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Thanks Pieter! I hope you are tanning a tjop or two, this Christmas!!!

Thank you. I'm so proud of these!!

Thank you Gareth, glad you enjoyed!!

Thanks for the product Paul, it was a real stunner!!

@@KamadoJoeGrills thank you but your product is the awesome one!

@@tax905972 it's a touch over for me!

Thank you!!

Yessir. Enjoy!!

Thanks!!!

Thank you!!

I got it directly from a hunter, I'll be sure to tee you up.

Thank you! Let me know what you think please!!!

hahaha

For sure- look forward to it!

@@Iamkathenry it's three nice!

Thank you Garden Grill. This is the best method I know and true to the soul of biltong!

Hi Justin. Where are you based?

@@BurningSpeares I’m based in south bucks

@justinnichols3453 near Slough?

I will eat biltong until my nose tells me otherwise or there is mould. You can push the below times for longer!! If its a whole stick I will wash the mould off with vinegar and dry it and carry on (at my own risk.) If you vac pack whole sticks or slices it will keep for more than a couple of weeks in the fridge easy no matter how wet it is. you can freeze it but just know the quality will deteriorate. As always just make sure biltong is room temp when eating it so the fat is tasty and not congealed. I keep it in a plastic container in the fridge for at least 2 weeks. Another trick is to keep a wet piece in some unwaxed brown paper in the fridge where it can breathe and dry out slower. The best thing to do is devise a system where you can make just enough to eat for 2 weeks fresh, keep some vac packed (pref whole) for another 2 weeks longer and have some frozen to tide you over until your new batch is ready to eat. Keep an eye out for a video that I will make soon where I make biltong sticks/bites.

Thanks Stan!! Use the box don't buy billos!!

@@BurningSpeares I post a couple of pics Richard. I'll move away from using the traditional Biltong spice and use your bulletproof coriander - pepper combination. 😊

@@StanKozlowski-t6m try it and let me know!!

Hi, thank you for the comment, make biltong your own- whatever you like! W sauce is an amazing ingredient, keep an eye out for my biltong flavours vid coming out shortly where I use it. I do like spicy biltong, very spicy but if you try just a little chilli?

Thank you very much! I thoroughly enjoyed this cook.

Thanks William and thanks for watching!!

All of the pan juices with stock and some corn starch innit

Dont forget the butter and chicken stock!!

Thanks William. Pork and fire are a great combo!!

Awesome! Thank you! I have so much to put out there.

Nice one William!

Hi, it will depend on temperature (what the biltong drier uses), humidity and thickness. I normally have some slices thinner so that they are medium well in about 4 days but can be 5. Add a day on for thicker pieces to be medium

Thank you. Next one is 5 flavours of biltong and i'll certainly do droewors after that. I have a great recipe.

Nice! Keep an eye out for some related upcoming vids!! I wish I could get more fat on my topside consistently.

Thanks Alan, ja I am settled in the UK and love the accessibility to ingredients. This will be an interesting winter, can't wait to do my potjie vids!!

Thanks again Alan. Keep an eye out for my biltong 5 flavour vid. I'm doing the wetworks this weekend!! There will be some other SA charcuterie vids to follow.

Thanks Garden Grill!!

Any wood really as long as it involves meat and juices innit

As my recipe is natural compared to the commercial stuff, more care is needed to prevent mould. Vac packed can keep this for maybe a week out of the fridge, I have kept it out longer. The other thing is if you have the stick hanging where there is airflow and light you would get a good week out of it easily, it would just dry more. If you were to make biltong sticks or bites which are dryer, they keep really well. The dryer the meat, the more salt content. I personally like to use a paper bag (non waxed) that gives me a few days without any effort. All the above is very precautional.

@@BurningSpeares Great, thanks for that!

I would use one too but it would have to be a big one!!

@@BurningSpeares lol well I’ve got 5kilos on the go using a electriq edfd04

@@BurningSpeares❤😂

Thanks Jason. I make anything look like hard work!!

Thanks Kev!!!

@@BurningSpeares I’ve been making Biltong for a few years now using Crown National Safari mix and the Freddy Hirsch but the last batch I made with roasted coriander, salt and black pepper and it was great. I like a bit of Lea & Perrins Wooster sauce and a splash of Franks hot sauce in my marinade😊

@@kevowski Hey Kev, yes I used those spices a lot in the past but I am becoming more of a purist in my old age. I don't even use Robertsons Chicken Spice anymore and that is saying something!! W sauce is great for billos. I'll be doing a few varieties on another vid soon. Try make some sticks that are just marinated in franks for a nice chilli bite.

@@BurningSpeares Great idea re:Franks👍🏻

Erik, thank you for the compliments. Enjoy SA! There are so many great places to see. And do try the Droewors, I'll be putting out a vid on this soon.

​@BurningSpeares Was going to ask about Dry Worse. I personally prefer more flavor and eat it rare. Good stuff 👅