Interesting vid. Thank you. I grew up in South Africa and have been making biltong for about 25 years now. The prefered recipe I've settled on is a mix of 1/3 cider vinegar and 2/3 brown malt vinegar. I cure for 3 to 4 hours and I totally agree that overnight is too long as I don't want pickled beef. I don't like sugar in my biltong and for me, a hint of sweetness comes from the cider vinegar. Spice mix I use is also Salt, coriander seeds (must be toasted) and a little black pepper. For anyone who has never had biltong, I don't recommend it. You will become addicted and will always want some ;-)
I get very mixed results with people who have never tried it before, especially here in the UK. I find they tend to have very sweet pallets and tend to like Jerky more, cant stand the stuff personally !!
If there is anything I can do to help or any advice you need, please feel free to ask !! Thank you for taking the time to watch my video !!. Making biltong is a fairly easy thing to do once you have the spice mix and the curing process down.
I've made biltong using the traditional seasonings, then branched off to using non-traditional types like Korean bbq, fish sauce. etc. I also don't marinate too long and the interior ends up looking like a medium rare steak.
#biltong #howto #homecooking mate this video was great it has made me so hungry for bolting hahaha. I recommended sticking 2/3 tags in your description to help the algo because the content is awsome man
I'm on day 2 of drying my first biltong. I cured it for 20 hours, but my slices are much thicker than yours, so I'm still hoping for some red middle and proper beefy flavour. If it doesn't happen, I'll definitely shorten the curing time next time. I'm feeling encouraged to try apple cider vinegar next time too 👍 Thank you for sharing!
@@glennhooker Will do 👍 I'll have my first try tomorrow, because I think I'll prefer my biltong wet, but since the pieces are quite thick, they might need another day or two. Thank you!
@@glennhooker Hi there, Glenn, it's been a success! I uploaded a short, 14 second video of the final result, if you'd like to see it. I'll probably shorten the curing time to about 15 hours next time, as the taste of beef is a bit overpowered. Either that, or I will skip the Worcestershire sauce altogether, as that flavour is the most pronounced. It's still super tasty, but I'd prefer more natural, beefy flavour.
I'm new to making biltong , I tried a recipe that had a 24 hour red win vinegar cure and it was ok but to me tasted a bit weird ! My second batch i tried just a hour cure like in your video but with only worchester sauce and it's really gd ! Am yet to try the cider or brown , does tye sugar make much difference as I don't add it . As for the mould on day 3 I mentioned in another of your videos , I have added a fan and now al is gd ! Useing the light also as it's pretty fresh in the uk at the min and my box sits in a cool conservatory.
Hello bud. Glad to see you are working things out and getting better results. To answer your brown sugar question, I have always used it but after thinking about it, I doubt it makes much difference to the flavour of the meat in the end but something I will try next time I get around to making some. Something I have started doing recently is adding a small amount of garlic powder and onion powder to the mix and I must say, it is quite nice. I have not posted anything new recently bec I have recently just stared a new business selling burgers but when I get some time then will get back to making some more vids with some other experiments I have been thinking about.
@THE BEEF GUY. awesome, fun trying different things ! I've just done some garlic and it's really gd , never thought about onion ! Peri peri is next in the list , going to need a bigger box soon as the kids devour it so fast I have to freeze it and ration it to them 🤣🤣
