Try this and send us some feedback☺️ Or Why not visit our channel and browse through our other videos? ua-cam.com/users/AnnErasmus You make also like this alternative recipe for biltong or jerky : ua-cam.com/video/ml-zKzdJ6HI/v-deo.html Here are some more keto diet recipes: ua-cam.com/video/9ZwtOlDkU-8/v-deo.html
thank you so much for teaching how to do it! my father's south african so ive loved biltong for as long as i can remember but the only guy in portugal that made it has closed his butcher shop... now i must take things into my own hands! i will definitly set up a box and get my own biltong! you guys are awsome for sharing this!
One of the best tutorials out there. Absolutely love the box, I was struggling to find an affordable method without a bunch of tools or expensive equipment. Yours was the best by far, You’re a life saver. 👏🏾👏🏾
Wow! This looks great! I already have a biltong maker box so will be rushing out to the shops to buy a lovely piece of topside and make your recipe. I dont use my biltong maker nearly enough and you have inspired me to get going. Can't wait to taste your recipe in a few days time. Yum yum.
I'll try this when I made biltong brought silverside ,sliced , marinated for 6 hours placed on a cake rack, placed two fans directed at them for twenty four hours started eating straight away
well i live in central florida and im still alive, so i guess it works anywhere. lol. But tonight i just used you're recipe and put in the excaliber food dehydrator. so ill see what happens in the morning. auhhh gooday lol
Hi Richard, I have used this method in UK, South Africa, Australia and Bahrain and always seemed to work fine (rain or shine). If I am worried about humidity I just leave the fan running the whole time. I have also used a 40-60 watt light in the bottom of the box to get around this but it tends to have a negative effect on the flavour so these days I just stick to the fan. Thanks for the comment - cheers Matt
Ann Erasmus Thanks for the tip, this is good to know, as I'm living in Korea where it is also humid. I hope it will taste close to the South African Biltong!
I have looked at many biltong recipes on UA-cam and yours is one of the best. The best way to determine how much salt to use comes through trial and error and of course the thickness of the meat. Thanks for the video.
I almost forgot, i did add a whee bit of brown sugar to the spice mix. Hope that didn't completely screw up the recipe. You know us ugly Americans and our sugar issues. lol. thanks again for the vid.
+Ann Erasmus I live in Namibia. For our biltong we first roast the coriander seed before we grind it fresh. Then the meat is sprinkled with coarse salt, a little brown sugar, ground pepper, ground coriander and brown vinegar. We normally hang up our biltong in our garage, on our stoep (veranda) or if in business, in a special room with fans going and moskitonet in front of the windows.
It's a bit of a shame that you're equating biltong and jerky. I know them both well and I definitely prefer biltong. I think of biltong as a cured/dried meat I eat fairly quickly after preparation as I like it wet and fatty. I think of jerky as being drier and intended for storage. But I guess you wanted the American clicks. Note that wiki jerky states: "Most fat must be trimmed from the meat prior to drying, as fat increases the chances of spoilage". I would never trim my fat! It also says: "A similar product, biltong, is common in South African cuisine; however, it differs very much in production process and taste". And I certainly agree with that statement. [Edit: btw, I find freezing (first wrapped in paper, and then airtight) to be a pretty satisfactory way of storing my biltong]
Try this and send us some feedback☺️ Or Why not visit our channel and browse through
our other videos? ua-cam.com/users/AnnErasmus
You make also like this alternative recipe for biltong or jerky : ua-cam.com/video/ml-zKzdJ6HI/v-deo.html
Here are some more keto diet recipes: ua-cam.com/video/9ZwtOlDkU-8/v-deo.html
Thanks for this
thank you so much for teaching how to do it! my father's south african so ive loved biltong for as long as i can remember but the only guy in portugal that made it has closed his butcher shop... now i must take things into my own hands! i will definitly set up a box and get my own biltong! you guys are awsome for sharing this!
Hope you have made some already, enjoy! Sorry about the late reply
You are most welcome
One of the best tutorials out there. Absolutely love the box, I was struggling to find an affordable method without a bunch of tools or expensive equipment. Yours was the best by far, You’re a life saver. 👏🏾👏🏾
Thank you for the kind words. Yes I believe nobody should be denied access to affordable biltong, enjoy
Out of all the ways I have seen this done yours is the best. I like the box Idea.
Thanks, much appreciated
Will definitley try this! Thanks
You are most welcome, thanks for your comment , Enjoy!
That is a beautiful color when you sliced it. Looks Amazing!
It Tastes more amazing, thanks for your comment
Great idea 👍
Thank you! Cheers!
Just made a new batch, was eating it after 2.5 days, delicious!
Cool
Wow! This looks great! I already have a biltong maker box so will be rushing out to the shops to buy a lovely piece of topside and make your recipe. I dont use my biltong maker nearly enough and you have inspired me to get going. Can't wait to taste your recipe in a few days time. Yum yum.
Enjoy, thanks for the comment 👍
Can't wait to get started cheers
You won't regret it, thanks for comment
thanks for the video. it works great.
You are most welcome. Thanks for the feedback Bill, cheers
I'll try this when I made biltong brought silverside ,sliced , marinated for 6 hours placed on a cake rack, placed two fans directed at them for twenty four hours started eating straight away
Cool
cheers mate.
Welcome
Dankie oom! Sou mens wild biltong dieselfde maak?
Ja ek glo so
well i live in central florida and im still alive, so i guess it works anywhere. lol. But tonight i just used you're recipe and put in the excaliber food dehydrator. so ill see what happens in the morning. auhhh gooday lol
how did it go?
Hope it turned out good
Your box box will only work in areas were the climate is dry. Any were else it will go moldy.But a good idea anyway.
Hi Richard, I have used this method in UK, South Africa, Australia and Bahrain and always seemed to work fine (rain or shine). If I am worried about humidity I just leave the fan running the whole time. I have also used a 40-60 watt light in the bottom of the box to get around this but it tends to have a negative effect on the flavour so these days I just stick to the fan. Thanks for the comment - cheers Matt
Ann Erasmus Thanks for the tip, this is good to know, as I'm living in Korea where it is also humid. I hope it will taste close to the South African Biltong!
Ann Erasmus Ek kry net nie die malt vinegar nie, net appel asyn.
Maak nie saak nie, gebriuk die asyn
I have looked at many biltong recipes on UA-cam and yours is one of the best. The best way to determine how much salt to use comes through trial and error and of course the thickness of the meat. Thanks for the video.
I almost forgot, i did add a whee bit of brown sugar to the spice mix. Hope that didn't completely screw up the recipe. You know us ugly Americans and our sugar issues. lol. thanks again for the vid.
Brown sugar sounds interesting, I must try it with my next mix, thanks Bill
+Ann Erasmus I live in Namibia. For our biltong we first roast the coriander seed before we grind it fresh. Then the meat is sprinkled with coarse salt, a little brown sugar, ground pepper, ground coriander and brown vinegar. We normally hang up our biltong in our garage, on our stoep (veranda) or if in business, in a special room with fans going and moskitonet in front of the windows.
It's a bit of a shame that you're equating biltong and jerky. I know them both well and I definitely prefer biltong. I think of biltong as a cured/dried meat I eat fairly quickly after preparation as I like it wet and fatty. I think of jerky as being drier and intended for storage. But I guess you wanted the American clicks.
Note that wiki jerky states: "Most fat must be trimmed from the meat prior to drying, as fat increases the chances of spoilage". I would never trim my fat!
It also says: "A similar product, biltong, is common in South African cuisine; however, it differs very much in production process and taste". And I certainly agree with that statement. [Edit: btw, I find freezing (first wrapped in paper, and then airtight) to be a pretty satisfactory way of storing my biltong]
Thanks for the comment, I agree with you 100 %, you are right about the American clicks. 😊👍