Let's address a common question: How do you store it and how long does it last? Once made this can be kept in the refrigerator in a paper bag (but it will continue to lose moisture). Do this only if you plan on eating it all up in the first week or so. You can vac seal the finished product (unsliced) and keep in the refrigerator. This is a preferred methos as it will no longer lose moisture and stay very fresh. Doing it this way will keep in the fridge for months (3-5). Finally, you can vac seal it and freeze it. This method has an indefinite shelf life😉. A great big thanks goes out to all of our AMAZING Patrons/Producers. If you want to become a producer for the 2 Guys & A Cooler channel you can check it out here: www.patreon.com/2GuysandACooler (Lots of discounts from companies that you probably already use and most importantly our Top Tier producers get personal access to me. This comes in handy when you are in the middle of a sausage or dry cured meat project and have an issue that needs immediate attention.)
I'm curious, what if you can easily maintain the temperature between 70 and 80 degrees, but live in a much dryer climate? I live in the Phoenix Arizona area, so indoors we always keep the temp at around 78, but humidity is almost nonexistent. I mean, right now the humidity is 8%. Just wondering what the downside would be considering we're trying to dry the meat anyway. Also, I'm curious about the shelf life. You may have mentioned it, but if you did, I missed it. Given the state of affairs in the country, I'm starting to think along the lines of some survival food to get my little family through any possible food shortages, like a lot of people are predicting. I just watched the video on pemmican, but of course who wouldn't want a bit of variety if we all have to go live in caves, so to speak. So yeah, shelf life?
My butcher in Ettalong nsw au was South African, his authentic biltong was sliced thinner salted and seasoned then air dried. A tip when slicing the roast. Put it in the freezer and part freeze it is far easier to slice.. authentic biltong is very similar to American jerky.
As a South African I usually find it amusing to watch Americans' interpretations of biltong. You, sir, have executed each step to near perfection and I applaud you!
@@simeonbrennan8824 They make jerky. Biltong is about a specific blend of spices and a natural drying process, even if using a biltong box to 'force' the conditions.
I am a South African and have made Biltong for at least 45 years. I watched your demo just out of boredom, but I ended up really enjoying it!!? I was thinking how can an American crack this Southern African culture food? But actually, you really did. That is a 100% accurate description of making authentic biltong. There are variations. Personally I always add about 15% brown sugar to the mixture as do most South Africans. Especially for venison. I also start nibbling the biltong from about day 3 onwards until I find just the correct degree of cure. Then it gets ziplocked and frozen. A slow defrost makes the biltong indistinguishable from freshly made. Well done. For non-South African viewers, you can trust this recipe. It is 100% legit.
To be clear, that would be 15% of the weight of the meat used, just added into the measurements from this recipe? I want to try making it with the brown sugar, sounds delicious
As a Texan living in the Middle east, I usually make beef jerky and give it to friends. I made this and gave some to some south African friends. They all said it reminded them of home. That was a great compliment.
serious question.. I know biltong and jerky are not the same thing.... and they shouldnt be compared to each other. But i must ask you..... which do you personally prefer having made both?
@@PoseidonDiverYes, nowadays, they are only similar in the fact that they are dried beef. Proper traditional beef jerky was simply salt and dried in the sun. Then, smoke was introduced. There were no spices available out on the trail. Native Indians made pemmican from drying the meat of bison or game and mixing with the tallow. Commercial beef jerky with soy and marinades is not jerky in my opinion. I likebiltong for the simplicity and back the traditional preservation method. I also like to make smoked beef jerky with just salt and black pepper.
Nicely done. Old-fashioned, authentic South African here who, with family, has been making biltong for generations. I can confirm your process is 100% correct and traditional. There are small variations in the recipe according to taste and preference, but what you presented is the way we have done it for as long as anyone knows. Well done.
@@annikadjurberg6762 definitely, just with no added heat..... dehydrator is perfect, I use one! Biltong doesnt last long at all, once you eat it you will understand why 🤣It just wont survive long enough for any of it be leftover to go into the fridge. It will easily last a week or two depending on humidity, if your fridge is a clean fridge then sure put it in there... but I dont know anyone who owns biltong for more than a week or two
As a South African Knife maker, let me give you a tip on keeping your knives lekker sharp to cut and prepare the biltong. Get yourself a piece of leather for stropping. (rawhide works well). Coat the flesh side (not skin side) with a polishing compound, and strop backwards (in the direction as if cutting away from...). You may need to establish the edge first with a stone, however once that basic edge is there, all you have to do is strop 5-10 times a side, alternating directions.
Dear 2 Guys ... I am from South Africa. Your biltong looked so nice, I had to go to the refrigerator to get some of ours. If you want to treat yourself, leave al least one piece to dry outside the refrigerator until very dry. Hit it with a hammer until it becomes a powder, but not dust. Our wholesalers sells same. The powder is used in pasta (Throw over paste before served.) Fresh bread with butter and a layer of biltong powder. Savoury scones etc. Pot bread with cheese- and biltong powder.
I often dry my biltong as much as possible then put some cut pieces into to an electric spice grinder. This creates a floss type of texture with the small fibers all being separated and is absolutely amazing. Very soft and fluffy and still has that amazing biltong flavour. Give that a shot.
As a South African, I can say you nailed the recipe. The color says it all, dark ring outside with a maroon dark red tone on the inside. The thickness is perfect. Now you should master Biltong's brother, which is Droewors, or dried sausage in English. Lamb intestine casing with a mixture of grounded beef and pork with about 30% lamb fat with the same spices, salt, pepper and coriander. Stuffed and hanged to dry just like Biltong. It is just as good... . .
I'm South African living in Idaho. THANKS so much for this video. You simplified the process to the point where I am ready to give it a go. I grew up with springbuck and other antelope biltong that my grandfather would make after going hunting. Looking forward to making my own beef biltong. THANKS!
Hi Jane, If one is using game meat, you should up the quantities of coriander and cloves just a tad, as well as the vinegar, to counteract the "wildness". Personally, I would skip the Worcester sauce altogether, as this would accentuate the "wildness" and can become a bit bitter. With game meat adding some ground cloves is essential. My personal preference is to add some brown sugar to the vinegar at the curing stage. All the rest is similar.
South African here, and I can honestly say, your billies looks good! There's some cures that uses brown sugar to add a bit more complexity to the flavor, and I prefer some garlic in there too. For Chili Bites you usually make some very thin strips so you get more spice bang for your bucks. They dry quickly, and burn as much as you like them to.
@@Elotayhc9mm it should last months if you store it properly. It must stay dry and I think in a dark place, though honestly, it wouldn't last a month. The freezer is great for long term storage, but if it gets wet from condensation from thawing, you might get mould and it might start tasting like freezer.
Most of us Saffas cut our teeth literally on biltong. A hunk will give a teething baby something to chew on that slowly softens, so with rooibos tea to drink, its how we grow babies. This was an awesome video, thank you so much! Now you have done sausage and biltong, time for droe wors! P.S. I like the driest biltong possible myself, but that's just because I am cheap and its sold by weight!
Man after my own heart with that "sold by weight" comment. I'm American, and I always preferred the super-dry jerky that was cut with the grain. One piece of jerky meant an hour of snacking. 😁
When I worked in South Africa I became addicted to rooibos and biltong. I always boarded the SAA flight to Dulles carrying a bag of biltong. I'd usually finish it before we stopped in Dakar, then have to tell my family how good biltong is.
We're fortunate to have a decent sized South African community in New Zealand. I used to be a big Jerky fan until I experienced Biltong. Game over. Wet biltong is my preference. Can't go wrong with Chilli Bites and Stokkies for a drier bite. Finish off with Koeksisters for some sweetness.
This is the first time I've ever commented on a video. This channel is that good. By watching these videos, I've built a drying chamber and made 3 batches of salami. I also have 2 bresaolas, 2 pancettas, 2 pork loins, and 2 capicolas hanging. I'm now gathering materials for a biltong box. Thank you for such informative videos.
@@jeffconley819 Pork will be the quickest way to get parasites like hook worm or tape worms. If you make pork biltong which by the way I as South African has never ever heard of you'd better dry it to maximum. But I really won't recommend it.
Great to see so many fellow South Africans in the comments. I have been making biltong for many years and must applaud you on your recipe. It is our country's favourite snack by miles, and when we get visitors from overseas, it's usually the one thing they want to take back home with them. Your boerewors and droewors recipes are also really, really good. Great channel, keep them coming please.
I'm a South African (now in UK) who has made biltong for 30 years! I liked your video, because it is simple and easy to follow. However, I use some refinements you might like to try. Firstly, cutting. I also use silverside (or topside), but I tend to cut the meat into full length but narrower strips. I split the silverside horizontally in the length into two equally thick slices. then those slices down the middle, if it's a smallish one or into 3 pieces if it's big. [This is purely for ease of cutting once dry as my biltong cutter doesn't like wide pieces. It actually doesn't matter what size/shape the meat is. It's purely what suits you]. Secondly, I use quite a bit less coriander than you do, and I always add in some ground cloves, as they add depth to the flavour and help cure the meat as well. I mostly mix my ingredients (salt, coarsely ground pepper, coriander and cloves) together and then sprinkle, as you did. I find this way gives a more consistent covering all over. I use vinegar only and sparingly (but never Worcestershire sauce. That is purely a personal preference.) Hanging: this part is critical. Now, I'm not so finicky about temperature and humidity as you are. The reason is that I always ensure that I have quite a good airflow over the meat as it hangs, especially the first 10-12 hours (which is always at night). I set up a large oscillating fan for the whole night. The higher the humidity, the longer I leave the fan going. Once it has a good dry exterior I usually turn the fan to the lowest setting for another two days, before switching off. Hanging: I used to use a mattress chain (or link chain is fine too, but more expensive). I also mostly use the large paper clips! Note: I often used cheaper cuts of meat cut into thinner strips for smaller biltongs. I generally let these get quite dry so that they can be easily broken with your fingers for party snacks. Very popular. Cheers mate!
You said you are not so picky about temperature/humidity. Would it be okay drying at 60-65°F, maybe 30-40% humidity? I'm thinking it would be okay, just take a bit longer if the temperature is lower. Thanks.
@@GardenPadawan At 30-40% humidity drying is no problem at all. What is really effective is wind/air movement! A constant air flow will speed up drying considerably. In my experience, I always dry (especially initially when the biltongs are still wet) at the coolest part of the day (ie at night) and a good strong blast of air with a big fan all night and the next day. Then turn it lower. Drying biltong at higher temperatures is basically cooking it (like an air fryer), which defeats the objective. If you have a convenient place which has a good air flow, you can dispense with the fan. Experiment a bit. When in doubt, fan it! Cheers mate, and good luck.
@@dennisleighton2812 , thanks! I always wanted to make some, but I was intimidated in afraid I might just poison myself :) My basement is around 60° F, and 40% humidity this time of year. I can definitely have a fan circulating air at all times.
@@GardenPadawan Go for it! Those conditions are just about perfect, and with the fan it will work very well indeed. The way I learned was by experimenting, and finding out what I like. I played around with the coriander/ground pepper/cloves mix (6/3/1 to start with) until I found what I liked. Good luck, and let me know how it goes.
Sorry, just saw these Tried it at home with a premade/purchased rub and really really liked it. I shared with some friends who also really liked it and are now wanting to make their own as well. Thank you for sharing your process! 😊
I am SOuth African and have made my own Biltong but will be trying your recipe. I can vouch that it is by far my most favourite snack and so for millions of others in my country. We grew up with my dad making it and he would sometimes deliberately let them dry a lot, then pound them into a powder and we used that in recipes, great just sprinkled on buttered bread, even slices like you did. Also used as a popular pizza topping, thinly sliced biltong
after watching the video, i had the same thought about grinding it up into almost a powder and using it in other recipes, could definitely be used to add some flavor to something as simple as a bowl of instant noodles
Hi Wildevis i would like to know how to make biltong where i am right now as a business. I'm a South African living in Gabon. I loooovvve biltong. Will you help me step by step. I am willing to pay for your assistance. Thank you
HI there sorry it took me so long but you just have to follow this video as he has the exact perfect instructions I use. One thing I can add is you do not have to use top class A meat, as the lesser quality with the yellow fat, actually makes better biltong. Then also if you are looking for a container to hang it in (mostly to keep flies off it) we used an old steel filing cupboard, replaced the shelves with sturdy wire mesh shelves and put a fan or 2 on the outside in from of holes cut into the cupboard. YOu then hang the biltong from these wire shelves so can fit quite a bit into it. Just remember to cover the holes with fine insect proof mesh. If humidity is not right,, you can always add a bowl of water in the bottom@@yolisamrso9827 y
I made your recipe last week, made the biltong box using your instructions as well. Half of the biltong is ready today (the pieces are all different sizes due to the cut of beef I could find) Both the box and the biltong turned out soo well! I love the warm heat that the chilies give. Thank you so so much!
Thanks Eric, another great recipe and excellent research. Just one more note - as a South African who likes to make my own biltong - the very best biltong has GOT to have a nice yellow fat shoulder on the edge - yellow, because the cattle was grass-fed and grass finished. Properly dried biltong can last for years in a dry environment, but it will certainly be finished long before then...
As a South African I must also mention that you nailed the real version of our beloved biltong , exept for the chillies. We do make chillie bites though , but as a seperate product. Well done my friend!!
I love biltong for a high protein snack but it gets expensive. I built a biltong box using your video and followed this recipe. My first batch of biltong just finished up two days ago and it turned out awesome.
This is a great recipe, very similar to my Grandmother's recipe who lives in a town on the Roggeveld Mountains in SA, Only difference she does is adds some smoked garlic to the cure and adds some just before it hangs. If you ever get a piece that's too dry a fantastic thing to do with it is whack it in a blender until you have biltong powder and mix that into eggs is mind blowing !
Almost like pemmican, the North American native food of the fur trading Voyageurs. Dried powdered meat mixed with fat and dried berries. Ultimate high energy protein bars. 😋
Wow!! Well done on the biltong, I'm very impressed that you know about 'wet' biltong. Most Americans I've seen, will dry it completely, or think that since it's not 'cooked' it's unsafe if it's not dried completely. Good pronunciation, good process, you, Sir, have just been awarded the title of 'honorary South African'..
Nothing brings out the South African in us like the mention of biltong. I haven't lived in S.Africa for years, but it was amazing to see this, and now I feel I need to try making it myself.
Hi, I am from South Africa and your recipe is great. We don’t normally/traditionally add the spicy element, and we eat our beef Biltong a little les dry, ( rarer), but game Biltong we dry a lot more. We also leave more vat on. We love the “geel vet” (yellow vat)! Thank you so much!
Yes, the fat is a must!! Thought we were going to look at the video for laughs, but it's good. We store the wetter biltong in the freezer, not a fridge
Well, that was surprising. I'watched loads of South African videos about how to make Biltong (I'm South African myself), and this is probably the best video I've seen yet. I've done probably 30 batches over the last couple of years, but you have given me new insight. Props!
TIP:- Store in a ziplock bag in the freezer. If you do not have a vacuum sealer, simply suck out the air using a straw inserted in one corner. Biltong thaws real quick. Will stay good in the freezer indefinitely. It's the greatest snack you'll ever have guys. It's even nicer with a thick piece of yellow fat on one side, absolutely makes it yummier. Always cut Biltong crosswise across the grain when eating. Along the grain when making it. My mouth starts watering just thinking about Biltong. One last little tip. The longer you chew it the more flavor explodes in your mouth, more pieces give more flavor. Stuff those cheeks guys. Lol. Love your video.
I vote for the yellow fat too. I have a butcher closeby that sells the yellow fat alone when he cuts it off for people that don't want it. Now that's my snack.
Hello from Japan! This was such an excellent video! I just made Biltong for the first time using the recipe available on your website and it turned out beautifully. Thank you
Thanks bud! As an SA Biltong manufacturer , I prefer to skip the vacuum sealing , And like a ton of my fellow SA’s said We do Game Biltong, You have TOO LITTLE fat ( I know it’s a personal choice/ preference) and Yellow fat gives a tastier Biltong And 40% water loss also more tasty 🤤, Thanks enjoy ONE of our secrets, Biltong and Braai 🥳
LOL. The cattle where I live is 100% grass fed and they slaughter them very lean. I would have preferred a little more fat but unfortunately where I live that's not an option..
Also South African here... to see if you can find the yellowed fat, look for those grass-fed cattle of yours that are older. Preferably cows, as opposed to bulls. In SA we prefer C grade as opposed to higher (so much so that often good C grade is more expensive or more difficult to find). In the US it's Commercial C or D grade.
You do biltong with game. Yet, it's a fact as far as I'm aware that wild animals are not fatty. You only get fatty meat from farm raised animals. Somehow you not only say you do game biltong, yet his meat wasn't fatty enough. Uh.... What? This is a paradox.
South African here. I must say you did pretty much everything perfectly in this video. You even remembered to toast the coriander which a few tutorial vids seem to forget as well as that you don't need to worry about the meat being slightly red.. The use of red wine vinegar might be a bit controversial and the vacuum sealing was a bit unnecessary. The recipe used in my family, generally forgoes using normal salt and instead uses coarse salt (I believe you may know it as rock salt) to marinate the biltong and before it gets wiped off by hand. Overall, though, this is very, very good. I rate this 10/10. Would highly recommend
@@cocoloco7801 chilli is a personal taste thing. Some use it and others don't. A bit oo much spices yes, but I would still eat it no problem. And yeah, brown vinegar would have just been the correct way of doing it. Red wine is uh... quite interesting to use ok biltong
After my grandfather died my grandmother stopped making biltong and I missed this taste so much as it reminds me of him, it went exactly as I remember it. Thank you very much!
I’ve lived in South Africa and getting biltong from the local market was one of my favorite things to get. And it was so cheap too! I’m definitely making this. I know it’ll bring back some pretty special memories
Been making beef jerky for years. Once I tried biltong recently, I make biltong more often than I make jerky now. I even tried making biltong with Basturma spice accents and it was a huge success. Your technique and finesse are second to none. Thanks again for the great content. Please keep it coming.
@@dragomilosevic4823 my personal preference is biltong. The rest of my family have a very slight preference to jerky because jerky is faster to make and comes in bigger pieces when ready to eat 😂. Both are good options for healthy, nutritious, shelf stable, portable food.
@@geniuspharmacist that's fair. I do wanna try making it top. Jacklinks prices are insane lol. Close to 100 bux a kg lol. Would you suggest a dehydrator or just an oven for a beginner
@@dragomilosevic4823 if your oven can get to low enough temperatures (160-190F/70-85C is usually the lowest possible temperature in regular ovens in the US which should be good enough (maybe not ideal) for jerky) , use the oven. Good dehydrators are expensive, oven is good for beginners. I can fit a maximum of 3 pounds (most likely less) of beef in a vintage 4 tray Excalibur. Larger quantities require larger dehydrators. New Excalibur dehydrators are very poorly made. As a general rule, the dehydrators with the heating element and the fan on the bottom of top of the machine are not what you want. You want the dehydrator where the fan and the heating element sit behind the trays and blow across the trays.
I am South African ...your video on making our biltong is So good that I think it is time we taught you to speak Afrikaans 😂😂😂 Wonderful that you are enjoying our recipes.
Great video !! Used to work with a south African guy , he brought a bag of biltong, and was nice enough to share with the rest of us , I've never heard of biltong , bit unbelievable how good it was ! Thank you for sharing this it is definatly going to be made soon !
Great video. Whats fascinating is our ancestors all over the world came up with ingenious methods of food preservation. Today we eat them for pleasure. Back then for survival. As you pointed out the coriander is a pretty good anti micro-bacteria agent (WHO verified this not to long ago kills 8 out 10 pathogens tested), the vinegar finishes the job. After that drying in a cool area slow does not allow bacteria to form.
This is an awesome video and the results I had were fantastic! The "equilibrium method" of curing made all the difference as my previous attempts based on some other recipes invariably resulted in over-salty biltong. Never was sure how much to rinse the cure off and how thick the meat was etc undoubtedly effected the result. I used several different methods including using rock-salt and, sure, with trial and error might have eventually got it right, but this is the best recipe I've tried by far and there is still plenty of room to individualize with spices etc. This was a game changer for me.
I was born and raised in South Africa, and have made a lot of biltong, but never even heard of using coriander in the recipe. I have only used rock salt and freshly crushed peppercorns, but after watching this video, I will definitly try it, as you make it look so good.
Aaaaaand another South African here😂 you prepare your biltong almost exactly the way my dad taught me as a kid. Also want to mention that I’ve tried jerky and at first I was a little confused as to what the heck it actually was as it was even more different to biltong than I’d expected. But after trying a few different kinds of jerky I came across one that I absolutely loved! I mean really loved it. Can’t remember the manufacturers name but I remember it was a bit 😊more expensive than most the others. It was a quite heavily peppered jerky and I will never forget how nice it was.
I love the ones with extra pepper too hahaha. If you’re ever in the USA again, go to Texas and to a Buccees gas station and get their beef jerky hahaha
I'm always amazed when I see foreigners making biltong, and I wonder where they were introduced to it, because there is usually a great story behind it. I'd like to suggest that you make some dry wors as well, because that's just as good.
I make Biltong commercially. I also use the bottom round, but cut it lenghtwise and thicker. I use a vacume tumbler to speed the marination time and cure for 7 days. Your Biltong looks great! BTW, I work for a South African.
Amusing watching an American making biltong. I'd love to taste your product, because that is after all the ultimate test. Living in the US and not having good biltong readily near me, I've been making my own for years. Of course, I make it South African style... which means much less scientific, weighed, measured, timed, etc. My recipe is simple and quantities are eyeballed approximates, as is the drying process where I judge the readiness by look and feel, and smell.
I have watched dozens of videos explaining how to prepare Biltong over the years. You sir, have made by FAR the most comprehensive and delightful video, thank you!
Hello from South Africa. This is staple food for us. We also make this from a variety of game meats. Kudu, springbok, oryx, ostrich etc. However we prefer a little bit more fat 😁. We call it white meat. There is nothing that comes close to this. 👍👍👍👍👍 We also dry it completely, grind it to a powder and use it as seasoning for salads, pizza and such 😋
@@2guysandacooler well from one meat lover to another, thanks for all your videos, recipes and advice. There is a whole world full of wonderful foods to explore.
@@jrr6947 mens gebruik nie baie nie. Ek het elk geval groot geword op mieliepap met gekerfde biltong of droëwors daarin. Dan praat ons nie eers van nat biltong op die kole nie 😋
I only started making it recently. I now have it perfect according to my South African wife. I tenderising the meat in pineapple and just before adding the spice I coat both sides of the steaks in honey. This helps keep the spice on the meat so you use less and also stops dripping during the drying process. I'm no expert on biltong but it just works for me.
Hi, After following your recipe, and building your biltong box, I today tasted my first attempt and it was amazing. brings back childhood memories from South Africa. thank you!
I've eaten beef jerky my whole life, loved it. One day a South Afriacan friend of mine suggested I try "Biltong" I looked at it, tried it, and fell in love. I'm going to try this recipe!
Excellent recipe. I make my batches with a little smoked paprika in the spice mix and half red wine and apple cider vinegar together with the Worcestershire sauce. For a hint of bite a little green or red chili sauce works too.
I have never tried jerky, so I cannot compare or have any preference. Both forms are bourne out of the need to preserve the meat by our respective forefathers. As a South African, I just like to say that you nailed it. Biltong in its traditional form is very straightforward and simple like in your video. There are of course little variations that biltong makers do to make it their signature taste
Thanks for the vid Eric. Traditionally we, South Africans, go for the drier option and also a little thicker cut but that is dependent on taste. Interestingly the history, possibly folk tale, behind biltong is that it was originally game meat that was hung on the saddle of a horse by a Boer during the great trek and it would dry there while mixing with the salt from the sweat of the horse. Your version is more appetising.
Love dry cured meats. The almost vitreous look when cut, the smell and texture. Just a very pleasant experience, whether it is jamón Ibérico, speck, biltong, prosciutto or any other dry cured meat. Will definitely be trying this biltong recipe, so can compare to the others I have acquired. Hoping to see speck on this channel at some point. Also would like to see lountza or bündnerfleisch, just some ideas for Eric and this awesome channel.
Never ever heard of biltong. Looks amazing. Your delivery and how you executed the recipe was near flawless. The tasting part was the climax. I wanted to taste it so bad! Great video! New subscriber!
Processed meat for nearly 13 years, thanks for being so descriptive on breaking it down. Worked in a custom beef processing plant. Then a grocery store the majority of time. There would be people at that job working 3-5 years and don’t come close. 👍
Another vote for the biltong box video! Alternatively, could you use a cure chamber for this, particularly if you wanted to avoid/minimize the dry ring?
Hello - I live in northern MN, so getting the right humidity level this time of year would be very difficult. Please let me know how to make a biltong box. Thanks!
No need to panic. The secret is an oscillating fan! When you hang it set the fan on highest setting blowing directly along the line of hanging biltongs. Always hang your meat in the evening for the first stint. thereafter, keep the fan on, but once a dry skin has formed lower the fan speed to low. With this method you don't need a biltong box, which can be quite expensive. Good luck.
@@Comrade_Jason Yep, Comrade. That's about it I guess. Do the basics right and all the rest is refinements. Yet I haven't seen any video recommending using a big fan, just blowing air over the hanging meat. However, I must admit that in very humid conditions, a biltong box is a good solution. Happy hanging Comrade!
I made my first batch of biltong after watching this video. That was a year ago and Ive just used the last of it, it was so so good. I came back to remember how i did it
Fellow South African here (living in AUS) I have made my fair share of biltong, and your recipe looks like a good one to try, other ingredients you/others might like to experiment with include soy sauce or tamari sauce to give more umami, brown sugar or molasses to add a touch of sweetness and definitely some smoke (I cold smoke after its almost dry, 30-40% loss). Though one question for Eric, (or anyone who can answer), I am exploring the science behind curing meat more and I'm interested what is the mechanism that makes the biltong safe? Is it just the ph from the vinegar and the salt, or is there a fermentation going on in the curing phase that reduces the ph further? (like in some of your salami's)
Biltong is not safe. We need common sense curing control. Maybe some special buildings were multiple tests can be regularly carried out and the results ignored. Perhaps we should incorporate some sort of blockchain technology into the making of biltong for everyone's safety.
From my personal experience and understanding, which I could 100% be wrong, the combination of the ph and some of the anti-microbial effects that several common spices have, allows for a safer process and environment. Technically the beginning of a fermentation process would have begun, but I do not know if it would make a difference at the point it would be at.
I have a question, once you hit the target weight, how do you store it so it doesn't go rancid or dry out too much? I think storage would be a great video topic for this as well as the other cured meats and salami you make.
Once properly cured, the meat cannot go rancid. The salt, vinegar, and spices are all great at curing the meat. In dry form it can be kept for months quite safely. It just gets drier. Alternatively, vacuum pack it and freeze it.
@@josephobrien991 I haven't actually measured it, but at a pinch it could last years! 6-12 months is no problem. Even just storing the biltong in a cool, dry place is fine for a good few months. It will become progressively drier the longer you keep it. However, there is an upside. As a kid we used to take such very dry biltong slabs and lay it flat on the table, then hit it hard with a hammer. this breaks up the hard tissue into strands, which are fantastic snacks! Very different flavour, but delicious! Worth a try.
I live in Zambia, South Africa's neighbour so I know biltong and you've aced the recipe. I am also very interested in learning to make the biltong box because that will help my biltong last long enough to dry to my liking because family tends to eat it rawer 58% (if that's a word😂) than I, I prefer 65-70% or completely dry. I use the normal silver paper clips and I have never had a problem with taste.
This is excellent, I'm from South Africa, this is a great recipe, I make my own biltong as well, similar recipe, just no pepper flakes but a little bit of brown sugar. Biltong does not last in our home as we eat it so much. Really love the channel
Peeped a dalstrong frostfire nice choice, chef of 16 years here and i nearly use 100% dalstrong knives and am now expanding my life as a cook into farming canning curing, love the video i may start my curing meat adventures with this type of product
South African here, the moment you said "Silverside" I decided to watch the whole video. Ive done hundreds of kilos of biltong in my life, and this is pretty much exactly how we do it. Excellent work sir. Suggestion - it may be hard to get it into the states but if you can - try and get Kudu or Gemsbok steaks, they're much less fatty and there is a characteristic game-ey flavour to them BUT if you double your amount of vinegar/worcestershire sauce mix and dry them for just a touch longer they are AMAZING as meats for biltiong :) For the drier version, we make a thing called a "snap sticks" which takes thinner strips of the meat you want to dry out more and makes them into quarter inch wide (had to google that size) and about 1.5 inch long little "sticks" which you make by cutting it with the grain. You dry those up to 70% and they make for great bite size snacks which quite literally snap.
I am from South Africa, although conditions might be a little different in most places here you have to compensate for flies so a fine meshed hanging area or mosquito net big enough to seal it all sides would be perfect. The second thing to watch out for is mold in high humid areas like Durban.
Definitely, this will be my first home project. The simplicity of the recipe with a great outcome is so inviting and seems like one I can control easily at home since I don't need a drying chamber. I love that you always point out the name of the meat roast, I am in south America, and your knowledge of the Spanish language names is instrumental to getting the proper ingredients. You guys are great. Thanks for posting, pure knowledge with no commercial adds.
Thx for the recipe! Doing the test run with chicken breasts, 3-4 days in and ±50% weight loss, gonna give them 16-20 hours more and will check on them. Also left the smaller pieces overnight in food dehydrator at 70 C, coriander based spice mix tastes awesome! Did my my mix with black, pink, green and white peppercorns, that seemed to add to both taste and visual appearance of the pieces.
I quite like making the biltong a bit thicker and extending the curing and drying process. Biltong keeps well if vacuum sealed packed and unrefrigerated, and if kept as whole pieces the crusty outer layer will soften making it nice to eat.
