4:58 For that, I will leave a like and a comment. The little extra steps mentioned in this video go a long way! Thank you so much for sharing this recipe, you are the real MVP!!
Just sliced my first batch. Tried some of the thin end pieces that were fully dried. ABSOLUTELY AMAZING. Tried a rare one too, that wasn't bad. Can't wait for these next couple days though for the rest of it to dry out. THANK YOU!
So many recipe for biltong that i saw on the TH-cam, this was my first and still is my preferred biltong video. Made it twice without fail and thinking of doing it again. Thanks mate
The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". Just to be clear the second drying is optional. The reason I do that is so I can store the biltong in an air-tight container and not worry about mold issues. If you enjoy your biltong more on the wet side but like me live in an area with high humidity you can actually freeze it after slicing and thaw out some as needed!
@@OlGregge IKR? Doubt the old people trekked with bags of sugar which was a luxury. However I am in US and bought a couple of packets and it said "No added sugar" but when you look at print of ingredients sugar is mentioned. My logic is that it has sugar but it is so little that it doea not wven come up on calorie index. If it is that little then why add it in the first place?
Nice work on this video.. good lighting and sound, easy to follow and informative. Am going to try this exact recipe for my first ever batch of biltong. Thank You!
We buy and love eating biltong here is South Africa on a regular basis anything with meat is our staple food....well done sir happy you are sharing some of our South African Classics 😅
i really like your suttle sense of humor. subbed. always been a beef jerky connisour and found out about this traditional south african biltong stuff, i might give your recipe a try seems pretty authentic.
So, I might be mistaking it for something similar. But here in Egypt we call this "Bastirma" (obviously in arabic). It's really good so it's interesting to see a homemade version of it!
In Indonesia we called it Dendeng ...but the taste is sweet since we add brown sugar and galangal paste into the marination. And for the spicy version we add chilly paper flakes into it.
@@magicbali5434 In South Africa we get a version of biltong called chili bites - thinly sliced strips of raw meat marinated in a biltong marinade with ground dried chilis added to it
Nice recipe. 100% agree, that roasting the coriander seed, makes a huge difference to the flavour. The coffee grinder/ spice grinder does a great job!! very similar to what I do, except I use white or malt vinegar. That will be outstanding biltong for sure. I like this traditional biltong, no random spices and flavours.
never made biltong before but got the taste for it bout 8 years ago when a butchers was making it and were making carrier bags full of the stuff till they perfected the recipe... since i moved from that area ive been buying the over priced stuff... now after watching this video im going to give making it a try
I am making biltong a lot as well, but I cut it in very thin strips of meat right away so I can eat it the next day (after 15 hours or so). I use a mini fan that blows over the tray of meat so it dehydrates even faster.
Looks so perfect recipe with many ingredients and measurements ~~ I wish to be there to taste it^^ You are awesome as your creative recipe ♡♡ Thanks for sharing ^^Wonderful day!!!
I didn’t comment on this last time I made it but this is fantastic. Was skeptical snd nervous about getting sick, but this is awesome and amazing. Also allows me to make my own “jerky”
Wow the hanger is really a good use man! I wish I can try making this but I have few birds at my house. Nice you have a slicer too. I love this Biltong bro I’ll ask my dad to do this at his house
@@ModernPinoyCooking no prob bob! Im all about making things work SOMEHOW. Im rabbit proofing the garden today (from my own little teeko the destroyer)
Thank you so much, this is so much more informative than the recipe I was following (which had brown sugar and started with 1cm cuts). I'm in Alaska and hanging mine to dry behind the woodstove!
Hi. I've just finished watching hours of bitlong vids. Yours is the only one that is simple and clear, from beginning to end. Thanks, I'm starting on a carnivore/keto diet, with the only vegs eaten are homegrown. Mostly greens. I needed a way to long term store meat and this is far easier and less expensive than jerky. Being in the Mohave desert should help a great deal with dehydration.
Oh yeah! Those should be ideal drying conditions, I'm a little jealous! I did a low carb keto diet for years myself and this was definitely a staple in my diet.
Beef jerky I just heard it for the 1st time But you are so creative chef Really appreciate your hardwork You just always post a video with perfect recipe with perfect ingredients nd measurements Any one can follow easily Good one chef I love the fun person in you😁
Wow I just got so hungry 🤤 I’m miss this so much. Sine I’m no longer in South African I haven’t been able to eat this and here in France 🇫🇷 they don’t have it like this.
Thank you for taking the time to show how to make traditional Biltong. How does deer meat turn out with the same process? It is much leaner but may turn out well. Have you ever tried this?
As I was relaxing in the crib and slowly sipping on a hot cup of Rooibos, I could almost smell that fresh toasted coriander through the screen whilst watching this!!!
@@Passionforfoodrecipes I love the stuff, been drinking it for years. It's a good alternative if one is trying to cut back on caffeine....Or Vodka.... 😂
Hey very interesting way to make biltong, I am South African and we usually use brown vinegar and do not dilute it with water. We keep it in the vinegar with the spice you made for anything from 2 to 24 hours, depending how you like it. I agree toasting the coriander is a good idea, I also think if your spice is as powdery as yours you can only apply a small amount of not to finely grounded coriander to your vinegar mix and then apply your spice mix as you did yours. You told the audience that it is raw when you cut it, it is not, it is a cured meat, I eat it just like that when you cut it. I made myself a biltong box and it drastically reduces the time needed to dry it out. I did like your video though, Have a look at the link th-cam.com/video/LUPZt_cvuaM/w-d-xo.html and you will see the box he has and the general way we make biltong, but you did say that is your way and that is good. I just feel it is a bit off the traditional way. Thank you for showing people though our Biltong. Have a blessed day.
And I'm going to try making this next month. I'll probably make one batch exactly as how you've done it and then experiment with the seasoning in a second batch and the vinegar in a third. I really love strong, vinegary tasting stuff. It'll be fun to compare to see how it works. Thanks for sharing this video, it's well made and wonderful.
Displaced South African here. (well, I am a yankee, but I grew up in SA) I have taken to making my own biltong. Had to. lol You must have visited the little biltong shop in Mooi Rivier, Natal? I forget the name of it. The best in the country I think. Thanks for the video.
Yeah same here, the recipe was a result of necessity! I don't know if I ever went to that biltong shop, but I'm going to add it to my bucket list. Thanks for watching!
@@Passionforfoodrecipes It's pretty famous among South Africans. (Wish I could remember the name) I went to the boarding school in that town (Treverton) way back in 1973. In 2013 I was visiting again, and stopped in the same shop. No change, and biltong was just as good as I remembered.
Nice Brother. I am South African and I'm gonna try your recipe. Rubbing the spices off, now for that, you might hear from the old dogs or they might make jokes about that, but that means you're a part of the tribe, BUT! I'm not hating, you actually crushed it, no pun intended! Well done bro, now come join us for a braai (South African BBQ) when you ever get to Florida!
I tried another instruction video, and in that one it said to soak the meat in undiluted vinegar for 3 hours!!! So I ruined my first batch. Oh that was from a South African! 4 pieces of meat tasting pretty much like pickled biltong. Nasty stuff. Now I'm using your recipe and I can already say, even though I just started the batch I have a very good feeling about this, it just smells a lot better already. Thank you. I'll post again in about 5-7 days and let you know.
I'm sorry to hear about your first batch! I definitely think straight vinegar is too powerful of a flavor. I hope my recipe turns out better for you, definitely let me know!
This was a really cool video. I've never ventured into making my own jerky but I've watched a lot of videos on it, but this was the first Biltong one. I've always thought if I did make my own I'd use ABs fan and filter method, because my neighbors would definitely think I was crazy, well crazier 😂
Haha don't want to be that crazy neighbor! I do something similar to ABs method for quicky jerky, but forget the air filter just use cooling wracks! I gotta do a video on that sometime too
The hangar was genius. Why did you lower the biltong with string as it dried? To get it closer to the airflow? The biltong available in the U.S. is nothing like what I had in Centurion. I got a recipe from a coworker before I departed South Africa, but she didn't include volumes/weights. Thanks.
I actually didn't lower the biltong, I shot the video over the course of making a few different batches! The ones on the hangers stayed there the whole time I just thought it would be fun to mix in shots of different hanging styles to give people ideas!
My wife is trying to get me to start making jerky. I have never really been a big jerky fan, but she loves it. You make it look very interesting though. Cool video as always.
Thanks bud! Does she like teriyaki? If so I'd try this just to get your toes wet, so to speak, with jerky: slice some beef thin across the grain, toss it in a little soy sauce and sugar, lay it out on wire racks and blow a fan gently across it. It'll be dry in like 6-12 hours and ready to eat!
We've been looking for a biltong recipe with no sugar. This seems to be the closest with the only sugar being from the Worcestershire sauce. We'll try it soon. Thanks.
hay this might sound like an odd question but where did you get the red and black bowl that you poured the coriander into after toasting and is there a name of the style I should search for. I really like its look. also great recipe ^_^
You generally want the area to be cool and dry if possible. I'd say under 75F ideally. The lower the humidity the quicker it will dry, you risk mold if the humidity is too high. If the humidity levels are kind of borderline a fan generally blowing can help just by keeping the air moving around!
Hey. looks great! aren't you worried leaving it drying like that with not protection from flies and other insects? I live in a hot country and I think that I leave it hanging like that, it wouldn't end up well....
@@Passionforfoodrecipes thank you. I made this channel to teach and encourage others to go organic and grow their own foods etc... first video already in editing. :)
Hi there. My husband and I thought about making some biltong and we've been looking into it. Most of the recipes I've come across say that the meat should be cut with the grain, not against. This is different from jerky apparently. It said something about it helps it cure better and is easier to eat, since it's meant to be sliced, not bitten into. What do you think?
Well that depends on a few things! When you say with the grain do they mean when you first cut the meat getting it ready to be seasoned? Because I agree with that! Having your pre-dried cut with the grain running end to end means once you finally do slice it after drying those final slices will be perfectly *across* the grain, making the final pieces easy to eat!
Opinion / advise from South Africa - Cut alongside the grain, thus when biltong done, you cut across the grain. It is really not nice textured if you make biltong which was cut across the grain.
Trying your recipe here in Arizona, USA. I don't think humidity will be a problem. ;) There is a similiar vein local recipe called carne seca that is sundried. Can't wait to taste the difference.
Q: if you like it rare, can you simply leave the cut of meat whole, after the initial drying is complete, and just cut off slices as you need them? I would assume - yeah, assume is not always a good word! LOL - this would mitigate the potential for mold growth (that might occur if you were to slice up all the meat at once, and then try to store it). Thank You
@@Passionforfoodrecipes Awesome! Thank you! Well, since I've never tried this before, I may make it and slice SOME, and leave it to dry, while also checking out what it tastes like "rare" (sliced off the cut of meat without drying). That way, I can determine which I like better! Thanks so much for the quick reply!
Yeah you can store the marinade in the fridge overnight and use for a second batch no problem. Leftover spices can store for quite a while if you keep them in something airtight. Just don't try and reuse the spices that come off of your dried finished pieces, the salt content won't be right!
CONGRATS, i really had FUN watching this video! i liked the way you pointed out stuff with your finger as it is good for the beginners nice soft voice, nice comments, nothing left to do as to try out your recipe. you should concider recording an audiobooks.
4:58 For that, I will leave a like and a comment.
The little extra steps mentioned in this video go a long way! Thank you so much for sharing this recipe, you are the real MVP!!
This is the first time I am watching any African dish....I didn't know much about African dishes....thanks for sharing...
Just sliced my first batch. Tried some of the thin end pieces that were fully dried. ABSOLUTELY AMAZING. Tried a rare one too, that wasn't bad. Can't wait for these next couple days though for the rest of it to dry out. THANK YOU!
Awesome! Glad the video was helpful!
So many recipe for biltong that i saw on the TH-cam, this was my first and still is my preferred biltong video. Made it twice without fail and thinking of doing it again. Thanks mate
Glad you like it! I have a batch trying right now 😁
The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat".
Just to be clear the second drying is optional. The reason I do that is so I can store the biltong in an air-tight container and not worry about mold issues. If you enjoy your biltong more on the wet side but like me live in an area with high humidity you can actually freeze it after slicing and thaw out some as needed!
What connection os there between Quechua and biltong??? Biltong is biltong and nothing else!
Thanks for the amazing video, what do you recommend for a business? I prefer it rare myself..
@@arielrudcalm down. 😂
I have tried so many versions of recipes, this is the closest to my South African memory! Love it! Thank you for sharing!
yeah I spent like a decade dialing this in to make it taste as close as I could to how I remembered it back in the old days! Thanks for watching 😁
Office supplies, coat hangars and meat, what a great combination. Awesome recipe.
Thanks! It's like office space and house of the thousand corpses had a baby!
Best way to start a fist fight with Afrikaners... ask which biltong spice recipe is the most authentic 🤣
No, call biltong "beef jerky" and you will be on your backside in no time! It is not the same thing
Lol! True
Traditional is just salt, pepper and coriander and I'm fairly certain that's common knowledge.
@@OlGregge IKR? Doubt the old people trekked with bags of sugar which was a luxury. However I am in US and bought a couple of packets and it said "No added sugar" but when you look at print of ingredients sugar is mentioned. My logic is that it has sugar but it is so little that it doea not wven come up on calorie index. If it is that little then why add it in the first place?
@@hermiemostert245 Like calling rugby 'football'.
“The spice must flow” Nice! Lol
Nice work on this video.. good lighting and sound, easy to follow and informative. Am going to try this exact recipe for my first ever batch of biltong. Thank You!
Thanks! Enjoy your first batch of biltong!
We buy and love eating biltong here is South Africa on a regular basis anything with meat is our staple food....well done sir happy you are sharing some of our South African Classics 😅
i really like your suttle sense of humor. subbed. always been a beef jerky connisour and found out about this traditional south african biltong stuff, i might give your recipe a try seems pretty authentic.
I'm sure you won't regret it! Biltong is one of my favorite jerkies for sure
Biltong is so good, definitely making some home made now, jerky replacement!
For sure, I have some hanging up right now myself! Thanks for watching
So, I might be mistaking it for something similar. But here in Egypt we call this "Bastirma" (obviously in arabic). It's really good so it's interesting to see a homemade version of it!
It's very similar to that! Thanks for watching!
In Indonesia we called it Dendeng ...but the taste is sweet since we add brown sugar and galangal paste into the marination. And for the spicy version we add chilly paper flakes into it.
In Iraq we call it bastirma too
Bastirma is the predecessor of Pastrami, btw.
@@magicbali5434 In South Africa we get a version of biltong called chili bites - thinly sliced strips of raw meat marinated in a biltong marinade with ground dried chilis added to it
Your Biltong looks so savory. So many wonderful flavors within this recipe. Thanks for sharing! Happy Week....
Thanks very much!
Nice recipe. 100% agree, that roasting the coriander seed, makes a huge difference to the flavour. The coffee grinder/ spice grinder does a great job!! very similar to what I do, except I use white or malt vinegar. That will be outstanding biltong for sure. I like this traditional biltong, no random spices and flavours.
Thanks very much!
never made biltong before but got the taste for it bout 8 years ago when a butchers was making it and were making carrier bags full of the stuff till they perfected the recipe... since i moved from that area ive been buying the over priced stuff... now after watching this video im going to give making it a try
You won't be sorry, totally awesome being able to make your own!
Wow, didn’t know it was straight forward like that. Cheer man, my son loves biltongs!
I am making biltong a lot as well, but I cut it in very thin strips of meat right away so I can eat it the next day (after 15 hours or so). I use a mini fan that blows over the tray of meat so it dehydrates even faster.
Awesome! I actually did a video after this one where I made it exactly the way you describe. Great minds think alive!
Great way to use your coffee grinder. Looks delicious. Great video. Thanks for sharing
Thanks for watching!
Passion for food Your Welcome. Using the hanger was a great idea
Such a fun video as an introduction to biltong great job. Coming from jerky and very excited to try a new flavor
Looks so perfect recipe with many ingredients and measurements ~~
I wish to be there to taste it^^
You are awesome as your creative recipe ♡♡ Thanks for sharing ^^Wonderful day!!!
I'm awful at cooking and your videos are super helpful. Thanks!
I'm glad you found the videos helpful, thanks for watching!
I didn’t comment on this last time I made it but this is fantastic. Was skeptical snd nervous about getting sick, but this is awesome and amazing. Also allows me to make my own “jerky”
Awesome! Glad you're enjoying the recipe 😁
@@Passionforfoodrecipes literally just hung a second batch to start drying on my pull-up bar lol
Wow the hanger is really a good use man! I wish I can try making this but I have few birds at my house. Nice you have a slicer too. I love this Biltong bro I’ll ask my dad to do this at his house
You protect it from birds and bugs with some kind of biltong box or mesh
Teeko Train oh okay thanks for the tip 😊
@@ModernPinoyCooking no prob bob! Im all about making things work SOMEHOW. Im rabbit proofing the garden today (from my own little teeko the destroyer)
Thanks for watching! You would always hang it in a closet too, just don't forget and try and wear it 😁
This was so creative! I never knew you can make jerky simply with a hanger and a fan. Loved watching it.
Thanks! Yeah jerky is actually a simple beast, just dry the meat! 😁
It's not jerky... it's biltong. They are not the same thing.
In SA we use simple wire S hooks to hang it
Thank you so much, this is so much more informative than the recipe I was following (which had brown sugar and started with 1cm cuts). I'm in Alaska and hanging mine to dry behind the woodstove!
Thanks for watching. I miss having a wood stove!
I bet that smelled so good
Hi. I've just finished watching hours of bitlong vids. Yours is the only one that is simple and clear, from beginning to end. Thanks, I'm starting on a carnivore/keto diet, with the only vegs eaten are homegrown. Mostly greens. I needed a way to long term store meat and this is far easier and less expensive than jerky. Being in the Mohave desert should help a great deal with dehydration.
Oh yeah! Those should be ideal drying conditions, I'm a little jealous! I did a low carb keto diet for years myself and this was definitely a staple in my diet.
That looks great! Especially right after you sliced it.
Really well explained and fun to watch. Thanks for uploading...
New friend here
Beef jerky
I just heard it for the 1st time
But you are so creative chef
Really appreciate your hardwork
You just always post a video with perfect recipe with perfect ingredients nd measurements
Any one can follow easily
Good one chef
I love the fun person in you😁
New friend here
Its biltong there's a difference
This is an amazing recipe. My greetings from Mallorca Spain
Wow I just got so hungry 🤤 I’m miss this so much. Sine I’m no longer in South African I haven’t been able to eat this and here in France 🇫🇷 they don’t have it like this.
very nice beef jerky that you showed us and it looks super good
Beef jerky is an American debauchery and biltong is biltong! Nothing even close!
I’m not south african but my mom is. And my granddad malkes this all the time and it is Nice👌
Nice! Thanks for watching
Thank you for taking the time to show how to make traditional Biltong. How does deer meat turn out with the same process? It is much leaner but may turn out well. Have you ever tried this?
Yeah it works great with deer meat! I've made it that way several times, I like mine on the lean side anyway.
Interesting Marinade and Spice Mix!!
This was so creative
such a right freakin choice.
so right.
so freakin.
such a choice.
As I was relaxing in the crib and slowly sipping on a hot cup of Rooibos, I could almost smell that fresh toasted coriander through the screen whilst watching this!!!
Good ol' Bush tea! Thanks for watching Paddy Joe!
@@Passionforfoodrecipes I love the stuff, been drinking it for years. It's a good alternative if one is trying to cut back on caffeine....Or Vodka.... 😂
It looks very delicious beef jerky
I want to eat very much
Thanks very much!
Ty for sharing! Nice recipe 👍 like
wow ! learned a lot from this video 👍
Thanks for watching!
Hey very interesting way to make biltong, I am South African and we usually use brown vinegar and do not dilute it with water. We keep it in the vinegar with the spice you made for anything from 2 to 24 hours, depending how you like it. I agree toasting the coriander is a good idea, I also think if your spice is as powdery as yours you can only apply a small amount of not to finely grounded coriander to your vinegar mix and then apply your spice mix as you did yours. You told the audience that it is raw when you cut it, it is not, it is a cured meat, I eat it just like that when you cut it. I made myself a biltong box and it drastically reduces the time needed to dry it out. I did like your video though,
Have a look at the link th-cam.com/video/LUPZt_cvuaM/w-d-xo.html and you will see the box he has and the general way we make biltong, but you did say that is your way and that is good. I just feel it is a bit off the traditional way. Thank you for showing people though our Biltong. Have a blessed day.
Ek stem saam dus hoe ek dit maak
Interesting recipe to make biltong at home! Thank you for sharing. Happy day everyone
Thanks for watching!
I love beef jerky - thanks for sharing
As an Australian..... S.Africa makes the BEST jerky.....by far!
The Spice must flow. 😍
Yesssss
And I'm going to try making this next month. I'll probably make one batch exactly as how you've done it and then experiment with the seasoning in a second batch and the vinegar in a third. I really love strong, vinegary tasting stuff. It'll be fun to compare to see how it works. Thanks for sharing this video, it's well made and wonderful.
You'll have to let me know how those experiments turn out! Glad you liked the video, thanks for watching!
You narrate with a cadence very similar to chef John from Food Wishes.
I know! I've actually tried to do it differently but I don't seem able to lol.
Thanks for watching! 😁
He sounds like he's mimicking "Binging with Babish."
*"I don't mean to break up the staff meeting"*
Agreed! :-D it's a Canadian way of speaking, right?
Its pronounced "wooster" and is spelled with extra letters to confuse the enemy 😁
Very nice and delicious beef jerky
Displaced South African here. (well, I am a yankee, but I grew up in SA) I have taken to making my own biltong. Had to. lol You must have visited the little biltong shop in Mooi Rivier, Natal? I forget the name of it. The best in the country I think. Thanks for the video.
Yeah same here, the recipe was a result of necessity! I don't know if I ever went to that biltong shop, but I'm going to add it to my bucket list. Thanks for watching!
@@Passionforfoodrecipes It's pretty famous among South Africans. (Wish I could remember the name) I went to the boarding school in that town (Treverton) way back in 1973. In 2013 I was visiting again, and stopped in the same shop. No change, and biltong was just as good as I remembered.
I just found it online. lol
"Mooi 1 Stop Butchery & Biltong Shop" Mooi Rivier, Kwazulu, Natal.
Either that or 'Mooi River Biltong' Not clear online.
@@nathanlambshead4778 awesome, thanks! 🙂I'm writing that down
It's right on the main route between Jo'burg and Maritzburg. A major biltong stop for anyone in the know.
very good recipe and nice sharing!!
Thanks very much!
nice preparation chef...
good work.work..very clean explanation.explanation..making that dish is looking tasty...
big like....
Nice and delicious thanks for sharing with us keep it up
Coming from the slicer it was perfect for eating :)
I prefer my biltong without as much coriander, just lightly brined
Nice Brother. I am South African and I'm gonna try your recipe. Rubbing the spices off, now for that, you might hear from the old dogs or they might make jokes about that, but that means you're a part of the tribe, BUT! I'm not hating, you actually crushed it, no pun intended! Well done bro, now come join us for a braai (South African BBQ) when you ever get to Florida!
Hey thanks, I'll bring the Boerewors! 😁
I tried another instruction video, and in that one it said to soak the meat in undiluted vinegar for 3 hours!!! So I ruined my first batch. Oh that was from a South African! 4 pieces of meat tasting pretty much like pickled biltong. Nasty stuff.
Now I'm using your recipe and I can already say, even though I just started the batch I have a very good feeling about this, it just smells a lot better already.
Thank you. I'll post again in about 5-7 days and let you know.
I'm sorry to hear about your first batch! I definitely think straight vinegar is too powerful of a flavor.
I hope my recipe turns out better for you, definitely let me know!
how did it turn out? i really would like to make some but i dont know what recipe.
This was a really cool video. I've never ventured into making my own jerky but I've watched a lot of videos on it, but this was the first Biltong one. I've always thought if I did make my own I'd use ABs fan and filter method, because my neighbors would definitely think I was crazy, well crazier 😂
Haha don't want to be that crazy neighbor! I do something similar to ABs method for quicky jerky, but forget the air filter just use cooling wracks! I gotta do a video on that sometime too
I want to try making this someday. Looks great
ماشاء الله جميل جدا 😋🥰⚘⚘Great Bravo 👍 Beautiful succulent. Thank you for sharing this video. New friend here
This dish looks delicious
Like 50.........
Great recipe. ......
Looks very delicious. ......
Thanks for sharing.
Beatiful resipinya mantul...
Thanks for watching!
I always learn so much from your videos. Very entertaining video
Thanks very much!
The hangar was genius. Why did you lower the biltong with string as it dried? To get it closer to the airflow?
The biltong available in the U.S. is nothing like what I had in Centurion. I got a recipe from a coworker before I departed South Africa, but she didn't include volumes/weights. Thanks.
I actually didn't lower the biltong, I shot the video over the course of making a few different batches! The ones on the hangers stayed there the whole time I just thought it would be fun to mix in shots of different hanging styles to give people ideas!
@@Passionforfoodrecipes Thanks again. I'll be using your recipe and technique, hangar and all, as soon as the coriander seed arrives.
Like 25
Very nice and tasty recipe
My wife is trying to get me to start making jerky. I have never really been a big jerky fan, but she loves it. You make it look very interesting though. Cool video as always.
Thanks bud! Does she like teriyaki? If so I'd try this just to get your toes wet, so to speak, with jerky: slice some beef thin across the grain, toss it in a little soy sauce and sugar, lay it out on wire racks and blow a fan gently across it. It'll be dry in like 6-12 hours and ready to eat!
@@Passionforfoodrecipes She does. I might have to give it a shot. Thanks for the advice.
It's not jerky... it's biltong. They are not the same thing.
We've been looking for a biltong recipe with no sugar.
This seems to be the closest with the only sugar being from the Worcestershire sauce.
We'll try it soon.
Thanks.
Love it man. I’ll give it a shot this winter…
Is it possible to keep the biltong as a whole piece and cutting it as you go? Or is it necessary to cut it up for additional drying time?
This is so interesting recipe i never thought about making it at home ..that was so helpful Thank youu Chef! #59
Thanks for watching!
hay this might sound like an odd question but where did you get the red and black bowl that you poured the coriander into after toasting and is there a name of the style I should search for. I really like its look. also great recipe ^_^
Actually got them from walmart, here is the brand: amzn.to/3zQY1TL
@@Passionforfoodrecipes Thanks
Verry good in racipe tradisional.. Good job my brother.. Whcng from indonesia.. 👍👍👏
I've just discovered your channel and joined. new friends with thumbs up
!! :)
Mine is drying now. Is there a temperature and humidity level you recommend, or one that's too hot or too cold? Thanks for recipe/video.
You generally want the area to be cool and dry if possible. I'd say under 75F ideally. The lower the humidity the quicker it will dry, you risk mold if the humidity is too high. If the humidity levels are kind of borderline a fan generally blowing can help just by keeping the air moving around!
Amazing work
what some great beef jerky
Everything looked really good. Just a concern about not wearing a cut glove when slicing. Thanks for sharing.
You're right I should get some cut gloves, but most of the "cut resistant" gloves I've tried don't work!
Interesting recipe
Hey. looks great!
aren't you worried leaving it drying like that with not protection from flies and other insects?
I live in a hot country and I think that I leave it hanging like that, it wouldn't end up well....
Thanks! Well I hang it indoors, I've never had problems with flies or anything. I couldn't hang it outside though the birds would get it for sure!
Coriander spice will keep the flies away... I believe that’s why it’s the spice of choice for biltong.
I have never tried roasting my coriander before. this I will definitely do next time. thank you for sharing. following from SA. :) Liked and subbed
I think you'll be surprised what a large difference it makes! Love that username.
@@Passionforfoodrecipes thank you. I made this channel to teach and encourage others to go organic and grow their own foods etc... first video already in editing. :)
Nice sharing 👍🏻
Hi there. My husband and I thought about making some biltong and we've been looking into it. Most of the recipes I've come across say that the meat should be cut with the grain, not against. This is different from jerky apparently. It said something about it helps it cure better and is easier to eat, since it's meant to be sliced, not bitten into. What do you think?
Well that depends on a few things! When you say with the grain do they mean when you first cut the meat getting it ready to be seasoned? Because I agree with that! Having your pre-dried cut with the grain running end to end means once you finally do slice it after drying those final slices will be perfectly *across* the grain, making the final pieces easy to eat!
Opinion / advise from South Africa - Cut alongside the grain, thus when biltong done, you cut across the grain. It is really not nice textured if you make biltong which was cut across the grain.
@@pietekoo5559 that's exactly what I did, I even mention that specifically in the video.
Wow ~ Tips using hangers!
Chef, learn a lot.
Great recipe 😄 Enjoyed your cooking , Thanks for sharing 😄
Trying your recipe here in Arizona, USA. I don't think humidity will be a problem. ;)
There is a similiar vein local recipe called carne seca that is sundried. Can't wait to taste the difference.
Awesome, you'll have to let me know what you think!
Q: if you like it rare, can you simply leave the cut of meat whole, after the initial drying is complete, and just cut off slices as you need them? I would assume - yeah, assume is not always a good word! LOL - this would mitigate the potential for mold growth (that might occur if you were to slice up all the meat at once, and then try to store it). Thank You
Yup absolutely! A lot of people like to do it that way. I just happen to like mine a little more on the dry side that's part of why I pre slice it 🙂
@@Passionforfoodrecipes Awesome! Thank you! Well, since I've never tried this before, I may make it and slice SOME, and leave it to dry, while also checking out what it tastes like "rare" (sliced off the cut of meat without drying). That way, I can determine which I like better! Thanks so much for the quick reply!
Mirrored this exactly. Can't wait to try it
I'm sure it will turn out great!
how was it?
This video alone made me subscribe.
Can you keep the marinade and use another day or should you discard?? Same with any left over spice?
Yeah you can store the marinade in the fridge overnight and use for a second batch no problem. Leftover spices can store for quite a while if you keep them in something airtight.
Just don't try and reuse the spices that come off of your dried finished pieces, the salt content won't be right!
Good choice of using Apple Cider vinegar which adds flavour but is more important to sterilize the meat so that it doesn't go mouldy.
The spice extends life, the spice expands consciousness...
Fear is the mind killer!
Excellent recipe for beef jerky, Thank You so much for very professional presentation . Best regards new friend Gosia
It's not jerky... it's biltong. They are not the same thing.
When he said"whushu chushu too" I felt that.
Nice I gota try this.. 👍👍👍
the best recipe i just watched !! thanks for sharing..
Very good recipe
Looks really good.. looks yummy
You won me over with the Dune reference my man :)
October 22nd new dune movie! Hope they don't totally screw it up 😄
CONGRATS, i really had FUN watching this video! i liked the way you pointed out stuff with your finger as it is good for the beginners nice soft voice, nice comments, nothing left to do as to try out your recipe. you should concider recording an audiobooks.