Biltong Dust - Take your food to the next level!!
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- Опубліковано 5 бер 2022
- Today we are talking Biltong Dust. This is a great way to use up excess biltong (If even such a thing exists)
Be sure to check out the following videos as well:
How to make Biltong: • Biltong for Beginners ...
How to make a Biltong Box: • Easy & Cheap Way to Bu...
Pemmican - The Ultimate Survival Food: • Making Pemmican - The ...
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Eric
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I sure do remember the shredded beef jerky in a snuff can Eric. I picked up making biltong and droewors from some South African friends in recent years and will have to give your idea a try.
I just returned from a stint of working in Singapore, and brought back a bag of “pork floss,” which is similar to your powdered biltong. I don’t know anything about it’s preparation, but probably seasoned and dried before shredding. It is served as a garnish, frequently on congee or toast.
It was like powdered beef jerky in a "chew tin". Loved that stuff when I was a kid.
I do know you can still find it or something similar. My local Bass Pro shop sells small "tins" of it. It's made by one of the mainstream jerky manufacturers but the name escapes me at the moment.
Jack links makes it
Biltong and Grits sound great but everything goes great with grits. That would also make a great back packing food for soup, eggs, stews, ramen or just to spice anything up.
Biltong powder on some fresh, buttered bread…and you’re in heaven! 😍
Congrats on being made an honorary South African. From Len in Johannesburg.
I remember the beef jerky tins! When I saw the bowl, I thought it looked a lot like it!
Haha jerky chew!!! I remember that. Lol I'm an 70s 80s kid myself and loved that stuff!! 😊
While you were removing the fat before chucking it into the blender, my first thought was to shave it for "BOS" Biltong on a shingle....ha! The dust would make it even better! Looking forward to the Dragon fruit series....I absolutely know nothing about it. Thanks for all of your efforts.
Right up my ally Eric!
I've got a pint of powdered black garlic and another one of 'Umami' (made from dried Shitake mushrooms and some dried anchovies)
This would fit into my 'flavor booster' perfectly. _Right next to my bottle of MSG...lol_ Thanks!
NICE!!!
The worst part of watching your videos is how damn hungry I get by the end
21:26 pm incredible idea thanks 👍 from Johannesburg South Africa 😊
In South African we take some of the biltong dust put it on a sandwich with some butter Nothing better
You are right!!! So tasty!
Great video, I bet that is delicious stir in to gravy, or add to a marinade 👍
I was just about to start a drinking game…… I sure am glad you stopped me! I really enjoyed this and now wish I was older so I could have experienced the meat snuff!!😂😂😂
Thanks for giving us South Africans something brother.
Very good white bread with salted butter and biltong dust. Yumm.
Also, use in cheesespread or cheesy dips.
Sounds and looks amazing! Thanks you for all the recipes you do, I really appreciate all the work!
Sounds great!
The powdered biltong and Jerry are great for marking inexpensive lightweight camping rations. Take a portion of grits and powered meat and vac seal boom compact breakfast. Powdered meat with dried vegetables and spices, there is your lunch, a soup. A few ounces of nuts a few oz of meat powder and some dried fruit. You have a fairly satisfying taste trailmix.
I remember the powdered jerky chew. Thank you for the video.
what a great idea!
Also reminded me of the jerky chew I used to mow down as a kid. Great vid your personality and laugh is infectious.
Must get my stuff together and make a box and biltong then this. Thanks for the great vids 👍
When in South Africa biltong not very often gets time to become "dust!" We eat it long before that time!! These days a delicatessen !!
I remember the jerky dust "snuff" also remember a moist chew that was also fake (kid friendly) that was a spirement/peppermint mix with something possibly stevia in it to make it sweeter.
I don't make biltong but this is a great way to utilize those "extras"
I was totally thinking of that meat snuff as you were making this! LOL!
😂😂
You can even top steaks with it or add it inside or on top of steak tartare
Thanks for the recipe. I don't remember the 'meat snuff'', but it looks like the 'meat floss' sold in some Asian stores.
Freshly baked bread with melted butter and biltong dust on it or mix with mayonnaise for school sandwiches.
I loved the beef snuff as a kid.
Excellent vid as usual. So hey what about a Kitchen Tour!?! I’d love to see all the great equipment you use. You never use cheap junk so I think it’ll be interesting for EVERYONE! -Brad
If you store it in the fridge then when you occasionally use it, any moisture in the air that enters the jar will condense onto the powder. Keep it in a COOL, dark place and you'll be fine.
I miss the meat snuff, that was delicious
Lmao I remember meat snuff! Loved that……snuff. 😁 Sorry had too.
@@2guysandacooler messaged you
Kind regards from South Africa, the home of Biltong, its actually an Afrikaans word, Afrikaans is our Morher tongue.
That should be an ideal light weight outdoor food
這不就是「肉鬆」嗎！真有趣，我相信加到食物中，會讓食物變得更好吃。
Thanks for the info, I wasn't sure what it was nor pemmican, now I'm looking forward to making it myself. Can't wait for the how to grow Dragon fruit.
Hey Daniel!! Yeah, pemmican is very cool (so is Biltong). The dragon fruit project is going to be great!!
Meat floss is readily available at Asian stores in Australia. It is usually very sweet though and typically made with pork instead of beef.
That’s how I quit chewing tabacco
LOL!!! Funny enough it's how I started 😅
They still sell that jerky powder, I got it a few weeks ago. My son really likes it also.
Congratulations on 100,000! Many thanks for your excellent content, and I learned so much from you.
I have some coppa that dried too much and got too hard. Instead of making "dust," is there a good way of softening it again?
you could add a little water to a vac bag along with your coppa and vac seal it for a few weeks.
@@2guysandacooler Thank you for the quick and helpful reply. Maybe I'll also add a piece of apple in the hope that it might infuse a fruity flavor.
@@TheWolfyDaddy ohh very nice, or even just add high quality apple juice (not much though)
Absolutely wonderful on pizza! Try it
🇻🇺 biltong and butternut squash soup.
Take a "Bacon Kip" (Bacon flavored) cracker , mix Melrose Cheese Spread (2x tablesspoons) with Beefy Bovril or Marmite spread (1x teaspoon) and coat the cracker both sides with the spread mix. Then cut white bread the same size as the cracker and attach it both sides of the cracker. then coat the whole thing everywhere with the spread mix again, then dip the whole thing in biltong powder. You can fit 2 slices of white bread both sides of 4x crackers . . .you can make a whole lot . . .and i guarantee you will eat them all. If you leave them for 30 minutes after they are made, the cheese spread/bovril (or marmite) mix will absorb into the bacon cracker and become soft as the bread on both sides....deeeelish !
Biltong bread nice with a braai in america they called it a bbq
Looks like pork floss in Asian cuisine. Check that stuff out and how it's made, super good
Guy at work does this with extra jerky that got too dry , keeps it in a Mason jar for up to a year, puts it in Ramen and other cheap microwave noodles , it's pretty good
Interesting 🤔
We even make a beef gravy with biltong for our mashed potatoes and meat pies 🇿🇦
How do you make the gravy?
Thats funny I thought that soon as I seen u make it jerky snuff
I think this would be amazing as a filler for chili, or stuffed peppers, or even a dip with tortilla chips.
Definitely!
You mix it in to some mayonnaise and it's a dip for chips, veg sticks or anything else.
add it to your cream cheese for Jalapeno poppers
How did it compare to the meat snuff? All you need is the old brown plastic snuff box and you'll have a flood of fearless ideas.
Can still get meat snuff at local gas station haha
That's a bit like the pork floss that's used in Chinese cuisine. I can think of a lot of things that I could use biltong dust for.
Hello Eric,
Was curious if have sodium bicarbonate as one of the ingredients for instacure #1 will cause any issues in the processing of any sausage recipes.
Thank you in advance Terry
Do you know if it is possible to make a sausage just out of a corned beef brisket, sauerkraut, Swiss cheese and thousand island dressing?
I'll tell you next week
♥️
When I get to this point I will test to see if it dissolves in hot water. I want to try adding it to my brisket injection and maybe even a rub.
Yes beef jerky that was ground up just like that and everyone thought that you had a can of snuff, and yes they still make it. What’s crazy is you could also by real snuff, chew or cigarettes back then even at 5 years old with no questions asked and if there was you said if was for your Dad
You guessed the moisture content is around 20% still. Would it be good to dry it out more for longer storage? How about it you wanted to turn it into pemmican, is it dry enough?
Just kinda thinking longer term storage at this time with the price of meat skyrocketing without having to take up precious space in the fridge or freezer especially down in the southwest where temp can range from 30 degrees to 100+ over the seasons.
Reminds me of powdered shrimp........bet that would be amazing in a vegetable soup.= )
Edit; I wonder if you can do it with chicken?
Yes you can!
You can still find that snuff lol Im making beef jerky and only using Montreal steak seasoning and it taste exactly like that snuff
Machaca lol
Are you thinking about making some biltong based premmencan? World's first Biltongmencan
LOL, I was🤣🤣
What machine are you using to create the dust?
a vitamix blender
Sprinkle it on a plain butter or toasted cheese sandwich.
It's like Chinese pork floss, but beef instead.
My daddy wouldn't let me get meat snuff because it locked like a can of dip
Jerky stuff. I remember those little cans.
If Putin adds a ton of radition yall will evolve into superhumans an br able to think.
hooefully. we wont know till after we try
Denis Rodman I bet...celebrate sausage
Pardon me, made too much bilton- impossible
Meat chew!
You talk too much.
You complain too much😂😂😂