"That article recommends to, after completion, store in refrigerator or freezer. I don't know how that would save freezer space or give protection from a power outage."
That was my wondering as well. What's the point if you can't at least put it in a cool closet in the house and it lasts for a long time, like jerky. I've eaten some old jerky from the store shelves before. Which is understandable, I guess, given how much dryer jerky is than this. There are other vids that mention that drying determines the length of time it keeps...dry it very dry and it keeps longer because the water content in meat is where the problems start.
Yea, I wasn't able to catch any mice to season mine with. 😁
I was originally going to build a small smoke house out of the cedar I was given but I never got a real good handle on the difference between curing and cold smoking vs hot smoking, which I am assuming is what I used to do to briskets and shoulders when I would smoke and cook them for 16 hours.
Your explanation clears up a lot though with having to cure the meat before smoking at the low temps you used.
I have to admit I was going for the easier sounding process with the biltong being as it can be but doesn't have to be smoked. Maybe jerky doesn't either???
Not that I have anything against smoking stuff but regulating the temp in a home made smoker might get a little complicated.
I'm still in learning mode.