If you make Biltong like this, it will last you 50 years!
Вставка
- Опубліковано 22 кві 2022
- Today we are making a shelf stable version of biltong that can double as a great survival food!!
The first 1,000 people to use the link or my code 2guysacooler will get a 1 month free trial of Skillshare: skl.sh/2guysacooler04221
You can find a printable recipe for our "Survival Version" Biltong : twoguysandacooler.com/biltong...
Items used in this video:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
MK4 Thermapen (Accurate Thermometer): tinyurl.com/y224z7ke
Small accurate Scale for spices: tinyurl.com/tzsx8mk8
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Custom Cutting Board: tinyurl.com/3ez3ww7f
If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases: amzn.to/3dqScEy
3. You can help support our channel through PayPal: tinyurl.com/5yfhhyce
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from: / 2guysandacooler
If you need anything from Amazon you can help us out by using this link to get there: www.amazon.com/shop/2guysacooler
Here are a few more things we use in our projects:
AMAZON LINKS:
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Kitchen VossSous Vide: amzn.to/3x4o9ux
Commercial grade Sous Vide: amzn.to/2QDYGGU
Chamber Vacuum Sealer amzn.to/2wQp7wF
Butcher Twine & Dispenser: amzn.to/35QFhIa
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Hobart Edge Deli Slicer (high end): amzn.to/3lRYTB7
EQUIPMENT LINKS
Small accurate Scale for spices: tinyurl.com/tzsx8mk8
Large Capacity Scale: tinyurl.com/hm3m282j
1.5hp #22 Meat Grinder: tinyurl.com/psn5h9ts
#12 Economical Meat Grinder: tinyurl.com/56uy52vk
5# sausage stuffer: tinyurl.com/yeryczuc
20# Electric Sausage Stuffer: tinyurl.com/25u9n25b
Stainless Steel Dutch Cheese Press: tinyurl.com/y7r4xmuw
33# capacity scale: tinyurl.com/mv8mx3pm
Hand heald vac sealer: tinyurl.com/5cs77d2m
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Thermapen Mk4 - tinyurl.com/y224z7ke
DOT Kitchen Temperature Reader - tinyurl.com/3pxtc6
Signals (4 Channel Temperature Probe) - tinyurl.com/eu6hu67m
Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4xcj9wcw
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
![[柴犬ASMR]曼玉Manyu&小白Bai 毛发护理Spa asmr](http://i.ytimg.com/vi/0TsXQ7z2Dh4/mqdefault.jpg)
The first 1,000 people to use the link or my code 2guysacooler will get a 1 month free trial of Skillshare: skl.sh/2guysacooler04221
You can also find a printable recipe for our "Survival Version" Biltong here: twoguysandacooler.com/biltong-survival-version/
Nice video. But u need a biltong traditional slicer with a planer blade. If u pay the freight I will make u one for free.
Thank you. I asked this question in different video and now I know^^
I hope you're keeping the remaining pieces so you can bring a piece out every year on the anniversary of this video and try it out 🙂
Biltong Pemmican basically. My first though for getting nice, consistent servings/bars would be to use a soap bar mold.
There are various cooking moulds already, let alone things like cupcake trays.
@@epmcgee I know someone who makes lollipops from pemmican, using a candy mold. Great for kids' afternoon snack, she says!
Wife just cleaned the fridge. Pulled out my 5 yo Biltong (just in Tupperware, not vac-pack). Fresh & tasty as day one!
I love finding little treasures!!
South African tip : You should try making some game/venison/buck biltong , beef usually gets bought last in the shops when the game is sold out. Completely different taste. Brown vinegar , Coarse salt , Coriander and crushed black pepper. Some people do prefer beef , but mostly we prefer game. 😂
I made roe deer jerky for the first time a couple of months ago, it was absolutely delicious. Gonna try deer biltong next time.
Hmmm I need to try this.
Kudu makes some of the best biltong. Impala as well. Now I'm hungry
@@Ariovistvs And, did you try? Biltong is the heavily upgraded version of jerky, so it must be amazing!
@@Zizzy7 Not yet, I had no venison available. But I made some beef biltong. Biltong is really the best dry meat I ever tasted.
Oh, you used Biltong to make a simple pemmican. I like this version better though, as you said you can use this biltong as a cooking meat base, where as pemmican is normally sweet with added dried fruits.
totally agree.
I was going to say something quite similar. No pointing in me repeating it.
I've avoided pemmican for this exact reas6
Pemmican as a commodity traded to fur trappers, and supposedly that provisioned to the Lewis and Clark Expedition contained only lean meat and tallow. Dried berries are an optional addition, but will reduce the shelf life.
Early colonials used pemmican as a travel food, and as a soup starter. It should be more flexible than this biltong variant because pemmican is free of seasoning.
Pemmican is traditionally not made from powdered lean meat, but from short fibers of lean meat broken apart by pounding. That would have far more texture than this powdered biltong variant.
@@2guysandacooler is pemmican with fruit added more likely to spoil? Anyway, I saw a different video of yours featuring biltong and have the urge to make some now!
In South Africa we make a sandwich on the braai called a Braai broedjie (bbq sandwich) traditionally it consists of cheese , onion and tomato, with butter smeared on the outside. As
a alternative make it with biltong dust, cheese and onion. YUM.
Proudly South African. Lekker braai broedjies
I'm South African and first thought was that this is an abomination to our heritage snack. And to reconstitute it...well, you've always given food respect and explained the science behind it. That is appreciated. And, recreating a beloved recipe to make it you own is commendable. The bars can be added as additional flavour to another heritage dish called potjiekos. I could see that working. In South Africa we can buy biltong dust for seasoning purposes. Kudos on the effort in your preservation method.
This is a native American twits on Biltong. Pemmican is made in a very similar way.
With the biltong dust alone, butter some bread and pour some biltong dust on to the bread and butter. Delicous little snack aswel.
Greetings from South Africa
That was my school lunch sometimes haha
Luckily the local butcher in Hout Bay Cape Town sells biltong dust. Saves a lot of work. I have been doing this for some time and totally love it. It travels very well. Also use it for breakfast with scrambled eggs. The best. Super for carnivore eating! Sometimes suet is hard to get until you find the right butcher.
I am from Hout Bay! Nice to see this comment, I have not been home in a long time!
@@saschamarr495
Hout Bay has changed so much over the last 30 years. Now a typical Cape suburb. But better than most!
I definitely want to make biltong and pemmican for my future multi day backpacking trips. That's the only food I will bring
Bro give this guy a medal, he is so passionate about his field
Hi, biltong stores just fine when dried for 2 weeks and placed in a cotton cloth bag. Lasts for very long period of time if kept in a dry place. No need for a longer storage time as we just make more when it is consumed.
The problem with that method is that it will continue to dry. Not a bad thing but if you are particular about texture it would be better to vac seal it
Hi, as a 67 year old SA veteran, have been making biltong for the past 50 odd years myself and it never gets to be older than 4 weeks before it gets eaten up. No problem, just make some more !
That's the same issue I run into. It never seems to last😉
@@2guysandacooler Thanks and stay safe from the US of A
That seems like the perfect cold weather survival food.
Pemmican was used by Native Americans to survive through the winter months and also sold to arctic exploration expeditions as well as Canadian Mounties.
You're correct!!! We loooove our Biltong in South-Africa 👏 👏 👏 Thank you for your videos
Diced onion and a touch of garlic sautéed with a biltong block and cubed butternut simmered in stock until soft. Then blended and a squeeze of orange juice with fresh orange zest and a swirl of coconut cream.
sounds delicious
@@iamvulgar8188 my kids love it
So also gotta remember to add a second dose of dry season mix equal to .5 the original curing mix not a true doubling so that the tallo still gives that mellowing effect but still getting a good amount of flavor.
Great Idea..
I love biltong. We used to get it in the open air markets. They would have all varieties of game meats in several forms. Whole pieces like you showed, cut, shaved, chopped. I’ve never seen the powdered version before. I thought you were going to suggest using it as a wet rub on a brisket with the tallow. Maybe you could make a couple variants with venison, elk, etc and change up the seasoning as appropriate for the particular meat. Biltong, not powder ;)
The native Americans made this same preserved meat (from various game) the only difference is they added dried berries, fruits and nuts as well as tallow. This was "trail food" and "hunting food". Pemmican (now a trade name unfortunately)
As a South African that lives in South Africa love that you make Biltong, Biltong is not supposed to last eat it all :D
ja , teen die prys van vleis in die land gaan dit n goeie ding wees on so bietjie te spaar in die yskas
I think you just created the perfect "Banting" food ‼️
Regards from South Africa 🇿🇦
The old boers would have a laugh at this. Biltong used to be sometimes their only dinner or food for a day in their lives... Great recipe, thank you!
I'm glad you mentioned pemmican at the end because all the way through that's what I was thinking: it's pemmican minus the wild dried berries. But I don't understand why you trimmed off the biltong fat before grinding if you added fat back into the mix. What's the point of that?
In fact, I don't get your recommendation to trim as much fat as possible before seasoning the raw meat at the start of your biltong recipe video - there's a lot of flavor in fat, plus healthy omega-3.
I've been making traditional American beef jerky for years, in a dehydrator and with the fat, that I store in zip lock bags, then pile the bags into 5-gallon food grade pails with snap-on lids. I've kept it that way for years with no problems from the fat I've left on the beef.
Am I missing something? Or is trimming off fat just a matter of taste and texture preference? Thanks for any comments/explanations.
I'm wondering the same thing
Pemmican-tong... love it!
Thank you, this sounds like the perfect food.
Both look delicious and I'm going to make both. I think this method, bars made with powder, will be better for elderly and others with dental issues.
Biltong dust mixed with butter makes a great sandwich spread.
Biltong dust? How long can it be kept as a dust?
Eric, I make wine and mead myself, starting is actually easy, and you learn with every batch. I highly recommend it!
Basically a South African pemmican. Thanks for answering a question I had in reference to pemmican and spices. This Biltong pemmican surely allows for spices to be added to the dried beef prep in the pemmican recipe process.
But pemmican has no spices and this has no berries. This would be much easier for kids and the elderly to eat. When I was a kid on the reservation where I grew up we hung “dry meat” in a back bedroom and then stored the dry meat in clean pillowcases. No worries about mold or botulism as one might get with vacuum or ziplock bags.
@@belugasmith I’m in New Mexico, just south of the Isleta Reservation. Got family on the rez. I’m looking into the Mexican ways of meat preservation.
Love biltong dust! Add it to scrambled eggs, bake it into scones, or just heap it on a slice of fresh white bread and butter.
Recently had it on a toasted cheese sandwich.. it was amazing. I need to have some on some scrambled eggs....
Hunter Biden shapes his into lines and snorts it.
You don’t even want to know what Hunter Biden does with biltong dust! 😂🤣😂🤣😂🤣😂🤣🤷🏼♂️
Pemmican!! Native Americans of course hung their meat to dry, same as biltong, but used locally available spices and some fruits, at times, as fruits added sugar and were more likely to spoil than just meat powder and fat. Nice.
This is an amazing idea 💡. I'm also going to use the powder for baking.
Hey Eric! Didn't know we both follow Gavin's channel! Was so surprised to see Gavin answer your comment about making a 24 hours of cheese LOL. So nice to suddenly see a familiar name pop-up. If (by your roots) can understand French, I have a few interesting recommendations for you! Let me know! Gavin's amazing btw!!!
We have braai grids that fit 2 or 4 sandwiches which we braai over the coal. This is another favourite that has a multitude of options and ingredients. We even have competitions to find the best braai broedtjie. You can use any ingredients, biltong, boerewors, peppers, chutney, chilli anything you would put into a toasted sandwich but it is next level.
This is my absolute favourite.
Something to experiment with for next season...
When making Biltong, would adding a bacteria/fungi culture (e.g. Salami culture, Salami penicillin culture, or Kougi) during the Drying, or Curing/Drying process have much of an effect on flavor and shelf life ???
Where do you get the 50 year shelf life from. Wouldnt the fats go rancid?
I love biltong, and in general South African food. Since you like biltong so much, you may also like the south african Droewors, which is a sausage that enbodies the spirit of biltong very much. I think you are going to love it as much as you love biltong. Please give it a go. 👍👍
I recommended it as well, but they haven't tried it yet, which is a pity because they are missing out.
Love your channel. Your inspiring ! I do wonder how much do you eat to get your DAILY protein, calories, etc...
So you made seasoned pemican
The dish most used in the 18th century is called rubabo. It is pimican root veggies and ships biscuits if you have them. Ha ha survival food from the 18th century. Our colonies and south Africa were English colonies. The crossover does not surprise me.
I need follow this video up now by reviewing the pemican videos.
Lol. The version of pemmican I made with fruit is very tasty. A little sweet. I've had mine for 3 years now in my pantry and it still tastes awesome
Who else thought he was about to say something incredibly based at 1:07?
My question is this. Would it affect the process to also season the tallow with a similar flavor profile as the biltong to enhance the flavor of the finished product?
Used to make this stuff with my african dad growing up. Really brought back memories
You should make biltong soup with that powder.
There is a book called The Old Ways and I remember seeing something similar to store meet for yonks. Def not Biltong but it is a way of the old ways.
Biltong dust is really good on a toasted cheese sandwich or on buttered toast!
you turned biltong into pemican, why am I not suprised on the taste test?
You made pemmican, but without dried fruit in it. Add some dried fruit to ward off scurvy, and you've got pemmican, a food that you can survive off of indefinitely...
Scurvy is only a thing for those who eat carbs. If you eat only protein and fat, your body doesn't require all the vitamin C that it would if you were eating carbs. Research it a bit and you'll be rather shocked at the lies they've been telling us for years
Got to try this, thoughts on grinding Vs blender ?
The pemmican makes a comeback
If I rendered the fat from prime rib would that be a better flavored Tallow than regular tallow ?
a mix between Pemmican and Biltong? cool!
Dry cured meats has been my Covid hobby. I’ve been making biltong with a Korean marinade. I dip the finished, sliced biltong in sesame oil with a sprinkle of salt. Definitely worth trying if you are inclined.
Damn that sounds interesting!
Should make a quick video
you should know seed oils are horrible for you
@@xabraxasx Everything is bad for you.
@@xabraxasx iirc, the sesamins in sesame oil prevent the polyunsaturated fats from going rancid. Not that it's great for you but it's likely a lot better than other Sneed oils. Not to mention that it can be naturally extracted rather than with chemical solvents.
True
Similar to pemmican very nice 👍
you beat me to it. we never give biltong a chance to be stored.
Smokin' Joe said i should come check you out so here i am
Hi you can store or send it in a sewed up cotton bag. That way you don't need fridges and stuff. Apparently that was the way the previous generation stored or sent it by mail. My mother at one time send me a parcel with biltong placed inside a bag, which she just sewed up. Mine was still perfect. (I was in the army at that time) The other troops biltong was not so nice even in vacuum bags. I believe that was the way the Boers took it along on commando. Back in the 70's you used to get flower in cotton bags. This is what my mother used to send me the biltong. Not sure if it will last 50 years like that - but for sure it will last for 1 year until you can make some new biltong. Just something else to take note of - If the fat is from gras fed cows - by all means you can use it. But that fat will normally have a yellow colour to it from the beta carotene, the fat you are using is white - not very healthy. Omega 6 : Omega 3 relation
The beef that I am using is 100% grass fed. Where I live, it's the only beef available 😉.
As far as I know it’s actually the other way around, when a animal is fed a grain based diet it will most likely develop yellow fat disease because of all the Polyunsaturated fatty acids. A healthy animal, grass fed, should have white colored fat, which will consist of more saturated fatty acids. Opposed to the grain fed animal which will have a higher amount of PUFA’s, that have the tendency to oxidize much faster then saturated fats and if consumed in excess will cause disease.
And it’s a white spread misbelieve that polyunsaturated fatty acids (PUFA’s) are healthy.
The body needs Vitamine E to convert PUFA’s into saturated fats which then can be stored and used by the body safely.
Just for example a chicken just raised on corn will develop yellow fat disease quite rapid but a chicken raised on its natural diet which is a mix of all kinds of greens and insect will not.
Hope this can help someone.
Biltong pemmican. Also be careful with what spices and how much. Spices tend to change flavor over time. Just look at Steve's vid on the 100 year old emergency ration.
Eric,
Can I dry Bolton’s in my drying chamber or is the 55 degree temp to cold
sure/ The texture will be a bit softer but will still be tasty
After it cures, for the drying cycle can we impart more flavor and dry it faster by curing it a second time with smoking it?
sure!!
@@2guysandacooler ty ty
Do you sell the finished product?
Basically a seasoned pemmiken.
Do you have videos on salt pork, pickled pork and knife sharpening?
I do have videos on knife sharpening. I think there's a play list..
with the traditional Biltong (without the tallow{oil}), what's the shelf life...
I thought the Seasoning would draw moisture?
Hi, as for the one to one measurement, would it be 1 jar tallow to 1 jar biltong powder? Even though it will differ in weight....😊
Thanks
If you have a food scale, you use 1 to 1 by weight gram to gram, ounces to ounces etc. 12 oz of tallow to 12oz of biltong powder for example
Mmmmm. That powder in pasta or on toast with a baked egg.
I don't understand how hanging it to dry in your bug free room is any different than just leaving it out which would lead to it going bad and food poisoning... also fat goes rancid and is why you can't store such things in mylar with O2 absorbers long term but tallow meat mix lasts forever? It's super confusing.
i have a feeling the texture is like an oily pecan sandy
Gimme the biltong !!!
That is almost identical to the native American pimakin. They don't use spices and they use rendered suit. Suit has a higher melting point for a more stable product. Check out max miller tasting history.
Becareful of over seasoning as the spice get stronger with aging
If I use store bought tallow I heat it to liquid to mix?
yes
Question ? . . . . . Can you add unflavored protein powder & high carb powder. To the mix. TO MAKE A SUPER PEMMICAN !
sure, you might have to increase the fat content but I think that would be great!!
With out refrigerators and freezers but on the shelf wont the fat go rancid????
Could you just dry in your refrigerator vs a biltong box. I've seen drying in a refrigerator but it takes longer.
It may work - although I've never seen it done like that. The fridge would have to not have any other smells in it as those will definitely flavour the biltong. Probably better to just hang it in a room that's got some ventilation or airflow. Many South Africans hang it in their garages, or even under trees!. Take care to keep flies/other insects away - perhaps a fly screen, or hang it in a cotton bag.
I found you channel thanks great man
Quality
Love how you up-speak biltong! Yep, I'm a Saffer - and boy, do we love our biltong!
This recipe looks substancially easier than some of the pimican recipies I have seen - another winner for biltong!
I have a few biltong recepies and methods on my wee channel... and chat about the manufacture of the box as well. My design stems from HVAC ideas and differes in layout from most boxes I've seen here on YT.
Thanks again for giving SA and biltong such a positive rap! Happy snacking!
Biltong pemmican is easy to put in the title.
Pemican with biltong spices
What's the alternative to red wine vinegar?
Malt vinegar
Backpacking food
Very similar to pemmican but without the fruit.
Isn't this just Pemmican???
🤣2 guys and a cooler sounds sus as hell... but ill sub
I am a born and bred South African. If you leave biltong for 50 years there is something seriously wrong with either you or the biltong. I can give you a tip : if your biltong is very dry and hard, wrap in paper take it to the anvil and hammer it, it breaks into nice bite size pieces. Biltong made in cool dry air always tastes better. Traditionally it was made in winter , the dry season. Many a South African home had wires installed in the garage for drying biltong. You can also vacuum pack and freeze but not as nice as fresh. I prefer my biltong a little wet/soft easier to cut and to chew.
hey were you watching the tv show Servant for this.
Can meat be slow cooked prior to drying?
South African here, I suppose you could cook your meat before drying but then it won't be biltong and it will have a flavour of its own.
Is this not called pemican or so, the trappers in the 1800s in the USA did this for survival food.
It is, but without the fruit and other added ingredients.
Indeed
You made Biltong Pemican!
Very interesting! Great video👍😊
Reinvented pemmican on accident lol
So he made Pemmican.... *Eye roll*
have some in a paper bag for 6mnths stll good
I bet. Biltong is good no matter how old it is..
Could you replace the talo with bacon fat?
That would be detrimental as the bacon fat would end up going rancid rather quickly.
Awesome video! I'll have to try it. BTW, what food handling gloves do you recommend?
I use nitrile gloves as that's what's readily available and works for what we do. Some folks like latex. I prefer nitrile
Is this not pemican?
close. Pemmican isn't seasoned and contains fruit