South African Beef Jerky! AKA Biltong! | Chuds BBQ
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- Опубликовано: 27 сен 2024
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3.5lbs (1.59kg) Meat
52g Red Wine Vinegar
30g Worcestershire Sauce
20g Honey
36g Salt
12g Black Peppercorn
24g Coriander Seed
8g Chili Flake
4g Fennel
10g Garlic
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I'm from South Africa, and never added honey before. But will def try it.
Dry is more to make like a powder, then make biltong cheese spread.
Smoked biltong? YES PLEASE!!!!
My bru, the color looks good and your process is pretty solid sir. As a Saffa that had made quite a few tons of Biltong in my life, I for sure would eat that with a smile.
Cold smoke is excellent, use a malt vinegar and just dip it in then hang. The vinegar is just there to stop any mould building. Been making my own for years and way way better than jerky. I’ve done it in plenty of different meats too. Kangaroo, Lamb and beef. South African wife here down under in Sydney Australia.
Nice tip on the cold smoke, also been making biltong for years but don’t know why it has just never occurred to me to smoke it!
yes on the cold smoke video.
Biltong is awesome! We ate it just about every day during a couple of trips to S. Africa. The camp we stayed at made it on site, and it was cut in strips about a foot or so long, and about as big around as your thumb( maybe a little bigger ). Delicious! They also made Droewors and Boerwors. Awesome dried sausages.
Great job. South African approved by me. Inside round works amazing.
Your dog had to be in that room for 5 straight days staring at the meat 🤣
Fantastic. Shout out from chilly johanesburg, South Africa 🇿🇦. Some good looking biltong!
I make biltong 3-4 times a year. I typically go with a chuck roast and chunk into like 2”-3” thick logs. It takes about 10-14 days to cure, but you get a great red middle that’s so tender. It’s addictive though! I’d love to find a way to throw some smoke on it. I’ve tried liquid smoke in the brine, but got weird.
Chud! mate! I'm so happy that you mention Eric from 2guys and a cooler. Dude is a sausages legend, like you're a bbq legend. cheers
I can't remember which one, but I do believe there is a collab video with Brad and Eric. not sure one which channel.
My South african people lets gather here❤
Hoezit?😁
Awe family 😁
Lekker mense!!
Heita
Haaaazit boet
greetings from cape town, south africa! 🇿🇦
as a south African 10 thumbs up Brad, great job. beef jerky is not biltong, and biltong is much much better. I would eat your biltong.
Wagyu makes superb biltong. Next, please try dry wors (dried sausage), awesome snack.
sooo there is someone that needs your help !!!!!!!!!!!!! its matt from demoranch please help him lmao he need your amazing touch so he can stop bringing shame on the bbq gods such as your self
Agree 💯
Yes, he does lol
Who?
"Is that a Simba Pez dispenser???" Lmao
My cousin was a missionary in Africa for 20+ years, and when we’d visit, we’d eat obscene amount of biltong, both store bought, and homemade from various native meats. Definitely gonna give this a whirl.
You can never go wrong with our South African Biltong Bradley😅
The official taste test got me 😂
Hey!!! I’m South African and thanks for the shout out!!! Much love ❤
Nice one Brad! I love biltong and my South African friends use silverside to make theirs. How about you make some boerewors (farmers sausage) pork and beef or lamb and beef both are amazing 😋
Even better, droewors! A personal favourite of mine
I make mine in about 3 days. Brine overnight in soy sauce. Then spice and in the oven, on a wire rack, for 2 days with the just the fan on...obviously.
Kak lekker 😊
Yes to smoked biltong!
Fantastic! I've made biltong a number of times, following the 2 guys and a cooler recipe as well. I don't really have anywhere to hang it to dry so I always do it in my Nesco dehydrator set as low as it goes, which I believe is 90°, and it comes out perfect every time. I also aim for 55% hydration
In my book, you can never go wrong with a bit of smoke on any kind of meat. Yum. Great video.
Was over there it was hanging from the ceiling ! It was fantastic haven’t found anything in the States that’s close.
It’s great to make it your own with smoke or whatever. There are so many different varieties even locally and that’s kind of a thing about it. Look forward to seeing more and making more of my own 🤙🏾💪🏾🥩
Very nice Brad. From a South African that also hunt and make his own biltong. Next time make larger cuts and try not to let it get to dry. That colour is fine that is not the vinigar that makes it red it is what it should look like.
Never seen it with fennel. But looks amazing.
interesting! Love the variety you bring to the table! Keep it up :) I'll have to try this.
my favourite snack
How about using smoked salt in your cure so the prep process wouldn't change but you would get the flavor.
That's a really good idea!
Smoked biltong! Also maybe Boerewors with the trimmings! and it has to be the full link curl!
OK, now that you've made biltong, the next South African food to make is Boerewors!
Hi Bradley
Your biltong looks great. I've never had cold smoked biltong before. But smoke makes everything taste better. Wont have any issues if you try a cold smoked version.
Love your content and I've learnt a lot from your videos.
P.S. if you are ever in SA you must try some braaivleis.
Honey is new to me.
Also some traditionalists like myself do not like the worcestershire . It's getting a bit over used over here.
loving the fact that this is getting so popular all over the world. only took the world 200 years to realize what have here 😀
I am sure it is already suggested, but could you do droewors next? South African beef sausage that is dried like biltong.
wanna see your take on Thai style food so much
I like your Burbon selection :D
Do you not need to use curing salt?
You do not need curing salt. Been making it with normal salt for years. The vinegar wards off mold and I fully dip the pieces in vinegar to ensure 100% coverage and then add the right quantity to the mix as suggested by Two Guys and a Cooler. Also suggest a putting a fan on it.
Awesome
Great Vid, you need to try Biltong powder, takes any dish to the next level!
Yes, cold smoke please!
Let it go drier, in my opinion. Smoke...GO FOR IT! Time for you to make boerewors!
So cool! Gotta try this...
I've never had that before, but it looks great. Cheers, Bradley! 👍🏻👍🏻✌️
My buddy is South African and had made this for me. I can’t say it’s good haha.
Great video! Thanks for sharing.
How does that burner work? Is there a build video?
Hey what is that little kettle grill thing on the shelf? I need that.
Bet it goes good with that Col. E.H. Taylor.
What is that plate you put the spices on to toast them? How does it heat up?
Awesome, next time think +- 400mm /10” long…
❤🇿🇦
I wonder how this would work using a chunk of brisket flat?
lol
Vacuum pack it you say?
That few pieces in my house would not last till the end of the day.
Looks like you got the biltong making process right.
Have you tried droe wors?
I spy a Willett purple top!
Yes Brad...its ruddy offensive to call it jerky, its so much better! Good job! 👍👍
Yes you loose half of the biltong you make but biltong is a South African staple glad to see an American trying it your should try a biltong pizza that would be amazing well done
As a South African, the colour is right with the vinegar. I am more of a chunk rather than sliced biltong. A biltong chunker is necessary!
My South African wife says it’s not blasphemous, please do the cold smoke and then Boerewors!
What about the snake in your boot?
Blasphemy to smoke biltong but it’s the chudd way.
Love the content, keep it going.
Well done, good job with the biltong brother. make Droë Wors next, or boere wors.
Yes Biltong!!!
Mmmm looks good. Would love to see you smoke some
For the algorithms
Bay bay!!!!
Boerewors next please 🙏
Nice Brad - I don't suppose brisket would work for this - Would it? - Cheers!
Brad next is Boerewors
Is it eating pelicose (sp)?
Love 2 guys and a cooler…but I want see what you think about smoking it
I am here! Let's see if Brad gets it right. Lol
Guga is shaking his head in shame
I would have added a net around it against pests.
Smoke it!
If it doesn't taste better with smoke, it wasn't meant to be eaten.
7:51 so… Biltong is Dry aged jerky?
👍
Nice Bourbons in the closet!
Smoke
I think you should cold smoke the next batch 👍🏻
Lion king!
This is different for Brad.
Good one Brad I make this offen . Your next try must be dried sausage.... call dryed worse .... fat content is key
How would you make it in a dehydrator ? Thanks
you ve got to let it air dry a bit more after slicing
Now you fry some of it in chili oil 👌🏻
Lion King Pez Dispenser.
Make a Reuben sausage
Next episode making droewors?
Biltong > Beef Jerky
Always wanted to do this. But a case of the squirts scares me.
Why do you have a knife roll and only use the boning knife all the time?
Ham cure some and then cold smoke it.
I see what you did there with Simba
3 words Chudsy....Beef Shoulder Clod....please, and I'm sincere on the please....supposedly it was Texas BBQ before brisket....
Great job. South African approved by me.
honey????? nope maybe jerky but never ever ever honey in biltong
you def need to smoke some
Cook the snake!
As a South African..I approve 🙌
Kippered Beef