South African here. I saw someone already mentioned this, but just to ad my 2c. There is no real consensus regarding the amount of Worcestershire sauce that should be used in conjunction with the vinegar, so it can be anything from 1 part in 10 up to equal parts. It is necessary however, because it adds that extra layer of umami flavour to the biltong. You also need to add some brown sugar to offset the acidity of the vinegar, and some allspice. And then a little tip. A small amount of baking soda added to the spice mix will help tenderise the meat (no more than a teaspoon per 2kg).
This the fourth time I'm reading Baking Soda as an ingredient. How will that affect the mount of protein of the finished Biltong. Currently I'm at 16gm per ounce whis is incredible with only 3gms of fat. I add no sugar to keep it sugar free.
Good video. About biltong boxes, the reason these are popular is because where these are usually effective is where the humidity is relatively low. Maintaining a higher humidity drying environment helps to prevent the meat from drying out unevenly and too fast. To short a drying time affects the flavor in a negative way. Same results are had when placing biltong in a dehydrator as they dry the meat too quickly. Where I live in Texas the humidity is typically higher than other areas, even in an air conditioned house, and a biltong box often promotes rotting or mold as the meat cannot dry out correctly, ie too humid. A fan can help but it is not ideal as the airflow is not uniform. What works here is to hang the biltong or wors in an insect proof enclosure in the kitchen area. There is air circulation in the room and the conditions are ideal for reliable drying. My typical environment is at 78F & 60%rh in this room. Been doing it like this for more than 20 years here in deep south Texas with great success. YMMV
Good video, as an avid biltong maker and living in Africa for 47 years you have managed to make a simple process so incredibly complicated. But biltong was produced and I hope it tasted lovely. Thank you. Cheers.
@@Coldsmoking Agreed, and I am going to give it a go for sure (off the back of this video) :-) Perfect for adventures! Once out of the Freezer, how long would you say it can store for if left sealed?
@@50adventures I tend to eat it, quickly so I don’t usually get the opportunity to see how long it lasts. Having said that you should be able to store it sealed under vacuum in the freezer for up to a year quite comfortably in the fridge I would say 2 to 3 weeks.
@@50adventures I think you're asking about "when you have removed it from the freezer" such as when you go camping. It depends a lot on the humidity. It will last longer if kept in a paper bag nonetheless. Plastic / ziplock bags tend to create mould, especially warm humid conditions. As long as you keep it in a cool / cold environment (such as a fridge or camp fridge, should last up to 14 days), but good luck keeping it for that long. One definition of biltong is "the fastest way to eat 2kg of meat without realising it"
This looks like a great project for me. Since I'm a keto guy, that meat with the fat is great for me. I just have to watch those carbs. Great video. Thank you. 😋😇👍
Interesting analysis around 27mins. Thanks for sharing. Being South African, I have made and sliced lots of biltong in my day. here are some thoughts on your instructional 1) I've found that biltong slices easier if you rest the biltong on its back (e.g. on the fat side, or whatever is comfortable) standing up; lying it flat on its side like that makes it harder to slice. I gues its because its a narrower profile, and one tend to be able to control the thickness of the slice quite well that way 2) I've never actually seen (or tasted fennel in biltong), and since I don't like the flavor of fennel I won't care to try it either. So its an interesting touch. The typical mix per 1kg of meat that I know is: 18-20g coarse salt, 4g coarse ground coriander (roasted), 2g ground black pepper and 1g of brown sugar (optional), and half to 1tsp of bicarb of soda (optional). It's referred to as the Namibia recipe and very common. One uses about 45-50g of this mix per Kg of meat, but don't worry too much about that, just coat the meat generously. If you want a little burn, add some chilli spice to taste to the Namibia mix. 3) Another tip is, instead of vinegar, you could use Worchestershire sauce, or you could also use a 50/50 mix of w/sauce and vinegar (or whatever ratio you prefer). Experiment and see what you like. 4) Final thought. Topside is quite lean. Many a biltong aficionado in SA like me prefers silverside because it has more fat. However, if you are opting to go lean, topside is perfect. Happy eating!
Great video! Really enjoyed watching it. I have started making my own biltong and wanted to find out what humidity and temperature I should aim for during the drying process?
I would aim for a high humidity 85% + if possible as it tends to dry out too quickly. It's not too critical just keep an eye on the weight loss and colour of the meat as it darkens. Temperature can be anywhere between 10c to 20c
Great job 👏👏👏👏👏 very informative. I’m in a pretty humid climate and my biltong cabinet has the computer fan and a 20w light bulb, I think it does help to dry the meat just a little faster
Yes i think a heat source can help. were not humid at this time of the year even though its rains quite a bit in this country at this time so just having the fan works well. Thanks for your comment 👍
I have an Uncle of South African descent so i first heard Lekker in the 70’s. ive waited 50 years to have a legitimate excuse to use it and this video serves that purpose 😂👍
@@Coldsmoking appreciate your graph. Been making Biltong for 5 months. About to go with a larger box would like to get your view on the size of fan, humidity, temperature
@@Coldsmoking does the inside area of the box determine the size of the fan 57x24x36 is my next box. Does the length of the Biltong change the drying time? Looking at 14" stripes of Biltong to start. About 40 lbs
Hi Turan Great video, Biltong is a favourite of mine. I use the Crown National Safari biltong mix for simplicity and add some Worcester sauce to the vinegar and the results are really good. Occasionally I add some garlic & chilli powders for a spicier version. MSG can add a good flavour too but this could be controversial to the purists or MSG haters🤣 Cold smoking adds a nice flavour too and is well worth a try😉 Thank you for sharing👍🏻 Thank you for sharing
Thanks for your comments. can you believe it, i ran out of Worcestershire sauce a couple of days ago 😂 Ill try another batch with the addition of the sauce and smoke. 👍
Excellent presentation (geekiness and all!). I see, via research, that biltong originated and is widely used in Africa. I wonder if the process would be different for fish or fowl. Thanks so much.
@@Coldsmoking Thank you. So if one were to make jerky (i.e. more liquid removed), it would require a longer drying time, I assume, or would there need to be more "hard-casing" mitigation along the way ...?
I wouldn't normally use this method for jerky. There's a video on my chanel covering that. I dry my jerky in the oven with the door slightly open to keep the temperature to about 30/35C and it dries in about 4 or 5 hours to a perfect consistency.
Hi. I trust you can help. How big and many holes should I make at the bottom for the air to come in. I am using an old bar fridge (size) and have a computer fan to extract. Using two 100watt bulbs as heat source. Thanks. Good video.
Use one 40 w incandescent bulbs. Yr bulbs will produce too much heat and will be more like jerky Two 50 to 100 mmm holes down the bottom is plenty for air flow
Hi Turan, I'm Hamish Oliver from Cape Town South Africa, hope this finds you well, I've seen a couple of biltong boxes, and most of them got a light inside, do you think I should put a light in my box? Please advise, regards
largely depends on the temperature you’re storing it at. i had mine at around 17 to 20c so i didn’t think it was necessary. in winter and drying my biltong in colder conditions having a little heat source can be helpful.
How long would it stay fresh if i made this and went camping? I was thinking about taking whole pieces and putting them in a paper wrap or plastic vacuum bag and just slicing bits off as and when i need it. No cooler or fridge. Just in my backpack. Any ideas how long? And can i do this with just meat and salt no vinegar or anything else?
you can keep biltong for a while in your backpack. personally i cut mine and vac pack it into portions. that way you’re not messing about with cutting and repacking etc. regards the curing process, salt and vinegar are there to cure but for flavour too so i wouldn’t just go for salted meat.
I have to try this. I'm imagining bresaola but a lot tastier. I confess I'm going to cheat and skip the box - I'm lucky to have a walk in larder, unheated and with air bricks. It's a bit cooler, 12-15C this time of year. It's great for air drying cured meat, although a little bit dry.
I am South African and biltong is our national snack. Next time try worchester sauce, vinegar, course salt for the first 24 hours. Dry the meat / dust off the salt. Roll all sides in the spice mix. Eat the fat, the best part of it.
😳 Don't scorn the fat! The best slice has 50% fat. Just try it and you'll see. Also, in your prep, make sure you apply spice all over: the ends, sides, and the fat too.
@@Coldsmoking that is true. My grandfather went to school with Dr. Chris Barnard, the man who performed the first heart transplant, they were friends. In Beaufort West there are more butcher shops selling delicious biltong than there are supermarkets, and ALL of them will never tell you their secret. We don't use fennel or cider but malt vinegar, which I believe is so much better because it brings out the beefiness of the meat. Thank you for your video in promoting South Africa's favourite beef snack. 💜
South African here. I saw someone already mentioned this, but just to ad my 2c. There is no real consensus regarding the amount of Worcestershire sauce that should be used in conjunction with the vinegar, so it can be anything from 1 part in 10 up to equal parts. It is necessary however, because it adds that extra layer of umami flavour to the biltong. You also need to add some brown sugar to offset the acidity of the vinegar, and some allspice. And then a little tip. A small amount of baking soda added to the spice mix will help tenderise the meat (no more than a teaspoon per 2kg).
That sounds interesting, i have the meat on order as we speak. thanks 🙏
This the fourth time I'm reading Baking Soda as an ingredient. How will that affect the mount of protein of the finished Biltong. Currently I'm at 16gm per ounce whis is incredible with only 3gms of fat. I add no sugar to keep it sugar free.
I don’t think the baking soda alters the protein content of the meat, its more of a tenderising step.
I use a small amount of baking soda to aid tenderness and sugar helps reduce case hardening also. I use brown sugar btw
@@tontobb8956 Nice. i’m definitely going to try the baking soda next time.
Good video.
About biltong boxes, the reason these are popular is because where these are usually effective is where the humidity is relatively low. Maintaining a higher humidity drying environment helps to prevent the meat from drying out unevenly and too fast. To short a drying time affects the flavor in a negative way. Same results are had when placing biltong in a dehydrator as they dry the meat too quickly.
Where I live in Texas the humidity is typically higher than other areas, even in an air conditioned house, and a biltong box often promotes rotting or mold as the meat cannot dry out correctly, ie too humid. A fan can help but it is not ideal as the airflow is not uniform.
What works here is to hang the biltong or wors in an insect proof enclosure in the kitchen area. There is air circulation in the room and the conditions are ideal for reliable drying. My typical environment is at 78F & 60%rh in this room.
Been doing it like this for more than 20 years here in deep south Texas with great success. YMMV
great advice from someone who clearly knows his process 👍 Thanks for your comment
Good video, as an avid biltong maker and living in Africa for 47 years you have managed to make a simple process so incredibly complicated. But biltong was produced and I hope it tasted lovely. Thank you. Cheers.
The process is simple enough.
@@Coldsmoking Agreed, and I am going to give it a go for sure (off the back of this video) :-) Perfect for adventures! Once out of the Freezer, how long would you say it can store for if left sealed?
@@50adventures I tend to eat it, quickly so I don’t usually get the opportunity to see how long it lasts. Having said that you should be able to store it sealed under vacuum in the freezer for up to a year quite comfortably in the fridge I would say 2 to 3 weeks.
@@50adventures I think you're asking about "when you have removed it from the freezer" such as when you go camping. It depends a lot on the humidity. It will last longer if kept in a paper bag nonetheless. Plastic / ziplock bags tend to create mould, especially warm humid conditions. As long as you keep it in a cool / cold environment (such as a fridge or camp fridge, should last up to 14 days), but good luck keeping it for that long. One definition of biltong is "the fastest way to eat 2kg of meat without realising it"
This looks like a great project for me. Since I'm a keto guy, that meat with the fat is great for me. I just have to watch those carbs. Great video. Thank you. 😋😇👍
Thanks 🙏
Thanks for creating and sharing. Terrific information.
you’re welcome 👍
Interesting analysis around 27mins. Thanks for sharing. Being South African, I have made and sliced lots of biltong in my day. here are some thoughts on your instructional
1) I've found that biltong slices easier if you rest the biltong on its back (e.g. on the fat side, or whatever is comfortable) standing up; lying it flat on its side like that makes it harder to slice. I gues its because its a narrower profile, and one tend to be able to control the thickness of the slice quite well that way
2) I've never actually seen (or tasted fennel in biltong), and since I don't like the flavor of fennel I won't care to try it either. So its an interesting touch. The typical mix per 1kg of meat that I know is: 18-20g coarse salt, 4g coarse ground coriander (roasted), 2g ground black pepper and 1g of brown sugar (optional), and half to 1tsp of bicarb of soda (optional). It's referred to as the Namibia recipe and very common. One uses about 45-50g of this mix per Kg of meat, but don't worry too much about that, just coat the meat generously. If you want a little burn, add some chilli spice to taste to the Namibia mix.
3) Another tip is, instead of vinegar, you could use Worchestershire sauce, or you could also use a 50/50 mix of w/sauce and vinegar (or whatever ratio you prefer). Experiment and see what you like.
4) Final thought. Topside is quite lean. Many a biltong aficionado in SA like me prefers silverside because it has more fat. However, if you are opting to go lean, topside is perfect.
Happy eating!
Great observations and comments, thanks 🙏
@@Coldsmoking you're welcome! Super happy to see our national food being celebrated and treated with respect elsewhere. Enjoy!
love it, thanks for the video. You've done this so meticulously.
Thanks 🙏
Great video! Really enjoyed watching it.
I have started making my own biltong and wanted to find out what humidity and temperature I should aim for during the drying process?
I would aim for a high humidity 85% + if possible as it tends to dry out too quickly. It's not too critical just keep an eye on the weight loss and colour of the meat as it darkens. Temperature can be anywhere between 10c to 20c
Great job 👏👏👏👏👏 very informative. I’m in a pretty humid climate and my biltong cabinet has the computer fan and a 20w light bulb, I think it does help to dry the meat just a little faster
Yes i think a heat source can help. were not humid at this time of the year even though its rains quite a bit in this country at this time so just having the fan works well. Thanks for your comment 👍
Try swapping the fan for a cheap shower humidity fan. It works a treat and the meat dries in 2-3 days.
@@dereckwainwright3965 mine dries in 3 days. Just hung a small batch today 😃👍
Try swapping the fan for a cheap shower humidity fan. It works a treat and the meat dries in 2-3 days.
@dereckwainwright3965 way more expensive though!
❤ nice and easy 😊. No curing salt
absolutely mate 👍
loved that you said "lekker" 😃
I have an Uncle of South African descent so i first heard Lekker in the 70’s. ive waited 50 years to have a legitimate excuse to use it and this video serves that purpose 😂👍
@@Coldsmoking lol, worth the wait! I'm from Cape Town, been looking up different biltong vids. Wanna build my box soon.
@@Coldsmoking appreciate your graph. Been making Biltong for 5 months. About to go with a larger box would like to get your view on the size of fan, humidity, temperature
@@waltergeiger9699 a small computer fan would do. i got mine from amazon and it works a treat 👍
@@Coldsmoking does the inside area of the box determine the size of the fan 57x24x36 is my next box. Does the length of the Biltong change the drying time? Looking at 14" stripes of Biltong to start. About 40 lbs
Lekker!!!👍 🇿🇦 🇿🇦
Hi Turan
Great video, Biltong is a favourite of mine.
I use the Crown National Safari biltong mix for simplicity and add some Worcester sauce to the vinegar and the results are really good.
Occasionally I add some garlic & chilli powders for a spicier version.
MSG can add a good flavour too but this could be controversial to the purists or MSG haters🤣
Cold smoking adds a nice flavour too and is well worth a try😉
Thank you for sharing👍🏻
Thank you for sharing
Thanks for your comments. can you believe it, i ran out of Worcestershire sauce a couple of days ago 😂
Ill try another batch with the addition of the sauce and smoke. 👍
@@Coldsmoking Enjoy!
i will
@@kevowski To quote Uncle Roger: MSG is the king of flavour. 😂
@@OldRhino 🤣 MSG. is wonderful!Have you seen Chin & Choo’s Chinese cooking channel?
Excellent presentation (geekiness and all!). I see, via research, that biltong originated and is widely used in Africa. I wonder if the process would be different for fish or fowl. Thanks so much.
I think the process would be similar but the curing and drying timings would vary.
@@Coldsmoking Thank you. So if one were to make jerky (i.e. more liquid removed), it would require a longer drying time, I assume, or would there need to be more "hard-casing" mitigation along the way ...?
I wouldn't normally use this method for jerky. There's a video on my chanel covering that. I dry my jerky in the oven with the door slightly open to keep the temperature to about 30/35C and it dries in about 4 or 5 hours to a perfect consistency.
@@Coldsmoking Thank you. We are wondering why the biltong wouldn't be appropriate for jerky... Not warm enough, perhaps...?
Hi. I trust you can help. How big and many holes should I make at the bottom for the air to come in. I am using an old bar fridge (size) and have a computer fan to extract. Using two 100watt bulbs as heat source. Thanks. Good video.
You only need a few holes at the base. they ca nbe about 25mm but cover them with mesh to prevent bugs getting in.
Use one 40 w incandescent bulbs. Yr bulbs will produce too much heat and will be more like jerky
Two 50 to 100 mmm holes down the bottom is plenty for air flow
agreed 👍
No Worcestershire sauce in the curing process???? Great tutorial, enjoyed it!
Personal choice i guess. in jerky all day long but perhaps in a future batch of biltong. 👍
Hi Turan, I'm Hamish Oliver from Cape Town South Africa, hope this finds you well, I've seen a couple of biltong boxes, and most of them got a light inside, do you think I should put a light in my box? Please advise, regards
largely depends on the temperature you’re storing it at. i had mine at around 17 to 20c so i didn’t think it was necessary. in winter and drying my biltong in colder conditions having a little heat source can be helpful.
Very interesting - thank you
you’re welcome 👍
looks delicious 🤤
🙏 thank
Put your herbs in a shaker👌🏻
Thats not a bad shout 👍
@@Coldsmoking its tough to get a sharer that has big enough holes to let the coriander shells through.
Next time run the drill in reverse when using the hole cutter... it still cuts but leaves a hole with a super smooth edge.
I’ll give that a try 👍 thanks 🙏
How long would it stay fresh if i made this and went camping? I was thinking about taking whole pieces and putting them in a paper wrap or plastic vacuum bag and just slicing bits off as and when i need it. No cooler or fridge. Just in my backpack. Any ideas how long? And can i do this with just meat and salt no vinegar or anything else?
you can keep biltong for a while in your backpack. personally i cut mine and vac pack it into portions. that way you’re not messing about with cutting and repacking etc.
regards the curing process, salt and vinegar are there to cure but for flavour too so i wouldn’t just go for salted meat.
@@Coldsmoking ok thanks!
I have to try this. I'm imagining bresaola but a lot tastier.
I confess I'm going to cheat and skip the box - I'm lucky to have a walk in larder, unheated and with air bricks. It's a bit cooler, 12-15C this time of year. It's great for air drying cured meat, although a little bit dry.
should work like a dream. 👍
I am South African and biltong is our national snack. Next time try worchester sauce, vinegar, course salt for the first 24 hours. Dry the meat / dust off the salt. Roll all sides in the spice mix. Eat the fat, the best part of it.
Thanks 🙏
😳 Don't scorn the fat! The best slice has 50% fat. Just try it and you'll see. Also, in your prep, make sure you apply spice all over: the ends, sides, and the fat too.
Good advice. I think I did have goos spice coverage. The flavour cirtainly came through even in the fat. Thanks for your comment.
❤👍🏼💥
👍
Looks great. Biltong MUST have a layer of fat on it. 🤪👍
yes agreed but optional to eat eh?
Who doesn't like biltong?...... apart from vegans I suppose.
correct ✅
I'm sorry but this isn't traditional South African Biltong. You did however, go to a lot of trouble.
Thanks for your lovely comment Sarah. Speak to 20 South Africans and get 20 different traditional recipes 👍 😂
@@Coldsmoking that is true. My grandfather went to school with Dr. Chris Barnard, the man who performed the first heart transplant, they were friends. In Beaufort West there are more butcher shops selling delicious biltong than there are supermarkets, and ALL of them will never tell you their secret. We don't use fennel or cider but malt vinegar, which I believe is so much better because it brings out the beefiness of the meat. Thank you for your video in promoting South Africa's favourite beef snack. 💜