Meat Prep 1. Cutting: Cut 2 kg of meat into 3 cm thick steaks, with the grain. Remove any connecting tissue. 2. Salting: Use 6% of the meat's weight in coarse salt - 2000g meat x 0.06 = 120g salt 3. Chilling: Let the salted meat chill for 3 hours, flipping halfway through. Spice Mix 40 g Coriander Seeds (1/2 cup) 20 g Fennel Seeds (1/4 cup) 4 g Chilli Flakes (2 tsp) 10 g Black Peppercorns (1 tbsp) 1. Toasting: Lightly toast all spices except black peppercorns on medium heat until aromatic. 2. Cooling: Let the spices cool. 3. Grinding: Grind black peppercorns alone, then blend all spices together without grinding too fine. Wet Marinade 120 g Red Wine Vinegar (1/2 cup) 120 g Worcestershire Sauce (1/2 cup) 60 g Honey (1/4 cup) 1. Mixing: Combine the wet ingredients thoroughly and set aside. Marinating and Seasoning 1. Desalting: After 3 hours, remove salt from the meat with a paper towel. 2. Marinating: Place meat in a snug container, add wet cure, and ensure full coverage. Marinate for 1 hour, then flip and marinate for another hour. 3. Adding Baking Soda: Mix 6 g baking soda (1 tsp) into the marinade, and let sit for 30 minutes, flipping halfway. 4. Seasoning: Remove meat, pat dry with a paper towel, and coat fully with the spice mix. 5. Drying: Attach a paper clip to each piece. Record the weight and hang it in a dry place with good airflow.
why would you do this???? now people wont watch his video... and he will get half the revenue. selfish of you. the comment doesnt make you money.... but takes away from the creator. booo boooo boooooo
I'm American. I grew up eating Beef Jerky. My Friend from South Africa shared some biltong his mum sent him with me. It absolutely blew me away. Biltong craps on beef jerky. I like your rub. Similar to one I use except replace chili with granulated garlic.
A lot of our food "craps" on most other things in the world because we actually eat FOOD, real food. Not plastics and sugar and chemicals like you guys.
My parents are South African and I’m trying to learn more about the culture. I grew up eating biltong and figured my parents would love this thanks for the recipe
Canadian ex South African here. Very similar recipe, but I don't separate the vinegar and dry spices stages. I also use brown sugar instead of honey. I make the wet stuff, mix it with the dry stuff, and rub all over the meat, turning every 6 hours for about 24 hours. We have a grow tent for some devil's lettuce with an extractor fan . So I hung it in there... 4 days and amazing results!!!
As a New Zealander, one of the many awesome things about having so many South Africans move here is biltong and braai being readily available. My kids love biltong so I’ll definitely give this a go! Great video 😂
Absolutely - was introduced to biltong 20 years ago when living in Auckland, Fred's Fine Foods in Albany had the most amazing biltong! Thankfully South African Pantry in Kapiti is only 5 minutes down the road, and their biltong is incredible! Got an old fridge in the garage - going to give this a go. Thanks for the recipe :)
"Uniquely South African for the whole world to enjoy" Is one of the best things I've heard someone say. Just because food originates in one place, that does not mean it cannot be enjoyed by people all over the world, it is fun to share and embrace cultures, and introduce people to something you have enjoyed for many years. I think a lot of people need to learn that lesson, so good on you for leaving that message in your video!
Dear Charlé, I wanted to reach out and thank you for sharing your recipe on how to our South African Biltong. Your tutorial was incredibly helpful and easy to follow. I am a huge fan of Biltong, but I've never tried making it at home before. Your recipe inspired me to give it a try, and I was pleasantly surprised by how delicious it turned out. Your instructions were clear and detailed, and I appreciated the tips you provided along the way. The final product was absolutely amazing, and my family and I enjoyed every bite of it. I also love the fact that I can adjust the recipe to my liking and make it exactly how I want it. Once again, thank you for taking the time to share your knowledge and expertise with the world. You've helped me discover a new hobby and enjoy one of my favorite snacks even more. I look forward to trying out more of your recipes and learning from you.
So a huge nod to you sir, this was the best Biltong I've ever had. I didn't use fennel and chilli, I added a little salt instead because I like salty meat in my mouth. I used a dehydrator with metal mesh and just laid them down it. 40 hours at 35c then sliced to 3mm. AMAZING! This one goes in my special book.
I have an Australian son-in-law.When he came to visit my daughter, she introduced him to South African food.He not only fell for her, he also fell for the food!!--Biltong/dry wors(now making his own, Bobotie, milk tart (making his own with the recipe of "Cook and Enjoy" (Kook en Geniet-our tradisional cook book) pumpkin koekies(fritters) and a few more!!
Tried some biltong at a food festival and was smitten. Followed this recipe and used a home dehydrator and it came out fantastic...bought a proper slicer too! Thank you would never have thought I could.....love your other posts too.
Thanks for one of the best biltong videos on YTube. Agree that biltong is better than beef jerky. I'm from the US and have eaten lots of beef jerky. Big thing with commercial jerky is that is pumped full of God knows what chemicals. Homemade biltong contains all natural ingredients and tastes like it! I've made about 5 or 6 batches in a dehydrator and am still trying to nail down techniques and recipes. So far the family likes the traditional salt/pepper/coriander mix with addition of brown sugar. But the sky's the limit with what you can add. I will try your prep technique and recipe out. Thanks again.
Welcome! I made some really nice jerky a few weeks ago just drying it like biltong but at a higher humidity to keep it softer. I will do a video here on the process. Classic is great! Best tip I can give is to keep the temp around 30-40 C and the air flowing well. Flavour can be played with!
Thank you for sharing. I am a Floridian that discovered biltong 2 months ago. Clean and delicious protein with no poisonous fillers. I am sharing it with all my friends they love it too. I am seeing it in our stores more. We went from 1 brand of biltong mixed in with the jerkey to 3! South african biltong is GOOD STUFF!!!!!!!!
Superb! Followed recipe exactly. I used my fridge for drying. Used paper clip hooks and a large juice pitcher to hang from. Four days does it. Tip: grind pepper corn separately then combine with ground coriander and fennel.
I am a South African living in the USA and have just made my first batch of biltong as a complete novice. Excellent tutorial and very tasty recipe! A great combination of spices in the correct ratios. All the intructions are clear and to the point. The recipe is easy to follow and the process quite fast and simple. I transformed a big cardboard box into a dryer by using a computer fan, light bulb and a wall vent. Covered all openings with window screen. (There are plenty of RUclips videos on making your own biltong box.) Have been munching away very happily...Next I want try to make boerewors. Do you have a video for that?
@larryphotography I haven’t done one on this channel yet but it’s coming in the new year. For now here’s the recipe. Simple and delicious. 3.5kg Beef mince 20% fat 40g salt 5g clove powder 20g toasted and ground coriander(not too fine) 3g black pepper 2g nutmeg 50g Worcestershire sauce 50g malt or apple cider vinegar 50g oats flakes(optional) Mix it well and make sure it’s super cold. Stuff your sausage casing. Cook or freeze for later.
I have an Elk hunt coming up this year, I plan to try this recipe with some different cuts once my hunt is over! Very excited, will be my first time 👍🏼
Omg.. love Biltong!. I have a dryer that my husband made and some Biltong! Spice I bought in South Africa … he ( a South African) used to make it .. he passed away, so I’m glad to have this so I can make some… I’ll have my sister in law in Benoni send me more spice….
Get this question often) It’s extremely simple and don’t require modification. I use this setup and put a small fan in there for airflow. www.pantsdownapronson.com/how-to-make-koji/#how-to-make-a-fermentation-chamber
Welcome! Meat curing is a very simple process but sometimes the passing down of recipes gets in the way of just explaining a process that can be applied to many other meats or fish for that matter
I’m day 3 into my first batch, the local had whole porterhouse for 12.99kg so off came 2kg. I’m hoping that cut will be fine, I can’t see why it won’t and the fat layer should be 👌 in QLD Australia and got a box off marketplace. Had a bulb in it and just hoping the light doesn’t cause too much case hardening. Vac seal at work so in the fridge for a few days after I eat at least one! You’re a legend, subbed!
Great video. I've been making biltong for about 2 years now and still learnt alot. I have avoided stronger vinegars like red wine and apple cider, preferring brown or malt. On the baking soda, I have never used it before for mould, the salt and vinegar are enough for curing imho, but I don't use sugar or honey in my recipe which would be mould / bacteria enhancing. On spices, I had never thought to use fennel seed using rosemary, dried garlic and lemon zest instead, excited to try your mix. Hung and waiting to dry.
Yeah I don't understand how baking soda helps with preservation? The acid from the vinegar is the preservative, so surely neutralising it partly with baking soda hinders this?
Made this today here in Central Oregon. Got it going in a makeshift box with a small fan blowing on it. Great video, easy content to follow instructions and love the breakdown of the vid. Thank you for making this seem easy for a first timer.
Only with the light turned on and fan blowing but no heat. Most domestic ovens won’t have the option to set those all at the same time though. With biltong you want a 4 to 7 day medium speed cure for best results. Hang it up in your kitchen or carriage with a fan blowing over it. That’s the most straightforward way.
We tried in in 1995 when on honeymoon in South Africa. We loved it. We tried it made from various meat and different spices. All very nice. Definitely not the same thing as beef jerky. I'd like to try this recipe. Thanks.
Awesome video! I'll definitely try this recipe. I'd personally prefer the fridge method that takes longer. For me, every time heat is introduced to speed up the process, it lacks the flavour that reminds me of my childhood. We used to make biltong at my grandparents' every winter. It would be hung at room temp (which probably ranged between -5C and 10C at that time of the year) for a minimum of 2 weeks, as I can remember. You can taste the difference when comparing biltong from a big butchery (where turnover and speed of curing is priority) to those of butcheries from small, inland towns where they just let time do its thing.
Totally agree! Quick biltong is just as bad as quick jerky. But neither as bad as the stuff they sell in Russia. Like Gandhi’s flipflop dried out for another month) Good biltong needs time. There are natural enzymatic processes happening during a long curing process that free up some proteins into amino acids that in turn binds with salt and results in natural “Аromat”. Can’t beat time!
Thank you for this video. We lost a friend of mine during Covid. He gave me his biltong recipe, which is legendary, before he passed but I never tried to make it myself because he made it. I pulled it out this morning and felt like I was missing some details around the cut of meat so I looked for a. Idea and found this one. Thank you for it. It’s very thorough, and answered my questions about cut of meat. Now to build the meat dryer he left instructions for using refrigerator fans, wooden dowels, and a clear plastic storage container 😂. Thank you for this variation on spices and soak too. I’ve saved the video to try that next. No offense, but I’m doing his first❤
The best thing you could do to honour your bru is to make the biltong. The fans I use in my plastic biltong box are 12v computer fans, one draws in air and the other sucks it out each situated in diagonally opposite corners of the box so the air wafted through the entire box. If it's summer weather, +20°C then I only run the exhaust fan and the billies are ready after 4 to 5 days depending on thickness but I generally cut it 2cm thick. I am about to make my first batch at temps sub 10°C and have a 40W tube heater in the bottom of the box. This will raise the temp sufficiently. Good luck.
Thanks for taking the time to share this recipe. I’ll be giving it a go myself as well as sending the link to my boet who has been living in the UK for the last 13 years.
I’ve been converted brother! I’ve had packaged “bolting” before and thought, good jerky. Once I tried the real thing I understood. Now I’m just waiting patiently to try my own, so thank you.
Give it a go! I have an in depth website post and the link is here if you want to learn more www.pantsdownapronson.com/biltong-recipe-south-african-beef-jerky/
Watching for tips while preparing my first batch of the year. Only thing I won’t take on board is the 50% thing, I like my biltong seriously dry, I know it’s ready when I could knock a nail in with it.
Well, this is interesting. Im in a large group of people who do sausage, jerky, bacon, etc on smokers like Traeger, Pit Boss, Bradley. Up in Northwest Canada. I'm going to make some of this and pass it around. Thank you for sharing. Regards, Brian.
Absolutely! With game I like simpler flavour though. Just some black pepper and maybe rubbed with crushed juniper berries but the recipe will be great with game anyway as is🍻
@@ka7nu thank you kindly for your insight. I'm going to have fun with this but first I have to come up with a maker cabinet. I'll comment back once I get this all done thank you regards Brian
South African living in the south of France. We make biltong every year but with a totally different recipe. Definitely going to try this one though, looks like a better result for sure!
@@Daud76 well anyone who eats biltong knows it never lasts long , but it is true I know fat is flavor but I cut it off now as it is pretty bad if left too long , I do prefer my ex's dad making it than my doings , given they are actual South Africans and have made it all their days , I still need to make sure I'm doing my steps correctly and they even make little drying areas and containers ect for it , I usually stick a large 200 mm pc fan wires to a 12v plug blowing over a rack of the meat once marinated 🤷♂️ but it's always tasty , though I like it a little more hot :p
@@Millzieeeee Firstly my sincere apologies for replying to you so late. I only got RUclips alert of your reply now. Anyway. Please keep the biltong fat for me and I will gladly collect. 😄 Jokes aside, with biltong it is a matter of practice makes perfect. If you like it a bit hot, add some chilli powder or other spices. As for me, I like it traditional and very dry that it almost cracks like old leather. Yet it is a matter of "different strokes for different folks". Make biltong in a way that is easy for you and pleases your own tastebuds. 😊
I've made quite a bit of biltong, and if you calculate the water weight loss, it makes a lot of sense. Butchers make maybe R30/kg over selling the same meat wet.
The content, cinematography, and production of this video is absolutely amazing! The recommendation algorithm is working in your favour bru, keep up the good work!
Enjoyed this video - really good recipe. Made it my own with a MSG add on for people that like to talk kak about biltong in the USA knowing jerky is the comparison😂
The easiest is to just stick a small fan in there as well as a cheap study lamp. Otherwise you have to drill holes and do a lot of building stuff which is not fun. If you live in a humid area stick a small dehumidifier in there too.
Welcome! Custom joby. Looks nice, bit it’s a pain in the rear to keep sharp and looking nice. It’s high carbon steel so it rusts when it just sees water from a distance.
Oh I wish I could send a video.. I have done it, all in my new Biltong box , my hubby made it :) . Thank you for your recipe I can’t wait. The idea of weighing and tagging is perfect great idea . Ps I did the Bicarbonate:) oh and I seem to be getting 70f with my light so doing well
Nice one buddy .I had an old fridge my cousin needed when she moved to Muizenberg. Does it make me a bad person for wanting it back now 😂. Your instructions are clear precise and professional keep it up fella 👍🏽
I prefer to leave mine to marinade overnight with the all spices mixed in. I've got a set up with a uvc bulb to kill all the nasties without the Baking soda, also rigged up a thermostat as it's cold here in the UK! Will have to give your method a go next time see how it compares
That sounds great! Soda is an optional little ingredient and truth be told more of a extra layer of protection against failure for those that are not experienced with curing meat. Let me know how it compares. I use many methods depending on what I want but this one is my favourite. 🍻
Let's put this to rest forever. (baking soda?) Firstly, baking soda is optional. But especially advised for those that try this for the first time or are not experienced. *Baking soda, vinegar and mould. What and why?* *Vinegar* = Creates low ph environment so most crappy bacteria won't grow but good bacteria will. *Vinegar* = Adds balance to the final product. *Vinegar* = *Also vinegar* = Denatures protein and break the bonds that hold them together. Resulting in "cooked" meat. Problem with washing it under water = Washes away the marinade that slowly needs to dry on the meat to add to the flavour. *Baking soda* = Neutralises acid but does not make it alkaline or ph-neutral in small amounts. *Baking soda* = HELPS to prevent bad mould. *Baking soda* = Helps to tenderise tough meat(not all beef is nice and good quality) *Mould* = Will grow if it wants to grow. I've had mould growing on vinegar I made plus some other extremely anti-mould ferments. So, no guarantees. If anything apart from white chalky mould grows, simply wipe it off with vinegar. It might come back. It might not. All we can do is follow best practices and hope for the best. Clean utensils, clean hands, good airflow. *Taste Vs Flavour* - Why I keep the vinegar on but add some baking soda to bring down the acidity. Yes for flavours to be top, taste needs to be balanced. They are different things flavour and taste. Even pro cooks fail to realise this so, all cool. Taste happens on your tongue and flavour in your nose when volatile compounds are picked up by olfactory receptors at the "back" of your nose which is then processed by your olfactory cortex. Both these plus physical sensations like chewing and sound and texture combine to give you either something nice or crappy. Your brain decides that based on gazillions of past experiences mixed with expectation. *Conclusion* Is baking soda a must? No Does it make a better product? For me, Yes. I run a kitchen with a whole fermentation section doing everything from cucumber pickles to Japanese sake. So, think I know what I'm talking about. At least on this subject. Can't give you marriage advice though. Hope that helps.
Ja, I'm going to follow your recipe to the letter and see how it goes. I normally lay in salt 1 hour, dip in white wine vinegar, dry it off a bit, roll each in corriander and a bit of pepper. Put in Biltong box I made with simple light bulb in bottom about 5 days and enjoy. Always pretty good old school. This goes several steps further. Will tell you how it goes when done. Lekker Brei exse!
That looks like a great recipe. I am an Aussie in Tasmania and I intend to give it a try and my son lives in Amsterdam and he too is making Biltong as I am typing this comment. First I have to make a drying chamber which I will research now and hopefully start work on it this afternoon. Thank you for your tips.
You could skip making a drying chamber if you have a well ventilated area with a simple fan blowing over the biltong. To keep flies out you just cover it with muslin cloth. I’ve never made a biltong dryer specifically for the purpose of biltong. Only started drying it in that fridge once I found a purpose for it as a fermentation chamber with controllable heat, airflow and moisture. So basically don’t waste time on building something if you can get away with something simpler. I also use cheap home dehydrators with only the fan running and heat turned off or to a minimum which is usually around 30C. A good little investment is getting a small counter top vac pac machine. Once the biltong is dried you vacuum seal it and keep it in the fridge for a few days. This evens out the moisture and the biltong you get from it is simply unmatched. You can also use the vac pac for a million other things as well as the dehydrator. A biltong box has only two purposes. Biltong and droewors type things, and taking up space. Have a good one and let us know who’s biltong came out better🍻🍻
Meat Prep
1. Cutting: Cut 2 kg of meat into 3 cm thick steaks, with the grain. Remove any connecting tissue.
2. Salting: Use 6% of the meat's weight in coarse salt - 2000g meat x 0.06 = 120g salt
3. Chilling: Let the salted meat chill for 3 hours, flipping halfway through.
Spice Mix
40 g Coriander Seeds (1/2 cup)
20 g Fennel Seeds (1/4 cup)
4 g Chilli Flakes (2 tsp)
10 g Black Peppercorns (1 tbsp)
1. Toasting: Lightly toast all spices except black peppercorns on medium heat until aromatic.
2. Cooling: Let the spices cool.
3. Grinding: Grind black peppercorns alone, then blend all spices together without grinding too fine.
Wet Marinade
120 g Red Wine Vinegar (1/2 cup)
120 g Worcestershire Sauce (1/2 cup)
60 g Honey (1/4 cup)
1. Mixing: Combine the wet ingredients thoroughly and set aside.
Marinating and Seasoning
1. Desalting: After 3 hours, remove salt from the meat with a paper towel.
2. Marinating: Place meat in a snug container, add wet cure, and ensure full coverage. Marinate for 1 hour, then flip and marinate for another hour.
3. Adding Baking Soda: Mix 6 g baking soda (1 tsp) into the marinade, and let sit for 30 minutes, flipping halfway.
4. Seasoning: Remove meat, pat dry with a paper towel, and coat fully with the spice mix.
5. Drying: Attach a paper clip to each piece. Record the weight and hang it in a dry place with good airflow.
why would you do this???? now people wont watch his video... and he will get half the revenue.
selfish of you. the comment doesnt make you money.... but takes away from the creator.
booo boooo boooooo
I'm American. I grew up eating Beef Jerky. My Friend from South Africa shared some biltong his mum sent him with me. It absolutely blew me away. Biltong craps on beef jerky. I like your rub. Similar to one I use except replace chili with granulated garlic.
Jerky can be amazing when done right and with some thought. But ultimately two different things. Like that garlic idea of yours🍻
A lot of our food "craps" on most other things in the world because we actually eat FOOD, real food. Not plastics and sugar and chemicals like you guys.
@@CharlieKeiser How ignorant
@@VaporizeTeam factual.
Please put greek subtitles my English is not so good ❤
"Ma se kinders" - A proud South African😂😂
Never thought I would see the day someone gives away a biltong recipe, I hope you get many views and spread the taste of Biltong :D
I hope so too))
It looks yummy 😋
WTF....where did you grow up???
@@truth-Hurts375 why do you ask? :)
@@truth-Hurts375 straight out of benoni
My parents are South African and I’m trying to learn more about the culture. I grew up eating biltong and figured my parents would love this thanks for the recipe
Canadian ex South African here. Very similar recipe, but I don't separate the vinegar and dry spices stages. I also use brown sugar instead of honey. I make the wet stuff, mix it with the dry stuff, and rub all over the meat, turning every 6 hours for about 24 hours. We have a grow tent for some devil's lettuce with an extractor fan . So I hung it in there... 4 days and amazing results!!!
"After action... satisfaction.."
True! Always like a bit of biltong after a roll in the sack.
My man)
That puchline was also used by tobacco companies when I was a kid in RSA...
This dude... he’s the dude!
As a New Zealander, one of the many awesome things about having so many South Africans move here is biltong and braai being readily available. My kids love biltong so I’ll definitely give this a go! Great video 😂
Absolutely - was introduced to biltong 20 years ago when living in Auckland, Fred's Fine Foods in Albany had the most amazing biltong! Thankfully South African Pantry in Kapiti is only 5 minutes down the road, and their biltong is incredible! Got an old fridge in the garage - going to give this a go. Thanks for the recipe :)
@@francinesavage3971 yes bro Freds Fine Foods in Albany is my go to!! haha
I'm in West Auckland and whilst I haven't gone out in search of biltong I haven't come across anything decent
lol they sell biltong in supermarkets
But You Have Little Sun
"Uniquely South African for the whole world to enjoy" Is one of the best things I've heard someone say. Just because food originates in one place, that does not mean it cannot be enjoyed by people all over the world, it is fun to share and embrace cultures, and introduce people to something you have enjoyed for many years. I think a lot of people need to learn that lesson, so good on you for leaving that message in your video!
Not a single question after the tutorial. Foolproof explanation and attention to details it's just excellent. Bravo 👏
Dear Charlé,
I wanted to reach out and thank you for sharing your recipe on how to our South African Biltong. Your tutorial was incredibly helpful and easy to follow. I am a huge fan of Biltong, but I've never tried making it at home before. Your recipe inspired me to give it a try, and I was pleasantly surprised by how delicious it turned out.
Your instructions were clear and detailed, and I appreciated the tips you provided along the way. The final product was absolutely amazing, and my family and I enjoyed every bite of it. I also love the fact that I can adjust the recipe to my liking and make it exactly how I want it.
Once again, thank you for taking the time to share your knowledge and expertise with the world. You've helped me discover a new hobby and enjoy one of my favorite snacks even more. I look forward to trying out more of your recipes and learning from you.
Glad you found it helpful and it turned out tasty 👍 Welcome and enjoy!🍻🍻
First bilton recipe I've seen that includes fennel ~ I love the subtle taste fennel seeds offer.
Thanks to this recipe, I have converted my Filipino family to biltong lovers. Thank you bru.
Love it! 🍻
So a huge nod to you sir, this was the best Biltong I've ever had. I didn't use fennel and chilli, I added a little salt instead because I like salty meat in my mouth. I used a dehydrator with metal mesh and just laid them down it. 40 hours at 35c then sliced to 3mm. AMAZING! This one goes in my special book.
My granny was from South Africa thank you for your insight
I have an Australian son-in-law.When he came to visit my daughter, she introduced him to South African food.He not only fell for her, he also fell for the food!!--Biltong/dry wors(now making his own, Bobotie, milk tart (making his own with the recipe of "Cook and Enjoy" (Kook en Geniet-our tradisional cook book) pumpkin koekies(fritters) and a few more!!
I was gifted a massive paper sack full of Biltong from a buddy who went home to SA on vacation... tastiest stuff I've ever had.
U get a sub just for representing South Africa!!! Sharp my bru! Local is lekker!
Thanks bru😂
Ditto. So Engels n boer mos!!
Hi, I am ex South African now living in OZ,I make use of Freddy Hirsch spice and a dehydrator ,24 hrs later biltong is ready.Lekker soos n krekker.
Thanks for mentioning the drying times for cooler temps. i was wondering why mine took 6 to 7 days to hit 50% weight reduction.
🙏 Merry Christmas 🎅 Happy you found it useful
Tried some biltong at a food festival and was smitten. Followed this recipe and used a home dehydrator and it came out fantastic...bought a proper slicer too! Thank you would never have thought I could.....love your other posts too.
I like the roasting of the spices which releases the flavors making it even more tastier, everyone don't do that. Nice
I'm from South-Africa and i love biltong soooo much if you never tried it I recommend you
Thanks for one of the best biltong videos on YTube. Agree that biltong is better than beef jerky. I'm from the US and have eaten lots of beef jerky. Big thing with commercial jerky is that is pumped full of God knows what chemicals. Homemade biltong contains all natural ingredients and tastes like it! I've made about 5 or 6 batches in a dehydrator and am still trying to nail down techniques and recipes. So far the family likes the traditional salt/pepper/coriander mix with addition of brown sugar. But the sky's the limit with what you can add. I will try your prep technique and recipe out. Thanks again.
Welcome! I made some really nice jerky a few weeks ago just drying it like biltong but at a higher humidity to keep it softer. I will do a video here on the process. Classic is great! Best tip I can give is to keep the temp around 30-40 C and the air flowing well. Flavour can be played with!
Awesome stuff. I think salt pepper coriander combo cannot be beaten lol.
Thank you for sharing. I am a Floridian that discovered biltong 2 months ago. Clean and delicious protein with no poisonous fillers. I am sharing it with all my friends they love it too. I am seeing it in our stores more. We went from 1 brand of biltong mixed in with the jerkey to 3! South african biltong is GOOD STUFF!!!!!!!!
biltong depot has been my go to in US
Superb! Followed recipe exactly. I used my fridge for drying. Used paper clip hooks and a large juice pitcher to hang from. Four days does it. Tip: grind pepper corn separately then combine with ground coriander and fennel.
im from Zimbabwe and i love biltong... bless you for this recipe 🤤
Your welcome
I am a South African living in the USA and have just made my first batch of biltong as a complete novice. Excellent tutorial and very tasty recipe! A great combination of spices in the correct ratios. All the intructions are clear and to the point. The recipe is easy to follow and the process quite fast and simple. I transformed a big cardboard box into a dryer by using a computer fan, light bulb and a wall vent. Covered all openings with window screen. (There are plenty of RUclips videos on making your own biltong box.) Have been munching away very happily...Next I want try to make boerewors. Do you have a video for that?
Not yet but filming one soon))
Thanks! I am looking forward to that.
@@PantsDownApronsOn I can't find your boerewors recipe 😢
@larryphotography I haven’t done one on this channel yet but it’s coming in the new year. For now here’s the recipe. Simple and delicious.
3.5kg Beef mince 20% fat
40g salt
5g clove powder
20g toasted and ground coriander(not too fine)
3g black pepper
2g nutmeg
50g Worcestershire sauce
50g malt or apple cider vinegar
50g oats flakes(optional)
Mix it well and make sure it’s super cold. Stuff your sausage casing. Cook or freeze for later.
@PantsDownApronsOn thank you!
I’ve made it using this recipe.... it’s phenomenal!
I have an Elk hunt coming up this year, I plan to try this recipe with some different cuts once my hunt is over! Very excited, will be my first time 👍🏼
Sounds like good times
How’d the venison turn out for biltong?
Omg.. love Biltong!. I have a dryer that my husband made and some Biltong! Spice I bought in South Africa … he ( a South African) used to make it .. he passed away, so I’m glad to have this so I can make some… I’ll have my sister in law in Benoni send me more spice….
I have watched many of these biltong videos and I have to say this one stands out. It was well put together sir. TY. You earned my sub.
Thanks brother🍻
Could you please make a short video on how you made your drying fridge? Thank you.
Get this question often) It’s extremely simple and don’t require modification. I use this setup and put a small fan in there for airflow. www.pantsdownapronson.com/how-to-make-koji/#how-to-make-a-fermentation-chamber
For making biltong you don’t need the humidistat. Even easier
Thanks Bud,Great stuff!Whenever I've searched for biltong recipes,I get these long roundabout confusing recipes so THANKS
Welcome! Meat curing is a very simple process but sometimes the passing down of recipes gets in the way of just explaining a process that can be applied to many other meats or fish for that matter
I’m day 3 into my first batch, the local had whole porterhouse for 12.99kg so off came 2kg. I’m hoping that cut will be fine, I can’t see why it won’t and the fat layer should be 👌 in QLD Australia and got a box off marketplace. Had a bulb in it and just hoping the light doesn’t cause too much case hardening. Vac seal at work so in the fridge for a few days after I eat at least one! You’re a legend, subbed!
Great video. I've been making biltong for about 2 years now and still learnt alot. I have avoided stronger vinegars like red wine and apple cider, preferring brown or malt. On the baking soda, I have never used it before for mould, the salt and vinegar are enough for curing imho, but I don't use sugar or honey in my recipe which would be mould / bacteria enhancing. On spices, I had never thought to use fennel seed using rosemary, dried garlic and lemon zest instead, excited to try your mix. Hung and waiting to dry.
How did it go?
Yeah I don't understand how baking soda helps with preservation? The acid from the vinegar is the preservative, so surely neutralising it partly with baking soda hinders this?
@@sendoprey my thoughts too
Life long biltong junkie here... always excited to try different methods/recipes! Thanks!
Made this today here in Central Oregon. Got it going in a makeshift box with a small fan blowing on it. Great video, easy content to follow instructions and love the breakdown of the vid. Thank you for making this seem easy for a first timer.
Can you use an oven to dry it quicker or will that impact the drying process?
Only with the light turned on and fan blowing but no heat. Most domestic ovens won’t have the option to set those all at the same time though. With biltong you want a 4 to 7 day medium speed cure for best results. Hang it up in your kitchen or carriage with a fan blowing over it. That’s the most straightforward way.
Thank you - definitely definitely going to make it.
We tried in in 1995 when on honeymoon in South Africa. We loved it. We tried it made from various meat and different spices. All very nice. Definitely not the same thing as beef jerky. I'd like to try this recipe. Thanks.
1995🏆🇿🇦 Do it! You’ll love it
if i had no idea of your sub count i would have thought this was a large channel, high production channel
Thanks! Appreciate the great feedback! Learning and grinding🔥
This recipe looks to be perfect... I like garlic as well... and will add crushed garlic when removed from the brine.
Baai lekker!
I think granulated garlic is the way to go
Awesome video! I'll definitely try this recipe.
I'd personally prefer the fridge method that takes longer. For me, every time heat is introduced to speed up the process, it lacks the flavour that reminds me of my childhood. We used to make biltong at my grandparents' every winter. It would be hung at room temp (which probably ranged between -5C and 10C at that time of the year) for a minimum of 2 weeks, as I can remember.
You can taste the difference when comparing biltong from a big butchery (where turnover and speed of curing is priority) to those of butcheries from small, inland towns where they just let time do its thing.
Totally agree! Quick biltong is just as bad as quick jerky. But neither as bad as the stuff they sell in Russia. Like Gandhi’s flipflop dried out for another month) Good biltong needs time. There are natural enzymatic processes happening during a long curing process that free up some proteins into amino acids that in turn binds with salt and results in natural “Аromat”. Can’t beat time!
Thank you for this video. We lost a friend of mine during Covid. He gave me his biltong recipe, which is legendary, before he passed but I never tried to make it myself because he made it. I pulled it out this morning and felt like I was missing some details around the cut of meat so I looked for a. Idea and found this one. Thank you for it. It’s very thorough, and answered my questions about cut of meat. Now to build the meat dryer he left instructions for using refrigerator fans, wooden dowels, and a clear plastic storage container 😂. Thank you for this variation on spices and soak too. I’ve saved the video to try that next. No offense, but I’m doing his first❤
The best thing you could do to honour your bru is to make the biltong.
The fans I use in my plastic biltong box are 12v computer fans, one draws in air and the other sucks it out each situated in diagonally opposite corners of the box so the air wafted through the entire box. If it's summer weather, +20°C then I only run the exhaust fan and the billies are ready after 4 to 5 days depending on thickness but I generally cut it 2cm thick. I am about to make my first batch at temps sub 10°C and have a 40W tube heater in the bottom of the box. This will raise the temp sufficiently. Good luck.
Thanks for taking the time to share this recipe. I’ll be giving it a go myself as well as sending the link to my boet who has been living in the UK for the last 13 years.
Your welcome! Enjoy!
Building a drier box now and looking forward to following your instructions.
That knorr ad about the blind dude and his daughter is where I first heard of coriander. Lovely video boet
🤣thanks bro
I’ve been converted brother! I’ve had packaged “bolting” before and thought, good jerky. Once I tried the real thing I understood. Now I’m just waiting patiently to try my own, so thank you.
Give it a go! I have an in depth website post and the link is here if you want to learn more www.pantsdownapronson.com/biltong-recipe-south-african-beef-jerky/
Just tried this recipe, meat is in my homemade biltong box drying. I’ll give you verdict on taste compared with other recipes once it’s ready.
Looking forward!
It looks great! Looking forward to to make it. Ciao chef
Thanks brother! Bresaola curing nicely too)
I have NEVER seen a straight forward recipe for Biltong, Making this next weekend for sure! Love the baking soda trick! I sommer subscribed! 🇿🇦👍🏼
🤣🤣 maybe I should do just a straight forward recipe too. Thanks🍻
Should have added " until now" yours are super straight forward!
@@DraconZa phew😅
Watching for tips while preparing my first batch of the year. Only thing I won’t take on board is the 50% thing, I like my biltong seriously dry, I know it’s ready when I could knock a nail in with it.
😂😂😂 knock a nail in? Ijo!
ate this all the time when i visited relatives in South Africa ..soo good
that and Vet Koek :) (have you done a recipe for this?)
Vet koek is probably not a bad idea for a video))
The very humble and underappreciated koeksister would make a great video too 😉
@@martinkou3359 Or even Koe-sister. Its so difficult to find the lekka ones.
This is the best recipe I have tried. Thanks for sharing
Welcome!
Brilliant recipie many thanks, biltong is my favorite snack ever, it's something I never get sick off.
You're very welcome
@@PantsDownApronsOn New batch is about 2 days away, but I've been nipping away at the thin bits 😁😁
@@gunarone1 Send some please)) Just finished my last batch and haven't started a new one yet. Have a good one! Enjoy!
@@PantsDownApronsOn Hi, for my next batch I'm going to use venison, very little fat but should be tasty..
@@gunarone1 flavour will make up for the lack of fat)
Didn't search for this video but I'm glad I saw it, didn't know it takes so long to make just a small portion
make a big batch) It disappears quick-quick
Well, this is interesting. Im in a large group of people who do sausage, jerky, bacon, etc on smokers like Traeger, Pit Boss, Bradley. Up in Northwest Canada. I'm going to make some of this and pass it around. Thank you for sharing.
Regards, Brian.
Enjoy
@@PantsDownApronsOn THAT we will, my friend. Is it good to make it with wild game? Deer, moose, elk?
Absolutely! With game I like simpler flavour though. Just some black pepper and maybe rubbed with crushed juniper berries but the recipe will be great with game anyway as is🍻
@@PantsDownApronsOn AWESOME
@@ka7nu thank you kindly for your insight. I'm going to have fun with this but first I have to come up with a maker cabinet. I'll comment back once I get this all done thank you regards Brian
South African living in the south of France. We make biltong every year but with a totally different recipe. Definitely going to try this one though, looks like a better result for sure!
😀😀 After action Satisfaction. Lexington...THAAAAAT's the one!
Baie lekker! Just ordered my biltong dryer online and can't wait to make this.
Too much biltong these days has no fat and the fat is the best part. 😋
Because it goes bad lol
@@Millzieeeee 😄 Then best eat quickly before it does turn nasty. 😋
@@Daud76 well anyone who eats biltong knows it never lasts long , but it is true I know fat is flavor but I cut it off now as it is pretty bad if left too long , I do prefer my ex's dad making it than my doings , given they are actual South Africans and have made it all their days , I still need to make sure I'm doing my steps correctly and they even make little drying areas and containers ect for it , I usually stick a large 200 mm pc fan wires to a 12v plug blowing over a rack of the meat once marinated 🤷♂️ but it's always tasty , though I like it a little more hot :p
@@Millzieeeee Firstly my sincere apologies for replying to you so late. I only got RUclips alert of your reply now. Anyway. Please keep the biltong fat for me and I will gladly collect. 😄 Jokes aside, with biltong it is a matter of practice makes perfect. If you like it a bit hot, add some chilli powder or other spices. As for me, I like it traditional and very dry that it almost cracks like old leather. Yet it is a matter of "different strokes for different folks". Make biltong in a way that is easy for you and pleases your own tastebuds. 😊
@@Millzieeeee only goes off if you dont dry it enough.The whole point of drying the biltong is so that it doesnt go off.
Dankie vir die resep. Ek hou van die feit dat jy heuning gebruik inplaas van suiker.
Thanks mate, follow your instructions I've got a perfect finish, really appreciate you share this!
Welcome brother! Enjoy!
That looks so good, I live in the UK from SA and that is the best biltong I have seen in twenty years
Thanks for showing us. I'm proud as a South African to see this. This is always so expensive 😃
Welcome🍻
I've made quite a bit of biltong, and if you calculate the water weight loss, it makes a lot of sense. Butchers make maybe R30/kg over selling the same meat wet.
Great receipt! My SA husband loves it and I can’t get enough of it!
Nou net met my vriendin in West Virginia gedeel. Dankie vir die perfekte resep! Definitely NOT jerkey😜 Great biltong!
Please make a curing fridge video!
The content, cinematography, and production of this video is absolutely amazing!
The recommendation algorithm is working in your favour bru, keep up the good work!
Thanks! Appreciate!!
Perfect for gym nuts...we also put biltong in Pastas salads or potjie
That's some good looking biltong.
Thanks brother
Enjoyed this video - really good recipe. Made it my own with a MSG add on for people that like to talk kak about biltong in the USA knowing jerky is the comparison😂
I've never tried it fennel seeds and the honey. Will give it a try soon.
Honey you can swap out for sugar as you can’t really identify it in the final product. For me it’s just a personal preference. Fennel is real good. 👌
@@PantsDownApronsOn awesome thanks.
Nice recipe, going to try this!
Bru, I watched 1 vid and subscribed right away. I hope you go far. Straight tunes, brother! I like your style. Keeping it real, real SA
Thanks brother!!
same
@@babelaszombie 🍻
Venison works really nicely also.
Top notch video. Thank you.
Just made a batch using your recipe turned out a treat baie Dankie oom!
Lekker enjoy!
Biltong is SUPERB!!. Thumbs up from Kenya.
Hellow , can you show me some tips to convert a fridge so i can cure meat for biltong , it looks awesome
The easiest is to just stick a small fan in there as well as a cheap study lamp. Otherwise you have to drill holes and do a lot of building stuff which is not fun. If you live in a humid area stick a small dehumidifier in there too.
I swear if you weren't South African I wasn't going to finish watching this....
)))) Thanks bro
Same dude, cant imagine an american trying to tell us how to make Biltong XD
@CuLLen O'Gormon happy for u.
He white lol 😂
@@jamillaharris9114 lol
Awesome video and thanks for sharing! Can you tell me what knife you were using at 1:20?
Welcome! Custom joby. Looks nice, bit it’s a pain in the rear to keep sharp and looking nice. It’s high carbon steel so it rusts when it just sees water from a distance.
That looks fantastic! Where do I place my order? 😋
Awesome vid cuz. Definitely gonna give your recipe a go. May i ask wheb you might be making a boerewors video pleeeeeease pretty please 😃
On the list
I subbed immediately. Will make the biltong next week though. Bravo.
Great! Let me know how it goes
Tried this recipe. Works well if you pay attention to the details.. Absolutely superb results. Thank you.
Glad you are happy! Respect for paying attention too)
Lekker vid my maat, die koeksoda is baie interresant.
Oh I wish I could send a video.. I have done it, all in my new Biltong box , my hubby made it :) . Thank you for your recipe I can’t wait. The idea of weighing and tagging is perfect great idea . Ps I did the Bicarbonate:) oh and I seem to be getting 70f with my light so doing well
Nice one buddy .I had an old fridge my cousin needed when she moved to Muizenberg. Does it make me a bad person for wanting it back now 😂.
Your instructions are clear precise and professional keep it up fella 👍🏽
Thanks brother! We all bad on some level. Go take it. Just give biltong as compensation after🤣
cheers from brazil! I'll do that for sure!
I prefer to leave mine to marinade overnight with the all spices mixed in. I've got a set up with a uvc bulb to kill all the nasties without the Baking soda, also rigged up a thermostat as it's cold here in the UK!
Will have to give your method a go next time see how it compares
That sounds great! Soda is an optional little ingredient and truth be told more of a extra layer of protection against failure for those that are not experienced with curing meat. Let me know how it compares. I use many methods depending on what I want but this one is my favourite. 🍻
I love your channel. Please can you show me how you converted your a fridge into your drying rack for your biltong?
Thanks! If you search the comments it’s been a widely discussed topic and we mention quite a few easy ways as well as the full fermentation fridge👍
Let's put this to rest forever. (baking soda?)
Firstly, baking soda is optional. But especially advised for those that try this for the first time or are not experienced.
*Baking soda, vinegar and mould. What and why?*
*Vinegar* = Creates low ph environment so most crappy bacteria won't grow but good bacteria will.
*Vinegar* = Adds balance to the final product.
*Vinegar* =
*Also vinegar* = Denatures protein and break the bonds that hold them together. Resulting in "cooked" meat.
Problem with washing it under water = Washes away the marinade that slowly needs to dry on the meat to add to the flavour.
*Baking soda* = Neutralises acid but does not make it alkaline or ph-neutral in small amounts.
*Baking soda* = HELPS to prevent bad mould.
*Baking soda* = Helps to tenderise tough meat(not all beef is nice and good quality)
*Mould* = Will grow if it wants to grow. I've had mould growing on vinegar I made plus some other extremely anti-mould ferments. So, no guarantees.
If anything apart from white chalky mould grows, simply wipe it off with vinegar. It might come back. It might not.
All we can do is follow best practices and hope for the best. Clean utensils, clean hands, good airflow.
*Taste Vs Flavour* - Why I keep the vinegar on but add some baking soda to bring down the acidity.
Yes for flavours to be top, taste needs to be balanced.
They are different things flavour and taste.
Even pro cooks fail to realise this so, all cool.
Taste happens on your tongue and flavour in your nose when volatile compounds are picked up by olfactory receptors at the "back" of your nose which is then processed by your olfactory cortex.
Both these plus physical sensations like chewing and sound and texture combine to give you either something nice or crappy.
Your brain decides that based on gazillions of past experiences mixed with expectation.
*Conclusion*
Is baking soda a must? No
Does it make a better product? For me, Yes. I run a kitchen with a whole fermentation section doing everything from cucumber pickles to Japanese sake.
So, think I know what I'm talking about. At least on this subject. Can't give you marriage advice though.
Hope that helps.
Dankie baie gaan hom try
Yeah man your video production is excellent!
Thanks🍻
Thank you so much! Can hear South Africa come through in your accent LOL.
Ja, I'm going to follow your recipe to the letter and see how it goes. I normally lay in salt 1 hour, dip in white wine vinegar, dry it off a bit, roll each in corriander and a bit of pepper. Put in Biltong box I made with simple light bulb in bottom about 5 days and enjoy. Always pretty good old school. This goes several steps further. Will tell you how it goes when done. Lekker Brei exse!
That's how you do it!🔥🔥
That looks like a great recipe. I am an Aussie in Tasmania and I intend to give it a try and my son lives in Amsterdam and he too is making Biltong as I am typing this comment. First I have to make a drying chamber which I will research now and hopefully start work on it this afternoon. Thank you for your tips.
You could skip making a drying chamber if you have a well ventilated area with a simple fan blowing over the biltong. To keep flies out you just cover it with muslin cloth. I’ve never made a biltong dryer specifically for the purpose of biltong. Only started drying it in that fridge once I found a purpose for it as a fermentation chamber with controllable heat, airflow and moisture. So basically don’t waste time on building something if you can get away with something simpler. I also use cheap home dehydrators with only the fan running and heat turned off or to a minimum which is usually around 30C. A good little investment is getting a small counter top vac pac machine. Once the biltong is dried you vacuum seal it and keep it in the fridge for a few days. This evens out the moisture and the biltong you get from it is simply unmatched. You can also use the vac pac for a million other things as well as the dehydrator. A biltong box has only two purposes. Biltong and droewors type things, and taking up space. Have a good one and let us know who’s biltong came out better🍻🍻
I love this channel, is underrated!!! You will grow quickly!
In good time! Thanks!