Techman
Just to make sure I understand, did you have the already-smoked haunch soaking in the port/whisky whilst it was in the chiller for the full 4 weeks? If so, what sort of container did you use? We've done spicy venison before where you cover the haunch with salt, herbs and spices and then vacuum-seal it and leave it in the fridge for 48 hours - or as long as you can wait - and then slice it thinly. It melts in the mouth, but I fancy the sound of the smoke/port/whisky mix! I'll try to dig out the recipe.
Max
Like you, we try to grow our own fruit and veg on the allotment (along with having chickens), combining it with the game and fish that I collect as hunter-gatherer
Because I've started out making our own venison sausages and burgers we've tended to freeze most of the excess venison that we've had this year so I've not done much biltong. I de-hydrated some of our own tomatoes and raspberries but mostly I was de-hydrating bananas and pineapple when the glut hit the supermarkets. The results are
so much better than what you buy in the shops.
If you decide to get a de-hydrator, make sure to buy Mary Bell's book -
http://www.amazon.co.uk/Mary-Bells-...=sr_1_2?ie=UTF8&s=books&qid=1256211540&sr=8-2 as it's a mine of information. De-hydrating is a doddle. Most of the work is in the preparation with slicing/marinading/blanching, etc. Then you just put it in the dehydrator, set the timer and fill the house with wonderful smells for the next 18 hours!
If you're ever down Oxfordshire way and fancy checking out the de-hydrator before you buy one just send me a pm.
willie_gunn