Normal
An old security gate hung from the ceiling, biltong hung with plastic hooks, with a fan on it for 2~3 days. In summer, dry wors is ready to eat in around 3~4 days, biltong at around day 6, depending on the size of the pieces. Heatsources can "cook" the meat or spices, changing the flavour. Just get a fan on it for as long as it takes to get a good pellicle so the flies can't get into it.
