Not part of this one, but I’ll add it next time. A lot of folks have commented on missing the vinegar. It seems like it is a mandatory part of the Biltong flavor.
I thought one of the most important aspects of biltong is treatment of the meat with some kind of vinegar to kill bacteria before seasoning and drying.
SUPERSILVER7771 That is very common, and a good recommendation. But not strictly needed. Of course, I am located in Scandinavia (colder), which of course plays in. When in doubt, use vinegar.
@@HanksTrueBBQ cool...ill try it...i live in a warmer but drier climate. Mine would definately dry quicker...lessening the chance for unwanted growth. Thanks for the video and ideas!
@supersilver7771 You are correct! The traditional way to make Biltong here in South Africa is to start with a brown Vinegar soak for about 2 to 3 hours. Then take the meat out and lightly pat dry with kitchen towel (optional Step). Once done start seasoning meat generously and Place in container as is and put in fridge for 12-24 hours. Take out and hang meat to in dryer for 3-5 days. BAM!! You now have the most delicious snack in the world!!
If you dont have Biltong spice, then simply make your own the traditional way. 1/3 Coriander seeds (cracked in mortar and pestle), 1/3 Pepper corns (Same as coriander seeds) and 1/3 Coarse salt (fine salt can work too). Thats it!! Simple and easy. But if you want it really tasty then add a little BBQ spice to this mix to get that bit more flavour.
@@HanksTrueBBQ I'd Say if its Biltong that you are making, then Always use vinegar! if doing Other traditional dry meats like Pastirma/Basturma then use salt brine.
Yes, I've seen that in a few of them. In my case the fan pulls through so much air it's not a problem, but it all depends on weather, climate, type of box et.c. Good suggestion.
@@HanksTrueBBQ Adding a 40 watt incandescent bulb to that size box with a slightly thinner cut if meat will make you have biltong ready in about 4-6 days (depending on humidity in your area).
As far as heating goes as I see you're in a climate that is mostly cold... use a 40W light bulb as that is the ideal heating source... and season your cut edges smh fml
I was just looking to make one.. And voila what do i find.. You! You alreaddy done this so that dages me some time to crack the code.. Just a quick question.. what' s the rpm on that fan? I only find fans with 2300 rpm.. And a nice way to make biltong aswell.. Thanks! Hope all is good with you and yours there in Stockholm. Cheers!
Hngr Fatz Yes, if you shoot them yourself. But its easy to have the mest checked. the world boar you buy in stores have already been cleared of trichinosis.
@@HanksTrueBBQ oh I see, we can't buy wild game meat from the store in the US, only farmed game animals. I bought the stuff to make my box yesterday, thanks for the video!
You could, I guess, but I’m in no rush :-) Plus I think it is advantageous to dry meat slowly, so the surface doesn’t turn to leather while the inside is still raw.
There are two reasons to soak in vinegar: kill off germs, and flavor. Since I handled the meat before hanging very well, and live in a colder climate, I didn't need to. But the vinegar flavor is such an important part of traditional biltong meat, that I will use it in the future.
Very interesting! Never seen a box like this before. I happened to have some wild pig in the freezer. I've been wondering what to do with it. I have a basement that stays between 60-70 degrees farenheit so I may give this a shot. Great video sir !
Oh! Jag som älskar Beef Jerky. När jag gjort det i min WSM med Lövbiff så blir det lite torrt, men det där såg precis så seg-torrt ur som man vill ha det.
You can just take 2x 20mm plumber elbow pipe and make holes, stick the short pieces of elbow pipes through, and cover with piece of gauze or woman stocking secured with rubberband.
Hi Ron, it is tradition in South Africa to use kudu or other game, but we also use beef as it cheap and of high quality. We never use pork, I can't imagine it tastes all that good, or is even an appropriate meat for this process. If going for beef try silverside or topside cuts, and cure the meat before hand according to traditional South African methods, it primes the meat well and greatly increases the flavour. Good luck and enjoy!
