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Great video! May I ask do you remember what size drill bits you used? Thank you.

This is one of the most useful videos I've watched! Thank you!!

Cancelled in preference of the Thermoworks RFX. Still have the original Meater block.

really good - helped me a lot

Should it be bolted to something? I have one and it falls off while I'm cutting if I don't notice it moving

Awesome ty, background music terrible

I liked the wiring diagram. Thanks for sharing that.

Awesome! - I'm going to try this as well 🙂 To date Ive had disasters trying to follow various recipes that involve salting and leaving for hours or overnight etc. - and have ended up using a method of dumping the sliced meat into a large bowl of malt vinegar with bit of wooster sauce - agitating in this "bath" for 2 minutes then taking out onto draining rack - then putting the meat into a clean bowl and seasoning with a "biltong" seasoning very similar to this mix - as well as sprinkling in wooster sauce and tiny but of light soy - then carefully salting - literally tasting the meat until it seems "about right" - then into food dehydrator. This has resulted in mostly very nice snapsticks but with occasional very strong hints of VERY meaty flavour which isn't quite what I'm after. I think the smaller quantity / mixed thru vinegar mix marinade method here might be the secret!! Definitely this video best / makes most sense about this process (thumbsup).

Great, thanks Gavin.

I bought it a long time ago, and I just found out how to measure the angle from this video. Thank you very much.

Where did you buy your ink bird controllers?

Wow, I feel stupid for even looking for spares now. Thx

Can I just use store bought sausage?

Looks perfect! How much potassium sorbate do you use per kg wet. Appreciate the techniques and great video

Excellent no nonsense video, not sure why it hasnt gotten more views & love but as someone who makes their own, I can say without doubt you've done an excellent job in this video - well done.

Thank you sir! Good idea

Have you found ink Bird products to be reliable?

Hi, just found this video because Im obsessed with chilli bites and want to try and make my own. My question: if i have no place to hang them, could I dry them in the food dehydrator? I have quite a large one as I forage mushrooms and dry them too.

No sé por qué pero sigo sin creerle jajaaj

Not perfect but it got mine much better and saved me $45 for a replacement sweeper kit (I have the 26 inch).

You can also get the system to hang ribs in the big smoker. Very nice TY for the Vid.

can you buy this still? im not able to find it

Gavin, I think I've cut the meat in the wrong direction. Will it still be okay dried? It also has a vein of sinew down the middle of the steaks 🥺

Hi, I have a small 9v dehumidifier, I was thinking of using without any light. Have you tried this setup?

No way!

What I find fascinating is the fact that when I looked up videos by actual South Africans to get authentic biltong recipes/methods, they are all different. And I mean VERY different. Is there such thing as an authentic South African biltong, or is it just a matter of doing whatever you like to prepare the meat before drying it?

That's one hell of a sharp knife!

I am so curious how you built your shed and ehat equipment you used.

Good video but I hate it when people don’t reply to questions

Gavin, is the pepper fine in texture? Or can one use whole pepper corns (let them also roast slightly until it smoked on stove) & then put them in the grinder?

how come the cables are routed inside the box? why not along the side outside, out of the way?

Hi Gavin, this group still active - If so, I see all your fans blows on your biltong, how do you prevent case hardening ?

Hi Gavin, I'm also from Rhodesia, moved to SA for many years but now living in Mauritius 😊So nice to watch your videos. So I'm guessing you use the soya sauce to give the stokkies a browner colour? So would it be dark or light soya sauce? And a plain, straight forward Balsamic vinegar? So could I use this Namibian spice as the "base" recipe to use either a "chilli" flavour, or a "barbecue" flavour, in order to vary the taste I'm looking for? Best regards

surely to heck theres a more passive way😂😂😂

That's just the basic spice mixture. Why don't you share the secret ingredients that makes it taste so good?

If you run the drill in reverse it usually comes out neater and lessons the risk of cracking.

was your boet Vaughan? he was in my class at Vainona?

Wicked man! How long did the granite take to preheat?

JUST DO IT

Which grain is this blue stone

Is there never an end result?

Would love to see the camera focus on the meat and not the scales in the left of the picture

👍🏻 Thanks, some clever ideas! It sounds like you have several flavour options for biltong cures .. it would be very interesting to see what they are and how to use them. Your chutney flavour particularly caught my attention.

Have your hinges always failed? Is it very noisy? I can't find any video working.

Thanks - Just got some pear pruning's and was wondering.

Could you explain how to put it into the various modes?

hi, congratulations for the nice channel. I have 2 questions for you. 1. Can you recommend which sharpening angles to apply based on the type of knife? 2. can you also sharpen knives longer than 35 cm? Thank you

It´s fantastic to find a biltong eating Rhodie on line.

I've just found one of these in the road didn't know it had motion sensor cheers brilliant torch aswell thanks for posting this video great fully watched an if you lost one in UK Nottingham sorry it's mine now 😂😂😂😂😊😊😊😊

Ali Express has them for $1.79 Free shipping. Several versions to choose from. White Light Yellow Light White and Yellow light Red Light