u/faiza8

Hi biltong lovers!

I used to live in Free State and would make biltong just in the oven with the oven light on or on very low heat and I never had any issues with it. The humidity was extremely low and my batches would come out delicious every time. I've been craving biltong here.

my question is will the humidity make it extremely difficult to get good results? The humidity in the room is around 80% but in my biltong box with the light and fan it comes down to 50-60%. Temp is aways around 30-35°C.

Also should I marinate/brine the meat differently? And if so what method/ingredients should I use.

Please help a biltong fan out!