MAKING BILTONG AT HOME | S3 Ep4
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- Опубліковано 21 жов 2024
- Making Biltong at home can keep you stocked up for a long time. Use quality meat and spices to get the best results. 4-day minimum drying is required for wet biltong. 5-6 days for dry biltong.
Types of meat used for Biltong:
Silver side
Top side: used in this video
Rump: my favourite
Subscribe for more content coming :-)
Thank you South Africa!
Winter is the best time to make Bilton... FFS; In QLD, AU, the winter temperatures where I grew up are more extreme than Summer temperatures where I now livein AU
I've been making my own biltong for two years or so. I started just before lock-down and now I make it every week and I've even encouraged some of my neighbours here in the UK to make it too. I've been using a food dehydrator but I'm now thinking of buying a biltong box and letting it dry for several days to see if there is a difference. Good video, hope you make more. Subscribed.
It's really easy to make your own biltong box. That way you can make it the size that fits your needs. Go for it!
Jerky is better mate
Wow I like your job
Enjoyed your video and subscribed. I have been making biltong for many years as I grew up in Jo'Burg and used to lecture at UCT. I now live in Tucson, AZ very similar to the Karoo weather wise. I have been using commercial spice from Cape Town but I find it a bit too salty. I have stated using the simpler pepper and coriander. A few tricks I use: I wet age all my beef for 4-6 weeks. The difference is amazing! Lots of information on wet aging here on You Tube.I usually make small stuuks which I can strip and eat while travelling. I use a reptile heater in my biltong maker and keep it at 26C. A computer fan pulls air in from the bottom and the humidity is typically between 10-25% in the dryer. after it is done, I replace the reptile heater with a UV-C lamp and give about 30 minutes exposure which will kill any mould or bacteria on the meat. Then I place it in a hickory smoker for an hour or two and it's amazing! Defiantly try the wet aging which will turn the cheapest cuts into really fine biltong. I only wish I could find affordable ostrich!
I make a biltong dryer out of a 5 gallon pail with holes drilled at the bottom, a light socket in the bottom and a computer fan installed in the lid. I have a thermostat with a probe to maintain the temperature at 26C.
m.media-amazon.com/images/I/416iptEr8QS._AC_SX466_.jpg
I have a larger one made from a small plastic garbage bin with multiple lamp sockets and large computer fan in the lid. I can dry 10 kgs of meat at a time.
Bob
wow, sounds great Bob. Thanks for the feedback😀
The "flavout profile" requiring "salt" seriously needs a serious rethink. Traditionally salt was ued (in the abstance of refidgeration /freezing / dehydration).
You're a natural bud. Just need a clearer mic and better background music (or even none at all). New subscriber from the mother city!
Thank you👍
Keep up the good work. Enjoying you videos
Ah that is great to hear🙌
How have I not seen your channel before?
Just for the fact you're making Biltong I'm going to subscribe, can't get enough of the stuff.
Ah thanks my man. Really appreciate those kind words. Plenty more coming 👌
Enjoyed the video.thanks
Lw Carb Diet... and it tastes great
If i dry it for 4-5 days, how long will it stay edible if i take it camping? Does it need to be kept in a fridge when you take it out the box?
Hi, you can keep it up to 4 days afterwards. Don't cut the biltong too early. Cut it on the day of eating. If you do, the biltong will dry out.
Looks like your fan is blowing air into the box and not extracting air out instead. I guess it works either way?
I personally making biltong for the past 8 Years (Staying in Chile) and have a self-made biltong box. I have 2 fans that are blowing air in on the one side and out through some holes on the other side. Works perfectly!!
Remember; (as I told my kids) "only the Gardner and Cook can play with food', though my kids never quite understood the significance of this.
So what did you think of this video then? It was too nice, obviously.
On a serious note that biltong looked perfs my dude. medium rare, soft in the middle, beautiful.
Great video, thanks 👍
Thank you🙌
😂 sorry.. the Dutch taking credit for something they didn't create...the Dutch learnt the art of biltong from the Cape town fisherman who dried fish with salt in the sun 😂and the Hottentots use to cut a whole ox and also preserved it sun drying with salt..to eat later the week or next week because of no refrigerator...😂
They may have not created it but they did discover it, and honestly speaking they perfected it and still constantly out do everyone else when it comes to it 😂
👍🏻
Nice try 😢