u/Aggressive-Soup6901

I built my own biltong box and I bought a fan with a speed control but I picked a double fan version and now I'm worried I will have too much case hardening, even on low speed. Is there someone who use two fans? I know there will be a lot of try and error things during my biltong path but I thought asking would not hurt. :) Thank you.

And don't worry, even though it's not visible, all the holes and covered with insect net.

This was the smallest piece in my batch. I took this one after two days from the box with fan and no light bulb. I wanted to achieve more reddish and juicier insides. I tried to taste one and to my surprise it has little bit of juicy taste in it, even if its looking like well done. But I mean, if the meat is good quality, is this level of drying good enough to eat? Like no bacteria etc? Or maybe I can even decrease the drying time for more reddish results? Thank you. :)