I looked for vids on this after trying biltong for the first time last week, a guy on our local market sells his own homemade biltong in a few varieties - I'd never fancied biltong before, but he offered me a try of his new bacon biltong with pineapple honey glaze - wow, it's so nice, I may even try other biltongs now (but I don't think any of them are going to beat that one)
Lekker Lekker like a firecracker!!! Going to give this a try. Thanks for all the brilliant recipes and ideas. Made your biltong box it's going like a Boeing.
Hay there! Awesome video 👏👏 Was curious - is the fact that the bacon isn't cooked not a health issue? Or does the drying/curing take care of those concerns? Looking forward to give it a go myself.
Hi there, the curing process definitely takes care of that. It is exactly the same a sany Biltong you would make and still use vinegar. Hope this helps. Sure you will love it!!!
Try saying Worcestershire sauce as wooster-sheer - or wooster-shie-er - the 'sheer' part with two e's is a stretched vowel sound, pretty much as the Afrikaans word for here: 'hier' but with a much softer r at the end. You should mentally place the merest fraction of a y sound between the two e's (not an apostrophe ( ' ) but it's more imaginary than anything real and serves only to very slightly stretch the e sound and soften the r at the end. (an apostrophe would force a glottal stop were a letter has been dropped where 'isn't' it becomes the very casual 'in'it' ). I've used a hi-fin/dash to represent that y complexity in the second example. Many county's in England are known as 'shires' (pronounced the same way as the word hire as in 'to hire' but with the sh sound at the start. All those hire 'shires' turn into sheer's (shie-er's) when you add the first part of the shire's name: Bedfordshire, Gloucestershire, Berkshire, Hertfordshire, Herefordshire, Yorkshire, Worcestershire, etc. Try saying Bedfordsheer and Bedfordshie-er and somewhere between the two you'll get the right sound. Local accents throw all that into confusion of course, but it's never the 'hire' shire when the first and second parts of the county name are joined
This is where you could decide what you enjoy. It needs to be stiff but you can go all the way to where it cracks. Not necessary to go all the way though. As long as it doesnt feel still raw if that makes sense.
No not all all. Remember it is thin for a start so does not take long to cure (very important -no time to go rotten) and you are using vinegar that helps with preserving. If you go thicker slices like steaklets etc. You will run into trouble. Hope this helps.
The one thing that you had missing with the biltong was a beer. Come to think of it XMan I do not recall you having a cold one whilst filming for a while. Have a good one 🤙
HAHAHAH True Snakes. Will have to rectify that. 99% of the time I have a cold one just not always in the shot lol. Thanks for your support man, always appreciate it.🔥🔥
Please do not start with this american nonsens of talking about "worcester SHIRE" sauce. Its ok to just pronounce "wooster" sauce and thats that. No need for the shire. If you need to add the shire please its pronounced more as "shirr" It didnt come from a hobbit town
I'm English and can confirm it's pronounced "wooster" sauce. Or Lea and Perrins, (the only real Worcestershire Sauce imo) ask any English person for the Lea and Perrins and they will know exactly what you mean. But it is disappointing even tho' I know otherwise that it didn't come from a Hobbit town, I like the idea of the L&P factory employing Hobbits (like Oompa Loompas in a chocolate factory). I'd forgotten about it for years until now - I'm going to put wooster sauce on my shopping list, and have some nice Hobbit cheese on toast.
I have been waiting for this video so long !
Hope you like it boet. Thanks for the support. Appreciate it so much!!! 🔥🔥👌
You blow me away with this recipe. I didnt think we can make biltong with bacon! Its an amazing idea!!!
That's awesome that we could help. It is seriously easy to make and delicious. Thank you for your ongoing support and stay safe hey. 🔥🔥👌
So awesome to know now how to make this. Thank you so much. Great video.
You are so welcome!🔥🔥
Great video - thanks for sharing
Thank you such a huge pleasure.
This is a very good video. Nice to compare different tastes. Thanks.
My pleasure! Thanks for your ongoing support. 🔥🔥👌
I looked for vids on this after trying biltong for the first time last week, a guy on our local market sells his own homemade biltong in a few varieties - I'd never fancied biltong before, but he offered me a try of his new bacon biltong with pineapple honey glaze - wow, it's so nice, I may even try other biltongs now (but I don't think any of them are going to beat that one)
Awesome video!!!
Glad you enjoyed it. Thank you so much for the ongoing support man. 🔥🔥
Awesome! That looks delicious and I'll have to give that a try!
Thank you. Yes! You will not be disappointed. This is seriously delicious.🔥👌🔥
Lekker Lekker like a firecracker!!! Going to give this a try. Thanks for all the brilliant recipes and ideas. Made your biltong box it's going like a Boeing.
This video has given me the urge to try bacon. Do you do one for Pork or Ham?
This is what I call yummy 😋
I totally agree with you. This so yummy. 🔥🔥👌
Such a nice experiment, love it 🔥🔥😻
Thank you 🤗 sweety, glad you enjoyed it. 😍😊🔥👌
Hay there! Awesome video 👏👏
Was curious - is the fact that the bacon isn't cooked not a health issue? Or does the drying/curing take care of those concerns?
Looking forward to give it a go myself.
Hi there, the curing process definitely takes care of that. It is exactly the same a sany Biltong you would make and still use vinegar. Hope this helps. Sure you will love it!!!
Thanks, bravo
Our pleasure!🔥🔥
Where can we buy the mustard and honey spice?
great recipes, just want to ask where did you buy the pineapple spice from?
Thank you so much. We got it from Freddy Hirch which is a South African company. Hope this helps. 🔥🔥👍
Great, I'm in Cape Town ill get it. Thank you. Much appreciated
I never knew you could do this. can you also do chicken biltong? I am guessing yes as they make ostrich biltong?
Definitely doing a video on the chicken Biltong for you. Stay safe man. 🔥👌🔥
Looks great. Pronounce it woestersauce.
Cut the "shire" out completely 😊
Jy maak lekker biltong en jy skree vir n goeie span .
Baie dankie meneer. Waardeer. Dit is soos n broer in die tronk, jy is baie lief vir hom, maar jy praat nie oor hom nie 🤣🤣🔥🔥
Can you make the biltong In a dehydrator?
Yes you can. Enjoy!😉
@@XmanCo I am definitely trying these recipes I raise my own hogs and I want to create my own diverse ways of preparing them.
Try saying Worcestershire sauce as wooster-sheer - or wooster-shie-er - the 'sheer' part with two e's is a stretched vowel sound, pretty much as the Afrikaans word for here: 'hier' but with a much softer r at the end. You should mentally place the merest fraction of a y sound between the two e's (not an apostrophe ( ' ) but it's more imaginary than anything real and serves only to very slightly stretch the e sound and soften the r at the end. (an apostrophe would force a glottal stop were a letter has been dropped where 'isn't' it becomes the very casual 'in'it' ). I've used a hi-fin/dash to represent that y complexity in the second example. Many county's in England are known as 'shires' (pronounced the same way as the word hire as in 'to hire' but with the sh sound at the start. All those hire 'shires' turn into sheer's (shie-er's) when you add the first part of the shire's name: Bedfordshire, Gloucestershire, Berkshire, Hertfordshire, Herefordshire, Yorkshire, Worcestershire, etc. Try saying Bedfordsheer and Bedfordshie-er and somewhere between the two you'll get the right sound. Local accents throw all that into confusion of course, but it's never the 'hire' shire when the first and second parts of the county name are joined
Just how dry do you dry this bacon biltong ?
This is where you could decide what you enjoy. It needs to be stiff but you can go all the way to where it cracks. Not necessary to go all the way though. As long as it doesnt feel still raw if that makes sense.
@@XmanCo Thank you kindly but it the fat that remains soft while the meat gets totally dry, I suppose that is what can be expected right?
So if u hang bacon and not beef, is it not a problem that its raw pork meet?
No not all all. Remember it is thin for a start so does not take long to cure (very important -no time to go rotten) and you are using vinegar that helps with preserving. If you go thicker slices like steaklets etc. You will run into trouble. Hope this helps.
Can you please help me what do I use for honey en Pine bacon builtin please
Hi we use Honey & Pineapple glaze spice from Freddy Hirsch. It's amazing!!!
❤l like the meat you make 😂
Thank you so much. 😂👌
The one thing that you had missing with the biltong was a beer. Come to think of it XMan I do not recall you having a cold one whilst filming for a while. Have a good one 🤙
HAHAHAH True Snakes. Will have to rectify that. 99% of the time I have a cold one just not always in the shot lol. Thanks for your support man, always appreciate it.🔥🔥
Not Biltong. More like Jerky. But plenty good.
Please do not start with this american nonsens of talking about "worcester SHIRE" sauce. Its ok to just pronounce "wooster" sauce and thats that. No need for the shire. If you need to add the shire please its pronounced more as "shirr"
It didnt come from a hobbit town
😂😂😂
I'm English and can confirm it's pronounced "wooster" sauce. Or Lea and Perrins, (the only real Worcestershire Sauce imo) ask any English person for the Lea and Perrins and they will know exactly what you mean. But it is disappointing even tho' I know otherwise that it didn't come from a Hobbit town, I like the idea of the L&P factory employing Hobbits (like Oompa Loompas in a chocolate factory). I'd forgotten about it for years until now - I'm going to put wooster sauce on my shopping list, and have some nice Hobbit cheese on toast.