MAKING BILTONG AT HOME | S3 Ep4 

Winter is the best time to make Bilton... FFS; In QLD, AU, the winter temperatures where I grew up are more extreme than Summer temperatures where I now livein AU

I've been making my own biltong for two years or so. I started just before lock-down and now I make it every week and I've even encouraged some of my neighbours here in the UK to make it too. I've been using a food dehydrator but I'm now thinking of buying a biltong box and letting it dry for several days to see if there is a difference. Good video, hope you make more. Subscribed.

Wow I like your job

Enjoyed your video and subscribed. I have been making biltong for many years as I grew up in Jo'Burg and used to lecture at UCT. I now live in Tucson, AZ very similar to the Karoo weather wise. I have been using commercial spice from Cape Town but I find it a bit too salty. I have stated using the simpler pepper and coriander. A few tricks I use: I wet age all my beef for 4-6 weeks. The difference is amazing! Lots of information on wet aging here on You Tube.I usually make small stuuks which I can strip and eat while travelling. I use a reptile heater in my biltong maker and keep it at 26C. A computer fan pulls air in from the bottom and the humidity is typically between 10-25% in the dryer. after it is done, I replace the reptile heater with a UV-C lamp and give about 30 minutes exposure which will kill any mould or bacteria on the meat. Then I place it in a hickory smoker for an hour or two and it's amazing! Defiantly try the wet aging which will turn the cheapest cuts into really fine biltong. I only wish I could find affordable ostrich! I make a biltong dryer out of a 5 gallon pail with holes drilled at the bottom, a light socket in the bottom and a computer fan installed in the lid. I have a thermostat with a probe to maintain the temperature at 26C. m.media-amazon.com/images/I/416iptEr8QS._AC_SX466_.jpg I have a larger one made from a small plastic garbage bin with multiple lamp sockets and large computer fan in the lid. I can dry 10 kgs of meat at a time. Bob

You're a natural bud. Just need a clearer mic and better background music (or even none at all). New subscriber from the mother city!

Keep up the good work. Enjoying you videos

Nice vid! You’ve got a great camera presence. Keep at it!

How have I not seen your channel before? Just for the fact you're making Biltong I'm going to subscribe, can't get enough of the stuff.

Enjoyed the video.thanks

Remember; (as I told my kids) "only the Gardner and Cook can play with food', though my kids never quite understood the significance of this.

The "flavout profile" requiring "salt" seriously needs a serious rethink. Traditionally salt was ued (in the abstance of refidgeration /freezing / dehydration).

So what did you think of this video then? It was too nice, obviously. On a serious note that biltong looked perfs my dude. medium rare, soft in the middle, beautiful.

Lw Carb Diet... and it tastes great

Great video, thanks 👍

Looks like your fan is blowing air into the box and not extracting air out instead. I guess it works either way?

👍🏻

😂 sorry.. the Dutch taking credit for something they didn't create...the Dutch learnt the art of biltong from the Cape town fisherman who dried fish with salt in the sun 😂and the Hottentots use to cut a whole ox and also preserved it sun drying with salt..to eat later the week or next week because of no refrigerator...😂

Nice try 😢