If you make Biltong like this, it will last you 50 years!
Vložit
- čas přidán 22. 04. 2022
- Today we are making a shelf stable version of biltong that can double as a great survival food!!
The first 1,000 people to use the link or my code 2guysacooler will get a 1 month free trial of Skillshare: skl.sh/2guysacooler04221
You can find a printable recipe for our "Survival Version" Biltong : twoguysandacooler.com/biltong...
Items used in this video:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
MK4 Thermapen (Accurate Thermometer): tinyurl.com/y224z7ke
Small accurate Scale for spices: tinyurl.com/tzsx8mk8
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Custom Cutting Board: tinyurl.com/3ez3ww7f
If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases: amzn.to/3dqScEy
3. You can help support our channel through PayPal: tinyurl.com/5yfhhyce
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from: / 2guysandacooler
If you need anything from Amazon you can help us out by using this link to get there: www.amazon.com/shop/2guysacooler
Here are a few more things we use in our projects:
AMAZON LINKS:
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Kitchen VossSous Vide: amzn.to/3x4o9ux
Commercial grade Sous Vide: amzn.to/2QDYGGU
Chamber Vacuum Sealer amzn.to/2wQp7wF
Butcher Twine & Dispenser: amzn.to/35QFhIa
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Hobart Edge Deli Slicer (high end): amzn.to/3lRYTB7
EQUIPMENT LINKS
Small accurate Scale for spices: tinyurl.com/tzsx8mk8
Large Capacity Scale: tinyurl.com/hm3m282j
1.5hp #22 Meat Grinder: tinyurl.com/psn5h9ts
#12 Economical Meat Grinder: tinyurl.com/56uy52vk
5# sausage stuffer: tinyurl.com/yeryczuc
20# Electric Sausage Stuffer: tinyurl.com/25u9n25b
Stainless Steel Dutch Cheese Press: tinyurl.com/y7r4xmuw
33# capacity scale: tinyurl.com/mv8mx3pm
Hand heald vac sealer: tinyurl.com/5cs77d2m
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Thermapen Mk4 - tinyurl.com/y224z7ke
DOT Kitchen Temperature Reader - tinyurl.com/3pxtc6
Signals (4 Channel Temperature Probe) - tinyurl.com/eu6hu67m
Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4xcj9wcw
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
The first 1,000 people to use the link or my code 2guysacooler will get a 1 month free trial of Skillshare:
I hope you're keeping the remaining pieces so you can bring a piece out every year on the anniversary of this video and try it out 🙂
Wife just cleaned the fridge. Pulled out my 5 yo Biltong (just in Tupperware, not vac-pack). Fresh & tasty as day one!
Biltong Pemmican basically. My first though for getting nice, consistent servings/bars would be to use a soap bar mold.
South African tip : You should try making some game/venison/buck biltong , beef usually gets bought last in the shops when the game is sold out. Completely different taste. Brown vinegar , Coarse salt , Coriander and crushed black pepper. Some people do prefer beef , but mostly we prefer game. 😂
I'm South African and first thought was that this is an abomination to our heritage snack. And to reconstitute it...well, you've always given food respect and explained the science behind it. That is appreciated. And, recreating a beloved recipe to make it you own is commendable. The bars can be added as additional flavour to another heritage dish called potjiekos. I could see that working. In South Africa we can buy biltong dust for seasoning purposes. Kudos on the effort in your preservation method.
In South Africa we make a sandwich on the braai called a Braai broedjie (bbq sandwich) traditionally it consists of cheese , onion and tomato, with butter smeared on the outside. As
With the biltong dust alone, butter some bread and pour some biltong dust on to the bread and butter. Delicous little snack aswel.
You're correct!!! We loooove our Biltong in South-Africa 👏 👏 👏 Thank you for your videos
The old boers would have a laugh at this. Biltong used to be sometimes their only dinner or food for a day in their lives... Great recipe, thank you!
Bro give this guy a medal, he is so passionate about his field
Luckily the local butcher in Hout Bay Cape Town sells biltong dust. Saves a lot of work. I have been doing this for some time and totally love it. It travels very well. Also use it for breakfast with scrambled eggs. The best. Super for carnivore eating! Sometimes suet is hard to get until you find the right butcher.
Oh, you used Biltong to make a simple pemmican. I like this version better though, as you said you can use this biltong as a cooking meat base, where as pemmican is normally sweet with added dried fruits.
I love biltong. We used to get it in the open air markets. They would have all varieties of game meats in several forms. Whole pieces like you showed, cut, shaved, chopped. I’ve never seen the powdered version before. I thought you were going to suggest using it as a wet rub on a brisket with the tallow. Maybe you could make a couple variants with venison, elk, etc and change up the seasoning as appropriate for the particular meat. Biltong, not powder ;)
I definitely want to make biltong and pemmican for my future multi day backpacking trips. That's the only food I will bring
I think you just created the perfect "Banting" food ‼️
So also gotta remember to add a second dose of dry season mix equal to .5 the original curing mix not a true doubling so that the tallo still gives that mellowing effect but still getting a good amount of flavor.
Diced onion and a touch of garlic sautéed with a biltong block and cubed butternut simmered in stock until soft. Then blended and a squeeze of orange juice with fresh orange zest and a swirl of coconut cream.
Hi, biltong stores just fine when dried for 2 weeks and placed in a cotton cloth bag. Lasts for very long period of time if kept in a dry place. No need for a longer storage time as we just make more when it is consumed.
Eric, I make wine and mead myself, starting is actually easy, and you learn with every batch. I highly recommend it!