10. Hang up meat strips in a well-ventilated, cool, dry area. It is advisable to use a fan to help the meat dry faster. If you are making biltong in an area with high humidity, it is essential to use a fan. 11. It will take about a week for the biltong to dry. The thicker the meat strips, the longer the biltong will take to dry. It will, of course, also depend on whether you like wet or dry biltong. The 40 W light bulb in Immelman’s dryer produces a temperature of about  35 degrees Celsius and a relative humidity of 45 per cent.