How to make BILTONG! (Not beef jerky...)
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- Check out our instructional video on how to make authentic BILTONG. This is not beef jerky...
If you have never had BILTONG, give it a try... you may never look back.
PLEASE use C-GRADE silverside beef. Other meets will dry just fine, but it won't have the authentic BILTONG taste and texture. Our final result should be "yellow fat biltong", which can only really be achieved when using c-grade silverside.
Enjoy!
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Thank you this really helped
Glad you found the video helpfull!
Great video can't wait to try this out! Great work thanks bro and keep up the good work!!
Hey Steven. Thanks for your comment. Be sure to let me know how yours turned out!
-LCWK Dad
Very nice, 😋
Thank you 😋
Nice bro!
Thanks 🔥
Hello I like Biltong I grew up in South Africa but I wish you sliced it thinner and less salt LOL.
That is the nice thing about making it yourself. Do it the way YOU like it!
@@louisvantonder5068 yea the biltong chopper makes it nice! Merry Christmas!
Let us know how yours turned out!
Nice!! By the way, while it is better, you don't need to use the "correct" cut of meat as stated, I've made biltong with minute steaks, and it was just as delicious, just not quite as big.. Perfect for a snack size Biltong when you have diabetes..
Again, good input. I've actually, in a desprate "I need biltong state", bough steaks from the super market and cut them up to use as smaller biltong pieces!
Please talk about your biltong hydrator. Where did you purchase
The hydrator.
Hi there Neoline. It's actually a "de"-hydrator.
Mine is a dehydrator specifically made to hang stuff on rails (like Biltong).
You can use any food dehydrator, but you will have to be able to hang the meat. You can't let the meat sit on a drying shelve, as you would do with fruits.
Where in the world are you located?
What watt bulb is that?
Hey there Grant. I think it's a 60w. The case isn't "hot", just slightly above room temp.
The seasoning you added at the last after the Biltong was cut, was it just more of the same seasoning or something else? Thanks for your advise.
Hey Bernie. Thanks for the comment. I normally just add some table salt after I cut the biltong. This is done to taste. Try a piece after cutting. If it needs a bit of salt, add it. If you add too much salt when you prep the biltong, it might turn out too salty. I normally try to be moderate with the salt when prepping, but enough to do the dehydration job.. and I add some afterward if I find it's a bit fresh.
Let me know how it turns out!
Cheers
Louis
@@LowCarbRecipeswithKids Thanks for the timely response and information, I'll be starting my first go at Biltong today.
@@bernie6956 Please keep us updated! Enjoy!
i just wanna make sure you know this step is completely unnecessary. by that, i dont mean it is wrong or bad, i just mean you really dont have to do it. the biltong tends to come out salty anyway, or else it wouldn’t have been cured 😁👍 im curious how did it come out?
Agreed with Max. The last step in salting it is not a necessary step. I personally tend to "under salt" with the curing process. I'll do a taste test afterward and if I feel it needs a bit more salt (to taste), I'll add that.
I have also done it the other way around... by using too much salt initially... and unfortunately, there is no way to correct that afterward.
So all things being said, I prefer to rather accidentally "under salt" than "over salt". You can always add some salt later, to taste.
In my research, I found you're to use glass or plastic containers. I see you're using metal. Will that affect the outcome?
That probably comes into play if you leave the Biltong in the container for 24/48 hours as some people do. I have found this not to be neccecary, but many people believe in this method due to tradition. I just dip mine in the vinegar, spice them, and hang them!
No iodized table salt !
I also prefer griding my own core/rock salt, But normal table salt works good enough if you have to use it. Input?
nice vid, just make your life easyer and prepare mix of salt, pepper, corriander so you dont have ti cover your meat 3 times
Good tip! I do not have precise ratio's that I use when I spice, so its a bit difficult to pre-mix. I go by feel and sight on the day. If you have a specific mix ration for your spices, great idea to pre mix!
Yours is a bit more than still wet boet give it a day or two more next time
Hey Steve. Thanks for your comment. The nice thing about doing this stuff yourself, is that you can dry it to your liking. My family likes it quite wet, and some people like it quite dry. The nicest part about this, is you get to "test" daily.. just to make sure ;-)
I like my biltong a bit wet tbh yours looked a bit raw I've been there myself got jippo guys from it also try rock salt or sea salt I found it works better but other from that looks lekker
@@stevegeyerwhat do you mean with rock salt or sea salt? Doing what to meat?