Homemade Biltong: A Culinary Journey to South Africa

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Join us as we dive into the world of Biltong, a traditional South African delicacy. Biltong, a form of dried, cured meat, has been a staple in South African cuisine for centuries, and in this video, we're bringing its unique flavors and textures right into your kitchen.
In our step-by-step guide, we'll walk you through the entire process of making Biltong from scratch. From selecting the right cuts of meat to the art of seasoning and curing, we cover it all. You'll learn about the importance of each ingredient and get insider tips on how to achieve that perfect balance of savory and spicy flavors that Biltong is renowned for.
We also delve into the history of Biltong, exploring how this jerky has evolved from a simple preservation method to a beloved snack and culinary icon in South African culture.
Whether you're a seasoned chef or a curious foodie, our easy-to-follow instructions and expert advice will help you master the art of making Biltong. So, gather your ingredients, and let's embark on a flavorful journey that promises to tantalize your taste buds and add an exotic twist to your culinary repertoire.
Don't forget to like, share, and subscribe for more delicious adventures with us. Happy cooking!
Link to beef knuckle break-down:
• Beef Knuckle | How to ...
Link to 2 Guys & a cooler:
• Biltong for Beginners ...
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Опубликовано:

5 дек 2023

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Комментарии : 24

@blanebad7369 6 месяцев назад

As a south African I approve of this method to making this delicious snack

@cuttingedge.cooking 6 месяцев назад

Thanks man, we appreciate the support!!

@glenngriffon8203 27 дней назад

I worked in S. A. and Rhodesia for a few years after my time in Vietnam. I practically lived on Biltong and Jerky. Many Recipes for each exist, but when you have partaken of the Genuine Products you will be hooked forever. G.

@cuttingedge.cooking 26 дней назад

Thanks a lot for watching 🙏 Agree once hooked you can not but love Biltong. Stay tuned we upload new episodes every week 😊

@brunosmith6925 27 дней назад

First video I've seen that applies a more scientific approach to making biltong - and while "scientific" seems complex, you explain the principle extremely well. Making biltong is relatively easy... but making GOOD biltong (like all culinary projects) requires an understanding of food science. Your advice and methods are important - for both amateur and professional biltong enthusiasts. Anyone keen on making biltong ought to pay attention to your methodology.

@cuttingedge.cooking 26 дней назад

Thank you so much for watching 🙏 and thanks for the comments thats what keeps us going. Stay tuned we upload new episodes every week 😊

@Maruva77 29 дней назад

Biltong is everywhere, a few online shops.

@mimonahendricks1161 4 месяца назад

Thanks so much. I just bought a biltong box and your video was very helpful. 👍

@cuttingedge.cooking 4 месяца назад

Thanks for watching, we are so happy you liked the video we have been playing around with this and doing a lot of research. You are going to love the result and the fact that you can dial in the dehydration and spice mix exactly to your liking, can't be beaten. Stay tuned we upload new episodes twice a week 😊

@mimonahendricks1161 4 месяца назад

@@cuttingedge.cooking Hi, please could you perhaps respond to a 'South African' question. How to manage the biltong process during loadshedding 🙄 Thanks so much 👍

@cuttingedge.cooking 4 месяца назад

@@mimonahendricks1161 hi absolutely, besides being a huge irritation, I used to live in Shanghai for quite some years and they also had loadshedding in the summer, really annoying but besides that it is not a problem for your Biltong, originally biltong was air dried hanging in a well ventilated shady area of your house, using a biltong box or dehydrator only helps to speed up the process what you have to be careful of is to use your scales to know where you are on the weight loss the time is nonlinear as the dehydration goes faster in the beginning so make sure to note your weights in the beginning and weight them as time passes you will soon get a feeling about how much more time is needed. The reason for the coriander seeds (besides their great flavor) is that they are naturally antibacterial which keeps the meat from going of especially in the beginning when the meat is more moist. Hope it helps

@mimonahendricks1161 4 месяца назад

@@cuttingedge.cooking Thanks so much for taking the time to respond to this 73 year old trying new technology 🥰 My grandson loves biltong and I just bought a dryer and will be using it for the first time. Your det

@mimonahendricks1161 4 месяца назад

Sorry about typo hiccup. Really appreciate your thoughtul and detailed message. 👍

@chris.eskimo 25 дней назад

How long is it safe if you freeze it, vacuum sealed ?

@cuttingedge.cooking 25 дней назад

Hey thanks for watching 🙏 well I want to say 17 years 🤣 jokes aside, this way of curing meat was originally to be able to store it without refrigeration for a long time, so if you vacuum it and freeze it you can store it a for a very long time, you can easy go a year + with this and that is practical as you can make a big batch. Stay tuned we upload new episodes every week 😊

@charlesnoska2225 4 месяца назад

At this % of dehydration, does it need refrigeration, or is it safe out of fridge? I will be making this, thank you.

@cuttingedge.cooking 4 месяца назад

Hi thanks for watching 🙏 well it was a preservation method so meat could be stored without refrigeration, however as far as I have been able to research then the % of dehydration should be higher, say closer to 70% but for us we do prefer the “wet” biltong as we made in the episode and this we have vacuumsealed and we keep it in the fridge. Stay tuned we upload new episodes twice a week 😊

@hansjohansson8053 3 месяца назад

👍❤️🇸🇪

@cuttingedge.cooking 3 месяца назад

Hey thanks for watching - great Biltong 😁🇩🇰🇬🇷

@leonvanaswegen7195 2 месяца назад

biltong should stay in first stage for 3days and then 3 more days with second stage. hang till dry. cut them when they hard to bent. it a farmers receipy. not for sale but saving meat for the winter. its not a slice of steak for the rich!!! you dont get the idea of it, Cutting edge Cooking