I visited South Africa years ago and I couldn't get enough of the snap sticks i think they called them. I'm going to try your way of making them and hopefully i can enjoy some here in the US 💕
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
@@richardstobbs2032 when you do the grinding, just make sure the meat is bone dry, and so not have any form of fat on it. I have a slicer, so I cut the dry biltong into thin slices...it's a lot easier to grind. Otherwise try break into small little pieces as best you can.
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 Dean. Thanks for watching! First thing that comes to mind is airflow speed. When I have had case hardening in the past it has been due to either the fan on to high or too close to the meat.
@@richardstobbs2032 thanks for the advice. I am thinking of changing the fan to one with Dan speed or VFD. The last batch I did seems okay but it’s taken around 8-9 days to dry. The weather has been a bit humid lately.
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 🇮🇪
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
Hi @derponmyherp8005, firstly, thank you so much for your comments! Yes, there was salt. I'm not always exact, but I typically go for 18g salt per kg meat. The biltong box setup will depend on where you live in Aus? I'm down in Geelong, Victoria which is cooler! The light in the box is used to help lower the humidity, so it is needed in warm/hot humid areas. Computer fan should be fine for airflow in most cases. Just go for it and make adjustments as needed, it's great fun. Shout out if you have any more questions - thanks
@@richardstobbs2032 you're so welcome.l, thank you for the video and for sharing your methods. I'm up in south east Queensland so it can get pretty humid here, though not so much in the winter months. I'm using an old wine fridge at the moment but need to get a light installed first. Very keen to give it a go and your biltong looks delicious 👌
I visited South Africa years ago and I couldn't get enough of the snap sticks i think they called them. I'm going to try your way of making them and hopefully i can enjoy some here in the US 💕
I can literally smell the biltong through the screen 😂
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.
That’s awesome ❤
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
Thanks @starrider529, yes agreed, better to wait until they really dry. I'll have to try the coffee grinder idea some time, sounds interesting!
@@richardstobbs2032 when you do the grinding, just make sure the meat is bone dry, and so not have any form of fat on it. I have a slicer, so I cut the dry biltong into thin slices...it's a lot easier to grind. Otherwise try break into small little pieces as best you can.
Chill the meat down to almost freezing to cut the thin strips. Makes it much easier.
Thanks Mark, great idea, will try that!
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...
Thanks @carywilson6435 , will do that for sure next time!
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 ?
Thanks @pubudunuwan, yes I keep it running 24/7 until its ready!
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?
Hi Dean. Thanks for watching! First thing that comes to mind is airflow speed. When I have had case hardening in the past it has been due to either the fan on to high or too close to the meat.
@@richardstobbs2032 thanks for the advice. I am thinking of changing the fan to one with Dan speed or VFD. The last batch I did seems okay but it’s taken around 8-9 days to dry. The weather has been a bit humid lately.
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 🇮🇪
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
Hi @derponmyherp8005, firstly, thank you so much for your comments! Yes, there was salt. I'm not always exact, but I typically go for 18g salt per kg meat.
The biltong box setup will depend on where you live in Aus? I'm down in Geelong, Victoria which is cooler! The light in the box is used to help lower the humidity, so it is needed in warm/hot humid areas. Computer fan should be fine for airflow in most cases. Just go for it and make adjustments as needed, it's great fun. Shout out if you have any more questions - thanks
@@richardstobbs2032 you're so welcome.l, thank you for the video and for sharing your methods. I'm up in south east Queensland so it can get pretty humid here, though not so much in the winter months. I'm using an old wine fridge at the moment but need to get a light installed first. Very keen to give it a go and your biltong looks delicious 👌