OMG Shaun, thats so much for giving me a shout out. I hope the board is treating you well :). I have never tried Biltong, but I am absolutely going to try and make some. It looks amazing. Thank you so much for sharing. I know you put a ton of time into these. Your video editing is next level and I love it!!!! Stay Spicy my friend!!!!!
Mad Craic, The board was roughly 12” x 14” and 1.5” thick. I woodwork as a hobby and offered to make the board for Shaun when they made their move to their current home. Its an “end grain” board, so it will last for generations if it is taken care of. they are very handy and nice to have.
@@grolsch-nl I make them when I can. COVID has blown the price of wood way up. The board Shaun has is made from some exotic hard woods and are too hard to get at the moment. I am hoping that the price of wood will get back down to something reasonable soon. I am happy to make them if I can get my hands on the wood.
So here is what I learned from watching the show MeatEater religiously: - A big part of the gamey flavor comes from the silver skin and the fat of the deer, thus you'll see a lot of people remove that before. - Another aspect to the gamey flavor is how well the hunter cut the meat, because bucks have pheromone glands around their legs, and if your knife touches that stuff, apparently it taints all of the meat. Of course this doesn't apply to you since you had a roe. But please, any hunters out here, correct me if I'm wrong! I've never hunted myself, I only watch MeatEater on Netflix a lot!
Similar to making jerky. Deer meat is far cleaner than farm raised meats. We use a lot of deer meat and when we run out and use regular beef, most people that sit at our table comment that something may be wrong with the meat. There's actually nothing wrong with the meat, it's just they have become accustomed to the taste of the deer meat versus beef. Some people soak wild game in milk or vinegar to reduce the game taste but we prefer it all natural. Keep doing what you do Shaun. Great vids and info as always. Thanks.
Remember having traditional SA biltong as a child that my mother's friend brought over from SA along with crystallised fruits. The biltong was a big variety pack made from different animals all very good 👍
Plenty of SA shops in the UK I popped into one in Poole or around that area My supervisor is from SA and he introduced me to wet and fatty It’s lovely 🤙🏻
Dude I’ve watched all your videos your such a clever and inspiring guy . You’ve made me start growing my own 🌶 and I can’t wait to try making some hot sauce using your methods. Also this biltong looks very tasty I’ve never tried it I’m going to have to do this also . Keep up the great work chillichump . I look forward to watching some more of your great content .😎
Just had the chance to try it once in SA during a business trip at Jburg, bought spices and did it myself home, in the meantime I run out of spices. So many thanks for sharing this recipe which I will adapt now.
Going to be trying to make a box this weekend , I have a lot of muntjac in the freezer which is not as gamey as roe so am interested in giving that a go ! Thanks for the spice recipe too 👌
This is an awesome tutorial, I actually use my biltong maker to dry my chillies for my chili salt, maybe i should actually try making biltong in it sometime
Cut of beef? Silverside?(Bottom round in the USA). Suggest you par freeze the (say 45-min to 1 hr) before cutting the portions; much easier to do and more even slices result. Great video btw.
If you ever get deer again, try first soaking the meat in whole milk for a week. Grandfather, uncles, and dad were butchers and they would do it for hunters upon request. It not only tenderizes the meat, but it also leeches out the “Gamey” taste.
Massive fan of biltong but it's only ever been the packeted stuff I've tried. My older bro hunts for a local farmer so you've definitely inspired here! 😁
Just had 2 Fallow dropped off this evening, all going to Biltong. Used to shoot 5 impala, just for Biltong, then sneak it back to Bording School. Prefects always took a cut 🤣
Hi Shaun, awesome video. I often make beef biltong here in the UK, never thought of trying deer yet. I need to find a some. Also has the new biltong box build video dropped yet? I need to make a new one, ive used the plastic container method
I haven't yet made a new box. Will do so as soon as I have a spare day! Tbh this one is still doing a great job. Did you see my video from 3 weeks ago using it for droewors?
Ah man, inspired now. Left SA a year ago, now in the northeast, and haven’t made any Biltong yet. Next weekends project is to make a box and then get some biltong and droewors going.
Shaun, next time you make beef biltong, remove a couple of pieces after hanging for about a day. You just want the outside to have formed a dry skin. Then cut some 3mm slices and fry in some butter for a minute or two. Add cream and freshly ground black pepper and reduce the sauce to desired thickness. Serve with some freshly baked bread...or if you're missing home, some PAP. Definitely not something you can eat everyday, but a great treat! Cheers
Cover your biltong in tin foil, couple of layers, inside a ziploc, then freeze them. They last for many years. Come out thawed perfectly. I have found pieces of biltong in the bottom of the deep freezer on the farm that were at least ten years old. They were perfect still. Large paper clips bent open in a S shape make very good hooks.
I do use a vinegar and worcestershire sauce mix to marinade, I show this in the video, as well as the mix recipe. But it's still a good idea to have air flowing over the meat, and not allowing the meat to touch each other
Nice, I have build a Biltongbox myself while in apprenticeship with plywood... Actually there was a Problem, the plywood gasses Out some fragrent fumes, those embed themselfes into the meat, and after the five days, it tasted Like chewing plywood... The Texture and taste was Like in south africa except for the plywood Taste that is, I Used beef for that batch So after that I started using a dehydrator with stainless racks... More convenient, no Side taste but a little Tricky not drying to hot or fast xD
@@ChilliChump yes, Natural, non treated Wood Like birch/beech or maple with no odor works Well, Oak has the Tannin Acid that can gas Out Something that is inert works best, some plastics Like acrylic, stainless Steel or Aluminium. There are some plastics that also gass Out, wich is not recommend both taste and healthwise I know that now :) I build that Box 10 years ago, when I didnt know better 😅
Hi! Thanks for posting. Very informative! Would you happen to know if it would be possible to use a food dehydrator? I ask only because of the meat laying on racks, either metal or plastic. Thanks.
Not sure where you are living now but if you can get hold of some Chinese Water Deer, I can thoroughly recommend. Have you tried roasted fennel seeds with the corriander? 2/3 corriander 1/3 fennel.
Hi Shaun I made your biltong, silverside is very expensive here but I found a beautiful piece of rump on special 😅and it had a short expiry date , -30% landed up paying 7€ a Kg😁 What a delicious recipe 😋😋😋 Thankyou 🤗 Do you have a boerewors receipe?
That cutting board looks awesome. I wouldn't wanna cut on it either. Could you make Biltong in one of those mushroom/fruit drier or would it just become jerky? Or is Biltong and jerky "the same thing" only with different spices 🤔I'm a noob when it comes to both so don't get mad at me if I'm wrong hehe
Why is this different from jerky? I make it regularly and call it beef jerky. Difference is i use soy sauce not vinegar. You gave me an idea to build the box. I’m thinking of adding a small, old, pc fan to force circulation. Anyway keep em comin. You are definitely the Master of Chilli!
@@ChilliChump So, I've been making biltong all this time and not know it! My strips are simply dried, thats all, temp never above 30. I always add liquid smoke to the marinade..... Thanks a million shaun.
hi im in the uk and ive sown my chilli seeds early may. ive got things like cayenne, jalapeno, californian wonder and a lot others like some super hots (not expecting the super hots to have enough time to ripen) but do yo think its bad that ive sown then this late and do you have any tips?
Shame, really miss living in Cape Town when watching this. Use to get the best biltong at the market in town at the Greenmarket Square. Might try your recipe cause this sure looks lekker
hi chilli chump. if you get the chance to butcher another deer, check out some of the Scott Rea Project vids. he breaks down butchery into really simple stages. I've followed his guides for butchering lamb and really enjoyed the process.
Good vid Mister, how about lamb, I have access to cheap mutton, thoughts? I'm not fixated on tender meat like most, if it's tasty I'm happy to chew, think mutton would be too chewy? Cheers
As always Shaun, way to go! I have never had it, but we got a SA shop nearby so maybe gone try it soon. I see that David duochekowsky has troubles accepting you r videos again. SO WHY DON'T YOU JUST HUMOR HIM, fcs! hehehe
Some of my favourite biltong back in South Africa was with duiker, which reminds me a lot of muntjac. Would be interesting to try if I could ethically source one
Just stumbled on you channel and i hou van jou bitong(gatlappe) recipe mine same but sometime some honey or golden syrup goes in Groete van Suid Afrika Sorry for the Afrikaans but i think you will like it
I had vrystaat deer, and hated it. (not made by me) Also I like to marinade for 24 hours with 20g salt per kilo of meat. Also I add saltpeter and a tiny amount of cloves. Last year I managed to hunt a really old gemsbok cow. Had amazing biltong and droewors for months. Unfortunately I lost about 30kg of table meat due to a breakdown of my freezer while I was on holiday for Christmas in Nylstroom.
@@ChilliChump i’ve only ever done a spit. Will try when when budget allows. My next mission for 2023 is eland. They are super shy. This year was home renovation so hunting was out.
Ah sorry...thought you asked the date that I butchered it. I didn't record the actual butchering unfortunately, wanted to get it done as soon as possible so the meat didn't spoil. I will record the next time!
Man I love biltong! DITTO!! Lekker boet, lekker! I thought I had a contact for red deer - however, I'm still waiting! Now I'm LUS... will have to go down to the store for meat - we only get when they have silverside / top rump on special!
If you slice your deer meat and soak it in ginger ale for about 15 minutes and then rinse it off good with water it will take alot of the gaminess out of the meat.
Shaun, Big welcome to Lincolnshire 👍 I moved here 15 years ago from West Yorkshire and fell in love with the place. I remember first been introduced to Venison, it was a large chunk that was roasted up for a local BBQ and I fell in love. I find it so much more tender than beef, the taste is beautiful and not what you imagine when you first smell it. I'm guessing you must be pretty close to me as I have been to the greenhouses you were in a couple of videos back 👍 I'm in a little village close to Sleaford but I'm guessing your up towards Boston / Spalding????
@@ChilliChump It's such a small world!! I'm going to Spalding in the morning to a suppliers site shop, I'm sure you have heard of it.....Butters Factory Shop??
Where is the point in drying meat and then freeze it? Shouldn't that dried meat last for a very long time at room temperature (or at least at a cool place) if you put it in a jar with a good closing lid or a vacuum bag? I'm kind of puzzled because I put my dried Tomatoes and Mushrooms simply into a jar with a lid and put them into my cupboard. They last for a year or two before I completely consume them. Is dried meat that different? No offense Shaun. I just want to learn. And please stay spicy, I really love your videos.
No offence taken! It's just to help it last even longer. Humidity is pretty high in most homes. The biltong lasts for ages out in the open, without freezing. But if I want it to last even longer I freeze it. And I freeze it not because of the cold...but because it actually dries things inside it...so the biltong remains dry, safe and delicious. Remember, I am making about 30kg at a time...takes a while to eat all that
Long term storage in the freezer, or even the fridge will keep it from going rancid. But with the salt and coriander, and the dryness, you will be fine with it out in a dry area for a few weeks.
@@ChilliChump lmao that's not an argument, Norwegians consume more pizza per capita than anywhere else in the world but no one would argue that pizza comes from Norway.
@@thesmirkinggrape But, you visit Napoli and you get the best pizza in the world. Which Dutch city is the equivalent? I'd love to visit when I visit the Netherlands again... 😏
You have way too much time on your hands @TheSmirkingGrape. You're being pedantic about this. Ask 100 random Dutch people if they know what biltong is or have had it, then do the same with 100 South Africans or Zimbabweans.
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OMG Shaun, thats so much for giving me a shout out. I hope the board is treating you well :). I have never tried Biltong, but I am absolutely going to try and make some. It looks amazing. Thank you so much for sharing. I know you put a ton of time into these. Your video editing is next level and I love it!!!! Stay Spicy my friend!!!!!
Dude Biltong food of the gods!
Shane my friend, what was the size of the board? And if you do this for a living i might wanna ask you for one as well?
Mad Craic, The board was roughly 12” x 14” and 1.5” thick. I woodwork as a hobby and offered to make the board for Shaun when they made their move to their current home. Its an “end grain” board, so it will last for generations if it is taken care of. they are very handy and nice to have.
@@murdog04 Hi Shane, do you make these boards on request?
@@grolsch-nl I make them when I can. COVID has blown the price of wood way up. The board Shaun has is made from some exotic hard woods and are too hard to get at the moment. I am hoping that the price of wood will get back down to something reasonable soon. I am happy to make them if I can get my hands on the wood.
Really looking forward to that new Biltong box-video, sounds like a perfect mini project for the summer.
So here is what I learned from watching the show MeatEater religiously:
- A big part of the gamey flavor comes from the silver skin and the fat of the deer, thus you'll see a lot of people remove that before.
- Another aspect to the gamey flavor is how well the hunter cut the meat, because bucks have pheromone glands around their legs, and if your knife touches that stuff, apparently it taints all of the meat. Of course this doesn't apply to you since you had a roe.
But please, any hunters out here, correct me if I'm wrong! I've never hunted myself, I only watch MeatEater on Netflix a lot!
Similar to making jerky. Deer meat is far cleaner than farm raised meats. We use a lot of deer meat and when we run out and use regular beef, most people that sit at our table comment that something may be wrong with the meat. There's actually nothing wrong with the meat, it's just they have become accustomed to the taste of the deer meat versus beef. Some people soak wild game in milk or vinegar to reduce the game taste but we prefer it all natural. Keep doing what you do Shaun. Great vids and info as always. Thanks.
Remember having traditional SA biltong as a child that my mother's friend brought over from SA along with crystallised fruits. The biltong was a big variety pack made from different animals all very good 👍
Plenty of SA shops in the UK
I popped into one in Poole or around that area
My supervisor is from SA and he introduced me to wet and fatty
It’s lovely 🤙🏻
Dude I’ve watched all your videos your such a clever and inspiring guy . You’ve made me start growing my own 🌶 and I can’t wait to try making some hot sauce using your methods. Also this biltong looks very tasty I’ve never tried it I’m going to have to do this also . Keep up the great work chillichump . I look forward to watching some more of your great content .😎
Thank you Leigh, that is very kind of you to say!
Yay! new biltong box build, cant wait.
When I lived in SA my neighbour was a butcher, he used brown sugar too.
Used to make my biltong in a plastic storage bin, worked a treat.
Got lazy now…Biltong Hut in Whangarei make awesome billies!
Just had the chance to try it once in SA during a business trip at Jburg, bought spices and did it myself home, in the meantime I run out of spices. So many thanks for sharing this recipe which I will adapt now.
Gotta love the Indigenous South Africans who blessed us with this
I absolutely love Biltong and am a Brit. There are plenty of real biltong makers here fortunately. I wish I had space for a box.
I use whitetail for biltong and droewors all the time and it turns out great.
I'd very much like to see you make one of them boxes Sean. Thanks for this vid as well coz I absolutely love jerky but it's so expensive
Thanks my boet, just got some roe in today and will giving your recipe a go!!🇿🇦🏴👊🏻
Yes!!!! Been waiting on this one.
Going to be trying to make a box this weekend , I have a lot of muntjac in the freezer which is not as gamey as roe so am interested in giving that a go ! Thanks for the spice recipe too 👌
Great vid mate 👏🏻🇬🇧
Great video, please show a diy build of the box. 👍👍
This is an awesome tutorial, I actually use my biltong maker to dry my chillies for my chili salt, maybe i should actually try making biltong in it sometime
Love to see a biltong box build video
👍🏻glade to have you here ! 😃🇺🇸
Cut of beef? Silverside?(Bottom round in the USA).
Suggest you par freeze the (say 45-min to 1 hr) before cutting the portions; much easier to do and more even slices result. Great video btw.
If you ever get deer again, try first soaking the meat in whole milk for a week. Grandfather, uncles, and dad were butchers and they would do it for hunters upon request. It not only tenderizes the meat, but it also leeches out the “Gamey” taste.
Massive fan of biltong but it's only ever been the packeted stuff I've tried. My older bro hunts for a local farmer so you've definitely inspired here! 😁
Just had 2 Fallow dropped off this evening, all going to Biltong. Used to shoot 5 impala, just for Biltong, then sneak it back to Bording School. Prefects always took a cut 🤣
Hi Shaun, awesome video. I often make beef biltong here in the UK, never thought of trying deer yet. I need to find a some. Also has the new biltong box build video dropped yet? I need to make a new one, ive used the plastic container method
I haven't yet made a new box. Will do so as soon as I have a spare day! Tbh this one is still doing a great job. Did you see my video from 3 weeks ago using it for droewors?
@ChilliChump I have just watched it before this one! Looks awesome, that's 1 thing I haven't made yet is the droewors as I don't have the equipment
Ah man, inspired now. Left SA a year ago, now in the northeast, and haven’t made any Biltong yet. Next weekends project is to make a box and then get some biltong and droewors going.
Shaun, next time you make beef biltong, remove a couple of pieces after hanging for about a day. You just want the outside to have formed a dry skin. Then cut some 3mm slices and fry in some butter for a minute or two. Add cream and freshly ground black pepper and reduce the sauce to desired thickness. Serve with some freshly baked bread...or if you're missing home, some PAP.
Definitely not something you can eat everyday, but a great treat!
Cheers
That's sounds delicious! Will be giving that a try
The dried biltong "breaks" so nicely if you don't cut 100% with the grain.
Enjoy!
Regards from SA
Cover your biltong in tin foil, couple of layers, inside a ziploc, then freeze them. They last for many years. Come out thawed perfectly. I have found pieces of biltong in the bottom of the deep freezer on the farm that were at least ten years old. They were perfect still. Large paper clips bent open in a S shape make very good hooks.
I'll have to try bull tongue sometime, looks delicious!
Biltong....and it is absolutely delicious!
What a great video
Glad you enjoyed it!
If you add a bit of malt vinegar and Wostershire sauce while marinating it helps prevent mould.
I do use a vinegar and worcestershire sauce mix to marinade, I show this in the video, as well as the mix recipe. But it's still a good idea to have air flowing over the meat, and not allowing the meat to touch each other
@@ChilliChump agreed.
Nice, I have build a Biltongbox myself while in apprenticeship with plywood... Actually there was a Problem, the plywood gasses Out some fragrent fumes, those embed themselfes into the meat, and after the five days, it tasted Like chewing plywood... The Texture and taste was Like in south africa except for the plywood Taste that is, I Used beef for that batch
So after that I started using a dehydrator with stainless racks... More convenient, no Side taste but a little Tricky not drying to hot or fast xD
I didn't know that's a thing... 😳
Some wood can off-gas. Need to be careful what you use.
@@ChilliChump yes, Natural, non treated Wood Like birch/beech or maple with no odor works Well, Oak has the Tannin Acid that can gas Out
Something that is inert works best, some plastics Like acrylic, stainless Steel or Aluminium. There are some plastics that also gass Out, wich is not recommend both taste and healthwise
I know that now :) I build that Box 10 years ago, when I didnt know better 😅
Hi! Thanks for posting. Very informative! Would you happen to know if it would be possible to use a food dehydrator? I ask only because of the meat laying on racks, either metal or plastic. Thanks.
It will work in a dehydrator...just keep the temperature as low as you can. And don't rush the process
@@ChilliChump Thanks for the speedy reply, and yes, anything worth doing should never be rushed.
Thank you
Great video. I have a Cabelas dehydrator cabinet can i use that?
That would work, I would suggest using the lowest temperature
Not sure where you are living now but if you can get hold of some Chinese Water Deer, I can thoroughly recommend. Have you tried roasted fennel seeds with the corriander? 2/3 corriander 1/3 fennel.
Great Video! Im a south African living in Germany and you braught a smile to my face 🤗I cant wait to Text this out! Which cut of beef do you usw.?
Thank you! I prefer to use silverside
Hi Shaun I made your biltong, silverside is very expensive here but I found a beautiful piece of rump on special 😅and it had a short expiry date , -30% landed up paying 7€ a Kg😁 What a delicious recipe 😋😋😋 Thankyou 🤗
Do you have a boerewors receipe?
Rump is the perfect meat for this! "Bil" means rump in Dutch!
I do have a boerie recipe that my family use. Have that video planned for this year!
That cutting board looks awesome. I wouldn't wanna cut on it either. Could you make Biltong in one of those mushroom/fruit drier or would it just become jerky? Or is Biltong and jerky "the same thing" only with different spices 🤔I'm a noob when it comes to both so don't get mad at me if I'm wrong hehe
Made Biltong with deer, venison and wildboar. Was interesting taste
Thinking about doing Game Droerwors
Made myself some last week after getting a whole fallow:)
Nice! Mine wasn't too big.
Why is this different from jerky? I make it regularly and call it beef jerky. Difference is i use soy sauce not vinegar. You gave me an idea to build the box. I’m thinking of adding a small, old, pc fan to force circulation. Anyway keep em comin. You are definitely the Master of Chilli!
Beef jerky is cooked....this should never get above 40'C (104'F). Also Beef jerky tends to be more sweet. But hey, its all good! 😊
@@ChilliChump So, I've been making biltong all this time and not know it! My strips are simply dried, thats all, temp never above 30. I always add liquid smoke to the marinade..... Thanks a million shaun.
Great video as always. Try using muntjac or Chinese water deer you will get a better less strong flavour specially off a young animal
hi im in the uk and ive sown my chilli seeds early may. ive got things like cayenne, jalapeno, californian wonder and a lot others like some super hots (not expecting the super hots to have enough time to ripen) but do yo think its bad that ive sown then this late and do you have any tips?
Your cayenne, California wonder and jalapeno should be fine, you should get some chillies off it. But best to start earlier in the year!
Hm, now I want biltong! I'll settle with a piece droewors.
Droewors is even better! Need to make some of that too
Shame, really miss living in Cape Town when watching this. Use to get the best biltong at the market in town at the Greenmarket Square. Might try your recipe cause this sure looks lekker
I miss seeing biltong in every butchery, and behind the bar!
hi chilli chump.
if you get the chance to butcher another deer, check out some of the Scott Rea Project vids. he breaks down butchery into really simple stages. I've followed his guides for butchering lamb and really enjoyed the process.
Thanks Daniel, I will take a look
I make biltong with wild kangaroo - it's stellar!
mt cousin would hunt for 3 months in Zambia and Angola and nothing beats game biltong
great video, but why does it look like the shelves are very much not level?
Angle of the camera 😎
Can i ask what the current beef price vs Deer price in USD (USA) are?
Never had biltong but had jerky. Is it similar ? Id love to try this
Biltong = fine dining at a Michelin star restuarant...
Jerky = roadkill reheated in a microwave
Similar concepts @Chubbys Chillis but very different results!
When box built video 🤯😅👍
Good vid Mister, how about lamb, I have access to cheap mutton, thoughts?
I'm not fixated on tender meat like most, if it's tasty I'm happy to chew, think mutton would be too chewy?
Cheers
As always Shaun, way to go!
I have never had it, but we got a SA shop nearby so maybe gone try it soon. I see that David duochekowsky has troubles accepting you r videos again. SO WHY DON'T YOU JUST HUMOR HIM, fcs! hehehe
i wonder how it would taste made from muntjac which tends to be sweeter and milder than roe deer.
Some of my favourite biltong back in South Africa was with duiker, which reminds me a lot of muntjac. Would be interesting to try if I could ethically source one
@@ChilliChump interesting, might have to give it a try next time i have some muntjac.
Just stumbled on you channel and i hou van jou bitong(gatlappe) recipe mine same but sometime some honey or golden syrup goes in Groete van Suid Afrika Sorry for the Afrikaans but i think you will like it
Dankie.Meneer, en welkom!
Actually, never tasted billtong. I should try making it one day
I would send you some but it isn't likely to make it through customs!
I had vrystaat deer, and hated it. (not made by me)
Also I like to marinade for 24 hours with 20g salt per kilo of meat.
Also I add saltpeter and a tiny amount of cloves.
Last year I managed to hunt a really old gemsbok cow. Had amazing biltong and droewors for months. Unfortunately I lost about 30kg of table meat due to a breakdown of my freezer while I was on holiday for Christmas in Nylstroom.
Oh man...that can get expensive when the freezer breaks down.
By the way, if you ever get a chance to try duiker biltong, you must. It's excellent!
@@ChilliChump i’ve only ever done a spit. Will try when when budget allows. My next mission for 2023 is eland. They are super shy.
This year was home renovation so hunting was out.
Can you make biltong in a food debydrator?
You can...but it may dry it too quickly, sealing the outside before drying the inside
marinating venison in milk will lessen/ remove the gaminess.
Any chance you recorded when you butchered the deer?
Can't remember at the moment. Why do you ask?
@@ChilliChump would be lovely watching how you went about it...
Ah sorry...thought you asked the date that I butchered it. I didn't record the actual butchering unfortunately, wanted to get it done as soon as possible so the meat didn't spoil. I will record the next time!
Man I love biltong! DITTO!! Lekker boet, lekker!
I thought I had a contact for red deer - however, I'm still waiting!
Now I'm LUS... will have to go down to the store for meat - we only get when they have silverside / top rump on special!
It's not on special very often these days! Morrisons seems to still be the best place for some silverside at a good price
@@ChilliChump We usually get the best deals at our local Tesco... (Ireland) but yes, not very often these days!! Drat!! Happy snacking!
Groete my vriend.Springbok is die beste.Haal die senings af en sit bietjie wit peper by. Peper laat die mond water. groete uit Velddrif.
If you slice your deer meat and soak it in ginger ale for about 15 minutes and then rinse it off good with water it will take alot of the gaminess out of the meat.
I will be giving that a try next time, thanks for the tip!
Wow, loved it, could it be made with lamb meat?
@@siphotheguy1870 Thanks VW, maybe with camel 🐪 meat!!
Shark makes great biltong though! And yeah, lamb is not good for biltong
Biltong box and cutter please
Why not just use a dehydrator so it’s 5 times faster?
Because that's not biltong. When biltong is dried out fast it tastes sandy. Not good at all.
Sounds like jerky and jerky is amazing
@@david_reynolds3660 If you say so. 🙊
Shaun, Big welcome to Lincolnshire 👍 I moved here 15 years ago from West Yorkshire and fell in love with the place. I remember first been introduced to Venison, it was a large chunk that was roasted up for a local BBQ and I fell in love. I find it so much more tender than beef, the taste is beautiful and not what you imagine when you first smell it. I'm guessing you must be pretty close to me as I have been to the greenhouses you were in a couple of videos back 👍 I'm in a little village close to Sleaford but I'm guessing your up towards Boston / Spalding????
Thank you loving it here! I'm in a village in between Spalding and Boston!
@@ChilliChump It's such a small world!! I'm going to Spalding in the morning to a suppliers site shop, I'm sure you have heard of it.....Butters Factory Shop??
I have heard of it...not yet been though. It's on the agenda!
I know how to make britbong with beer!
Where is the point in drying meat and then freeze it? Shouldn't that dried meat last for a very long time at room temperature (or at least at a cool place) if you put it in a jar with a good closing lid or a vacuum bag?
I'm kind of puzzled because I put my dried Tomatoes and Mushrooms simply into a jar with a lid and put them into my cupboard. They last for a year or two before I completely consume them. Is dried meat that different?
No offense Shaun. I just want to learn.
And please stay spicy, I really love your videos.
No offence taken! It's just to help it last even longer. Humidity is pretty high in most homes. The biltong lasts for ages out in the open, without freezing. But if I want it to last even longer I freeze it. And I freeze it not because of the cold...but because it actually dries things inside it...so the biltong remains dry, safe and delicious. Remember, I am making about 30kg at a time...takes a while to eat all that
@@ChilliChump Got it, thank you very much 🙂
👍🏻
Nice!But only a Englesman will use sugar.Haak Vry Staat😂
Bull Tongue!? heh heheh.
Oh, that's way too thin. I cut thick, about 1.5 cm thickness. I like my biltong tender and ideally with extra flavour.
Wait but how does the fat not go rancid?
Long term storage in the freezer, or even the fridge will keep it from going rancid. But with the salt and coriander, and the dryness, you will be fine with it out in a dry area for a few weeks.
@@ChilliChump thanks for the info! Love your videos. Can't wait for the first harvest of the year!
Iemand verlang terug na SA😂
Biltong is not African, stop it. It is a Dutch snack. The Voortrekkers are rolling in their graves right now.
When I can get biltong in Holland as easy as I can in South Africa, then I will agree with you.
@@ChilliChump lmao that's not an argument, Norwegians consume more pizza per capita than anywhere else in the world but no one would argue that pizza comes from Norway.
@@thesmirkinggrape But, you visit Napoli and you get the best pizza in the world.
Which Dutch city is the equivalent?
I'd love to visit when I visit the Netherlands again... 😏
@@vaazig ag nee boet, if you're going to weigh in at least stay on track. The argument isn't where you find the best, it's where is it from.
You have way too much time on your hands @TheSmirkingGrape. You're being pedantic about this. Ask 100 random Dutch people if they know what biltong is or have had it, then do the same with 100 South Africans or Zimbabweans.