Hello lives in Sweden and smokes meat. Gonna build me a biltong box. Going to South Africa in January next year. So then I'll eat and speak Bilton thanks for a good youtube clip
Never having eaten biltong and being a lucky recipient of a sample of this batch, I can honestly say it's banging. Love the flavour and texture. Time to build a drying box!! Thanks Richard!
I add w sauce with the malt vinegar. Love that umami taste it provides The only difference between our recipes Keep it simple. Keep it traditional Tastes great
As a purist, I wonder what you'd make of my computer-controlled biltong box. It speeds up or slows down the fan depending on the humidity of the air, and automatically turns off when it detects the meat is at the preferred level of dryness.
This will taste okay, but this is not the complete recipe. What you are making there is Jerky, American style almost. The making process of Biltong is not like this at all. When you want to make true South African Biltong you need extra spices there..Your meat cuts are excellent, no problem with fat to meat ratio.
Looks delicious👍🏻
Love Biltong, Red Deer back strap, nom nom
Hello lives in Sweden and smokes meat. Gonna build me a biltong box. Going to South Africa in January next year. So then I'll eat and speak Bilton thanks for a good youtube clip
BOOM 💥
Thanks for your sharing your recipe Richie, looks amazing!! And oh yes, you know where I live.
😂
Never having eaten biltong and being a lucky recipient of a sample of this batch, I can honestly say it's banging. Love the flavour and texture. Time to build a drying box!! Thanks Richard!
Thank you Ben, I look forward to seeing it in action. Reach out for any further queries that you might have.
I add w sauce with the malt vinegar. Love that umami taste it provides
The only difference between our recipes
Keep it simple. Keep it traditional
Tastes great
Yes, definitely, W Sauce is a great addition!!! I do sometimes use it as well as chilli flakes.
Looks quality! Save me some.
As a purist, I wonder what you'd make of my computer-controlled biltong box. It speeds up or slows down the fan depending on the humidity of the air, and automatically turns off when it detects the meat is at the preferred level of dryness.
Lets agree that because of where you live you need some automation
This will taste okay, but this is not the complete recipe. What you are making there is Jerky, American style almost. The making process of Biltong is not like this at all. When you want to make true South African Biltong you need extra spices there..Your meat cuts are excellent, no problem with fat to meat ratio.