There should be enough space between the meat to allow air to flow through all the meat on the drying trolley, drying this way only takes a few hours depending on thickness so check for when dry through, just hope others will start making their own biltong so we can bring down the monopoly coan and other shop bought biltong makers have put on this most delicious of meaty treats. Salt and pepper, if you like your biltong bone dry, my first batches have been in a light box biltong drying cabinet a USB powered fan. Have sent him off to the shops, 5 days of drying time. If you have one, i think the moisture and salt levels have time to equalise throughout the meat.
So be prepared to do some experimentation, i’ll rummage around for my recipe for normal dry wors. Trading on the stock market and developing web pages to pay the bills, great to hear from you. There are instructions, may it turn out deliciously.
After the fourth attempt, after marinading is finished remove the meat and dry the surfaces by pressing on the meat with paper towels to remove most of the marinade moisture. If you are ever traveling through Heidelberg — there are a few manufacturers that make biltong driers.