Build a Biltong Box - Stage 4
Hanging the Biltong
The ideal way to hang your Biltong is to use threaded rods (say 6 mm) which can be hung across the Biltong Box from Side A to Side C through holes drilled in both sides. Wing nuts or nuts and washers will hold the rods in place. The Biltong Box is designed so that two 500 mm rod lengths can be cut and used from a standard 1000 mm length.
At the time of creating these plans, a1000 mm M6 threaded rod was available at B&Q for £1.99, and a packet of M6 nuts was £1.78.
Some people suspend their Biltong with string, and some with paperclips. To securely hang the Biltong meat you can buy plastic or metal meat hooks.
Adding Heat
A gentle heat source will increase the speed of drying your Biltong, although we do not want too high a heat as the meat may begin to cook. The heat from a 40w or 60w standard light bulb will generally be sufficient. A simple Batten Holder screwed to Side B at the bottom of the Biltong Box and a length of flex with a fused plug should be quite straightforward.
At the time of creating these plans, a batten holder was available at B&Q for £1.99.
Use the spare MDF Shelf to protect the electrics from any Biltong meat juice spillage but ensure that the heat source is sufficiently far from any surface to avoid over heating, scorching, or fire hazard.
Please do not attempt to wire in a light bulb if you are not confident or competent!
