Living in Earlsfield and Wimbledon got me addicted to this stuff. Wimbledon train station has two biltong stands beside eachother. And they're both fantastic.
@@dededddddddddddd Unfortunately Vitruvian Mind has passed on from botulism poisoning so he is no longer with us....... moment of silence to the man who sacrificed his life for us
i'm from italy, when i was in South africa I ate so much biltong eheh , I like it so much but here it's impossible to find so i'm gonna make my own, thanks for the recipe
You can't be in NZ then. The "safety" nazis are draconian simply because they can be. A local butcher made excellent salami and on the strength of ONE unsubstantiated claim of 'food poisoning' from a passing tourist, he was forced to stop making it. Für Ihre Sischerheit on their tin lids.
My favourite biltong recipe, I use it everytime, I've adapted a small bit, by using only seeds (pepper, coriander, and cumin) adding them to all the other ingredients, putting them in the nutrí bullet till they are not fully minced, and use as marinade, this gets lots of flavour in and i see no need to add the dry rub after, as all the nutrí bullet bits of spices stick on the meat really well giving it an amazing look and texture. Thanks!
I'm in the US, and I used to live in SA, ate biltong almost every day :), this is a great tutorial. I want to buy the biltong maker covert to about $25 (really cheap), but the voltage is 220 (US is 120), and they don't ship internal..... I'm sure there are allot of people might want to buy the biltong maker from overseas. I'm one of them.
i was born in south africa biltong was my fav till i moved overseas couldnt find it here so i started making my own i even sell it to the locals here they love it after thinking it was rotten meat xD i actually use my ovens fan and its light to dry my meat its quicker i guess learnt that my self :D thanks for the recipe brother
@@MrEvoo7 That's what I'm going to do, so thanks for that 👍 I've already tested my oven, and will keep the temperature at about 25°C, with the fan on. I'm thinking of turning it off at night though. Do you keep your oven on for the whole duration yourself?
@@katharina... yea I keep it on never tried to turn it off before I think turning it of will slow the process:) don’t worry your house won’t burn down I thought the same !
@@MrEvoo7 Ah yes, I'm aware it will slow it down, I see it as a good thing though. Ha ha, not worried about burning my house down, it's just that my pet quail lives in my living room (we have an open space kitchen) and I don't want her to be uncomfortable with the noise at night. Thank you for responding! 👍☺️
@@addy113 Vinegar is a natural meat tenderizer, if anything it would be super tender. I often marinate pork and chicken for 2 days, and the grilled meat just absolutely melts in your mouth! 🤤
I just finished dealing with a white tail deer and I was hoping to make Biltong. The long Loin from the back of the deer should work, right? 😊 it’s long and lean with nice flavour. 😁 I’m so proud of myself and my hunting.
Aaah just come back from ZA and biltong fest. I have a question, though some biltong has lovely transparent juicy golden fat others have dense jucky white lard like fat. How do you make it to get the golden juicy fat, it almost looks like it has become unsaturated...like you get on Iberico ham. Both kinds can be found on well dried biltong so its not time.....look forward to some tips on this?
@@rztrzt Partially correct, the fat is also bleached white to look more appealing to people, and that removes alot of the flavours you get from yellow fat :)
Great video, but what about the ingredients volume?? How much sauce and what quantity to mix, and how many kg of meat, and what to ask your butcher for in terms of slice thickness? A little more detail please
Are you in South Africa? If so, I can assist you with making your own biltong with minimum effort and/or fancy gadgets. The secret to real biltong is simplicity.
@Oliver Matthews i'm american and i haven't heard anyone outside of massachusetts say it right. it's funnier when a lotta people from england screw it up too lol
3 years later.. wondering how your biltong came out? Contrary to the other comments, one should NOT have a fan blowing onto the meat. It causes the outside to form a dry 'skin' which prevents the inside from curing. So the meat feels and looks dry but is still raw. If you make a simple biltong box with a 40watt bulb and a small computer fan to pull air through the holes, you can achieve even curing. My box has five rods for hanging, each with a different colour tag. I rotate the hanging meat so each row gets a day/night closest to the light. By the time row number 1 is back where it started, the biltong is typically ready to eat.
This looks like a great gift idea. I think I’ll make it for my Dad, and give him a starter package of the stuff plus the box + recipe + spice kit. Thanks for the idea! :) Question though: Can this be done with other meats or even salmon? I am a huge fan of smoked salmon but can it be done this way too?? Thank you!
late but still, any meats, Ostrich is fantastic, chicken not so much only meat you avoid is pork and horse... Venison (deer, etc) is also great, enjoy experimenting to see which is your favorite favorite... :)
To the inexperienced biltong eater that might look fine but that meat is definitely raw inside. This is not what properly cured and dried biltong is supposed to look like.
Fuck me. I never liked chewy beef jerky, and always wanted to make chicken jerky or something but then I saw how long you need to run an oven for that. Hell no. Thats so expensive to make, and you also need to buy good meat, too!!! Biltong, well, I found out it exists just today when I bought some food at the supermarket and realised its 60 pence cheaper. So I tried it and oh wow, its really delicious. Though the pieces are so thin you can see light shine through it, it helped me find your video. Thank you for showing me a way to make dried meat easily. Just one question; How long is this good for?
Kept in the fridge in a paper wrapper, it'll last for a couple of weeks...more often than not it'll be gone well before it can possibly expire... Vacuum sealed, it'll last for months, if you toss it sealed in the freezer, theoretically it'll last forever. How long it lasts depends on how long you let it dry, the drier, the longer it'll last.
OMG...that was the efficient way. The other way is using heat from a heater. light heat uses less energy. Or try in a contraption made from mirrors and magnifying glass in a green house in a place with a lot of sun
If you use a 40watt bulb and pay 25cents per kilowatt for electricity (which is the higher end of electricity prices) it will cost you a one dollar for the 4 days of drying. (0.24c per day)
It is a mellerware biltong king it is made in SA, so the voltage is 240v, 230v. You can make your own super cheap, or make a really nice one depending on your budget, time, and carpentry skills.
BTW he did not even salt the meat before to thaw it and also cure it, which when you cure it, it re absorbed the vinegar/Worcestershire sauce and spices..that's crucial for flavour within the meat. It's basically like requesting a medium rare steak and it hasn't been allowed to rest yet.
Hey mate awesome video, I’m just getting into making biltong myself! Do you leave it in the biltong box with the light on for 4 days? Or do you turn the light off and back on every 8 hours Thanks mate
the light isn't really needed, most importantly you need airflow. The bulb only adds heat to the air, with will increase the amount of water vapor it can contain therefore aiding in the drying process, especially in more humid or temperate climates.
Nor does sugar, but then again, he isn't making biltong by hanging it of teh back of his wagon either. He never said it was the original voortrekkers recipe, he just added his own twist to it.
Living in Earlsfield and Wimbledon got me addicted to this stuff. Wimbledon train station has two biltong stands beside eachother. And they're both fantastic.
Being from Scotland, i've never ate Biltong before but this amazing chef and his recipe has convinced me to try it.
@@dededddddddddddd Unfortunately Vitruvian Mind has passed on from botulism poisoning so he is no longer with us....... moment of silence to the man who sacrificed his life for us
Qiu Shi Sheng; lmfao
I’m cracking up !! Omg thanks for this update on him haha
i'm from italy, when i was in South africa I ate so much biltong eheh , I like it so much but here it's impossible to find so i'm gonna make my own, thanks for the recipe
These guys are next door to you in France. czcams.com/video/pWsHcgVa6_I/video.html
@@snipper1ie I love your profile ❤
Thankfully we have this in New Zealand! When you said watch the rugby with a cold beer and fresh biltong that made me smile (and jealous!)
I miss being a hooker. But I still have cold beer and American jerky.
Haha when all blacks play springboks both new zealand and south africa must eat biltongs
I've been making my own Biltong, I use hot chillis in the mix, I recently added some Carolina Reaper and all I can say is straight fire!
Where are you, in SA?
I like Hot peppers but I think Reapers are disgusting. They smell and taste like somethings gone rotten.
If you do not have a biltong box, what can you use?
@@mbalikhumalo921 dehydrator or oven on super low
Im lucky there is a fantastic biltong shop near my house , I love it
You can't be in NZ then. The "safety" nazis are draconian simply because they can be. A local butcher made excellent salami and on the strength of ONE unsubstantiated claim of 'food poisoning' from a passing tourist, he was forced to stop making it. Für Ihre Sischerheit on their tin lids.
My favourite biltong recipe, I use it everytime, I've adapted a small bit, by using only seeds (pepper, coriander, and cumin) adding them to all the other ingredients, putting them in the nutrí bullet till they are not fully minced, and use as marinade, this gets lots of flavour in and i see no need to add the dry rub after, as all the nutrí bullet bits of spices stick on the meat really well giving it an amazing look and texture. Thanks!
I'm in the US, and I used to live in SA, ate biltong almost every day :), this is a great tutorial. I want to buy the biltong maker covert to about $25 (really cheap), but the voltage is 220 (US is 120), and they don't ship internal..... I'm sure there are allot of people might want to buy the biltong maker from overseas. I'm one of them.
Yeah I'm in Europe, which means 220V isn't a problem, but the shipping is
Build your own Biltong box. I made, was really cheap
got the idea here:
czcams.com/video/rydKSesBFvY/video.html
make your own , use a computer fan and your voltage globe easy peasy , a box you can easily make as well
Make your own man, it's easy
@@oakalon1 I would not use wood for a biltong box for hygiene reasons. Just buy one of those big plastic storage boxes and adapt it.
A Namibian in Denmark and your recipe beat the best,have Danish community around bite off their tongues ,thank you😊
Am also from Namibia in UK, thanks , you review just encouraging me to try this recipe .
before or after the pastry ?? 🙃🙃
i was born in south africa biltong was my fav till i moved overseas couldnt find it here so i started making my own i even sell it to the locals here they love it after thinking it was rotten meat xD
i actually use my ovens fan and its light to dry my meat its quicker i guess learnt that my self :D thanks for the recipe brother
How long do you do that for in the oven
@@kd8887 24-30 hours at lowest heat setting which is 50 on my oven you can check on it now and then depending how soft or hard you want the chew
@@MrEvoo7 That's what I'm going to do, so thanks for that 👍 I've already tested my oven, and will keep the temperature at about 25°C, with the fan on. I'm thinking of turning it off at night though. Do you keep your oven on for the whole duration yourself?
@@katharina... yea I keep it on never tried to turn it off before I think turning it of will slow the process:) don’t worry your house won’t burn down I thought the same !
@@MrEvoo7 Ah yes, I'm aware it will slow it down, I see it as a good thing though. Ha ha, not worried about burning my house down, it's just that my pet quail lives in my living room (we have an open space kitchen) and I don't want her to be uncomfortable with the noise at night. Thank you for responding! 👍☺️
Awesome! My wife just returned from 🇿🇦 and brought a large assortment of you biltong back with her. Delicious 😋
Surprised you even did that if she came into Australia without declaring the biltong…crazy !
Short and beautifully executed
FYI you dont need a light...a fan will do just fine.
and the light needs to be at the bottom as it's only to assist with air movement anyway
Man oh man, after letting it marinate in the fridge for 2 days I bet it would be amazing on the grill
it would be tough as shit
@@addy113 I don’t think shit is very tough
@@arranroberts1463 Depends on how much fiber in yer diet...
@@addy113 Vinegar is a natural meat tenderizer, if anything it would be super tender. I often marinate pork and chicken for 2 days, and the grilled meat just absolutely melts in your mouth! 🤤
Biltong is amazing after the gym and for watching movies
It is so amazing for that
And with beer
I just love your South African accent!
South afrika hace the best food un the World, hi from Buenos Aires Argentina
Our dear old Uncle Ted once said, "Once you biltong, you'll never jerky again!" 😜🎸👍
Wow. We can get biltong here in the U.K., but no where near that choice and amount. Interesting to see it made too. Thanks for sharing. 🍻
Thank you! Loved it! Not only do I absolutely need to make this, I need to find that cutter!!
I just saw it online.
Top1. U made it seem so simple. Have ro try out
best video on the internet
I am moving to Asia in about a week...guess what you cant find in Asia...haha Busy learning how to make my own. Thank sfor the video.
Fried dog?
@@vqekho4506 ahaha you for the whole squad laughing 😐
I just finished dealing with a white tail deer and I was hoping to make Biltong. The long Loin from the back of the deer should work, right? 😊 it’s long and lean with nice flavour. 😁 I’m so proud of myself and my hunting.
YES omg that would be amazing deer jerky SLAPS
My mond water sommer🤤🤤
Best RECIPE Thanks Vaaitjie
Never trust a skinny chef! You'll do, my friend! Col, NZ
you a champion sir👍👌
Will definitely try it ..thank you
amazing i am from namibia i love biltong
I live in Angola( American) and whenever we travel to SA we buy big bags of the stuff.
LOVELY stuff! Thanks!!!
What a blérrie good video, cheers
it looks yummy
that biltong looks amazing
+Cdogmaximilian Thanks! You will LOVE making these home-made biltong! :)
hey Pick n Pay i tweeted you a recipe I made from your magazine you didn't respond whatsap ?
Aaah just come back from ZA and biltong fest. I have a question, though some biltong has lovely transparent juicy golden fat others have dense jucky white lard like fat. How do you make it to get the golden juicy fat, it almost looks like it has become unsaturated...like you get on Iberico ham. Both kinds can be found on well dried biltong so its not time.....look forward to some tips on this?
The colour of the fat is determined by the beef grade, the older animals have the yellow fat which is the best.
@@rztrzt Partially correct, the fat is also bleached white to look more appealing to people, and that removes alot of the flavours you get from yellow fat :)
The yellow fat is from grass fed cattle
@@stevenlurie1215 Bingo!
under 3 minutes like a boss...
Great video, but what about the ingredients volume?? How much sauce and what quantity to mix, and how many kg of meat, and what to ask your butcher for in terms of slice thickness? A little more detail please
Are you in South Africa? If so, I can assist you with making your own biltong with minimum effort and/or fancy gadgets. The secret to real biltong is simplicity.
thanks gona try it today!!!!!!!!!!!!!
You know it's a good billtong when the chef is fat
Oh nooooo 😂😂😂
This biltong must be AMAZING AF then 😂🤣👀
😂😂😂
amazing a dude from s. africa says woostah sauce right lol.
@Oliver Matthews i'm american and i haven't heard anyone outside of massachusetts say it right. it's funnier when a lotta people from england screw it up too lol
@Oliver Matthews haha! i just laugh. i remember seeing a comedian somewhere that said "it's woostah sauce! it comes from england not middle earth!"
Great video!
How many watt is the light bulb
Loooks sooo good
Great video
yummylicious!
I've used venison, lamb and bacon before.
Lekker.
Please give your spices and ingredients in writing as well!!
If you don't have an air dryer can you just air dry it with a fan?
Yes as long as you have air movement around the meat
yes in a cool climate
Keep flies away from the meat......one fly can fuck up a whole batch
Yes, the main purpose of the air dryer is to keep insects away, so make sure you do the same somehow
3 years later.. wondering how your biltong came out?
Contrary to the other comments, one should NOT have a fan blowing onto the meat.
It causes the outside to form a dry 'skin' which prevents the inside from curing.
So the meat feels and looks dry but is still raw.
If you make a simple biltong box with a 40watt bulb and a small computer fan to pull air through the holes, you can achieve even curing.
My box has five rods for hanging, each with a different colour tag.
I rotate the hanging meat so each row gets a day/night closest to the light.
By the time row number 1 is back where it started, the biltong is typically ready to eat.
how long must it be in the fridge?
This looks like a great gift idea. I think I’ll make it for my Dad, and give him a starter package of the stuff plus the box + recipe + spice kit. Thanks for the idea! :) Question though: Can this be done with other meats or even salmon? I am a huge fan of smoked salmon but can it be done this way too?? Thank you!
late but still, any meats, Ostrich is fantastic, chicken not so much only meat you avoid is pork and horse...
Venison (deer, etc) is also great, enjoy experimenting to see which is your favorite favorite... :)
What is Brown spirit vinegar?
I live in the US. I've never heard of it.
I used this recipe before as it was on the link, I see the link is no longer active, can some please help me with the ratio of ingredients?
Merçi je vais en faire car j'ai déjà acheté la bilton machine .
Does anybody have the exact recipe he uses? As the link takes you to a new page which doesn’t have the recipe on it and I am unable to find it. Thanks
To the inexperienced biltong eater that might look fine but that meat is definitely raw inside. This is not what properly cured and dried biltong is supposed to look like.
Yeah I was shocked when I saw it 🙈
Agree
Fuck me. I never liked chewy beef jerky, and always wanted to make chicken jerky or something but then I saw how long you need to run an oven for that. Hell no. Thats so expensive to make, and you also need to buy good meat, too!!!
Biltong, well, I found out it exists just today when I bought some food at the supermarket and realised its 60 pence cheaper. So I tried it and oh wow, its really delicious. Though the pieces are so thin you can see light shine through it, it helped me find your video.
Thank you for showing me a way to make dried meat easily.
Just one question; How long is this good for?
Kept in the fridge in a paper wrapper, it'll last for a couple of weeks...more often than not it'll be gone well before it can possibly expire...
Vacuum sealed, it'll last for months, if you toss it sealed in the freezer, theoretically it'll last forever.
How long it lasts depends on how long you let it dry, the drier, the longer it'll last.
Chicken jerky? Is that possible? Sounds like a salmonella party
@@user-mi7pt4he2f Yes, its possible.
can i use this with tuna asseblief
Nice and simple
Where can I get this in Namibia?
A Quart! Niiice!!
What happens if you don't use the light? Is there another energy efficient way of making it?
OMG...that was the efficient way. The other way is using heat from a heater.
light heat uses less energy.
Or try in a contraption made from mirrors and magnifying glass in a green house in a place with a lot of sun
If you use a 40watt bulb and pay 25cents per kilowatt for electricity (which is the higher end of electricity prices) it will cost you a one dollar for the 4 days of drying. (0.24c per day)
As mentioned you don’t need a light, just good air circulation will do
@@richardhoughton5923 100% as that is what the light was supposed to be for but is in the wrong place, it should be at the bottom of the box
Making some as we speak.
Howzit boys. That link has stopped working. Anyone got the recipe somewhere?
Enjoy
What type of meat are you using and what quantity/kilos would you recommend ?
I’m using the trager pro22
Silverside about 1.5cm thick.
The world is your oyster just never use pork and horse.
Beef, Ostrich and Croc are my favorites...
Anyone knows what the biltong maker is he is using, or have any recommendations?
Make your own. 140litre bar fridge, not a working one, put a fan on top, light at the bottom. Mine works amazingly. Good luck.
It is a mellerware biltong king it is made in SA, so the voltage is 240v, 230v. You can make your own super cheap, or make a really nice one depending on your budget, time, and carpentry skills.
@@DownUndaWhereTheresThunda made mine for $25
if desperate you can use a sufficiently sized cardboard box..., light goes in the bottom if you want to use one to assist with airflow
Doesn’t the taste of the vinegar and Worcestershire become overpowering after sitting in it for two days?
no.
Rou!
I've seen people saying to marinade anywhere from 2 hours to 2 days. What's everyone's consensus?
I put it in red wine vinegar or apple cider for about 3h to kill all the bacterias.
2hrs isn't anywhere near enough, minimum four, 24hrs mostly is the longest you will need
What’s the best primal cut of meat for biltong?
any, just avoid pork and horse meat!
Silverside. Or rump. USA top round or bottom round
Some some some, how much is some
Mine takes less than 4 days though
Did you say put 2 days in the fridge after marinating? 2 days??
He says up to 2 days. So maximum 2 days.
I think he mad a mistake. Usually its 2 hours
Could be anywhere from a few hours up to 2 days. Personally 24h is more than enough, some people just like their meat marinated through and through...
its however long you prefer can be 4 hours to 2 days, its personal choice after all
Do you need to cook it
Hi there. Thank you for making contact. Please note the biltong is made using a drying process and is not cooked.
NO
cool
Mooi een
What type of vinegar is that?
Malt vinegar most likely
xhmer thank you sir. 👍
Please put some biltong in our new red bags so's we can chews a slice
Rushed process and skipped steps. The title should be how not to make Biltong.
BTW he did not even salt the meat before to thaw it and also cure it, which when you cure it, it re absorbed the vinegar/Worcestershire sauce and spices..that's crucial for flavour within the meat. It's basically like requesting a medium rare steak and it hasn't been allowed to rest yet.
Lekker man
Hey mate awesome video, I’m just getting into making biltong myself! Do you leave it in the biltong box with the light on for 4 days? Or do you turn the light off and back on every 8 hours
Thanks mate
I'm literally in the Comments with the exact same question..
the light isn't really needed, most importantly you need airflow.
The bulb only adds heat to the air, with will increase the amount of water vapor it can contain therefore aiding in the drying process, especially in more humid or temperate climates.
light bulb used to assist with drying NOT COOKING, no light needed if you have sufficient airflow
Only turn the light on at nite time,the billing is afraid of the dark🤣🤣🤣
ya can do it in the oven on low in 3-4 hours
Vaaitjie ..jy het geen gewig vir die vleis of enige van die speserye nie.....wtf? Tjomma?
South African Jack Black
Jacobus Swart
im a certified fucking biltong boy toucher king
That Braai Rumb Spices doesn't belong on Biltong.
Nor does sugar, but then again, he isn't making biltong by hanging it of teh back of his wagon either.
He never said it was the original voortrekkers recipe, he just added his own twist to it.
LOL
And now you must wait for 4 days
Lad beer biltong ruggers
Second some comments on here, that biltong is not ready to eat, looks raw inside.
Its cured not cooked.
lol
Lekka
fokkin quart hansa... hahahaha nee maar vat hom flaffie
I loved everything about this video 😍😍😍 except that this guy is n blou bull nee fok rerig 😅😅😅
what does the light in the box do to the curing ? - well.. except.. shining the light..
recipe fotpolony
Great video, I uploaded a video about two non traditional ways to eat Biltong have a look and tell me what you think.
dude how cancer cool are u rn having a smoker while im at home and barely have a oven lol
Not the right colour, doesn’t look right to be honest
Ay aykhona.... this biltong looks a bit too pink.. no no no🙅🏻♂️ you can fool them.. but not us.. we know real biltong
who else is watch8ng this in 2015 Dec
+Amaal Samsodien- Nope. Why do you ask?
Lol