Wasn't sure if I should post in jerky or dry aging section with this one. Has anyone made biltong using their smoker? I have been wanting to try it with some venison I have. I see a lot of guys make a box with a small fan and a light bulb but my thoughts are I can use the smoker for a constant temperature and jerky fan for the air movement. Just looking for some advice on temperature and times if someone has tried this already.
Thanks!
Thanks!
