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When i see this guy all I can think of is : graap gate tot die uinde toe Neh

Thank you for this. I'm ready to make my Potjie!

I miss Ben, he was a good actor.

Not cutting strips along the grain?

It's not just what he does. It's how he does it 😂

And I can cook for My Wife. Oom Ben daar was Baie Inspirasie met Jou Karakters, Christo De Wet, Neef Gert, Kobus Coen en veele meer. My Gunsteling Karakter was Kobus Coen die Oor Obsessede Rugby Fan

How did I only just now hear that Ben passed 3 years ago...rest in peace Ben. Same year as my dad.

I gave my wife a custom- made pair of cowgirl boots, watchstrap, and handbag, all handcrafted and coriander-scented, from...BILTONG !

Baie dankie, oom Ben.

in 2024 you'd need a mortgage to buy that piece of meat in the UK

Excellent!

What's the music in the video!?!?

I've just about got all the components to make "Bilton (still waiting the fan)" and applying my experiances on learnt in unreated areas of expertise, I would use airflows similar to your "Bilton Box". Most YoyTube Bilton Boxes do not ensure similar air flow to all hang9ng meat

Brilliant, just what I've been looking for! Now off to the hardware store!!

What type of meat can you use

Brilliant, thanks much! Threw one together this weekend, looking forward to the results!

Would anybody know the name of the song, that is playing in the background?

RIP oom Ben ❤🇿🇦

Dankie Oom

Thank you for making this video. Just built a box today. It's going to become an important part of peoples lifes very soon.

Been making fantastic biltong for a few years now thanks to this video, so simple yet so effective.

fun background song! i understand some words because i am dutch like rooie vlees hahaha :p

Lekker man!

Wash and dry and crumbled newspaper. Works perfectly. Like he said, the oil coating gets sticky and hard. Thanks Oom.

Waarom praat jij geen Afrikaans? Ikzelf ben van België, Vlaanderen, reisde jaren door Z-A en vind de Zuid-Afrikaanse taal prachtig. Potjie kos met Engels sprekenden? Ondenkbaar, onmogelijk boetie.

RIP Oom Ben. I just made my first batch of the biltong recipe I learnt from you.

awesome thx for the share much appreciated.

Nahh I need to buy one of those containers

Heerlikke video!!! Dankie!

Sorry but music has ruined the video as I can’t hear what you have to say .

RIP ou grote.

I like the stand that you used on which you put the briquettes and the potjie.

Everytime I make biltong I play this video in the background. Love the song it’s become part of the process as an expat

I miss you Ben

Thank you, I love your riveting tone

U needed to do a close up at the end.

Damn, that raw beef looks rough

Ill never get over the "howsit" that SA's do

My cousin used to hunt for 3 months and nothing can compare with game biltong. Aussie meat has a strange aftertaste.

I wanna know how he plugged that in

I'm a Canadian, but I have a lot of South African friends, both here in Canada and in S.A. and I of course love beef jerky. (also Salmon jerky, Bison jerky, turkey jerky and venison jerky, which includes deer, elk, moose, and caribou) ... I do make my own because I have a large food dehydrator, but I am going to build a Biltonginator 3000, and make some South African Biltong...thanks for the recipe, and the look at how you made the machine....and for being the first food-oriented video on TH-cam that has actually made me drool...lmao...Dankie Ben...and Geseende Kersfees!

thank you am now making goat biltong

What nice man Ben was. Also been my favorite actor in South Africa,

Hi. How about using the new LK oil spray can for protection? Thanks

Made my own box (took slightly larger one but also with the little wheels, thank you Ikea 😉). To build the box from start to finish, once I had all the tools and gadgets together, it took me about 40 min. to build. I made a couple of more holes (including the lid) and placed a computer fan on top that allows me to seamlessly adjust its speed. Against insects I have used an insect mesh for windows that can be fixed with velcro. To ensure that I do not keep it too long or to short, I have little labels per hanger where I write the original weight of the slice and its target weight. Since everybody likes it a little different, it allows to bring it to find the sweet spot (moist 50% to hard dry 30% of the original weight). I have added a heat source, a 40W light bulb placed in the mid bottom of the box, a multi purpose plug on the lid and a thermometer that allows me to check the temperature from tome to time. I am able to establish a repeatable result by using the same settings, once I found my perfect taste. It is then also possible to use different meats from different animals (i.e. game) and cuts and see what needs to be changed. When cutting the meat I decided to go with the “grain” so to say, that allows to cut the Biltong slices against the fiber growth and it becomes easier to eat it is never chewy. I am adding a number of other things to the marinade, like Worcester sauce when marinating the meat and a spoon of baking soda (to 1 kg meat) against the building of mold spores or bacteria. When I feel adventurous I am experimenting with some self made herbs & spice mixtures (i.e. Mediterranean herbs style, Indian style with a special curry powder, Asian style with chili and Lemongrass, Mexican style with chili flakes and marinated with tabasco, Levante/Arab style with ras-al-hanout, etc.) - but the original is still the best.

th-cam.com/video/kwqWcxH1eQ8/w-d-xo.html. Our biltong

This dude is the man!

Bought my box and all today. Thank you!

I think I am going to take that one step further and make a fresh boerewors mix and turn that into a true south african sausage roll!

Thanks for the tip