Author Topic: Biltong  (Read 50 times)


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« on: January 12, 2021, 09:19:44 AM »
Wasn't sure if I should post in jerky or dry aging section with this one. Has anyone made biltong using their smoker? I have been wanting to try it with some venison I have. I see a lot of guys make a box with a small fan and a light bulb but my thoughts are I can use the smoker for a constant temperature and jerky fan for the air movement. Just looking for some advice on temperature and times if someone has tried this already.

Justin from Wisconsin