Відео

Am I tripping or are you changing accents every sentence?

It's pronounced wert

Who the hell sold you a demijohn, they are the most difficult and dangerous fermenters on the market. If you are going to keep brewing, replace it with a PET option, lighter and easier and don;t cut you to shreds when you drop it.

May want a gap below funnel to let air out.

I can literally smell the biltong through the screen 😂

Cheers boat

I want a piece

I’m trying to make a dry beef snack company do you have any cool recipes and flavors

Looks great!!!

Ever tried smoking it after you dried it?

This is blasphomy!! Onheilig. You cant heat biltong. Aikona

Great expertise and knowledge on the biltong making and taste waker!

Great video review!! In Australia we call this bulldung.

That’s awesome ❤

Had a quick look at your box.I don’t know the size of your fan but the hole aren’t enough and normally you will have the holes at the bottom of your box so you have an upward draft throughout your box.🇿🇦🇦🇺🇬🇪🇷🇺🇷🇺🇷🇺🇷🇺

I suggest you using the plastic coated clips or the plastic hooks. The hooks that you use will rust and poison the meat

Looks great. Thanks for this. I’ve been interested if there much difference between half a day and a full day marinade but sounds like I need to do longer than my standard 24 hours. Did you let it sit in vinegar for 24-72 hours too? It wasn’t too vinegary?

Looking good Stobbsy, Keep 'Em Coming!! 😊

Lekker Ricky, we’re definitely going to try your recipe. Nigel makes his own and we love it. ❤❤❤

Lekker Stobbs! About time I get going on making my own biltong!

I just tasted some biltong from my first attempt and it's tasting LOVELY! 😬 The smoking just adds another layer to the flavor profile. 👌🏾 Thank you brother! 🙏🏾🙏🏾🙏🏾

That's NOT proper biltong.

Awesome mate thanks from Australia!

Thanks for the video and it's the first time I saw using a normal fan. Do you keep running it for whole period of time ?

I made a batch of stokkies this week using beef topside, sliced against the grain. way easier to eat when compared to regular stokkies, even when quite dry.

Nice video Richard, the biltong came out good. I also still prefer the old style wet and fatty. I make stokkies as well, but without fat...and dry them to a point where they are like dry wood. I then use my biltong cutter to slice them into very thin bits.. then put it through a coffee grinder to make biltong powder... just like we used to get in a glass jar in SA many years ago. It's lovely on stuff like omelettes, salads, sandwiches etc. It's been a huge favourite with my English mates here in London. I use a hand crank biltong cutter from a South African company called Claasens.. it is the best piece of kit you can get. Not sure where you are based, but the ship to any country in the world. Keep up the good work on your channel boet...let's get sum lekker stuff going for the RWC.. greetings from London. Cheers

To greatly ease the cutting of the Silverside (Bottom Round in US), first place the whole piece in the freezer for 45-minutes to an hour; cutting becomes a joy...

Hi Richard, after watching your chili biltong, you surely not living in SA because you using the wrong vinegar. You using malt vinegar and cider vinegar. Your biltong taste will be exactly like SA's if you change to "Safari white/ brown vinegar". Enjoy !! SA EXPAT - Ireland 🇮🇪

What wood did you use?

Had some commercial smoked biltong a while back, tastes pretty good, I imagine that tastes a million times better though.

Best looking biltong on youtube for sure.

Looks amazing! Great job!

Mate this looks fantastic. Did you add any salt? I didnt see if you did or not. Most the instructions ive read are a little different but this biltong looks perfect. Im making a biltong box and im in Australia and im not sure if i need the light or not. Love the use of your fan. I was just going to use a computer fan. Any suggestions would be great. Given you a sub btw

👍

Very cool. I’ve been making some biltong but tend to get case hardening at times. Seems to be the thicker cuts. Any advice with that?

Chill the meat down to almost freezing to cut the thin strips. Makes it much easier.

Looks delicious. I've still got my Webber thermometer

Which top soil did you used?

what do you think if i have laid the turf without adding the compost prior. can i add the compost now on top of the turf?

Do you mind upload your current grass? I would like to see how is the yellow patches look like, thanks. I am in Sydney Australia.

Interesting. Not sure what that is but it ain't biltong. You should try making biltong some time.

Does it make a difference to add smoke before or after the vinegar?

What is the go with the edges??

The dog 🐕must also get a treet

Nice job. Make sure you mow if different patterns. That fence painted in monument would make the lawn pop even more.

Nice job bro!!!

Is there a big difference in taste from traditional biltong?

Be great to see an update now that we are in December

did you have any dirt left over from the original cubic metre? My lawns about the same size and am not sure if it will be enough or to much

Good to get a Lawn update with spring just around the corner