If you make Biltong like this, it will last you 50 years!

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Today we are making a shelf stable version of biltong that can double as a great survival food!!
The first 1,000 people to use the link or my code 2guysacooler will get a 1 month free trial of Skillshare: skl.sh/2guysacooler04221
You can find a printable recipe for our "Survival Version" Biltong : twoguysandacooler.com/biltong...
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22 апр 2022

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Комментарии : 282

@2guysandacooler 2 года назад

The first 1,000 people to use the link or my code 2guysacooler will get a 1 month free trial of Skillshare: skl.sh/2guysacooler04221 You can also find a printable recipe for our "Survival Version" Biltong here: twoguysandacooler.com/biltong-survival-version/

@dirklouw2030 2 года назад

Nice video. But u need a biltong traditional slicer with a planer blade. If u pay the freight I will make u one for free.

@PrincessKickingButt Год назад

Thank you. I asked this question in different video and now I know^^

@johnnybravo8736 Год назад

I hope you're keeping the remaining pieces so you can bring a piece out every year on the anniversary of this video and try it out 🙂

@joekleko7972 11 месяцев назад

Wife just cleaned the fridge. Pulled out my 5 yo Biltong (just in Tupperware, not vac-pack). Fresh & tasty as day one!

@2guysandacooler 11 месяцев назад

I love finding little treasures!!

@ticklezcat5191 Год назад

Biltong Pemmican basically. My first though for getting nice, consistent servings/bars would be to use a soap bar mold.

@epmcgee Год назад

There are various cooking moulds already, let alone things like cupcake trays.

@vtgothic2702 3 месяца назад

@@epmcgee I know someone who makes lollipops from pemmican, using a candy mold. Great for kids' afternoon snack, she says!

@fabbannoccizap2577 Год назад

South African tip : You should try making some game/venison/buck biltong , beef usually gets bought last in the shops when the game is sold out. Completely different taste. Brown vinegar , Coarse salt , Coriander and crushed black pepper. Some people do prefer beef , but mostly we prefer game. 😂

@Ariovistvs 8 месяцев назад

I made roe deer jerky for the first time a couple of months ago, it was absolutely delicious. Gonna try deer biltong next time.

@massimoricciardi6202 4 месяца назад

Hmmm I need to try this.

@dawiek81 2 месяца назад

Kudu makes some of the best biltong. Impala as well. Now I'm hungry

@Zizzy7 27 дней назад

@@Ariovistvs And, did you try? Biltong is the heavily upgraded version of jerky, so it must be amazing!

@Ariovistvs 27 дней назад

@@Zizzy7 Not yet, I had no venison available. But I made some beef biltong. Biltong is really the best dry meat I ever tasted.

@etiennebeukes9384 Год назад

In South Africa we make a sandwich on the braai called a Braai broedjie (bbq sandwich) traditionally it consists of cheese , onion and tomato, with butter smeared on the outside. As a alternative make it with biltong dust, cheese and onion. YUM.

@anitabaker1862 Год назад

Proudly South African. Lekker braai broedjies

@losixxxbk Год назад

With the biltong dust alone, butter some bread and pour some biltong dust on to the bread and butter. Delicous little snack aswel. Greetings from South Africa

@swartpeter5995 Год назад

That was my school lunch sometimes haha

@johncroasdale2748 2 года назад

Luckily the local butcher in Hout Bay Cape Town sells biltong dust. Saves a lot of work. I have been doing this for some time and totally love it. It travels very well. Also use it for breakfast with scrambled eggs. The best. Super for carnivore eating! Sometimes suet is hard to get until you find the right butcher.

@saschamarr495 9 месяцев назад

I am from Hout Bay! Nice to see this comment, I have not been home in a long time!

@johncroasdale2748 9 месяцев назад

@@saschamarr495 Hout Bay has changed so much over the last 30 years. Now a typical Cape suburb. But better than most!

@jdclarence777 Год назад

I'm South African and first thought was that this is an abomination to our heritage snack. And to reconstitute it...well, you've always given food respect and explained the science behind it. That is appreciated. And, recreating a beloved recipe to make it you own is commendable. The bars can be added as additional flavour to another heritage dish called potjiekos. I could see that working. In South Africa we can buy biltong dust for seasoning purposes. Kudos on the effort in your preservation method.

@Plasmastorm73_n5evv 29 дней назад

This is a native American twits on Biltong. Pemmican is made in a very similar way.

@kevinjack5184 Год назад

I definitely want to make biltong and pemmican for my future multi day backpacking trips. That's the only food I will bring

@cupidonsauce1208 Год назад

Bro give this guy a medal, he is so passionate about his field

@kobusdewet5004 Год назад

Hi, biltong stores just fine when dried for 2 weeks and placed in a cotton cloth bag. Lasts for very long period of time if kept in a dry place. No need for a longer storage time as we just make more when it is consumed.

@2guysandacooler Год назад

The problem with that method is that it will continue to dry. Not a bad thing but if you are particular about texture it would be better to vac seal it

@kobusdewet5004 Год назад

Hi, as a 67 year old SA veteran, have been making biltong for the past 50 odd years myself and it never gets to be older than 4 weeks before it gets eaten up. No problem, just make some more !

@2guysandacooler Год назад

That's the same issue I run into. It never seems to last😉

@kobusdewet5004 Год назад

@@2guysandacooler Thanks and stay safe from the US of A

@bigmikeg84 2 года назад

Oh, you used Biltong to make a simple pemmican. I like this version better though, as you said you can use this biltong as a cooking meat base, where as pemmican is normally sweet with added dried fruits.

@2guysandacooler 2 года назад

totally agree.

@stuffbywoody5497 Год назад

I was going to say something quite similar. No pointing in me repeating it.

@dawnmoriarty9347 Год назад

I've avoided pemmican for this exact reas6

@ivermec-tin666 Год назад

Pemmican as a commodity traded to fur trappers, and supposedly that provisioned to the Lewis and Clark Expedition contained only lean meat and tallow. Dried berries are an optional addition, but will reduce the shelf life. Early colonials used pemmican as a travel food, and as a soup starter. It should be more flexible than this biltong variant because pemmican is free of seasoning. Pemmican is traditionally not made from powdered lean meat, but from short fibers of lean meat broken apart by pounding. That would have far more texture than this powdered biltong variant.

@CFarnwide Год назад

@@2guysandacooler is pemmican with fruit added more likely to spoil? Anyway, I saw a different video of yours featuring biltong and have the urge to make some now!

@mariskascheepers4133 Год назад

You're correct!!! We loooove our Biltong in South-Africa 👏 👏 👏 Thank you for your videos

@nicholasking6066 Год назад

So also gotta remember to add a second dose of dry season mix equal to .5 the original curing mix not a true doubling so that the tallo still gives that mellowing effect but still getting a good amount of flavor.

@2guysandacooler Год назад

Great Idea..

@macw2234 2 года назад

Diced onion and a touch of garlic sautéed with a biltong block and cubed butternut simmered in stock until soft. Then blended and a squeeze of orange juice with fresh orange zest and a swirl of coconut cream.

@iamvulgar8188 2 года назад

sounds delicious

@macw2234 2 года назад

@@iamvulgar8188 my kids love it

@dgax65 2 года назад

That seems like the perfect cold weather survival food.

@Plasmastorm73_n5evv 29 дней назад

Pemmican was used by Native Americans to survive through the winter months and also sold to arctic exploration expeditions as well as Canadian Mounties.

@djea3589 11 месяцев назад

The native Americans made this same preserved meat (from various game) the only difference is they added dried berries, fruits and nuts as well as tallow. This was "trail food" and "hunting food". Pemmican (now a trade name unfortunately)

@Zachour999 2 года назад

As a South African that lives in South Africa love that you make Biltong, Biltong is not supposed to last eat it all :D

@travelsouthafrica5048 Год назад

ja , teen die prys van vleis in die land gaan dit n goeie ding wees on so bietjie te spaar in die yskas

@mikecoughlin4128 2 года назад

I love biltong. We used to get it in the open air markets. They would have all varieties of game meats in several forms. Whole pieces like you showed, cut, shaved, chopped. I’ve never seen the powdered version before. I thought you were going to suggest using it as a wet rub on a brisket with the tallow. Maybe you could make a couple variants with venison, elk, etc and change up the seasoning as appropriate for the particular meat. Biltong, not powder ;)

@swartpeter5995 Год назад

The old boers would have a laugh at this. Biltong used to be sometimes their only dinner or food for a day in their lives... Great recipe, thank you!

@scottcetnar8043 Год назад

Basically a South African pemmican. Thanks for answering a question I had in reference to pemmican and spices. This Biltong pemmican surely allows for spices to be added to the dried beef prep in the pemmican recipe process.

@belugasmith Год назад

But pemmican has no spices and this has no berries. This would be much easier for kids and the elderly to eat. When I was a kid on the reservation where I grew up we hung “dry meat” in a back bedroom and then stored the dry meat in clean pillowcases. No worries about mold or botulism as one might get with vacuum or ziplock bags.

@dr.froghopper6711 Год назад

@@belugasmith I’m in New Mexico, just south of the Isleta Reservation. Got family on the rez. I’m looking into the Mexican ways of meat preservation.

@Getouttahere78 2 года назад

I think you just created the perfect "Banting" food ‼️ Regards from South Africa 🇿🇦

@corneuys Год назад

Love biltong dust! Add it to scrambled eggs, bake it into scones, or just heap it on a slice of fresh white bread and butter.

@brandonheim Год назад

Recently had it on a toasted cheese sandwich.. it was amazing. I need to have some on some scrambled eggs....

@daviddoucet2220 4 месяца назад

Hunter Biden shapes his into lines and snorts it.

@daviddoucet2220 4 месяца назад

You don’t even want to know what Hunter Biden does with biltong dust! 😂🤣😂🤣😂🤣😂🤣🤷🏼‍♂️

@SeaSaltMud Год назад

Biltong dust mixed with butter makes a great sandwich spread.

@CJ-xv2cw Год назад

Biltong dust? How long can it be kept as a dust?

@ayzen5325 Год назад

Eric, I make wine and mead myself, starting is actually easy, and you learn with every batch. I highly recommend it!

@mike36dc 2 года назад

Pemmican!! Native Americans of course hung their meat to dry, same as biltong, but used locally available spices and some fruits, at times, as fruits added sugar and were more likely to spoil than just meat powder and fat. Nice.

@greenguacgreenganja3254 17 дней назад

Thank you, this sounds like the perfect food.

@etiennebeukes9384 Год назад

We have braai grids that fit 2 or 4 sandwiches which we braai over the coal. This is another favourite that has a multitude of options and ingredients. We even have competitions to find the best braai broedtjie. You can use any ingredients, biltong, boerewors, peppers, chutney, chilli anything you would put into a toasted sandwich but it is next level.

@anitabaker1862 Год назад

This is my absolute favourite.

@FernandoVillalpandojr 5 месяцев назад

This is an amazing idea 💡. I'm also going to use the powder for baking.

@elisadelaurenti2516 6 дней назад

Both look delicious and I'm going to make both. I think this method, bars made with powder, will be better for elderly and others with dental issues.

@robertkenney6752 4 месяца назад

The dish most used in the 18th century is called rubabo. It is pimican root veggies and ships biscuits if you have them. Ha ha survival food from the 18th century. Our colonies and south Africa were English colonies. The crossover does not surprise me.

@SoupSlayer94 4 месяца назад

Pemmican-tong... love it!

@simikay8755 2 года назад

I love biltong, and in general South African food. Since you like biltong so much, you may also like the south african Droewors, which is a sausage that enbodies the spirit of biltong very much. I think you are going to love it as much as you love biltong. Please give it a go. 👍👍

@GerhardtRoos Год назад

I recommended it as well, but they haven't tried it yet, which is a pity because they are missing out.

@vtgothic2702 3 месяца назад

I'm glad you mentioned pemmican at the end because all the way through that's what I was thinking: it's pemmican minus the wild dried berries. But I don't understand why you trimmed off the biltong fat before grinding if you added fat back into the mix. What's the point of that? In fact, I don't get your recommendation to trim as much fat as possible before seasoning the raw meat at the start of your biltong recipe video - there's a lot of flavor in fat, plus healthy omega-3. I've been making traditional American beef jerky for years, in a dehydrator and with the fat, that I store in zip lock bags, then pile the bags into 5-gallon food grade pails with snap-on lids. I've kept it that way for years with no problems from the fat I've left on the beef. Am I missing something? Or is trimming off fat just a matter of taste and texture preference? Thanks for any comments/explanations.

@genomedia44 11 дней назад

I'm wondering the same thing

@charleschristianson2730 Год назад

Who else thought he was about to say something incredibly based at 1:07?

@sebasti3n 2 года назад

Hey Eric! Didn't know we both follow Gavin's channel! Was so surprised to see Gavin answer your comment about making a 24 hours of cheese LOL. So nice to suddenly see a familiar name pop-up. If (by your roots) can understand French, I have a few interesting recommendations for you! Let me know! Gavin's amazing btw!!!

@WastedElephant 11 месяцев назад

You made pemmican, but without dried fruit in it. Add some dried fruit to ward off scurvy, and you've got pemmican, a food that you can survive off of indefinitely...

@truestory923 2 месяца назад

Scurvy is only a thing for those who eat carbs. If you eat only protein and fat, your body doesn't require all the vitamin C that it would if you were eating carbs. Research it a bit and you'll be rather shocked at the lies they've been telling us for years

@Put-that-down 2 года назад

Dry cured meats has been my Covid hobby. I’ve been making biltong with a Korean marinade. I dip the finished, sliced biltong in sesame oil with a sprinkle of salt. Definitely worth trying if you are inclined.

@coast2coast950 Год назад

Damn that sounds interesting! Should make a quick video

@xabraxasx Год назад

you should know seed oils are horrible for you

@gearpigg2312 Год назад

@@xabraxasx Everything is bad for you.

@arieben3441 Год назад

@@xabraxasx iirc, the sesamins in sesame oil prevent the polyunsaturated fats from going rancid. Not that it's great for you but it's likely a lot better than other Sneed oils. Not to mention that it can be naturally extracted rather than with chemical solvents.

@anthonyrstrawbridge 2 года назад

I need follow this video up now by reviewing the pemican videos.

@2guysandacooler 2 года назад

Lol. The version of pemmican I made with fruit is very tasty. A little sweet. I've had mine for 3 years now in my pantry and it still tastes awesome

@Still.In.Saigon 2 года назад

Love your channel. Your inspiring ! I do wonder how much do you eat to get your DAILY protein, calories, etc...

@brandonheim Год назад

Biltong dust is really good on a toasted cheese sandwich or on buttered toast!

@dinglbottom Год назад

Used to make this stuff with my african dad growing up. Really brought back memories

@stabbinfatties9489 2 года назад

So you made seasoned pemican

@DorianDavisddd Год назад

The pemmican makes a comeback

@debeerpaul Год назад

You should make biltong soup with that powder.

@leonardmiyata482 Год назад

Something to experiment with for next season... When making Biltong, would adding a bacteria/fungi culture (e.g. Salami culture, Salami penicillin culture, or Kougi) during the Drying, or Curing/Drying process have much of an effect on flavor and shelf life ???

@PowrAl Год назад

There is a book called The Old Ways and I remember seeing something similar to store meet for yonks. Def not Biltong but it is a way of the old ways.

@pistolpete65 2 года назад

you turned biltong into pemican, why am I not suprised on the taste test?

@benjamincoetzee Год назад

Hi you can store or send it in a sewed up cotton bag. That way you don't need fridges and stuff. Apparently that was the way the previous generation stored or sent it by mail. My mother at one time send me a parcel with biltong placed inside a bag, which she just sewed up. Mine was still perfect. (I was in the army at that time) The other troops biltong was not so nice even in vacuum bags. I believe that was the way the Boers took it along on commando. Back in the 70's you used to get flower in cotton bags. This is what my mother used to send me the biltong. Not sure if it will last 50 years like that - but for sure it will last for 1 year until you can make some new biltong. Just something else to take note of - If the fat is from gras fed cows - by all means you can use it. But that fat will normally have a yellow colour to it from the beta carotene, the fat you are using is white - not very healthy. Omega 6 : Omega 3 relation

@2guysandacooler Год назад

The beef that I am using is 100% grass fed. Where I live, it's the only beef available 😉.

@TheBestShitAtNorthco 6 месяцев назад

As far as I know it’s actually the other way around, when a animal is fed a grain based diet it will most likely develop yellow fat disease because of all the Polyunsaturated fatty acids. A healthy animal, grass fed, should have white colored fat, which will consist of more saturated fatty acids. Opposed to the grain fed animal which will have a higher amount of PUFA’s, that have the tendency to oxidize much faster then saturated fats and if consumed in excess will cause disease. And it’s a white spread misbelieve that polyunsaturated fatty acids (PUFA’s) are healthy. The body needs Vitamine E to convert PUFA’s into saturated fats which then can be stored and used by the body safely. Just for example a chicken just raised on corn will develop yellow fat disease quite rapid but a chicken raised on its natural diet which is a mix of all kinds of greens and insect will not. Hope this can help someone.

@radtattooer35 Год назад

My question is this. Would it affect the process to also season the tallow with a similar flavor profile as the biltong to enhance the flavor of the finished product?

@hojohojo674 Год назад

Where do you get the 50 year shelf life from. Wouldnt the fats go rancid?

@jamestrucker2215 2 года назад

Basically a seasoned pemmiken.

@lkapigian 2 года назад

Got to try this, thoughts on grinding Vs blender ?

@SternenruferinPatchouli1 Год назад

a mix between Pemmican and Biltong? cool!

@mj3299 8 месяцев назад

I am a born and bred South African. If you leave biltong for 50 years there is something seriously wrong with either you or the biltong. I can give you a tip : if your biltong is very dry and hard, wrap in paper take it to the anvil and hammer it, it breaks into nice bite size pieces. Biltong made in cool dry air always tastes better. Traditionally it was made in winter , the dry season. Many a South African home had wires installed in the garage for drying biltong. You can also vacuum pack and freeze but not as nice as fresh. I prefer my biltong a little wet/soft easier to cut and to chew.

@cashmoremudavanhu3045 Год назад

True

@drevil4454 10 месяцев назад

you beat me to it. we never give biltong a chance to be stored.

@Loan--Wolf 2 года назад

Smokin' Joe said i should come check you out so here i am

@stephenboldway4353 Год назад

Similar to pemmican very nice 👍

@inertproductionsalternate9114 Год назад

Biltong pemmican. Also be careful with what spices and how much. Spices tend to change flavor over time. Just look at Steve's vid on the 100 year old emergency ration.

@Galavantin Год назад

If I rendered the fat from prime rib would that be a better flavored Tallow than regular tallow ?

@robertkenney6752 4 месяца назад

That is almost identical to the native American pimakin. They don't use spices and they use rendered suit. Suit has a higher melting point for a more stable product. Check out max miller tasting history.

@SS-nl2qf 3 месяца назад

Becareful of over seasoning as the spice get stronger with aging

@SuperJV4x Год назад

i have a feeling the texture is like an oily pecan sandy

@ronniejones1425 Год назад

Do you sell the finished product?

@vossierebel 2 года назад

Love how you up-speak biltong! Yep, I'm a Saffer - and boy, do we love our biltong! This recipe looks substancially easier than some of the pimican recipies I have seen - another winner for biltong! I have a few biltong recepies and methods on my wee channel... and chat about the manufacture of the box as well. My design stems from HVAC ideas and differes in layout from most boxes I've seen here on YT. Thanks again for giving SA and biltong such a positive rap! Happy snacking!

@kevinjack5184 Год назад

Do you have videos on salt pork, pickled pork and knife sharpening?

@2guysandacooler Год назад

I do have videos on knife sharpening. I think there's a play list..

@rossmcgee7606 2 года назад

Eric, Can I dry Bolton’s in my drying chamber or is the 55 degree temp to cold

@2guysandacooler 2 года назад

sure/ The texture will be a bit softer but will still be tasty

@jefflogue4884 17 дней назад

I thought the Seasoning would draw moisture?

@nicholasking6066 Год назад

After it cures, for the drying cycle can we impart more flavor and dry it faster by curing it a second time with smoking it?

@2guysandacooler Год назад

sure!!

@nicholasking6066 Год назад

@@2guysandacooler ty ty

@danielmanly4793 7 месяцев назад

Biltong pemmican is easy to put in the title.

@Beyondarmonia 11 месяцев назад

Pemican with biltong spices

@frixux Год назад

I found you channel thanks great man

@LuIsSaNcHeZ510 8 месяцев назад

Backpacking food

@turtle.trek.2023 Год назад

Question ? . . . . . Can you add unflavored protein powder & high carb powder. To the mix. TO MAKE A SUPER PEMMICAN !

@2guysandacooler Год назад

sure, you might have to increase the fat content but I think that would be great!!

@drevil8519 10 месяцев назад

Mmmmm. That powder in pasta or on toast with a baked egg.

@hectorsuarez9397 4 месяца назад

with the traditional Biltong (without the tallow{oil}), what's the shelf life...

@hillarypearman4815 Год назад

Hi, as for the one to one measurement, would it be 1 jar tallow to 1 jar biltong powder? Even though it will differ in weight....😊 Thanks

@chuckray8389 Год назад

If you have a food scale, you use 1 to 1 by weight gram to gram, ounces to ounces etc. 12 oz of tallow to 12oz of biltong powder for example

@dr.froghopper6711 Год назад

Very similar to pemmican but without the fruit.

@ResoluteRonin Год назад

This is Pemmican

@osobaum 2 года назад

Quality

@kayodeajayi8449 Год назад

What's the alternative to red wine vinegar?

@2guysandacooler Год назад

Malt vinegar

@BigSexyDaChef Год назад

Gimme the biltong !!!

@Boomer8404 Год назад

You made Biltong Pemican!

@CS-uc2oh Год назад

So he made Pemmican.... *Eye roll*

@raetheray 11 месяцев назад

🤣2 guys and a cooler sounds sus as hell... but ill sub

@divemasteroz 2 года назад

Is this not called pemican or so, the trappers in the 1800s in the USA did this for survival food.

@bigmikeg84 2 года назад

It is, but without the fruit and other added ingredients.

@cozmoos Год назад

Indeed

@WilliamVentura 2 года назад

hey were you watching the tv show Servant for this.

@spaaggetii Год назад

Isn't this just Pemmican???

@AppleValleySaints 8 месяцев назад

With out refrigerators and freezers but on the shelf wont the fat go rancid????

@bobbicatton 2 года назад

Very interesting! Great video👍😊

@kevinjack5184 Год назад

If I use store bought tallow I heat it to liquid to mix?

@2guysandacooler Год назад

yes

@jerryballard2283 2 года назад

Awesome video! I'll have to try it. BTW, what food handling gloves do you recommend?

@2guysandacooler 2 года назад

I use nitrile gloves as that's what's readily available and works for what we do. Some folks like latex. I prefer nitrile

@donnabaker5926 Год назад

Could you just dry in your refrigerator vs a biltong box. I've seen drying in a refrigerator but it takes longer.

@MrTrevorrrrrrrr Год назад

It may work - although I've never seen it done like that. The fridge would have to not have any other smells in it as those will definitely flavour the biltong. Probably better to just hang it in a room that's got some ventilation or airflow. Many South Africans hang it in their garages, or even under trees!. Take care to keep flies/other insects away - perhaps a fly screen, or hang it in a cotton bag.