Відео

Well said, Brian, we totally agree with this! Best, Mehnsaik

Hey Jomdog, We sure do, we love to soak our biltong overnight, and then give them a big rub each morning in large mixing bins, also known as euro bins! If your keen to see this process, check our videos catalog, where we show you the full process of how we make it in our factory. I think you'll love it mate! Best, Mehnsaik

Hey there, I'm sorry to hear you got some mould on your home-tong, and there are a few things we recommend to not have this happen. 1. Make sure you soak the raw steaks in vinegar for a little longer (4 hours minimum ) as this helps kill off bacteria on the biltong steaks before hanging. 2. When hanging, make sure to leave a 2cm or so gap so that the steaks do not touch during the drying process. 3. When storing at home, please store in a glass jar, and put some paper towel in the jar to let the biltong naturally keep drying slowly through the paper towel. DO not store in dirct sunlight or in a sealed package by itself as moisture can build up easily if sealed tight in a box or jar alone. Hope this helps clear things up 🙂 Best, Mehnsaik

Hey Robert, Thanks for reaching out, and i think us Saffas can make biltong in any season hey 😎 We're just that good at making delicious meats all round! Best, Mehnsaik

No comment 😐 Kidding! i think we both know the answer to this one, Narmen 😆 Thanks for reaching out, i had a good chuckle to your comment. Best, Mehnsaik

Thanks for the kind words mate! We really appreciate it 🙂 Best, Mehnsaik

Hey Chuck, Thanks heaps for leaving us such a great comment mate! We do get the occasional critters, but if you hang the biltong high and well away from easy access points, it stays fairly safe. Plus, if any larger critters come, it's just extra biltong for us 😉😆 Kidding! and cheers for the support on the dance, we appreciate the kind words and sub 👏🏼 All the best, Mehnsaik

Hey Mashroom, Thanks for reaching out. I'm sorry for the experience here with hearing Luke's voice, and if it brings any comfort to you, please know we hear him every day for about 6-8 hours 😅 It's unfortunate that you won't be able to give our meat snacks a try, but i totally understand your perspective here. We'll do our best to keep making the best meat snacks we can, and I'll try my best to keep Luke away from our videographer next time round 😉 Best, Mehnsaik

@@barbellfoods Brother! Thankyou so much for reading and engaging with my comment. That means a lot to me. I know I said I wouldn't do it, but an order was just placed on your website. TBH, I blocked the offending advertisment and my mind is at peace. Am I right to assume your products are free from potassium nitrite?? Good stuff is hard to find.

Hey Goodcat, Thanks for reaching out. We're stoked to hear you are making your own biltong, and with the drying process being a week or so, you can easily take the biltong on your adventures for a couple of weeks no fridge needed. Biltong will naturally last for motnhs at a time if you are in a dry and hot area, as it just dries out slowly, but it is moisture build up you have to watch out for, so be sure to keep your products in a cool and dry area away from direct sunlight 🙂 We suggest tearing off some paper towels, and chucking the paper towel in a glass jar or sandwich bag with the biltong, or if you don't mind your biltong getting drier, just pop it in a paper bag and it's good to go for a week or two! Hope that helps clear things up. Best, Mehnsaik

@@barbellfoods Awesome thanks a lot!

Hey Tommy, Cool to see you picked up on this, and it was a bit of luck when we found out about making use of the bike spoke, so were stoked to hear we could help you out 😎 All the best for your next batch! Best, Mehnsaik

Hey there, Thanks for the tip, is there a link for this or something more specific for me to search up? You have me curious to check this out! Best, Mehnsaik

ua-cam.com/video/oj8J0aMBM08/v-deo.html

Thanks Luke

Thanks for the love mate, hope all is well 😘 Best, Luke

Hey Lazarusalda, Cheers for the kind words, we truly appreciate it mate. Were also lucky to have a great community of likeminded people like yourself who love the outdoors, and enjoying healthy meat snacks ✊🏼 The whole Barbell team send our best to you and yours also! Take care, Mehnsaik

Hey there, While this is a good mention, with the added oxygen, and possible chance of the meat snacks being stored in hot weather, there's too much chance of possible moisture building up. So we like to keep less oxygen, and with the oxygen absorber bags, this helps to keep the products for longer extended periods of time as they are already air dried over a period of 6 days, being ready to eat. Up to 14 months! if kept in a cool dry area unopened, or 2 weeks if opened without the need for a refrigerator 🙂 Best, Mehnsaik

Hey Bluepriest6690, Firstly, what a name, love it 😄 I totally understand where your coming from, and it's definitely a huge difference in pricing for us compared to larger companies like Jack links. However, I'd love to give a bit of perspective on why i believe in betting on us. Some reasons why we are more costly, is because we don't skip any corners. Ever. Compared to JL, we use 100% organic grass fed and finished Australian beef sourced from central QLD. We use grass fed beef that is usually about 400-450g raw steak to make 200g of dried biltong, which if you've eaten a 250g grass fed rump, is usually $40-50 easy! JL/others use various cuts of grain fed beef, which is diced up and smashed back together and mixed with BS ingredients. Our process to create meat snacks have ZERO sugar, artificial sweeteners, gluten-soy, nuts, dairy, nitrates, and preservatives. JL/others (not all but most) , use nitrate - this makes the meat look redder to seem fresher, sugar, dairy, gluten, nuts, and preservatives galore. You'll never read a thing on our ingredients list you don't know. At the end of the day, they can give better deals as they are a bigger company (for now 😉), have more choice in how to artificially flavour their 'fresh' meat, and just sell lower grade snacks that are cheaper to make which reflects in the pricing. We promise to value quality, transparency, and always keep it real. I hope this helps to clear things up, and we hope that as we steadily grow in the future, we can give better deals on our meat snacks too because we are still hands down the healthiest and highest quality meat snacks in Aus. Best, Mehnsaik ps don't get me wrong, i've eaten my weight in jack links and other brands as a little tike when i was running around as a kid, but i wish i had barbell as a kid growing up, because i didn't need all that extra stuff in my system as a growing kid with ADHD and Asthma, this is why i believe in Barbell.

Sorry for replying with a Novel mate, you got me at my heart strings with this comment haha

@@barbellfoods Really thanks for the response, it was not really meant as an attack on your company, I understand as a smaller company it's impossible to compete on price with the giants of the industry you are trying to break into. I certainly appreciate all the extra information and i guess it cannot hurt to at least give it a shot.

@@bluepriest6990 Great to hear from you again mate 🙂 We appreciate the great response, and send our best to you also as we just love a yarn. I hope you get a chance to give our meat snacks a go, we are far off the size of the big boys in the industry, but it's a fun battle we are keen to take on. Hope you are having a strong week mate ✊🏽 Best, Mehnsaik

Hey Dirk, I see you are well versed in the art of biltong, and the origin stories too 😎 We personally love having a bit of a vinegar taste to our sea salt biltong, and as extra measure when making larger quantities as we do, we love the antimicrobial benefits to helping the cure the steaks without a worry for any bacteria growing. I do have friends that make biltong with just salt, or a mix of their own spices, and it's definitely a personal preference for a lot of us, but thank you for sharing the origins, and also the OG recipe used 👏🏼 Best, Mehnsaik

@@barbellfoods Sure. I was not trying to be negative toward your products. I grew up with plain salted and peppered Biltong on the farm in South Africa and only the Droë Wors had Coriander added. Salt is an excellent preservative. Today I buy Biltong too and of course it was bathed in vinegar. It's nice. It's not bad at all and some extra spices like Chilli or Chutney can make for an interesting experience. I would however make myself some plain salted and peppered Biltong once or twice a year out of nostalgia and still love it. Maybe my suggestion could be added to you list of flavors. Use course salt though.

Hey Robert, Great question. For our personal method we'd recommend just using enough white vinegar to cover the raw steak cuts by about 1-2 cm in a good quality bucket for at least 2-3 hours before drying, so it is depenedent on how much meat you will be curing overall, and we recommend soaking overnight as we like that light vinegar flavour to our biltong. I hope this helps clear things up! Best, Mehnsaik

And also to you kind sir!!! ✊🏽❤

Hey Jonty, Thanks for reaching out! I appreciate the feedback, and we'll be sure to keep on top of this for future videos ✊🏽 I'll pass this on to our team, as i would not want to be ingesting any unwanted metals at all, so thank you for letting us know of this. Also, we do not hook anything in commercial production, only hang on food grade racks, soyou can rest assured we are covered on that part 🙂 Best wishes, Mehnsaik

Hey Ricky, Thanks for reaching out about this, and great comment. Our spices blend are all natural ingredients, and we actually use so minimal that i can write it up for you here 🙂 All of our biltong and droewors products are free from preservatives, dairy, gluten, soy and sugar. It has a 12 month best before date and is best kept in the pantry or fridge. We only offer three flavours of either our biltong or droewors. Our sea salt flavour just has organic grass-fed & finished Australian beef, (or wild roo and organic beef brisket) , gluten free vinegar, and sea salt. Our classic of both is just gluten-free white vinegar, sea salt, coriander seeds, black pepper, cloves and cayenne pepper. Our chilli biltong has organic grass-fed & finished Australian beef, gluten-free white vinegar, sea salt, coriander seeds, chilli, black pepper, cloves and cayenne pepper. Lastly, our Sichuan droewors are made of wild kangaroo (>60%), organic grass-fed & finished Australian beef brisket, gluten-free white vinegar, sea salt, chilli, coriander seeds, capsicum, sichuan pepper and collagen casing. I hope this helps clear things up, and thanks for the great chance to help us explain this better 🙂 Best wishes, Mehnsaik

So polite and responsive.. I respect that! Thanks for the facts and the purity of your foods.. I’m sold!

@@rickyelvis3215 Hey Ricky, Thanks so much for the kind words, and it's our company and life motto at Barbell to 'Keep It Real'. So, we are so glad to see you loved our service and products 👏🏼 I hope you get a chance to give our biltong or droewors a go, and when you do, please do let us know about it 🙂 Best, Mehnsaik

It's a good thing we're more adapted to our visual senses with the current world around us, Gerhardt 😉 Seriously though, i hope we didn't offend at all, this is our way of making biltong, and we know there's different nuisances to how one likes their biltong, but our overall mission is to bring healthy meat snacks to Australia inspired by our SA homeland. Best regards, Mehnsaik

Hey there, Thanks for the lovely comment, and so stoked to hear you are able to enjoy our snacks out and about! Some of the boys from Barbell are heading to New Zealand to hike soon, and you best believe we got snacks to go 😎 Hope you've been enjoying some fresh air, and if you haven't, here's your reminder to! Best wishes, Mehnsaik

The Fatty bits are the best bits, especially with the yellow finish 😋😍 You sir know some good biltong, Andy! Thanks for the awesome comment, and hope you are having a ripper day mate! Best, Mehnsaik

@@barbellfoods Yep, spent 30 years in South Africa. Now in Texas and make it every few months (usually from "eye of round") and have 6 lbs of it drying as we speak. Have a great one and thanks for the vid!

Hey Kieran, Super stoked to see you are giving Biltong making another go, and do check back in when you have finished your first batch my friend 😁 Best, Mehnsaik

What a beautiful write up Elise, sounds to me you had the best childhood ever with fresh game meat, and a dad who always got the family into nature 😍 I could only imagine the amount of meat a Kudu could bring, and don't worry there's no Food Nazis around here, we all just love healthy eating, running around in nature, and making bathtub sizes of biltong too! We really appreciate the time you took to write such a great comment up, and all of us at Barbell send our best to you and the family 👏🏼 Best, Mehnsaik

Hey David, Thanks for reaching out to us. Firstly, thank you for taking the time to give us an in-depth write up about this, i will be forwarding this information for our team to review, and if the case is true of the dangers of any of these things highlighted here, we will take the immediate actions if necessary. We do have a current CSIRO contact, but not for these particular things, and will connect with them to review the information given. Our current processes and products are highly vetted and cleared by SQF, and we maintain current clear food standards with our own in house food quality assurance officer. As an overview of key areas that help us to stay on top of the bacteria growth, we do soak all cuts of meat in vinegar overnight, use a chemical free drying process, the spices themselves are minimal, and known to be beneficial in gut microbiome building compounds. All in all, we are a small business who are always looking to improve on our practices, and we are still learning how to be the healthiest meat snack company in Australia, so please know we take very seriously that this may cause harm or worse to those who enjoy our meat snacks, Thank you for taking the time to keep us aware of these things, and would you be happy for me to contact you further if we need assistance in clarifying these highlighted things further David? Could you please contact me at: mehnsaik@barbellfoods.com.au I'd love to connect and investigate further with you if needed 🙂 Otherwise, i'll contact CSIRO, and our best point of contact for a food scientist as necessary next steps. Best regards, Mehnsaik

Hey mate, I think we may have dabbled in this, and found that we love the thicker and more moist pieces out of cutting from a solid cut of topside or silverside. But, we love the recommend, and i may personally have to try my luck out with minute steaks in the near future as i haven't tried this myself yet! ✊🏼 Best regards, Mehnsaik

@@barbellfoodsThank you for replying. I too prefer thicker cuts, I just wanted to try minute steaks as it's a perfect portion size for when I want to snack.. And I did, the cure takes about 15 minutes, and I hung them overnight and they were perfect the next morning, slightly wetter than what you guys sell, but that's how I like it.. delicious..

Saffa born and bred, and loved all around the world, especially here in Australia 😋 Thnaks for the lovely comment Elma, hope you are well. Best, Mehnsaik

😘😘

Hey Keith, No not at all, it is illegal to farm kangaroos in Australia as we have last checked. All of our wild kangaroo sourced meat is culled through government governing bodies in Australia, these Roos are usually sourced from overpopulated areas, and vegetation farms. I hope this helps clear things up ✊🏼 Best, Mehnsaik

@@barbellfoods Hmmm, Learning the intricacies of Aussie sarcasm wasn't on your "to do" list, was it?

@@keithoades5516 Sarcasm in writing is a tad hard for me to pick up still Keith apologies 😅 i'll get there one day i promise! Best, Mehnsaik

@@barbellfoods Hang around Aussies long enough,,,,,,,,,

Hey there, Yes, we are Halal certified for all of our 100% organic grass fed biltong range. Please note that our Droewors or as we refer to them 'Meat Sticks' are not as they are mixed with wild kangaroo. But, all of our biltong is delicious, nutritious, and fully halal 🙂 Best, Mehnsaik

Born and bred Saffas who moved to Australia, and loved our home food biltong so much that we wanted to share it with friends and family here in wonderful Aus, who happen to get popular in the community and now share it with a bigger family all around 😋 I know Rory and Luke's accents are not as distinct as they use to be, but Aussies have a strong tone that just takes over after a few years haha Hope that helps clear things up, and we appreciate the comment Vegman9415 ✊🏼 Best, Mehnsaik

It's around 21 to 30 degrees here and it's quite humid compared to south Africa

Hey Azizaren1881, Thanks for reaching out to us 🙂 I do believe that biltong will be fine to do with a meat dryer, but to have an even drying process you would have to have the meats being able to be hanging and not laying flat within the dryer for best traditional results. Put the temperature between 25-40 degrees, and in about 3 days, with 1-2 days added for dryness/moist preference you should be all good to go ✊🏼 I hope that helps clear things up! Best regards, Mehnsaik

Pickled foods are pretty delicious but hey! Thanks for reaching out bazoomba ✊🏼 Best, Mehnsaik

Good things in life are always shared, so happy to hear you are enjoying our way of making biltong at home mate 🙂 Best, Mehnsaik

Biltong is like the perfect balance of pure meat, to having that good bit of fat like ours does at the end. All while always being able to store it anywhere while your on the go 😎 Appreciate the comment ZingZing, and hope you are having some biltong for lunch this week! Best, Mehnsaik