Back in the kitchen! I hope you enjoy this one. Links I mentioned in the video down below: 👉Chilli Chutney Recipe: th-cam.com/video/zFfBH-T9uuA/w-d-xo.html 👉(or buy it: Mrs Balls Chutney geni.us/ballschut ) 👉Biltong Box: th-cam.com/video/LUPZt_cvuaM/w-d-xo.html
I used to stop at St Marcus alot when we were working a job site round the m25 and used to spend a small fortune every Friday. Their biltong was amazing they used to also sell dog droëwors and our dog absolutely loved them
Lekker droewors!!! When I lived in SA I bought a lot of biltong, droewors, and chili sticks. Droewors is very tasty and has a different flavor than anything I've come across in the states.
Oh, I think I see a bottle of sauce I sent you in the fridge! The "Skånsk Chili Mango Habanero". I have the Carolina Reaper version of that Bull's-eye sauce too. It's quite tasty if you ask me. Kind of tastes like a spicy tomato sauce. And I see you have a nice stock of Black Heart for future streams 😄That time lapse of the drying looked cool! I wonder if there's any place in Sweden you can get Droëwors 🤔Would really like to try it 😛
We got a grinder\sausage stuffer combo for the stand mixer to make some traditional Swedish potato sausage, never actually got around to making it. Not sure I'm brave enough to try making a dried sausage like this, well, unless I was going to cook it later.
That sure is looking like you have a fine family treat there Shaun! I suppose the ole hand crank system could enhance the eating pleasures from the muscle memories of creating the sausages in the first place. If nothing else, I am going to see if Mrs. Balls is available in these parts. Here I cannot forget to send out a Happy St Patrick Day's greeting Shaun!! Stay Spicy! -Bob...
Thanks! It is starsan. You can see more about it in this video on my cleaning, sanitising and sterilising video th-cam.com/video/R7SSisK-uUk/w-d-xo.html
I got back from zim two weeks ago and I can still taste the droewors. I do make it at home , but never thought about chutney. You gave me an amazing idea. What if i make it with green mango pickle? Is that a thing in SA as well?
Awesome video my friend. That stuff looks amazing. I would love to try some one day. I don’t really have the means to make it. Thanks so much for sharing your recipe with us. Stay Spicy!!!
@@ChilliChump ABSOLUTELY!!!! Looks like you may have got that thing leveled. I didn’t see a wobble at all. I have always hoped you were getting some use out of it. I appreciate you getting it on screen. Certainly puts a smile on my face. Hope you and Mrs CC are doing amazing. Have a great weekend.
Great video. One think which is important to note is the kind of fat you add. It is best to use hard back fat rather than the soft meaty internal fat from near the organs.
Take a look at my video on lights, it lays out the ppfd requirements through the lifecycle th-cam.com/video/C1cLRhUdfJo/w-d-xo.html Accompanying article: chillichump.com/artificial-lights-for-plants-boost-growth/
Did you check the article I linked? This is from my article: Photosynthetic Photon Flux Density is the amount of PAR that reaches a specific area, measured in micromoles per square meter per second (μmol/m²/s). PPFD considers the area over which the light is spread and is a more accurate measure of the amount of PAR available to plants. To measure PPFD, a PAR meter is used, which measures the amount of PAR reaching a specific area at any given moment. The reading on the PAR meter is in μmol/m²/s.
Could it be because of fear of trichinosis? I have made it with pork belly and silverside, but it makes sense for Shaun to discourage it and to be safe.
@@martybean71If you're only going to eat it yourself it's probably fine. If you want to be perfectly safe put in some nitrate, but find a reputable source online for the exact amount to use because it is toxic in large amounts. I'd maybe use it on 50°C as it's comparable to sous vide temperatures and it will be perfectly dried by the time the temperature is a problem. Either way, not for pregnant women or Immuno compromised individuals.
Oh, and do t use a dehydrator for biltong or the African gods will attack you in your dreams. True story.😂 (It dehydrates too quickly and can cause case hardening with a raw centre in the worst case. In the best case over dry biltong with bad texture.
Ha, you know what i need! Apart from another amazing video and receipe, you even used the back of the knive to scrape from the board!🤣 But my OCD got triggered when you stuffed the meat in the grinder without the finger guard!😇 Now if you somehow can provide a lottery win for me to be able to have a place to replicate all your great things, i will be for ever greatful! 😉
@@ChilliChumpThat might just slightly run afoul of your "to expensive droewors". And the kitchen isn't the problem, but the space to store! It might just be defeating the purpose coming to you doing the stuff and then having to leave it at your place due to lack of storage!🤣
Damn, first it was the hot sauce fermentation then it was cowboy candy than it was making general hot sauces of all kinds then you show me how to make a FURminator and also show me how to make a miniature fridge and you show me how to make my own garden by starting my own peppers from seed Now you show me this I’m gonna go broke every time I learn something from you I just want to do it
The spices and salt help preserve it. Drying it reduces water content, which is what also helps with preservation. Just make sure to use fresh meat to start!
Mrs Balls chutney is the greatest chutney in the whole world Chilli! Thank The good Lord we can buy it here regularilly (sic) in our top super markets and we have SA shops as a trusted and well relied upon alternative!XxxxX (P:S: I have nicked the recipes off the www ages ago so biltong potjekos chutney etc all things good we have here too! XxxxxxxxxX (kisses and hugs from my daxie to yours!) Life Rox!
Back in the kitchen! I hope you enjoy this one.
Links I mentioned in the video down below:
👉Chilli Chutney Recipe: th-cam.com/video/zFfBH-T9uuA/w-d-xo.html
👉(or buy it: Mrs Balls Chutney geni.us/ballschut )
👉Biltong Box: th-cam.com/video/LUPZt_cvuaM/w-d-xo.html
Happy to see the recipes again!
That looks amazing. I love the drogeworst we have here in the Netherlands. This spicy one makes me hungry.
Love dried meats like this. Gonna have to try this I think. Great video mate and fab job
I knew this was gonna be real when H. S. Ball's chutney was recommended, stuff is the best
Nice video. The Chilli sounds like a good flavour to add!
That sounds very good, love the ingredients!
I know you have all the kit to do this....so I hope you give it a try mate! Let me know what you think.
I used to stop at St Marcus alot when we were working a job site round the m25 and used to spend a small fortune every Friday. Their biltong was amazing they used to also sell dog droëwors and our dog absolutely loved them
Yummy yums. Well put together vid, CC. I'm going to try this 🤓
literally drooling
I am 100% trying this!
Awesome!!!
Looks delicious. Great video
its seriously tasty! And thank you
That looks delicious!
Lekker droewors!!! When I lived in SA I bought a lot of biltong, droewors, and chili sticks. Droewors is very tasty and has a different flavor than anything I've come across in the states.
It's certainly unique ...and delicious!
I love droëwors with some lamb fat added - gives it fantastic flavour a great mouth feel.
Lamb tail fat is ideal. Getting hold of it these days however, is not easy!
Great video!
Thanks boet
Oh, I think I see a bottle of sauce I sent you in the fridge! The "Skånsk Chili Mango Habanero". I have the Carolina Reaper version of that Bull's-eye sauce too. It's quite tasty if you ask me. Kind of tastes like a spicy tomato sauce. And I see you have a nice stock of Black Heart for future streams 😄That time lapse of the drying looked cool! I wonder if there's any place in Sweden you can get Droëwors 🤔Would really like to try it 😛
MOOOOOOOOOOOOi !!!!! wors rules, as my niece says "Braaied or dried" Greetings from Port Elizabeth !
Groete! The windy city! Just down the way from where I grew up
@@ChilliChump Despatch, Uitenhage ?
@@nicholasgroves5808 EL
We got a grinder\sausage stuffer combo for the stand mixer to make some traditional Swedish potato sausage, never actually got around to making it. Not sure I'm brave enough to try making a dried sausage like this, well, unless I was going to cook it later.
That sure is looking like you have a fine family treat there Shaun! I suppose the ole hand crank system could enhance the eating pleasures from the muscle memories of creating the sausages in the first place. If nothing else, I am going to see if Mrs. Balls is available in these parts. Here I cannot forget to send out a Happy St Patrick Day's greeting Shaun!! Stay Spicy! -Bob...
Nice video, and well explained! In your video, what spray did you use to sanitise the equipment, or where can I buy it make it..?
Thanks! It is starsan. You can see more about it in this video on my cleaning, sanitising and sterilising video th-cam.com/video/R7SSisK-uUk/w-d-xo.html
Might have to try this (ish) with some deer meat I have in the freezer.
Boet, you are making me hungry now !!!
I miss those xD freakin delicious, expecially with a beer and at sundown
Kind regards from sunny South Africa
Could do with some sunshine over here! Been a miserable winter!
Thank you so much sir. Love the recipe. I love your small meat grinder. Where can I find that one?
Hi there. It's a LUVELE ECLIPSE MEAT GRINDER
I got back from zim two weeks ago and I can still taste the droewors. I do make it at home , but never thought about chutney. You gave me an amazing idea. What if i make it with green mango pickle? Is that a thing in SA as well?
Love mango pickle ...we call it mango atchar. Could be interesting to add that!
Been a while since I've been back to Zim. How was it?
Awesome video my friend. That stuff looks amazing. I would love to try some one day. I don’t really have the means to make it. Thanks so much for sharing your recipe with us. Stay Spicy!!!
Thank you sir. Did you notice the cutting board? 😎
@@ChilliChump ABSOLUTELY!!!! Looks like you may have got that thing leveled. I didn’t see a wobble at all. I have always hoped you were getting some use out of it. I appreciate you getting it on screen. Certainly puts a smile on my face. Hope you and Mrs CC are doing amazing. Have a great weekend.
Looks yum! Please add link to biltong drier that you made. Thanks
The link is on the description of the video, and also the pinned comment.
Oh gawd I’m salivating, but my cholesterol says ‘no’ 😭 enjoy on my behalf 😝
Okay, that is a great recipe and all but my real question is how the hell your trays are that shiny and clean lol
I am meticulous with cleaning! 😄 And helps that they are a decent quality Stainless Steel!
Great video. One think which is important to note is the kind of fat you add. It is best to use hard back fat rather than the soft meaty internal fat from near the organs.
available on store? ;p shipping to Australia? ;D lol
Ek moet se, dit lyk moer lekker! Greetings from back home
Groete! ❤️
Hi, What ppfd do i need for chilli plant seedlings. I’m using a led light
Take a look at my video on lights, it lays out the ppfd requirements through the lifecycle
th-cam.com/video/C1cLRhUdfJo/w-d-xo.html
Accompanying article: chillichump.com/artificial-lights-for-plants-boost-growth/
@@ChilliChump Ok thanks. I’ve been having problems with plants stunting and not recovering it’s so annoying. What EC do you use for seedlings.?
Unless you are growing in hydro...if you follow my process then you shouldn't feed seedlings th-cam.com/video/KKO6Nm-c_vI/w-d-xo.html
@@ChilliChump Is umol ppfd.? That chart says 100umol for seedling so that means i need to use 100 ppfd
Did you check the article I linked?
This is from my article:
Photosynthetic Photon Flux Density is the amount of PAR that reaches a specific area, measured in micromoles per square meter per second (μmol/m²/s). PPFD considers the area over which the light is spread and is a more accurate measure of the amount of PAR available to plants. To measure PPFD, a PAR meter is used, which measures the amount of PAR reaching a specific area at any given moment. The reading on the PAR meter is in μmol/m²/s.
So how come beef fat doesn't need to be cured? Looks delicious!
Could it be because of fear of trichinosis? I have made it with pork belly and silverside, but it makes sense for Shaun to discourage it and to be safe.
See you have boerie in the freezer😊 let the braai season start
I can't wait!
Any chance this product will end up in your store for sale?
Possibly ...but if it did it would only be available in the UK. Shipping meat outside the country is not simple unfortunately.
@@ChilliChump It'd suit me just fine then.
lekkerte mos
Sean can you use a dehydrator, I have a new machine that I've been drying my Chillies and Tomatoes with. I've een that chutney in ALDI in Australia
Sure, a dehydrator will work well! Just make sure you use the lowest temperature...and dont rush it.
35C is the lowest it goes@@ChilliChump
@martybean71 that should be alright. Ideally you would want it 30 or below. But it should work out fine.
@@martybean71If you're only going to eat it yourself it's probably fine. If you want to be perfectly safe put in some nitrate, but find a reputable source online for the exact amount to use because it is toxic in large amounts.
I'd maybe use it on 50°C as it's comparable to sous vide temperatures and it will be perfectly dried by the time the temperature is a problem.
Either way, not for pregnant women or Immuno compromised individuals.
Oh, and do t use a dehydrator for biltong or the African gods will attack you in your dreams. True story.😂
(It dehydrates too quickly and can cause case hardening with a raw centre in the worst case. In the best case over dry biltong with bad texture.
Ha, you know what i need! Apart from another amazing video and receipe, you even used the back of the knive to scrape from the board!🤣 But my OCD got triggered when you stuffed the meat in the grinder without the finger guard!😇 Now if you somehow can provide a lottery win for me to be able to have a place to replicate all your great things, i will be for ever greatful! 😉
I tested...my fingers aren't long enough to reach the auger 😁
Come on over mate, you can help yourself to my kitchen! When should I expect you? 😉
@@ChilliChumpThat might just slightly run afoul of your "to expensive droewors". And the kitchen isn't the problem, but the space to store! It might just be defeating the purpose coming to you doing the stuff and then having to leave it at your place due to lack of storage!🤣
@@madcraic3283 darn ...you saw through my plan 😄
@@ChilliChump 🤔
Damn, first it was the hot sauce fermentation then it was cowboy candy than it was making general hot sauces of all kinds then you show me how to make a FURminator and also show me how to make a miniature fridge and you show me how to make my own garden by starting my own peppers from seed Now you show me this I’m gonna go broke every time I learn something from you I just want to do it
Sorry...not sorry 😁 If you like meat....this stuff is seriously amazing! You will love it.
Could this work with deer or reindeer meat you think?
It would work ..but I think the game flavour would be a bit overwhelming. Worth a try
@@ChilliChump I'll give it a go with 50/50 first I think. Thanks for the tip!
Done all the time with South African game like Eland or Kudu.
that would go great in soups.. mmmm not a fan of jerky though ;p
Sorry I don't want to be 'that guy' but the meat isn't cooked, so how are we sure it's safe to eat? Great video again Shaun!
The spices and salt help preserve it. Drying it reduces water content, which is what also helps with preservation. Just make sure to use fresh meat to start!
😂😂
@@lukebarnes3157 ?
Doesn’t this require cure#1 ??
Nope, as long as you use fresh beef fat
The chomping and chewing is disgusting. I love you and your videos, that was just horrible!
Mrs Balls chutney is the greatest chutney in the whole world Chilli! Thank The good Lord we can buy it here regularilly (sic) in our top super markets and we have SA shops as a trusted and well relied upon alternative!XxxxX (P:S: I have nicked the recipes off the www ages ago so biltong potjekos chutney etc all things good we have here too! XxxxxxxxxX (kisses and hugs from my daxie to yours!) Life Rox!