How to Make Amazing Biltong and Customize Flavors
Vložit
- čas přidán 3. 08. 2024
- Meat that will last months-years on the shelf, is ready to eat without cooking, addictively delicious, and perfect to toss into a bag for a hiking/camping trip or just cary the bag while walking around the house 😉
This is a recipe you want in your repritore wether you're simply a lover of good food or want to prep your bug out bag with protein you won't mind eating, it's sure to become a favorite!
Biltong is especially nice because it is ready to eat pretty quickly compared to many traditional cured meats and its easily customized with fun flavors! Biltong is also a perfect fit for summer weather and hot regions because you can easily dry biltong outdoors when the weather is hot and breezy. If you love jerky, prepare yourself to fall in love all over again because biltong is even better!
ps. If you are a strict carnivore, you can still use this method with only salt and ACV and it will still be a delicious snack!
Shopping Links:
Excalibur Dehydrator- amzn.to/44WLqyX
Small Meat Hooks- amzn.to/3O7FWvf
Azure Standard- www.azurestandard.com/?a_aid=...
~ I get most of my bulk dry goods, spices, salt, and pantry staples from Azure. I absolutely love their company and the products they provide. Also, the community drops are kinda fun and I genuinely look forward to going to the monthly pick up and seeing some local friends at the drop! ~
Other Biltong Ideas: karnivore.co/23-different-typ...
Shelf Life Info: karnivore.co/how-long-does-bi...
Biltong Box Build: www.biltongblog.com/making-bi...
#biltong #nourishingtraditions #carnivorediet #foodsecurity #ancestralknowledge #curedmeats #homestead #apinchofpatience
Hi everyone, sorry for the delay on this video! I finally got it recorded and then technical difficulties struck... Thanks for being patient 😉
❤
Glad you are not sick anymore. Thank you for the Preserving with Salt video from last year. I have some bricks of salt meat, but practice makes perfect^^
Thank you, I'm also very glad to be fully recovered. I'm glad you are enjoying the preserving videos, and indeed, practice is the key to success in most things! And bricks of salt meat still make tasty soup or baked beans! 😋
You are part of the 0.01 % of the you tubers that manage to be short, clear and concise. You are a You Tube gem. As always I love you and your simplicity. G-d bless you!
Thank you 💕
Agreed.
South African in the USA here! I'm literally sitting here eating my home made biltong while watching! Our family doesn't use any form of sugar in our recipe, and we just spice, salt and apply splashes of vinegar in layers as we lay the meat in a big tub. So simple and quick. My little 4 year old just helped me do a whole batch, I let her go wild with the spices and salt, and just made sure I turned it at 12 hours to evenly distribute the flavors. I'm so happy to see you're making this, otherwise I was determined to reach you and encourage to you to try it! But you're definitely making me dream of trying all the things... I'm going to check your channel to see if you've ever tried pepperoni/salamis of any kind... The hams and lambs and all. Ah. Just amazing! Thanks for all your hard work to get this info out to everyone!
I actually haven't done any cured/dried sausages yet! I have yet to purchase a sausage stuffer to start practicing, but it is something I want to eventually do! 😀 I'm so glad you took the time to share your biltong method! I always love hearing other methods and getting to hear from you all! ❤️
I farm on a huge farm in South Africa in a extremely remote area, we don’t have town electricity here , we use sun panels and battery’s and sometimes a generator. Our hot water we use to shower comes from making fire in , what we called a donkey, …. So we preserve LOT of our meat and we make a LOT of biltong, probably 75% of our meat diet is game meat, as we have a abundance of game and we prefer game meat. We also grow All of our vegetables and we have a lot of different fruit trees. We also make “ droë wors” sausage that we hang up to dry and we eat it in dry form. Also , bread biscuits, butter and cheese is also home made. Town is just to far to dive when we ran out.
Neels, lekker sous! Sommer jaloers. I wish you peace and safety on the farm. Funny story about droe wors. I once lived in a friends house one street away from a tiny Woolworths store (many moons ago). They were selling boerwors for dirt cheap as it was past its sell by date or something. I stuck it from the styrofoam packaging without doing anything into my newly constructed masonite biltong box with a light in it. I nearly ate the box in the three weeks I waited for that thing to dry out, so delicious was the smell. And upon tasting it, a doorway to heavenly cuisine was opened and I was forever converted. So, not so funny, but tasty nonetheless. Goed gaan oppie plaas, G
I love to learn new ways to food preserve!😁👍💪
It is cute that you think it will last for years. it will dissepear within weeks in my house.
😂 so true, it's gone so fast!
FYI to anyone: as a native SAfrican, I have made loads of biltong. In SAfrica, we have an intensely wide range of humidity (up to 95-100%) and temperature ranges. Everything from desert to lush tropical forest in a small country. Our forefathers and mothers perfected this method to feed families along their big treks across crazy challenging environments. I have taken every cut of meat from the grocer/store and used it successfully for biltong. As an uppity modern "troglodyte", I used salt, vinegar, toasted coriander, black pepper, cloves and love. You can use just about anything, but always include the salt. I have even used rotten meat that had a rank smell on it (prepared 3 weeks after the discounted last day of purchase in the store), left it in vinegar for 2 days, and then proceeded with perfect results - with no smell after the drying started. I encourage you to have fun, do whatever you want in terms of cutting, cut, and variety of meats. Used store bought bacon, with the same level of success. I encourage you to build a simple box (wood or cardboard) to hang your meat in. I use a large computer fan running at 1/10th speed (all you need is air movement, not rushed forced air which can create unnecessary premature hardening) in the box with several bamboo sticks (free, available) to hang it on. For hooks, I have used large steel paperclips of all kinds, and recently went quite fancy with coat hanger hooks in steel which have a pointy end on them. Over 50kgs of biltong done this way and counting, with only big smiles from the recipients (children, adults, friends)
great.. .question... while below freezing point is too much, of course.. do you have any idea at which temperature it is too cold for the drying ?
@@user-jw9lq5ib6g the colder it is (prior to freezing), the longer it takes, its that simple. Keep air flow going, and you'll be fine. If you are concerned about wastage, take a single piece of meat, prepare it the way suggested above, and dry it in your coolest condition with air going. See how it goes. Be well.
@@LitoGeorge super, many thanks... yea, fair point, a bit of trial/error must be accepted to improve on the end product
This sounds great! You are the first person I've found who cures meat and I absolutely love it ❤
Me too.
Half-Zimbabwean living in New Zealand here. The way i make biltong: Slice up the chunk of meat, soak it in brown vinegar for about 4 hours in a large container. Then drain all the vinegar (the meat should be kind-of jelly-like) and VERY LIBERALLY coat with a 1:1:1 ratio of salt, pepper and crushed, toasted coriander seeds. Leave that to sit for a further three to four hours in the same container (the excess vingear will come out of the meat and cover it), drain the liquid (but dont pat dry, keep as much seasoning on the meat as possible) and hang up the pieces wherever you dry them (i use a biltong box in my kitchen) and in a few days it should be good! I always make sure my biltong is a bit wet and dont over-dry it. This is the best recipe ive found that replicates the flavour of the biltong i remember from SA/can get fresh from SA specialty shops, and takes way less time to prep than other methods ive seen! A little Worcester can also be added to the brown vinegar for some sweetness, or chilli for spice.
Thanks for sharing!
Great video! Thank you! BTW, my wife just made home made deodorant last night after i mentioned you were working on some for a video. We found out that 99% of breast cancers have parabin in them, a chemichal residue found in deodorants which is just shocking. Its time to clean up our collective act!!
That's great! I hope it turns out well for you guys. I'm still experimenting with my formula, the baking soda really does bad things for me but the herbs alone are not cutting it now that the heat has arrived, so trying the addition of magnesium powder is next on my experiment list :)
@@apinchofpatience Interesting, I take that as a supplement in capsule form. I wonder if I should add a little to our next batch? It hasn't really gotten warm here yet so I haven't really rested the current recipe but I suppose I could tweak it as needed.
I've had some success using arrowroot powder or kaolin clay in recipes in the past but I've seen magnesium becoming a popular ingredient in natural deodorants for its antimicrobial properties that help give the deodorant some more strength without the baking soda so I just ordered some to test it out. If it works well, I'll post the recipe. Otherwise, I'll keep experimenting! This is the one I'm trying 👉 amzn.to/42WFkwG
@@apinchofpatiencejust make magnesium 'oil' which is just a supersaturated solution of magnesium chloride flakes (Costco, pharmacy etc) in distilled water. Boil the water in a kettle..add tge flakes until no more dissolve.
Let it cool..that is your c9ncentrate.
From that dilute in distilled water (try 50:50 concentrate:water).
If you have a cut it might sting..just water it down.to what you like.
Use underarms as deodorant.
Use on feet to get into body quickly if you get calf/muscle cramping.
To quickly get into you if needed, put a tablespoon under your tongue and keep in mouth as long as you can. Will pass from mouth into bloodstream very quickly via all blood vessels in mouth.
It will just taste super salty.
Swallow it when done holding in mouth (as long as you can, a few mins or more). Wash down with water.
We are magnesium deficient.
Helps with muscle relaxation and sleeping.
You're welcome.😊
Thanks for sending me the link. Appreciate it😍
Ive been binge watching all of these meat preservation videos. I typically use my dehydrator for venison and beef. Now seeing all of these awesome results im encouraged to try some of the simpler more traditional methods. Im also intrigued by the many homeopathic ao to speak remedies. We are looking to get out of town to out own few acres in the next two years. I grew up in my younger years on a farm but my gf is a city girl so it will be fun hahaha
Keep us posted if you give any of the recipes a try. It's always fun to hear what everyone is curing! Haha, city girls can be reformed 😉 a couple of acers out of town sounds wonderful! I wish you guys an the best! Merry Christmas!
You do the most unusual, interesting things. I really learn new techniques and ideas from this channel. Thank you!!
Thank you!
Great video! Thanks!
Never heard of bee’s wax raps . Sounds interesting but probably wouldn’t be able to work for myself as here in south Mississippi we’re already 94 degrees and 70% humidity so it would probably melt, but it sounds like it would be a useful tool to have for other parts of the Country.
Hi Mike, that are commercially available now and kinda "green", marketed to replace plastic wraps. I've always made my own by melting a little grated wax on larger pieces of scrap fabric until the fabric absorbs all the wax. Then it's like reusable wax paper that's very handy for wrapping breads, sandwiches, covering bowls... i use them pretty often. 🙂
Elke, yeah! Best meat in the world
👍
Once you taste Moose, your heart will melt.
New subscriber from South Africa! This is literally one of my favorite foods. Going to give it a try, thanks so much for the informative video😊
Gee gaz ou Shelley. Sommer baie maklik, even for a soutie like me :) Love and happiness, G
@@LitoGeorge 😁
I’m a new subscriber and I’m loving your channel! I make it in my dehydrator too. It’s so tasty!
Welcome! I'm glad to hear you are enjoying the channel 😀 thanks for taking the time to say hello 👋
hi , good video , if you dry biltong in the winter or cool weather , it takes longer but the flavor is better. here its (south africa) sometimes too hot then you only hang it out at night .
Good tip, thank you!
Hi bolting sure looks like jerky to me, can you please tell what the difference is. Thank you, love all your knowledgeable videos:)
Hi Suzie, great question! It's in the way they are made. A few distinctions are the thickness, jerky is sliced very thin and biltong is sliced to about 1/2 - 1 inch thick along the grain and then sliced again aginst the grain to serve. Another difference is jerky is cooked as you saw on the dehydrator the "jerky" heat setting was quite high and we used a very low warm temp for the biltong which takes longer to dry (even up to a week or more when hanging outdoors to dry) but provides more living food benefits and also a different texture.
Glad you are enjoying the videos!
Hi Suzie, I am fortunate to have eaten a load of both. Hands down, I have never met anyone who has tasted both (even born in the US ofA friends) and still preferred jerky. Biltong done right is in a class of its own. Why not buy $5-$10 worth from a South African store to try as a start. Then make your own if you like it.
@@LitoGeorgeI've been a huge fan of beef jerky for years and years and just recently discovered biltong. I've switched completely to biltong and enjoy it much more than beef jerky. 🎉
@@AmysAttitude not surprised :) Welcome to the SAfrican club!
You said we are going to want to cut with the grain...because later we're going to cut against the grain. 2:43 But you never got to later! When does cutting against the grain come in?
Oh, sorry! When you slice it to eat, you cut against the grain. You can see it in the photo where I list the cure ingredients and some options!
This is so interesting! I've been wanting to make Biltong. We're in a relly humid area and I don't have a dehydrator yet but maybe i can figure something out.
I also live in a humid area, I use a biltong box for mine. Just slap a medium plywood box together, put in some bars for hanging, and chuck an old computer fan on top. Best cheapest dehydrator I could ask for
Thank you!
Can this be done with lean pork like the loin or from the ham? We have a lot of wild hawgs and I would love to have a use for them
Yeah, that's a great option!
@@apinchofpatience thanks so much!
I'm really interested in getting into curing my own meats. What storing methods would you recommend for long term storage?
Depends on the kind of cure, typically dark amd cool places with good airflow are going to give you the best storage for any food and depending on the cure, some humidity is also beneficial, but for biltong you wouldn't want humidity for long term storage. I'm planing to build a root cellar and design a portion specifically for hanging cured meats because the cellar in theory should have fairly ideal storage conditions for that.
I tried making biltong once. I used salt, cracked pepper, and coriander,and garlic. The recipe i followed didn't mention vinegar or sugar.
I tried airdrying it at first, but uts too humid at my house, so i used the dehydrator. I did use the suggested meat temp.
It was successful insofar as dry enough, but i found it far too salty for my palate. I tried washing off the salt before eating, and that was a bit better. As i wasn't confident about stiring it room temperature, i kept it in the freezer. I tossed it in soups snd stews, but i wasn't in live with it.
I should probably try again and follow more ehat you did. The acid and sweet would temper the salt.
finish it off in a cold smoker. Around 15 minutes will get decent results .
Cold smoke is always a great addition!
Where did you get your mushroom powder
Local farmers market. It is delicious! I might have to experiment making my own dupe version this year!
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍😊😊😊
☺️
You called this a carnivore snack. It is not if you include sugar.
The sugar is optional, I believe I mentioned you could leave it out if needed/desired. 😊