*Weather is still cool (22’C/ 72’F) so should be ready in 5 days under constant fan.
*In warmer weather (30’C/ 86’F) it should take about three days.
*In humid weather where mould may grow on meat, just brush lightly with brown or white vinegar.
*Freezer biltong to keep it from aging and drying harder or place in brown paper bags in pantry to keep it aging if a harder biltong/jerky is preferred.
Enjoy ya fucking Bastards!