How to make Biltong recipe | South African cured & dried beef | Traditional Biltong recipe |
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- เผยแพร่เมื่อ 11 ธ.ค. 2024
- Traditional homemade Biltong recipe. Marinated, seasoned with characteristic biltong spices and left to air dry for a few days in the crisp winter air. The only thing left to do is to slice and devour.
Baie Lekker!
Wolkberg Biltong Recipe (Small batch)
∙ 3-4 kg Beef/Game (Topside, silverside, rump, sirloin, or hump)
Marinade (cure) for 24h
∙ Sea salt 2% of meat weight
∙ ½ cup brown sugar
∙ 1 cup Worcestershire sauce
∙ ½ cup brown vinegar
Biltong Spice blend
∙ 2 tablespoons mixed peppercorns(black, white, and red)
∙ 1/3 cup whole coriander seeds
∙ 1½ tablespoons fine coriander
∙ ½ tablespoon fine cloves
∙ ½ tablespoon allspice
Enjoy!☺
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In my life I think I've eaten a whole cows worth of biltong, and now you have blessed me with the recipe.... Cows now have a new reason to fear.
And they will fear you with this recipe😁👍Hope you enjoy this recipe.
You have eaten one cow i have eaten about 6 😂😂
This is the best biltong recipe youll find on the internet/TH-cam. Plain and simple no chili or funny spices. This one also contains cloves and yhst mskes for a beautiful taste. Dankie
Thank you so much 🙂
Such a beautiful video. Beautiful home. Beautiful family including the dogs. Thank you for such a South African video.
The bast biltong is made from Kudu.....In Australia the beef has not got a lot of flavor... haven't eaten beef for over 44 years.
Seeing you make biltong brins bach memories of my cousin going into the bash for 3 month and coming back with biltong like I had never experienced. I seem to remember him using salt peter.
Congrats on the beautiful addition to your family. God bless you and may you have a rich beautiful life!
Thank you so much!
Awesome video. My dog watched this and now he wants some. First he drinks my Guinness and now this. John in Alberta Canada 👍
The best! Thank you for your making such a clear video.
I like biltong and this looks like a great recipe I will try. I am from Texas and make great beef jerky. Jerky and biltong only share the fact that they are cured beef. They have different texture and flavor. To say one is better than the other is a matter of personal choice. I like them both,
You are absolutely right. Would like to try a more "authentic" jerky recipe one day and do a proper comparison. Hope you do try our recipe. Thank you for watching!
Not to be blunt but there is so much more beef flavor in biltong. The air drying and spices make the biltong a superior snack. But some good jerky will do in a pinch.
Biltong is better
@@jdg5682 yes Biltong is in a different league
biltong dries with the wind and no heat !
Congratulations to you both, and the whole family. Nice to see you back.
Im a fan of biltong too,travells alot around south Africa too,biltong keeps me company on my long drives
This video is a definition of why TH-cam is a multi billion dollar company. This is awesome on so many levels. And its brought good people here as I can see in the comments. Wishing you and your family well before the live for the btong you made. I wish the same and will Try your recipe. Thank you sir
I am on day 2 of hanging my rump steaks , i used the exact technique and the meat is hanging in the garage in australian spring with a fan on it, i sampled a piece today and its really nice with the sweetness and the clove a great recipe , thanks for sharing mate , lekker baas
One of the best recipes I've seen until now.. Thanks for sharing.
Thank you so much!
Die bietjie van die landskap in die video laat my verlang na Afrika, maar nie genoeg om weer te besoek nie, ongelukkig. Om drie goeie vriende te begrawe in een maand as gevolg van hijacks was te veel en ons is landuit.
Ek maak biltong en droewors hier in Texas maar die hoe humiditied maak dit moeilik maar 'n Boer maak 'n plan!
Goeie video en julle biltong lyk bakgat.
Hi daar, baie jammer om te hoor. Dit moes baie erg vir julle gewees het.
Baie bly om te hoor dat jy nogsteeds biltong en droewors daar maak👍👏. Ek is seker jou boerplan werk baie goed. Baie dankie dat jy ons video gekyk het! Baie sterkte vir julle daar.
Thank You, for sharing this with me/the Planet. Regards Johno
Nee kyk, hy loop mooi hier in Montana USA. Baie dankie vir die resep.
Hi Wayne! Baie dankie hoop jy geniet hom! Wys die mense daar wat is LEKKER biltong!👍🏻👍🏻
I live 3 hours south of the Canadian border in North America and am on the tail end of summer here, it’ll be fall in a month so I was thinking of hanging mine in my subterranean basement. We have a cellar too that I could use! Thanks so much for the simple video
Hi Nordmann! Hope you enjoy! Let me know how it turned out! Just one tip, if I may, some biltong recipes needs to have contact with sunlight - it limits the growth of mold. And dry air flow over the hanging meat.
Baie lekker, yummies. Dankie vir the resep.
Congratulations 👏🥳 with the new artisan. Julle het gooie beeste, baie mooi.
Brilliant news about the addition. Ill give this a go, i don’t tend to use chili and i put my salt in with the rub. However you haven’t steered us wrong yet with all your meals being fantastic and easy.
Awesome thank you
Congratulations on the new family member!
Great video, can't wait to give this a try here in the UK. All the best.
Thank you very much!
Love your photography, editing and like the fact that you have the music as background and not blaring, what is even better is the fact you don't show the faces of your family, keep it that way. subscribed and definitely gonna try this recipe, first time i saw one with all spice and cloves, keep up the good work and do not drop your standard.
Die biltong lyk baie lekker. Ek Bly in die kaap en Hou baie van biltong . Baie baie dankie Vir die recipe . Julle Moet Meer praat Ek is proud om Afrikaans the hoor
Looks delicious! Thank you for video.
Thanks for the recipes ❤😊
I love your work and I am sharing it with as many of us elsewhere in the world that I can. All my love to your family.
Had to pop back in and say Thank You! The biltong turned out beautifully and very tasty! I'll be making more soon but finding a butcher that knows what 4cm is!!!
😂Approx 1 1/2 inches.
A lot of us are "bilingual" here in SA. Speaks both imperial as well as metric
Wow this video is just what I was Looking for. Good job.
Congrats to you both....and welcome back
Such a mooi video. So simple yet informative. I like the before and after moisture level readings, good tip for us beginners.
Dankie boet. Waardeer. Nou kom die resep se biltong in Engeland 😂😂😂😂❤
Baie dankie! Ons hoop julle geniet hom!
@@WolkbergArtisans2019 Baie beslis ja. Waardeer
dis al wat my uit die kooi kry vandag
Dit lyk regtig mooi, baie dankie vir die resep Oom 👍🏻
What a great method, thank you!
Pragtig julle DRIE🤗🥰geluk met die nuwe aankomeling. ‘n Ware gawe van God. Dankie vir die video. Die verduideliking van jul stilte, styf toegedraai in blou.🙏🙏🙇♂️🥰
I grew up on a farm behind the wolfberg cracks in the Cederberg. Not sure if your Wolkberg is nearby but the landscape looks like home. Could almost recognise those mountains. I'm now watching this from my new home in the Scottish Highlands and this gave me a pang of longing for the smell of fynbos and the dry silence of the Karoo. First time I've had that since relocating. Recipe looks amazing too, I'll be giving it a go!
Thank you so much! We are here in the Wolkberg, Limpopo. Fortunate to call this place home. Thank you so much for watching.
This is almost the perfect video. Almost. We need some lovely Afrikaans voiceover.
Love your videos...sending congratulations on your new arrival 👏 ❤
This looks fantastic! Greetings from Germany
Thank you for watching! Greetings from SA
Bliksem…..that looks so good.
More julle twee baie geluk met die ou klein ding, ek was nogal bekommerd toe julle so stil geword het. Daai is mos nou hoe biltong moet lyk. Dankie vir die deel van julle resep.
Lekker vetjie...bek water sommer!
Sorry I missed the salt at the beginning. Congratulations on your new family member.
ja nee cant beat biltong!
Looks very good but the temperature here is never less than 27 celsius at night so I use a box and fan, Have to use box too many fly's May second batch is hanging.
Definitely the way to go if you have flies. 👍🏻
Dis wanneer jy weet jou vleisie is reg... Die ander rondekop huisdiertjies kan nie hulle handjies weghou nie!!! Lol! Mooi man!
😁👍
Veels geluk. Going to give your preparation a go next week. This week’s already seasoned in the fridge.
O ja. Die biltong🧐sagter en smaakliker as wat normaal van ‘n skof verwag sou word. Was regtig aangenaam verras🤗🤗jul kundigheid en metodes weereens suksesvol met nog ‘n wenner op my wenlysie 🤝👍
Baie geluk met die kleinding! Alle voorspoed vir julle.
This is the recipe I've been looking for! In all of the other (great!) video recipes, they cut the beef into thinner pieces, and I've been wondering whether cutting it a wee bit thicker would work as well. What you've done here is exactly what I had in mind! Brilliant 👍 You also specifically said here that sirloin will work as well, which is the cut I ordered (along with the eye of round). My meat, from a small organic Irish farm, will be delivered on Friday, and I will be making my first biltong then. You've been super helpful and I appreciate it very much, thank you!
And here's the end result 😁 Thanks very much for your help! 👍
th-cam.com/video/LkKaOvoQkV8/w-d-xo.html
Goeie video, dankie. Mag Ek vra, maak dit saak water graad vleis die beste is en ook van 'n ekonomiese standpunt.
Beesvleis werk ook op 'n weegskaal. Bv C-graad het baie lekker geur met lekker geelvet, maar kan baie keer taai wees. A graad is baie sag, maar nie so baie geur soos C-graad nie. Daars is dit totaal voorkeur van die biltong maker of die persoon se smaak. C-graad is veronderstel om die goedkoopste te wees in terme van Rand en sent, maar die aanvraag vir dit is hoog so dan is hy partykeer duurder.
Baie dankie, het dit nooit geweet, baie waardevolle informasie
You just encourage me to have burn sensation in farming.
Baie mooi meneer!
Baie dankie!
Just came across your videos, very informative, what other cuts of beef can I also use.please
Thank you! You can also use sirloin, rump, topside, or silverside.
Congratulations! Beautiful family❤️ I'm craving biltong now😭 awesome video as always guys!
Verskriklik lekker
Aaauw he / she is adorable...congrats 👏🎉🎊 on ure bundle of joy...Nd that looks lippelicious 🤤😋...
Thank you so much 🤗
Your biltong looks delicious. Please can you tell me why you weigh the meat BEFORE and AFTER?
Hi! Thank you so much! I weigh them to see what is the moisture loss of the meat. My preference is biltong with more or less 30% moisture loss. Then the biltong is "Lekker nat" (Wet) Drier biltong has a higher moisture loss. So it is an absolute preference.
The first piece was to wet for my liking, great vid
Bly julle is terug!
you deserve more views
Thank you!😉
I’m surprised at just how thick those meat slices are. I have always tried to cut mine as thin as possible. I’m definitely going to try this method. I love the recipe, but I think I will replace the clove powder with cumin, I much prefer that.
The best part to see is the B'tongs hanging in te open air, just like ouma's.
You’re right! In the dry winter air. The natural sunlight keeps unwanted mold away👍🏻
Ag, wat is lekkerder?!❤
Mater, geluk!!! Biltong my lewe
Saam met n lekker koue Castle Stout!
Baie dankie Reinhardt!
Looks good... personally i like it a bit dryer.
That's the beauty of biltong, just hang it a bit longer for drier biltong.
Lekkerrrrr dankie julle, love julle "vibe" en videos! Verlang na SA en maak ook ons eie biltong, weet nie of julle al het nie, maar droewors reseppie asb.?
😁 Hy behoort hierdie winter op te wees. Gaan baie lekker wees! Baie dankie dat julle kyk.
Beautiful animals ❤
The cows? 🤤
Sjoe ek is nou so lus!!! I've decided to try make my own and I'm going to use your recipe. I have a small back room with 2 screened sliding windows. Can I hang the biltong in there and keep the windows open (they are screened). I live in California and the area I live in is cool and rainy right now, the weather is running about 20 Celcius. I like my biltong a little drier so how long should I hang it? How do I store it? Please and thanks very much!
Sounds great! If you can keep a fan on them that will work perfectly. What I like to do is freeze the meat with cure and then only take out a piece or two to dry. What you can do is hang them for about 3-4 days and then cut off a small piece and try it. If it is still a bit too wet, just leave it for another day or two. Hope you enjoy our recipe! Nou is daar Lekker BILTONG in California! Baie dankie!
Thank you so much for the info! I just stopped at the butcher, I'm picking up my vleis on Friday. Another quick question please, there's no regular bruin asyn here. Can I use Malt vinegar? Baie dankie.
Hi! Malt vinegar wil also work fine.
awesome videos !!!
Would love to see and heard from the man himself !!
Your videos are really great and i'm sure showing some face would take these videos to the next level by personalizing it a bit more.
either way, keep them coming !!
PS do a slow cooked Short rib next
Great suggestion! Lets see if there is a lot of interest? Thank you for watching!
@@WolkbergArtisans2019 If you cook a pair of old boots, I'm sure there's people out there that would try it.
bly in Canada maar van Namibia en die veld my nou baie na huistoe verlang
Dankie julle - my mond water nou...
Hey! i love this video. But i wanted to know how you went about keeping away flies and other insects.
He makes his biltong in the winter when there are no flies.
Mmmmmm😋
What is the alternative if i can't find the brown vinegar? In my country we only have white vinegar and brown rice vinegar
Goeienaand vanuit Engeland! Ek bly hier maar praat vlot Afrikaans, maar sal die vraag in Engels vra sodat andere dit ook verstaan: I like quite a bit of fat on my biltong, what cut of meat would you suggest if that is the preference? Thanks for the excellent videos, helps a lot when one is missing home.
Hi Etienne. Ons harte sal jou in die gees koester daar ver.💐🌈
@@percyvandermerwe185 Baie dankie ou maat. Niemand weet van die permanente wond van heimwee waarmee emigrante daagliks moet saamleef regoor die wereld nie. Beste daar.
@@etiennebotes Sterkte daar. Ons mis julle ook maar verstaan🕯🕯dis Gees ken geen perke of afstands-grense. In gebede vat ons hande🙏🙏🙇♂️Suid Afrikaners onderskei hulle in alle lande. Seënwense vir julle daar🙏👍🤝
Hi Etienne. Great question! My personal preference is beef hump and then rump(which has great fat on the side) and is readily available. Thank you for watching and enjoying our videos. Baie groete vir julle daar👍
ek smaak nou so a lekka vastage stuk , ek het myna nou net ingesit
3:58 is dit Hunter se boettie of sussie?
Ek doen geensins woestersous in my biltong nie, maar love jou videos anyways.
Hi, nee dit is nog Hunter. Daar was hy omtrent 2 maande gewees. Baie dankie dat jy kyk!
What an amazing channel, love it!
Any chance you can do a Droëwors video?
Cheers
Hi Paul. Its definitely on our list of recipes to do. Hope to do it soon. Thank you for watching!
Ek love die vadoeke se omgehekelde kant
GREAT VIDEO!! How can I get in-touch with you?
How can I help you?
That's really beautiful work! How do you prevent the meat from going bad? I'm very curious about this.
Hi Jamie. Its an old tested technique of preserving meat. The salt and the vinegar cures the meat, the spices also help with preserving and flavor. The air drying reduces the moisture content of the meat. If dehydrated and stored properly if can last a few months. Thank you for watching.
My wife and in laws are Afrikaans I’m American they make biltong all the time here In the US. Only problem is my wife likes it crazy dry I like it more tender like in this video but she likes it when it’s like sticks lol. So I dunno
Ek het net vanaand biltong in die marinade gesit. Môre aand hang ek dit. Besig om gereed te maak vir winter hier in Canada.
My mond water as ek julle videos kyk.
Baie dankie! Sterkte vir julle koue! Van waar in Kanada is jy? Baie groete
@@WolkbergArtisans2019 ek woon in die Noord Ooste van Alberta. Die dorp se naam is Bonnyville.
@grootsgracemission lekker! Eendag wanneer my skip inkom wil ek Alberta toe gaan. Eendag ‘n beesplaas kry naby Medicine hat. Mooi wêreld
I wanna know that are there any flies in 4-5days??
Hi! Biltong is usually made inn the winter, when there are almost no flies.
If you are concerned about flies you can place a fan so it blows over the hanging meat. That will keep the flies away.
Gaan verseker hierdie resep hier in New Zealand probeer…..
I live in an area with an average temp of 28 is that okay?
Hi! I am assuming it is °C. Yes, it will definitely be okay. Warmer temp brings along flies and insects. Just place a fan that blow air over the hanging meat and you will be fine.
@@WolkbergArtisans2019 thanks for the info
Ek wens ek was daai hond vir ‘n sekond
Please show us South African expats how to make boerewors and turn it into droëwors
Hi Andre. We have a video how to make Boerewors( my own recipe). th-cam.com/video/KL8n2RdacQQ/w-d-xo.html Will definitely be making a video on how to make droewors👍Thank you for watching our videos!
Julle mag maar:)
Guys I love you videos but I’m confused on this one. Where is the salt and if you leave the meat in that much vinegar for so long, I find the flavour overtakes the beef in my humble opinion.
Hi Adrian, not at all in my opinion. Beef hump has a very rich/flavorful profile. Definitely my preference, but you can use less according to your palate. As you mentioned the salt went into marinade/cure in the beginning. Thank you for watching!
@@WolkbergArtisans2019 Hi , I will be giving your method ago. Thanks for the asking the time to reply.
👌🏻👍🏻 Really hope you enjoy the recipe.
This is not how the traditional biltong been made in South Africa in the earlier days. It was much more similar, easier, and quicker. Only two or three ingredients.
Hi! This recipe is based on a very old Traditional recipe. All my ingredients play an important role in the taste and preservation of the meat. You can make biltong with only meat and salt if you prefer it that way.
i'd like to see how you hacked the animal to bits the next time
Hi good day Have a lot of fat in bilton
😋 Cured fat = adds much more flavour -especially if its yellow fat from grass fed beef.
too much worchestersire my friend
Not really, I enjoy Worcestershire sauce. You are welcome to try the recipe and reduce the quantity.
@@WolkbergArtisans2019 IMO 1 tbsp per cup of vinegar is about the most a recipe can take before overpowering the meat and spices. I've only made about 150 pounds total so I am not a master.
You're supposed to pay the meat dry before dry rub. Also, why the hell is everyone obsessed with weighing the meat? Who gives a shit how much it weighs. Just dry the damn thing and eat it.
Hi, if you like to pat the meat dry before adding the rub that is also fine, but the reasons why I don’t follow that method is because: My wet marinade is mixture of salt, Worcestershire, vinegar and salt. All of them play an important role in meat preservation- the vinegar lowers the ph on the surface of the meat- keeps harmful bacteria from growing(That’s the reason for making biltong-to preserve meat for longer periods). By patting the meat dry you are removing “preservation” and flavour. Secondly the dry rub sticks much better to a wet surface- again you want as much spices to stick to the meat as possible. Coriander has anti-fungal properties and black pepper is a natural fly repellent.
Some people like to weigh the meat before and after to get an indication of when the meat is dry enough. “Om te meet is om te weet”
Baie groete