I am an ex South African and in my humble opinion there is no greater snack anywhere in the world than biltong. I would eat it every day if I could afford it. I was so happy to watch a video where the traditional method with course salt was used. Try adding a small amount of toasted finely ground cumin with your coriander it adds another dimension that is unbelievable to the flavour. ( about 1 and 1/2 to 2 heaped teaspoons for the amounts you showed in this video
Never having eaten biltong and being a lucky recipient of a sample of this batch, I can honestly say it's banging. Love the flavour and texture. Time to build a drying box!! Thanks Richard!
Hello lives in Sweden and smokes meat. Gonna build me a biltong box. Going to South Africa in January next year. So then I'll eat and speak Bilton thanks for a good youtube clip
I add w sauce with the malt vinegar. Love that umami taste it provides The only difference between our recipes Keep it simple. Keep it traditional Tastes great
As a purist, I wonder what you'd make of my computer-controlled biltong box. It speeds up or slows down the fan depending on the humidity of the air, and automatically turns off when it detects the meat is at the preferred level of dryness.
This will taste okay, but this is not the complete recipe. What you are making there is Jerky, American style almost. The making process of Biltong is not like this at all. When you want to make true South African Biltong you need extra spices there..Your meat cuts are excellent, no problem with fat to meat ratio.
BOOM 💥
I am an ex South African and in my humble opinion there is no greater snack anywhere in the world than biltong. I would eat it every day if I could afford it. I was so happy to watch a video where the traditional method with course salt was used. Try adding a small amount of toasted finely ground cumin with your coriander it adds another dimension that is unbelievable to the flavour. ( about 1 and 1/2 to 2
heaped teaspoons for the amounts you showed in this video
Thanks Richard. There are indeed many variations, I'll give that a bash sometime, thanks for the tip!
Never having eaten biltong and being a lucky recipient of a sample of this batch, I can honestly say it's banging. Love the flavour and texture. Time to build a drying box!! Thanks Richard!
Thank you Ben, I look forward to seeing it in action. Reach out for any further queries that you might have.
Thanks for your sharing your recipe Richie, looks amazing!! And oh yes, you know where I live.
😂
Hello lives in Sweden and smokes meat. Gonna build me a biltong box. Going to South Africa in January next year. So then I'll eat and speak Bilton thanks for a good youtube clip
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.
Love Biltong, Red Deer back strap, nom nom
One of my favourite types of biltong apart from beef is bushbuck. Have you ever been to SA?
I add w sauce with the malt vinegar. Love that umami taste it provides
The only difference between our recipes
Keep it simple. Keep it traditional
Tastes great
Yes, definitely, W Sauce is a great addition!!! I do sometimes use it as well as chilli flakes.
Looks delicious👍🏻
Thanks Kev!!!
Looks quality! Save me some.
As a purist, I wonder what you'd make of my computer-controlled biltong box. It speeds up or slows down the fan depending on the humidity of the air, and automatically turns off when it detects the meat is at the preferred level of dryness.
Lets agree that because of where you live you need some automation
This will taste okay, but this is not the complete recipe. What you are making there is Jerky, American style almost. The making process of Biltong is not like this at all. When you want to make true South African Biltong you need extra spices there..Your meat cuts are excellent, no problem with fat to meat ratio.