South African Beef Jerky! AKA Biltong! | Chuds BBQ
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- Опубліковано 5 чер 2024
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3.5lbs (1.59kg) Meat
52g Red Wine Vinegar
30g Worcestershire Sauce
20g Honey
36g Salt
12g Black Peppercorn
24g Coriander Seed
8g Chili Flake
4g Fennel
10g Garlic
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Cold smoke is excellent, use a malt vinegar and just dip it in then hang. The vinegar is just there to stop any mould building. Been making my own for years and way way better than jerky. I’ve done it in plenty of different meats too. Kangaroo, Lamb and beef. South African wife here down under in Sydney Australia.
Nice tip on the cold smoke, also been making biltong for years but don’t know why it has just never occurred to me to smoke it!
I'm from South Africa, and never added honey before. But will def try it.
Dry is more to make like a powder, then make biltong cheese spread.
Smoked biltong? YES PLEASE!!!!
Damn, look at all of our friends from South Africa in here casting approval around. Must be a good one, good job Chud
Your dog had to be in that room for 5 straight days staring at the meat 🤣
As a South African, I approve.
Biltong a brisket. That's a big chunk of meat. Keep'em coming Brad.
My bru, the color looks good and your process is pretty solid sir. As a Saffa that had made quite a few tons of Biltong in my life, I for sure would eat that with a smile.
My South african people lets gather here❤
Hoezit?😁
Awe family 😁
Lekker mense!!
Heita
Haaaazit boet
Now you can see how many South Africans follow your channel. Approved! You can throw some smoke, not common in SA but delicious.
yes on the cold smoke video.
Biltong is awesome! We ate it just about every day during a couple of trips to S. Africa. The camp we stayed at made it on site, and it was cut in strips about a foot or so long, and about as big around as your thumb( maybe a little bigger ). Delicious! They also made Droewors and Boerwors. Awesome dried sausages.
I was today years old when I heard of biltong...and want to try immediately.
If you don't want to make it yourself stryve biltong is pretty good and you can buy it online. they even make a smoked version
@@Mr.Schweetness come on man, we cook our own stuff here 🤣🤣. Thanks bro.
@@lx2nv I was simply giving you an option to try it before you endeavor to make it.
@@Mr.Schweetness of course man. I appreciate it.
BRO! Boerwors sausage video next!! Best sausage in the world
I second this post!
I third this post!
Very best sausage is boerewors FROM South Africa
Yes yes yes!! And then droeëwors
Only if he makes the traditional one though.
"Is that a Simba Pez dispenser???" Lmao
Great job. South African approved by me. Inside round works amazing.
Chud! mate! I'm so happy that you mention Eric from 2guys and a cooler. Dude is a sausages legend, like you're a bbq legend. cheers
I can't remember which one, but I do believe there is a collab video with Brad and Eric. not sure one which channel.
sooo there is someone that needs your help !!!!!!!!!!!!! its matt from demoranch please help him lmao he need your amazing touch so he can stop bringing shame on the bbq gods such as your self
Agree 💯
Yes, he does lol
Who?
Fantastic. Shout out from chilly johanesburg, South Africa 🇿🇦. Some good looking biltong!
as a south African 10 thumbs up Brad, great job. beef jerky is not biltong, and biltong is much much better. I would eat your biltong.
greetings from cape town, south africa! 🇿🇦
I make biltong 3-4 times a year. I typically go with a chuck roast and chunk into like 2”-3” thick logs. It takes about 10-14 days to cure, but you get a great red middle that’s so tender. It’s addictive though! I’d love to find a way to throw some smoke on it. I’ve tried liquid smoke in the brine, but got weird.
My cousin was a missionary in Africa for 20+ years, and when we’d visit, we’d eat obscene amount of biltong, both store bought, and homemade from various native meats. Definitely gonna give this a whirl.
Thumbnail had me drooling 🤤
So cool! Gotta try this...
Hey!!! I’m South African and thanks for the shout out!!! Much love ❤
The official taste test got me 😂
Dude! Love your content and as a South African, that is a fine biltong you made there. Fun fact it's probably the most expensive meat product you can buy in SA. If it gets to dry we usually grind it into a very fine consistency and put it on a thick buttered sandwich (zaamie) oh so good!
my favourite snack
interesting! Love the variety you bring to the table! Keep it up :) I'll have to try this.
Great video! Thanks for sharing.
Wagyu makes superb biltong. Next, please try dry wors (dried sausage), awesome snack.
Yes to smoked biltong!
You can never go wrong with our South African Biltong Bradley😅
Just waiting for that backyard style Hawaiian Kalua Pork video! 😋
Fantastic! I've made biltong a number of times, following the 2 guys and a cooler recipe as well. I don't really have anywhere to hang it to dry so I always do it in my Nesco dehydrator set as low as it goes, which I believe is 90°, and it comes out perfect every time. I also aim for 55% hydration
I make mine in about 3 days. Brine overnight in soy sauce. Then spice and in the oven, on a wire rack, for 2 days with the just the fan on...obviously.
Kak lekker 😊
I've never had that before, but it looks great. Cheers, Bradley! 👍🏻👍🏻✌️
In addition to some cold smoke, I'd likely swap out the Worcestershire for W Sauce for bit more kick (and perhaps consider some other options for heat, but that's just me).
In my book, you can never go wrong with a bit of smoke on any kind of meat. Yum. Great video.
Looks good,like a real keeper.
Nice cooking/BBQ outside
My favourite type of meat and pit boss. You sir rock from another approving saffa
It’s great to make it your own with smoke or whatever. There are so many different varieties even locally and that’s kind of a thing about it. Look forward to seeing more and making more of my own 🤙🏾💪🏾🥩
One meal a day guy would Love this
Nice one Brad! I love biltong and my South African friends use silverside to make theirs. How about you make some boerewors (farmers sausage) pork and beef or lamb and beef both are amazing 😋
Even better, droewors! A personal favourite of mine
Yes Biltong!!!
after a couple decades of turning deer into jerky using string and racks and such to dry the pieces, one day it occurred to me that your run of the mill wire paper clip is the way to hang your meat. You invest nearly nothing (if you have a job) to a few bucks and just throw them away for next time you need them. Large or small, they both work great.
Awesome
Easy to do and no special hardware needed, perfect. Nice one Brad. Definitely put some smoke on a batch. Time to check out 2 guys and a cooler
Smoked biltong! Also maybe Boerewors with the trimmings! and it has to be the full link curl!
Do It!! Do The Smoke!
wanna see your take on Thai style food so much
Great Vid, you need to try Biltong powder, takes any dish to the next level!
Never seen it with fennel. But looks amazing.
Yes, cold smoke please!
I like your Burbon selection :D
Was over there it was hanging from the ceiling ! It was fantastic haven’t found anything in the States that’s close.
Yes Brad...its ruddy offensive to call it jerky, its so much better! Good job! 👍👍
Venison works really well too.
Cold smoke that ish boy!
Smoke sounds good to me!
I’d say if you do another video with adding cold smoke, maybe do a comparison video of making it with various other techniques to see what adds the most to it. Cool experiment
Honey is new to me.
Also some traditionalists like myself do not like the worcestershire . It's getting a bit over used over here.
loving the fact that this is getting so popular all over the world. only took the world 200 years to realize what have here 😀
Now that looks "lekker" goooood!!!
Mmmm looks good. Would love to see you smoke some
🎵 Everybody loves a little
biltoooong 🎵
OK, now that you've made biltong, the next South African food to make is Boerewors!
Yes please cold smoke
How about using smoked salt in your cure so the prep process wouldn't change but you would get the flavor.
That's a really good idea!
For the algorithms
Bay bay!!!!
Well done, good job with the biltong brother. make Droë Wors next, or boere wors.
I am sure it is already suggested, but could you do droewors next? South African beef sausage that is dried like biltong.
The whole video I was going "where is the vinegar?", you never showed it but did say it at the end. Your Biltong was very very small but looked the part and I am proud that you are sharing our best of the best with the world. Thanks
3:07
@@petergplus6667 You are correct I apologize I'm just used to people using brown vinegar not red wine vinegar. I missed that. Thanks for pointing that out.
Let it go drier, in my opinion. Smoke...GO FOR IT! Time for you to make boerewors!
Hi Bradley
Your biltong looks great. I've never had cold smoked biltong before. But smoke makes everything taste better. Wont have any issues if you try a cold smoked version.
Love your content and I've learnt a lot from your videos.
P.S. if you are ever in SA you must try some braaivleis.
Anton’s in Roanoke sells good biltong
As a South African, the colour is right with the vinegar. I am more of a chunk rather than sliced biltong. A biltong chunker is necessary!
My buddy is South African and had made this for me. I can’t say it’s good haha.
I am here! Let's see if Brad gets it right. Lol
Next time just give it a bath it in malt vinegar, take it out, spice it, leave it in the fridge for an hour or 2 and hang it. You can spice it how ever you like it, there is no right or wrong way. Can also use eye of round. If you do place it in dehumidifier turn down the heat, or if you have to use low heat.
c grade silverside is the best to use
Awesome, next time think +- 400mm /10” long…
❤🇿🇦
Bet it goes good with that Col. E.H. Taylor.
Boerewors next please 🙏
Hey what is that little kettle grill thing on the shelf? I need that.
Try making Tasso!
My South African wife says it’s not blasphemous, please do the cold smoke and then Boerewors!
What is that plate you put the spices on to toast them? How does it heat up?
Yes you loose half of the biltong you make but biltong is a South African staple glad to see an American trying it your should try a biltong pizza that would be amazing well done
Lion king!
I’ve never put honey on mine. I use top round.
Do you not need to use curing salt?
You do not need curing salt. Been making it with normal salt for years. The vinegar wards off mold and I fully dip the pieces in vinegar to ensure 100% coverage and then add the right quantity to the mix as suggested by Two Guys and a Cooler. Also suggest a putting a fan on it.
👍
I spy a Willett purple top!
Also recommend Schaun from chilichump channel, he is south African and shows how he makes his as well.
How does that burner work? Is there a build video?
How would you make it in a dehydrator ? Thanks
Good one Brad I make this offen . Your next try must be dried sausage.... call dryed worse .... fat content is key
What about the snake in your boot?
Blasphemy to smoke biltong but it’s the chudd way.
Love the content, keep it going.