The Biltong Boss – Biltong & Jerky Drying Chamber


Original price was: $399.00.Current price is: $299.00.

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For the ultimate Biltong & Jerky party at your place - this guy’s the boss. The only chamber that has the right settings and internal components to make both.

If you crave Biltong and other dried snacks, you’ll know how expensive they can be at the store, or from specialty markets. Our best-selling biltong cabinet means that you and your family can satisfy all those cravings with salty homemade biltong, jerky, fruit, dried herbs, fish or droëwors whenever you want – at a fraction of the cost. If you enjoy jerky regularly, you simply need this cabinet. 

Boasting 36 hooks, you can hang up to 36 pieces of biltong at a time, or you can use the ten trays to make your favourite biltong snap sticks, wagon wheels or leaves.

Drying starts at 86 Degrees Fahrenheit, which sets it apart from conventional Dehydrators, which typically start at 95 Degrees Fahrenheit  .

Have a friend who is always craving jerky or misses the taste of the braai? 

The Biltong Boss makes the ultimate gift to put biltong and dried meats back on the table.


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Here’s a little guide to what you can make in your cabinet


The Biltong Boss, as its name suggests, is perfect for drying biltong of all kinds, including beef, ostrich and chicken. If you want to recreate premium beef biltong, choose silverside or topside cuts for a robustly flavoured and mouthwatering result. If you find it at specialist stores, make sure you try the earthy flavour of ostrich, or if you want to recreate the famous Kudu (antelope) biltong, venison is a fantastic alternative. 

Bluefin, Marlin & dried fish

Salty, delicious dried fish is a delicacy you can emulate at home with the help of the Biltong Boss. Try a wide variety of fish for various flavours and textures, including catfish, mackerel, mullet, salmon and whitefish. Dried fish makes for a moreish snack that is great for active lifestyles, hikes, camping or as a crowd pleaser at your next gathering. 


Dried sausages come in all shapes and sizes for every taste and occasion. From spiced boerewors to salty salami, your favourite sausage meats can be dried and enjoyed all year long. With 36 hooks, you have the capacity to hang 36 sausages to dry at one time.

Dried veg

Once your crunch down on crispy kumara and carrot chips, you won’t want to revert back to regular chips again. Mix up your dried snacks with crunchy tomatoes, green beans or zucchini. Spice them, salt them, serve them as a side, as a snack, instead of fries or chips or sprinkle dried veg on salads. Your vegetable game is about to step up a notch.

Dried fruit & fruit leathers

Homemade dried fruit and fruit leathers are undeniably tasty, and you can dry out a huge range of succulent fruits to get that taste in a crunchy and sweeter snack perfect for on-the-go, gatherings or lunchboxes. 

Bonus? They are absolutely packed with nutrients in a smaller package than their fresh counterparts. Try dried bananas, pears, strawberries, peaches, apricots, apples, cantaloupes and even blueberries! Nearly any fruit can be made into delicious fruit leathers and are a hit in your kids’ packed lunches. Sprinkle dried fruit on desserts, cereals and salads, or serve as fruit chips as an alternative.


Dehydrated food isn’t just a delicious snack; it’s a brilliant use of food for those who enjoy outdoor adventures like hiking, camping and long excursions where dried food dense with nutrients is essential for keeping energy levels up without taking up too much room. The Biltong Boss is an adventurer’s right-hand man. It’s the ultimate low-fuss solution to prepping the essential snacks to fuel your trip, no matter the weather. 


Your step-by-step guide to firing up your dehydrator.

1. Prep work – Cutting and spicing/marinating and place in fridge.
2. After 12 hours of marinating in the fridge, it’s time to hang everything it in Biltong Boss set to 25 degrees
3. After 48-72 hours, it’s time to take out your biltong – squeeze the meat with your fingers to feel the desired quality.
4. Slice and enjoy!


Basic Biltong Recipe

Basic biltong recipe (adapted from

2 kilograms Beef—silverside or topside

Curing spice mix
5 tbsp Brown (malt) or cider vinegar
2.5 tbsp Coarse salt (2% of the meat weight)
2 tsp Ground black pepper
2 tbsp Coriander seed
1.5 tbsp Brown sugar


  1. Toast the coriander seeds in a dry pan, then grind them down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
  2. Using a sharp knife, following the grain of the meat, cut into 1-inch (2.5cm) thick lengths and place in a non-metallic container.
  3. Combine all the spices and sprinkle them into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
  4. Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
  5. Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
  6. Hang your pieces on each hook in your BIltong Boss, careful not to let them touch one another. 
  7. Fire up your dehydrator!



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