The ultimate biltong recipe from me to you. This is my personal recipe for the famous South African dried meat snack known as biltong. Biltong is a basic cured meat and can easily be mastered by beginners and seasoned meat curing enthusiasts alike. You don't need fancy equipment, and most people will be able to dry it at home without having to build a biltong dryer or anything. Below is a link to the full written recipe, with many questions answered. I also include the simplest and most classic biltong recipe you will ever find. Just like the Voortrekkers used to make it back in the day, minus the fridge part. Let me know in the comments what's your preferred method. Have a great day? Enjoy!
Full recipe and all answers for all your biltong related questions.
www.pantsdownapronson.com/bil...
Buy me a coffee - www.buymeacoffee.com/charlevi...
I appreciate your support, and every little helps me make more content for you!
Biltong box - amzn.to/44I0xLG
Cheap alternative - amzn.to/44n5OIM
Stainless steel paper clips - amzn.to/3rgDuJu
Dehydrator(works a charm) - amzn.to/3PVVIdA
Biltong slicer - amzn.to/44GshR2
----Stuff you need to buy to help me live and help yourself be a better cook-
Kitchen scales (This is how to make yourself a good cook again) - amzn.to/31gWLKz
If you just want to make classic old school biltong, then do the following:
2 kg meat (C-grade yellow fat Topside)
60 grams salt
60 grams brown vinegar
60 grams ground coriander seeds
60 grams ground black pepper
Cut the meat as I showed you. Mix it all together really well and marinate in the fridge overnight.
The following day hang it in a biltong dryer or simply a warm dry airy environment, and you're good to go.
-------------Gimme likes and make me feel good(and also learn a ton)------------
Instagram - / pantsdownapronson
Website - www.pantsdownapronson.com
-----Chapters------
00:00 - Intro
00:51 - Best meat to use
01:17 - How to cut the meat
01:47 - Salting the meat
02:17 - Making the spice mix
02:57 - Making the marinade
03:08 - Removing the salt from the meat
03:17 - Adding the marinade
03:34 - Why add baking soda
03:45 - Removing from brine
03:58 - Adding the spices
04:09 - Weigh and prepare for drying
04:27 - How to dry it
04:56 - How to know when it's ready
05:21 - How to store it
05:30 - How to cut it
06:06 - Outro and bye-bye
--------------Thanks to the following------------------
Very Chill Guitar Hip Hop Instrumental Rap Beat #17 by Spike's Vibes
Music by yoitrax
25 июн 2024
