After reading the sticky about making biltong, I had to try it, as I'm a jerky-lover. I built a box following several instructions and tips I read here and elsewhere, and put in my first batch last night. I'm not sure if I just cut my meat too thin or if my conditions are too warm, but it seems like it is drying really quick. Here are some pictures of the biltong after only 12 hrs!
Either way - I'm excited and can't wait to try! When do you think it is safe to begin sampling? Thanks for everyone's tips.