National Braai Day - How to Make Biltong (South Africa Heritage Day Recipes)

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We love a good braai! But what is a braai without snacks?! We show you how to make your own biltong, in celebration of National Heritage Day aka Braai Day. Hope you enjoy your #NationalBraaiDay.
Check out our #BraaiDay episode on how we like to braai snoek: • National Braai Day - H...
Ingredients for beef biltong:
-Some good meat, ideally beef rump (though many use topside/silverside)
-White spirit vinegar (or alternatively brown vinegar) [5 parts]
-Worcestershire sauce [1 part]
-Coarse Salt, ground [1 part]
-Crushed Pepper [1 part]
-Crushed Coriander Seeds [1 part]
Optional extras:
-Chilli spices [1 part]
Method:
-Mix 5 parts vinegar with 1 part Worcestershire Sauce.
-Soak meat in vinegar mix in a sealed container for at least 3 hours. Turn frequently.
-Remove from vinegar mix.
-Sprinkle with the spices (1 part each) on all sides.
-Let sit in spices for 24 hours in the sealed container, placed in a dark location.
-Hang up to dry in a well-aired location - you can even put a fan facing the meat to ensure air movement - with fat receiving the most light/sun/air.
-Leave to cure for at least 5 days, or more, depending on how wet you enjoy your biltong.
Extra tip:
-If your fat still needs some curing but the meat is how you like it, place the fat facing up, in some direct sunlight for a further few hours.
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#HeritageDayRecipes
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Опубликовано:

2 окт 2024

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Комментарии : 98

@MichaelWrightPhoto 4 года назад

I like how the dog is strategically positioning himself for any drops or scraps. 😄

@TravelGigolo 4 года назад

😄 Yip, meat falls and he breaks the sound barrier, meat gone 😄

@DeeTee79 9 месяцев назад

I love that you just let it hang outside in the open. I do it as well. Old school style. I can’t be bothered with building a box.

@TravelGigolo 8 месяцев назад

I prefer the slow curing, much better flavour. I have built a simple box with a fan, but no heater, for use when the humidity is high. It's better though to use open air curing. When I use the box I have very slow air flow, hardly noticeable.

@len5863 2 года назад

😂 pronounced wister sauce, I live about 10 minutes away from Worcestershire in the West Midlands , my neighbour is one of the managers that works at the factory where they make it.

@TravelGigolo 2 года назад

Brilliant! You have actually lived there. A bona-fide source for the pronunciation 😄

@dk.650 3 года назад

Carnivores can survive purely on biltong and beer.

@TravelGigolo 3 года назад

Cheers to that 🍻

@allanclark1465 3 года назад

this is the recipe i tried 2kg meat i'm using venison siversides and top sides 5tblsp vinegar (brown or cider)2.5 tblsp salt 2tspblack pepper 2 tblsp corriander seed and1.5 tblsp brown sugar you can add chilli flakes for heat i tried the fully dried and the juicy and find there is more spicy bite on the fully dried for me but my next batch will also have wurster sauce in it maybe 1.5tsp to start

@TravelGigolo 3 года назад

Chilli flakes are a winner, I like a bit of heat sometimes. Barbecue spice can also be nice, although personally not my preference. I haven't tried brown sugar, will maybe give it a go in some of my next batch 👍🏾 Thanks for the feedback.

@katharina... Год назад

Damn, I keep wanting to give you a thumbs up and I can't, cause I've already done it 😁 If it was up to me, you'd get a like for each time you said Worcestershire, so entertaining! 😁 I'm in Ireland, and I put the stress on the first syllable, and then the rest just flows: WORSE-ter-shir. It took some practice though 😄 Thanks very much for the recipe and some great pointers, I'll be making my first biltong this Friday 👍

@TravelGigolo Год назад

Thanks! Good luck with your biltong, this is one of our staple road trip snacks.

@RenataReck Год назад

Kwaak voorstershure sauce?😊

@TravelGigolo Год назад

I think the 'voor' part is particular to SA 😄 The Brits tell me it's "worse ter sher".

@sergioferreirs69 4 года назад

Love the ending!! I've always wanted to try making my own biltong but always thought I needed a biltong maker. I am going to try your recipe as I prefer my meat almost as natural as possible. Thanks for a great video.

@TravelGigolo 4 года назад

😄 Cool. We now have biltong on the go almost all the time. Best travel snack too!

@pietekoo5559 3 года назад

Biltong should NEVER be cut with a green plastic - looking knife. Use a proper biltong pocket knife.😉

@TravelGigolo 3 года назад

Indeed, the green knife is a travesty 😄

@mikespilkin 3 года назад

Great video, loved the funny ending :-) I changed it to an old Cape name..pronounced "Wooster" sauce

@TravelGigolo 3 года назад

Good way to remember how to pronounce it 😄 Thanks for the feedback 👍🏾

@RenegadeRanga 3 года назад

Looking at the finished product got me excited mate. I need to get this happening asap.

@TravelGigolo 3 года назад

Go for it! 👍🏾 I make a batch every couple of weeks.

@normanpotts3169 3 года назад

Unfortunately it's difficult to find whole coriander where I live. Can one use ground coriander as well? I've also considered adding a bit of paprika. Here in the USA, commercial biltong is quite expensive at $30-$35 per pound. Biltong is heerlik!

@TravelGigolo 3 года назад

Wow that's expensive. I haven't used ground coriander. I thing you would need to use it sparingly. Paprika is also a good idea, I sometimes like a bit more bite (heat) and flavour. I am going to try a bit of cumin and barbecue spice in my next batches.

@edhlavaty6914 3 года назад

My Father in-law does Lonza. Cured pork. He has a special room that keeps it cool and airflow. But it takes months to cure. I definitely have to try this technique

@realpirate Год назад

don't do pork Biltong . you will kill yourself !

@evhadcrnkic8035 4 года назад

Nice i found out about Biltong from Geo lol looks very delitious we have similar things here in Bosnia like Sucuk and Pastrama we make that in the winter smoking it in smokers but it sits in a mixture (pastrama specialy) for 14 days then you hang it and smoke its kinda a national dish/food the old people back in the days and the old houses here have no chimneys the smoke goes to the attic and smokes the meat there and slowly goes outside under the tiles and bcs of that 90% of the houses have tiles in better shape then new ones for some reason but yeah you get well conservated meat in 2-3cm of sooth but its tastefull...👍✌ thx for the clip

@TravelGigolo 4 года назад

That's very interesting. I haven't had sucuk, but have had pastrama. I really enjoy smoked meats from your part of the world. Maybe I'll look up the recipe and try it here if it's practical to do so. Biltong is a big thing in southern Africa. A great road snack and just a great snack in general. We make it from beef as well as venison. Venison is very lean though so I prefer beef.

@evhadcrnkic8035 4 года назад

Thats cool yeah you should try it im gonna make biltong soon when it gets colder now its to hot but you could make it you only need a smoker bcs it smokes for 3-4 weeks and a pioe of wood and depending on what sort if wood you use it only adds on the flavour and quality

@edhlavaty6914 3 года назад

I do mine with Venison. At least 2 week brine and Any choice of wood. I personally like the Jack Daniels chips but have used everything including Tabasco barrel chips, adds heat

@TravelGigolo 3 года назад

I've experimented with using a weber kettle braai (braai = barbeque) fir smoking but it's difficult to control consistency over time. Still trying to get it right.

@peteacher52 2 года назад

Far north NZ, hot, humid, flies abundant in summer so biltong box with a small fan is necessary. If nights dastardly sticky. a dehumidifier in the room hurries things up giving the house a nice spicy smell. Not many local butchers are nous about biltong so I need to be very specific. Partially freezing the meat assists accuracy in cutting. :-)

@TravelGigolo 2 года назад

Cutting requires a little bit of patience if you're doing it yourself with a knife. I've also built a DIY biltong box as well now, although I don't heat the air. Maybe you should start the local biltong supply 😉

@KJ4RMZ 2 года назад

Awesome video, I plan on making my first batch this week. I'll be using a picanha that I have on hand. How long should it hang?

@TravelGigolo 2 года назад

I hang min for about 4 to 5 days. I like it moist though, so if you want it drier then hang it for longer. Picañha is awesome! Personally I think it's the king of steaks. I've only ever braaied it though.

@theexperimentalcqdx4208 4 года назад

Iv learnt a lot, always wanted to know how to do it. Looks fabulous

@TravelGigolo 4 года назад

Great, hope you give it go. Personally, it's the best road trip snack.

@papadance8688 4 года назад

Haha good end😂 Greetings from germany ✌️

@TravelGigolo 4 года назад

😄 Hallo! Glad you enjoyed it 👍🏾

@henkbielderman4243 Год назад

I don't mean to piss on your parade but the 'pestle' is the grinding tool and the 'mortar' is the bowl you grind in! #jussayin'

@TravelGigolo Год назад

Yes indeed, hadn't realised that I had made that mistake. Thanks 😁

@henkbielderman4243 Год назад

@@TravelGigolo 3kgs. of Silverside being delivered tomorrow. Everything is ready. I am going to follow your recipe. If it turns out bad, I know where you live!

@TravelGigolo Год назад

😂😂😂 I may be away, travelling.

@henkbielderman4243 Год назад

@@TravelGigoloI will let you know how it turned out so that you don't have to hide out in Borneo!

@TravelGigolo Год назад

I'll be making some for the December trip as well.

@mafarachisi 2 года назад

I could do this!!!? (this is very well explained & looks tasty too)👍

@TravelGigolo 2 года назад

Definitely give it go! 👍🏾👍🏾

@baronsaturday3738 2 года назад

In Australia we pronounce it 'Wista shear' ☺️

@TravelGigolo 2 года назад

I need to put together a list of pronunciations by country 😆

@marcjtdc 3 года назад

nice I love it. unfortunately I already v]cut my meat in strips lol

@TravelGigolo 3 года назад

Strips are also fine. How thick depends on how dry/wet you prefer your biltong.

@david4499 3 года назад

Perfect wet biltong wish I was back in South Africa right now

@TravelGigolo 3 года назад

Nothing quite like it! 👌🏾

@maryrosedimema2298 3 года назад

Very nice, i wish you could also write the ingredients down as you mention them because somewhere along the line we miss some ingredients

@TravelGigolo 3 года назад

Good point! I will update the description to include the ingredients.

@Manwalkerinpark 4 года назад

After seeing the process I now know the difference between jerky and biltong. Good video.

@TravelGigolo 4 года назад

Just looked up how to make jerky. I think I may try it, I won't know if its good jerky though as I've never had it. Thanks for the feedback 👍🏾

@realpirate 3 года назад

Jerky is like chlorinated chicken, compared . Don't use in the same sentence, please !

@TravelGigolo 3 года назад

😅😅😅 Can't be that bad. Hope to do some soon.

@campbellforestry3703 3 года назад

Thanks mate, will try that. Looks very good

@TravelGigolo 3 года назад

Great, I'm sure you'll enjoy it 👍🏾Would love to hear how it goes.

@Boatfornicator 2 года назад

Looks great! Tried to make one myself and everything went well but I had white fuzzy mould growing on it, how do I deal with that? And what can I do to prevent that from happening again in the future?

@TravelGigolo 2 года назад

Quite a common problem, and usually occurs if you have high humidity or insufficient ventilation, especially in hot weather. The curing works best when it's dry and/or well ventilated. Also the meat needs to be well separated when you hang it, I keep the meat strips about 4cm apart. Also the meat should have smooth cut surfaces. If you have little holes and kinks then you get mould starting there. You can usually salvage the biltong by brushing the mould off with vinegar.

@Boatfornicator 2 года назад

@@TravelGigolo Thank you for the answer! First time I did this, I made a makeshift biltong box with a biscuit box which holes covered with tissues for 'filtered ventilation', I guess that was a horrible idea so I'll just hang them somewhere in the open next time. Will the mould die off permanently from being brushed by the vinegar so I can keep it in a box or maybe a bag after squeezing all the air out, or do I need to consume it ASAP after brushing it with vinegar?

@TravelGigolo 2 года назад

The vinegar kills the mould and you can then keep it. Same rules apply for storage must be dry and ventilated or freeze it solid. I havd also made a biltong box. I have an old computer fan to provide airflow, and 1mm steel gauze to keep the flies out.

@Boatfornicator 2 года назад

@@TravelGigolo Ah that's great to know! Thanks alot, can't wait to try a second time!

@mrmark4360 3 года назад

Nice video, thanks for posting. It's irritating though how everyone outside the UK has problems pronnounicing Worcestershire sauce. Top tip: it's pronnounced 'Wuster sauce', drop the 'shire', and you'll sound like a true Brit. Lol.

@TravelGigolo 3 года назад

I'll pronounce it shirelessly from now on 😄. Thanks for the tip, and the feedback. 👍🏾

@baronsaturday3738 2 года назад

In Australia we pronounce it 'Wista shear' sauce 😄

@TravelGigolo 2 года назад

😁

@liamcoates855 2 года назад

This helped me make biltong by myself

@TravelGigolo 2 года назад

Great to hear that! Glad you're making your own 👍🏾

@1281bexta 3 года назад

Mate!!! I’ve been through a few different videos trying to find the closest mix for how I remember biltong from when I visited Sth Africa. You killed it, by far the best video I’ve watched so far! I spent most of my time in Pretoria and what I remember is the fat (I normally don’t like eating the fat on steaks and roasts but biltong... Lekker!!!) and yours looked exactly how I remember it. It adds to the all round flavour so well. Thank you so much there’s some good Sth African shops in Australia but rump here is about $24 AUD kg ($258.52 ZAR) and ready made biltong is $65-$80 AUD kg ($700-$860 ZAR) so I don’t have it often but now I can make my own! Cheers 🤩

@TravelGigolo 3 года назад

That's fantastic! So glad to hear that! Thanks for the feedback. Glad you're getting to enjoy some authentic South African biltong again! 👍🏾👍🏾

@StevenThewissen 2 года назад

Any thoughts on the amount of vinegar/spices per kg? @Travel Gigolo Currently working with 40ml vinegar, 15g salt, 10 pepper, 10 coriander. Feels like it's a bit too little 🤔

@TravelGigolo 2 года назад

Hi there. I would go with about 100ml of vinegar. Too much vinegar is not really an issue, you can discard the excess vinegar. You can then use a bit less on the next round based on experience. I use equal volumes of salt, pepper, and coriander. So 30 ml of each. You can put more salt than that, I prefer not to over salt. Important things is that you should be able to cover the meat surface uniformly. Give it a go. You'll probably adjust to your liking 👍🏾

@alizonvolschenk3120 3 года назад

Great video. Please keep them coming :)

@TravelGigolo 3 года назад

Glad you enjoyed it. Hope you'll try the recipe! Thank you for the feedback.

@marcjtdc 3 года назад

wu-ster-sheer Worcester MA is pronounced wu-ster

@TravelGigolo 3 года назад

Thanks 😁👍🏾

@pietekoo5559 3 года назад

Thanks. I prefer brown grape vinegar in lieu of spirit vinegar.

@TravelGigolo 3 года назад

I'll give it a go, maybe do a double blind tasting. Thanks for the feedback.

@pietekoo5559 3 года назад

@@TravelGigolo Double blind tasting 😆😂

@daniel1996_ 2 года назад

Amazing video!!

@TravelGigolo 2 года назад

Thanks, glad it's informative. This is our staple travel snack.

@maksphoto78 2 года назад

I love watching these biltong videos as I'm actually munching on some!

@TravelGigolo 2 года назад

😄 Hope you try this recipe to munch on 👍🏾

@trisbaker363 2 года назад

Woos ter shire sauce.

@TravelGigolo 2 года назад

Thanks! 😉

@trisbaker363 2 года назад

@@TravelGigolo You are very welcome, and I just made my first biltong. Quid pro quo.

@TravelGigolo 2 года назад

That's fantastic. Hope it works out well. Would love to hear how it went.

@trisbaker363 2 года назад

@@TravelGigolo I'll let you know.

@trisbaker363 2 года назад

@@TravelGigolo I tried a little piece today even though it's only had 3 days, it was absolutely wonderful and very juicy, the Koreander came through, but first I got the black pepper, then the apple cider and then the rest hit me. Wow!