Making Biltong the Lazy Way
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- Опубліковано 8 вер 2024
- #biltong #curingmeat #vanPlaas
Biltong is a form of dried, cured meat that originated in Southern African countries.Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in South Africa. However, biltong is most commonly made today from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin, or steaks cut from the hip such as topside or silverside are used.
Traditionally biltong was made during the cold winters of the South African Highveld for best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavor and dark colour. Heat has only been introduced into the process in recent years.
Depending on the spices used, a variety of flavours may be produced. Biltong can also be made in colder climates by using an electric lamp to dry the meat, but care must be taken to ventilate, as mould can begin to form on the meat.
A traditional slow dry will deliver a medium cure in about four days.
The word biltong is from the Dutch bil ("buttock") and tong ("strip" or "tongue")
Source: en.wikipedia.o...
Stuff We Do - Biltong Potjie
• BILTONG POTJIE: OUTDOO...
Seasoning/spices used in this video:
container 113g
salt 103g
pepper 18g
coriander seeds 25g + 35g = 60g total
Chili 1g
pickle spice mix 11 g
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Note: This is my adventures of attempting to make biltong and is only for entertainment purposes, this is not a guide in any way or form. You agree that use of this information is at your own risk, and cannot hold anyone legally responsible for any and all losses, liabilities, injuries or damages resulting from any and all claims.
the crazy thing about this whole 'dry stuff' thing is, it's curing sometimes for months and nothing happens and as soon as you taste it everyone will suddenly tell you it won't last more than a week :D I think the real reason behind this is not only marketing to sell more but also it's that taste so you just eat a lot of it quickly and expiration is a great excuse :D
This video is epic. I have people in SA asking me why I am not making biltong like you. Thanks vanplaas. We are all waiting for the next video.
I have watched hundreds of biltong recipes on tube and you are the only one who knows how to pronounce "Worcestershire sauce" !
Love it. It looks awesome. Thank you van plaas. I live in South Africa and it makes me think of home.
The montage is cool as is.
Where's home?
Pretoria.
What a wonderful jerky!
I will use your video as a reference for my jerky making.
Now that is an insult to Biltong.....LOL. Once you taste Biltong, you will never have jerky again
Boet, now I am HUNGRY !!!
Love the recipe. Going to try it. From a fellow S.A youtuber.
First time i see pickling spice involved. Also, i don't use a biltong box. I just hang it onto a laundry rack and place a fan in front. Never had a problem!
Looks like a plan!
My biltong boks was ook eers 'n karton boks, maar hy doen nou al omtrent sewe jaar diens as biltong boks. Verskille tussen myne & joune is dat ek 'n computer fan in het, maar nie 'n lig nie en myne is horisontaal, nie vertikaal nie. Dit help nogal as jy wil sien of jou nat biltong stukke aan mekaar raak.
Watse Watt globe is daai.
ive watched pretty much every video on making this on youtube and read several articles, I've made it 3 times now and your video seems to be the simplest. I'm going to skip the baking soda step and the pre-marinade step like in other recipees and just try it the way you did it, because otherwise its so so so so tedious. Delicious but It lasts me maybe two days even with 3-5 pounds of meat before it dries and it's hard to justify the effort otherwise.
Where did you get those plastic hooks ?
Thank you :-)
Thanks bro for sharing, i bought biltong dryer box from Mellerware the problem my biltong has a rotten smell although it drys, i did put it vinegar for 12hrs and i did spice it, but i get that rott smell
To much moisture
Cutting montage is from 09:05 to 12:00 feel free to skip it :P
Thanks for watching!
Hi, may you please send a link or something to how you made the cardboard box biltong maker? Thanks
@@forevertheaii here you go, ua-cam.com/video/Hpd1xpEiQj0/v-deo.html , Thanks for watching
@@vanPlaaswhat is the watts of that bulb?
Got some balls on ya going with the white vinegar opposed to brown
Thanks for spreading the biltong message. The world needs to enjoy as well. Yours look yummy.
Just my opininion. One cm is very very thin. I prefer 2.5cm. It shrink to 1.5 cm and that leaves nice soft center.
Mooiloop.
Agreed about the thickness. Benefit of thin meat is a shorter drying time. Benefit of a thick meat is an end-product that's awesomely lekker. And I'm a patient guy :-)
Nice, Woolies Vinegar lol nog 'n Saffer in Oz... see ya on the Goldie some time...and South Africa, not Southern Africa.
Easier to cut it with a knife. Thanks for sharing.
You need to toast your coriander before grinding.
Can one use a cheaper Cut of beef
I have used chuck with gr8 results.
How is this the lazy way? Haha
Does this work in humid climates? I live in Hawaii and I feel there is a much higher risk for mold. It is everywhere around here.
Humidity will increase the risk, part of the reason I use the light as a heat source. There is a "cheating" method where you can hang it in the oven overnight at 60 C / 140 F, although I have not tried this myself.
@@vanPlaas , I'm from SE Asia so it's both warm and humid, so I have yet to try making this for fear of spoilage. When you mentioned the oven "cheat", I had an idea. I could use a food dehydrator (without all the racks) at a lower temperature setting, instead of a light bulb, in a cardboard box to improve the airflow. Do you think this could work to properly reduce the effects of humidity during the drying phase?
Y u using white vinegar not brown?
Mostly for budget reasons, brown, apple cider, or wine vinegar will also work.
Most videos marinate for 1 hour only, I thought marinate means a day or 2?
I marinate for 24 hours in the salt spice vinegar mix
Jerky is better I’m SORRY.
worst ever recipe for biltong ive seen
All coz you ain't got scales? Get a grip
Everyone has their own way of making biltong. I make my biltong way diffrent too but it doesn't really matter.
This is the easy way? ffs i dont have scales
You dont need scales. You dont even have to make the spice. You can just buy some premade biltong spice from a shop online.