for BBQ or frying.

[aCuriousCreator]

Yes after I finished the video I laid down some tin foil to catch any mess! I've seen someone else using an actual making baking tray so I'm on the look out for a nice big square one! I will have to try some sausage or salami one day. I've worked with a guy that makes all his own cured meats but I've only ever tried Biltong. If you liked this project it would mean a lot if you could vote for me in the competitions this instructable is entered in. Only takes a few seconds. Thanks again for the comment!

[retiredphnman]

What internal temp along with relative humidity are you looking for? How are you monitoring the heat and humidity?

[eric53]

No need to worry about temp or humidity the bulb inside the box creates an exhaust effect heating and drying out the air in the process. Three days is the ideal time for chewy biltong four days for hard.

[aCuriousCreator]

Hi, really sorry I can't actually be of much help. I have a friend who makes Biltong professionally and he just gave me a few pointers. I don't really know what temp etc it should be at. It's a 40W bulb hope that helps.

[Eddy_Snicklefritz]

I know this is a little old now, but I've been looking into making my own box, and plan on mostly following your plans. One question though--why not use a temperature controller? They are less than $20 on Amazon and can ensure you get the exact temp you need (at least that's my logic lol). I will be putting this to the test in the coming few days/weeks.

[eric53]

The biltong or raw meat does not need a specific temperature to dry out, drying it out faster with a higher wattage bulb consequently higher temperature will cook the meat, eg. 70C WILL cook the meat. Ideally your box should have holes in the bottom of the box if it has feet or around the sides and holes at the top of the box. Hot air rises thus drawing air in from the bottom and leaving at the top (exhaust effect). Measure a 20 and 40 watt bulb with a digital meter, use a heating element (one with a silicon coating on it), a cube with one yard sides would need a 40 watt bulb, smaller less wattage.

[AshH18]

Hi, could you explain the purpose of the light? I was concerned about the heat placing the meat in a dangerous temp zone.

[eric53]

The purpose of the light is to create a dry heat source, the size of the box used here would only require a 20 watt light.

[urile1979]

Instead of the box,
Can I use a closed balcony?
In my country in the summer it is extremely warm, and I can also ventilate the balcony.

[eric53]

Make sure you cover the meat with a fine gauze to keep any micro beasties out and soak your meat for at least 24 hours in vinegar to stop any white mold growing which BTW is NOT harmful if you eat it and it has no taste.

[ChrisWx]

It might work, but it might not get hot enough. You can find tutorials that tell you what the minimum temperature needs to be. Also, it will be a lot harder to control pests. Insects and rodents will be drawn to the odor of the drying meat. A box keeps everything out.

[shloime]

without going overboard, would it work better if the inside was covered with foil? it would probably raise the temperature, if that’s a good thing, heating the meat more and the wood less.

is there an ideal temperature to dry it at? (if it gets too hot, you could downsize the bulb wattage, or the fan could easily run on a thermostat.)

[eric53]

Yes, putting foil on the inside WILL help, I have biltong maker from South Africa about that size and it has a 20 watt heater in it and takes 3 days to give a soft biltong, 4 days for hard, 5 days for very dry. Humidity is a major factor on how long it is in the box. Growing up in South Africa people used to use the old fashioned tea chests to make biltong and the used a 40 watt bulb, smaller the area less wattage.

[Ross51]

Same for me as well.
"When you click on the pdf link, you get an error (URL NOT FOUND)"

[tfr7315]

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