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CLANK!

Clank 😊🥄

CLANK!

We dry with our in-house air dryers but building a box is easy. Alternatively, a box fan blowing over the meat will dry it too.

We do not look at TH-cam much, we do all our chats on Rumble. Thank you for vising, we hope to add more content next year. Clank!

We do not look at TH-cam much at the moment, we hope to spend more time on generating content starting next year. We measure the meat's weight to calculate the amount of spices to add.

The sugar acts as a natural meat tenderizer and preservative. It also helps to prevent mold using osmosis.

Clank! sir

We do not look at TH-cam much at the moment, we hope to spend more time on generating content starting next year. You can order on www.antonsusa.com or www.landofbiltong.com Thank you very much for your interest in our products

We do not look at TH-cam much at the moment, we hope to spend more time on generating content starting next year. We did not give up and are operating at full steam currently.

Hello Magda, The baking soda helps to prevent mold in humid conditions.

As I have stated before, we have a business and our income depends on my skills and recipes. You can purchase the spices from us at www.antonsusa.com Recipes are also person specific, not everyone likes the same taste.

The recipe for stokkies or chili bites mimics the recipe of biltong. I'll lend you my recipe❤ this is for 10Ibs of beef and the (%) are the ingredients by weight if you need to adjust accordingly. 120ml red wine vinegar (2.64%) 60ml Worcestershire sauce (1.32%) 102g salt (2.25%) 34g peppercorn medley (0.75%) 68g coriander seed toasted (1.5%) 22.7g chili flakes optional for heat (0.5%) Lay the cut beef out in a pan, coat both sides with our salt and let it sit while we prepare the rest of the ingredients. Measure and mix the red wine vinegar and Worcestershire together and pat the salted beef dry before apply all the red wine worchestshire mix to the beef. Toast your coriander seeds until aromatic to release oils. Add your chili flakes, coriander and pepper corns into a morter and pestle and crush to a a rough powder. Add powder to beef and let Marinade for ~12 to 24 hrs before dry aging.

I'M THE COLONEL MODERATOR IN THE UK!👍🇿🇦🇬🇧🇿🇦🇬🇧

We have a business and our income depends on my skills and recipes. You can purchase the spices from us at www.antonsusa.com

Totally agree Adrian. I respect Anton want's to keep the recipe secret and that's fine, but why bother making a video on how to make something if you're not going to tell people how to do it? What a complete waste of time!

Apologies for the late reply, been a little busy lately. The first thing you need to do is work on your product's consistency. Work on your spices and on consistently producing the same results and taste. Then you need to combine that with scalability. I would recommend that as your starting point in my opinion.

@@eatatantons Thanks Anton

We don't use Salpeter. There is a very small amount of baking soda, it helps prevent mould when the meat hangs in slightly humid conditions.

@@eatatantons i also really enjoy making biltong and sticks , its nice to see a master at work

Thank you sir. We are trying to bring an authentic South African experience to the Metroplex. Goed gaan boet 😉

😂

you should stop by, you won't be disappointed!