Hi Nashy,
Biltong and jerky should both be made from quality cuts of meat, not old scraps.
I use a home made frame these days, (essentially an old plastic storage box with the top and sides cut out), but I used to just use old baking grills: Get 5 from a second hand store or wherever - your partner may have some already. They don't need to be all the same size, but it will help if you can get the 'lid' or 'top' to sit approximately level. Just sellotape or wire them together to make 3 sides and a top. Leave the front open at this stage to gain access. Place this 3 sided 'box' on some foil or something else that will catch the drips.
Prepare the pieces of meat and hang them vertically from the top mesh using paper clips bent into hooks. Hang them far enough apart so that they don't touch if they sway a bit.
Now lean the front in place to close off the box. Next is to hang some old net curtain, or a mossie net or whatever over the box to keep flies off. This will fill any gaps resulting from using odd sized grills. There is no heat source required, just good air flow. It can take several days to dry out, but it depends on conditions and whether you like your biltong 'wet' or 'dry' or of course 'medium'. The dryer you make it, the longer it will keep.
This method is cheap and best of all if you are tight on space, it can be easily dismantled and stored flat when not in use.
A very similar method that may suit you better, (and was how I did my very first attempt), is to make the frame out of 4 wine bottles and just 1 baking grill: 1 bottle at each corner and then rest the grill on top. You can tape it into place for a little more stability. Hang the mossie net over it and away you go.
Nearly forgot - there are a few more tips etc to know, especially if it's your first time. If you are at all interested in this traditional 'air-drying' method, PM me. Otherwise I'll save myself a bit of typing.
Either way, have fun.