5 DAY Biltong - Full Tutorial - PLUS Building a Biltong BOX
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- Опубліковано 11 лип 2024
- Homemade Biltong - Full Tutorial - Building a Biltong BOX
00:00. Introduction
00:19. Ingredients
01:35. Meat Preparation
03:53. Curing
07:54. Biltong Box
18:57. Weighing & Labelling
22:02. Drying 1
24:42. Drying 2
27:28. Drying Analysis
31:30. Cutting & Tasting
36:50. Summary
Biltong is that Incredible dried meat snack from South Africa. I’m making mine from beef topside but you can make it from any other red meats or game if you have it available.
You can add a wide variety of different ingredients to Biltong like worcestershire sauce, herbs and spices. Ive gone here for a plain version using just corriander, chilli salt and papper. I also used a 6 year old cider vinegar which is good enough to drink.
Here is the recipe for this batch of Biltong.
1300g Topside Beef
100ml Apple cider vinegar
3 Tbsp. (16g) Coriander seeds whole
1 Tbsp. (5g) Fennel
3 Tsp. (13g) Salt
1 Tsp. Black pepper
1 Tsp. Ground smoked chilli
Here is the link to my coppa video • Coppa - Italian Salumi...
Link to Fan - www.amazon.co.uk/gp/product/B...
Link to heat mat - www.amazon.co.uk/gp/product/B...
Panel Mounted Humidity/Temp meter - www.amazon.co.uk/EEEKit-Hygro...
Storage Box - www.amazon.co.uk/pieces-cryst...
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#charcuterie - Навчання та стиль
Good video.
About biltong boxes, the reason these are popular is because where these are usually effective is where the humidity is relatively low. Maintaining a higher humidity drying environment helps to prevent the meat from drying out unevenly and too fast. To short a drying time affects the flavor in a negative way. Same results are had when placing biltong in a dehydrator as they dry the meat too quickly.
Where I live in Texas the humidity is typically higher than other areas, even in an air conditioned house, and a biltong box often promotes rotting or mold as the meat cannot dry out correctly, ie too humid. A fan can help but it is not ideal as the airflow is not uniform.
What works here is to hang the biltong or wors in an insect proof enclosure in the kitchen area. There is air circulation in the room and the conditions are ideal for reliable drying. My typical environment is at 78F & 60%rh in this room.
Been doing it like this for more than 20 years here in deep south Texas with great success. YMMV
great advice from someone who clearly knows his process 👍 Thanks for your comment
loved that you said "lekker" 😃
I have an Uncle of South African descent so i first heard Lekker in the 70’s. ive waited 50 years to have a legitimate excuse to use it and this video serves that purpose 😂👍
@@Coldsmoking lol, worth the wait! I'm from Cape Town, been looking up different biltong vids. Wanna build my box soon.
This looks like a great project for me. Since I'm a keto guy, that meat with the fat is great for me. I just have to watch those carbs. Great video. Thank you. 😋😇👍
Thanks 🙏
Very interesting - thank you
you’re welcome 👍
Thanks for creating and sharing. Terrific information.
you’re welcome 👍
Great job 👏👏👏👏👏 very informative. I’m in a pretty humid climate and my biltong cabinet has the computer fan and a 20w light bulb, I think it does help to dry the meat just a little faster
Yes i think a heat source can help. were not humid at this time of the year even though its rains quite a bit in this country at this time so just having the fan works well. Thanks for your comment 👍
looks delicious 🤤
🙏 thank
😳 Don't scorn the fat! The best slice has 50% fat. Just try it and you'll see. Also, in your prep, make sure you apply spice all over: the ends, sides, and the fat too.
Good advice. I think I did have goos spice coverage. The flavour cirtainly came through even in the fat. Thanks for your comment.
Put your herbs in a shaker👌🏻
Thats not a bad shout 👍
Next time run the drill in reverse when using the hole cutter... it still cuts but leaves a hole with a super smooth edge.
I’ll give that a try 👍 thanks 🙏
Hi Turan
Great video, Biltong is a favourite of mine.
I use the Crown National Safari biltong mix for simplicity and add some Worcester sauce to the vinegar and the results are really good.
Occasionally I add some garlic & chilli powders for a spicier version.
MSG can add a good flavour too but this could be controversial to the purists or MSG haters🤣
Cold smoking adds a nice flavour too and is well worth a try😉
Thank you for sharing👍🏻
Thank you for sharing
Thanks for your comments. can you believe it, i ran out of Worcestershire sauce a couple of days ago 😂
Ill try another batch with the addition of the sauce and smoke. 👍
@@Coldsmoking Enjoy!
i will
No Worcestershire sauce in the curing process???? Great tutorial, enjoyed it!
Personal choice i guess. in jerky all day long but perhaps in a future batch of biltong. 👍
I am South African and biltong is our national snack. Next time try worchester sauce, vinegar, course salt for the first 24 hours. Dry the meat / dust off the salt. Roll all sides in the spice mix. Eat the fat, the best part of it.
Thanks 🙏
Excellent presentation (geekiness and all!). I see, via research, that biltong originated and is widely used in Africa. I wonder if the process would be different for fish or fowl. Thanks so much.
I think the process would be similar but the curing and drying timings would vary.
@@Coldsmoking Thank you. So if one were to make jerky (i.e. more liquid removed), it would require a longer drying time, I assume, or would there need to be more "hard-casing" mitigation along the way ...?
I wouldn't normally use this method for jerky. There's a video on my chanel covering that. I dry my jerky in the oven with the door slightly open to keep the temperature to about 30/35C and it dries in about 4 or 5 hours to a perfect consistency.
@@Coldsmoking Thank you. We are wondering why the biltong wouldn't be appropriate for jerky... Not warm enough, perhaps...?
I have to try this. I'm imagining bresaola but a lot tastier.
I confess I'm going to cheat and skip the box - I'm lucky to have a walk in larder, unheated and with air bricks. It's a bit cooler, 12-15C this time of year. It's great for air drying cured meat, although a little bit dry.
should work like a dream. 👍
Who doesn't like biltong?...... apart from vegans I suppose.
correct ✅