In South Africa we have a staple snack that started off as a necessity for our forefathers called biltong. It's spiced, cured and dried meat, usually beef or game. It's amazing and the perfect way to store meat. Anyway I recently bought myself a "biltong maker" which is literally just a plastic box with a fan in the top and ventilation holes in the side. I modified it by installing a 60w incandescent light bulb and wrapping the inside with aluminium foil (making sure to leave the ventilation open). First I made some beef biltong (without the light) because it's unaffordable in stores now but since I've also dehydrated tomatoes, mushrooms, leeks and even cheese. I found that the cheese works best if you start it off with the light(about 12 hours) wipe off the oil coating and then continue with just the fan (36 to 48 hours). My next step is to find a small humidifier to place inside so that I can do nice thick cuts of pork.