Store this Jerkys for at least 3 months and taste the fat again (it's possible that than the fat tastes rotten or realy off). This Jerkys were just fresh dryer beef... but you made beef jerky to give raw or slightly heated Beef a long shelflife as provisions
Armenia, Armenian Sudjuk jerky Azerbaijan, Pastirma/Basturma jerky, covered in a thick layer of spice Also a Russian take on Sudjuk, the Kurzhuk (same thing as Armenian, only chicken is used instead of beef)
People say to use lean cuts of meat because if you don't eat it quick enough the dehydrated fat will go rancid quicker than the meat itself, and can ruin otherwise good batches of jerky. Great vid as usual!
Basically this. You beat me to it. The fact that is dried (partially or entirely) kelps with shelf life. Then taking away the fat helps as well as it goes rancid before the beef does. Considering that jerky's main reason for existence is the long shelf life and not the flavour, that is why people say use very lean meat. However for most people jerky is more of a boutique food and not the original "keep in your pack as a protein staple for days and weeks" so a little fat will not harm anything. Though flavour and texture wise, the fat is nice but not at all needed. [edit] Historically it was eat your meat in a day or two or throw it out as there was no way to cold store it. So they dried it to preserve it. Getting a lot of meat, through a sale or a large hunt and having too much to eat before it went rancid, forced people to get creative and jerky was one of the solutions to this problem. The salt also helps as it draws out the moisture long term and less (or no) water inside the meat means less opportunity for it to go rancid.
People generally recommend using lean cuts because usually and originally, Jerky wasn't made to be consumed immediately like you did here. It was one of the more effective ways to preserve meat for longer trips. And that was the main point why it was done to begin with. It wasn't for flavor. Using a fatty cut will make your Jerky go off really fast whereas going for an extremely lean cut will see it last A LOT longer.
Yeap that what i want to say about fatty jerky! But you explain it very well! If you want to keep it in your refrigerator you can take the fattiest meat you want and you could keep it for a long time but Jerky was made to keep it for a long time without any refrigeration.
Yeah, the fat hoes rancid, just like your waygu jerry, bacon jerky has a small shelf life, although that's rarely an issue, because it disappears fast ;)
As a South African 🇿🇦, I’m super stoked you made Biltong and did it correctly 👌🏻 there are a few slightly different ways to season and length of drying but well done and I’m glad you enjoyed it!
Absolutely awesome to see how many South African supporters we have!! Great work Guga!! If you find yourself in Western Cape, Caoe Town, South Africa you are more than welcome to call me up for a traditional braai, potjie or a lekker boerewors roll!!
Every South African here would approve of your biltong making skills. Every South African here would also like you to try make Boerewors and Droëwors next!
Interesting, got curious about boerewors, looked it up and it's what we in the Flemish part of Belgium would call boeren worst or boerewost in my dialect.
@@agiliteka so? It could be common in your country, but not here in Brazil. And the guy is only expressing his happiness for a channel point out that is a south african dish.
Well for the bakkwa, Angel wasn't necessarily that far off. Bakkwa IS actually eaten in Malaysia and Singapore, especially during the Lunar New Year. A key difference is that the bakkwa here are often charcoal grilled, instead of the method used in this video. Maybe it might be a good idea to try that out in the next video!
That's because of the Chinese culture in Malaysia and Singapore is huge (melting pot of different cultures). It's available in Hong Kong too, also grilled and not that soft.
I did my PhD research in South Africa and got addicted to biltong. There are many varieties there as well. I want to go back again just for the biltong!
Guga, as a South African who makes his own biltong, I have too many suggestions for you to make it better. But in a nutshell, leave cayenne pepper and use black instead, use coarse coriander (like really coarse), and lastly, try to find beef with yellow fat (older cows that were grass fed is the key).
I'm a huge biltong fan, but I'm from the states and just discovered it a few years ago. I'm curious why you say use course coriander? I've seen and had it done both ways and I do taste a difference, but I wanted a natives opinion on the matter.
@@GenesisXTRM it just how it's always been done, but also i believe finely ground coriander would be too dominant in flavour compared to toasted whole and cracked seeds .
South Africa is renowned for our cured meats, you should try chilli bites & droë wors (translates to dry sausage). But our meats really shines when it's made with wild game meat especially like kudu or springbok which you will have to come down to get & try yourself haha
hey Guga some tips for your biltong: use top round / silverside. Do a 4 hour salt dry brine, then 4 hour brown vinegar and Worcestershire brine. make a 50/50 mix of coarsely ground black pepper and toasted coriander seed - spiced generously after the brining. Depending on the climate 5-7 days is good - better on the slightly wetter side. Toss the pieces with some peri peri salt after cutting.
That sounds amazing!!! I love biltong and it's hard to find where I am in the States. If I can I'm going to try your method, I'll let you know how it works out if I do!!
In Australia Bilton is a big thing and you can find it in every grocery store. we also have many specialized jerky businesses that make amazing homemade Bilton.
You got the prounciation of biltong correct. I love wet, fatty and salty biltong We use lightly crushed coriander in the marinade. But you got it down beautifully. We also have dried snoek, some say its related to the baracuda, but it's part of the Snake Mackerel family. Heavily salted it's left outside to cure. The result in a slightly chewy, salty treat.
As a South African from a family of butchers I live the video, however the traditional seasoning has brown sugar and never grounded coriander, Crushed always.
Ja the crushed coriander is a must. It's my favorite thing to get a little hemisphere of coriander seed on the edge of my piece, for a little extra burst of flavour. 😋
@@mrpandabites Agreed, coriander, salt and pepper. Remember back in the day when traveling in ox wagons, one would have coriander seed in ones spices not things like cayenne, chilli, etc
Im South African born, I eat a lot of Biltong. I prefer mine a bit more "wet" than what you have there. Which just means its not dried as long. It will have a bit of red/pink in the centre. Maybe try that. I also prefer more spicy flavoured. I have also had bakkwa. Absolutely love it. I didn't make it myself but highly recommend everyone tries it.
Biltong, as well as Droëwors (a thin, usually beef sausage that has been dried) are just the best. I find them much more savory and less sweet than jerky. Last time I was in Durban I brought back 2 kilos (and fortunately didn't get searched at the airport!).
I’m curious about Biltong! Trevor Noah had once said Biltong is better than jerky, and that sugared meat is weird. I had learned about it a week before he said anything. I have yet to be brave enough to make any…it’s kind of intimidating.
Proud South African here! Love your channel. You actually nailed the recipe, biltong is a staple diet for us south africans, we just dont use as much cayenne pepper with it. Hopefully you guys can come over here sometime and give it a try!
Way to go on the biltong. Super close to how we make it. When we make it, we usually use about 15kg of silver side. Not sure what the cut is called over there. start with addding some brown vinegar at the bottom of a dish and add some spice mix and salt. Then keep layering. each layer gets a sprinkle of vinegar and spice. Most traditional biltong recipes calls for coarse coriander. Toast them in pan, pulse a few time in blender. As for meat. The absolute most epic meat for this is grass fed jersey. An old cow to be exact. A retired milk cow, has the most amazing yellow fat you can imagine. Nothing beats yellow fat biltong. White fat can feel soapy in your mouth. Yellow fat just melts.
Fantastic! As a South African, it's great to see the world's varieties of a cherished favourite! We do a typical spice combination of equal parts salt, sugar, coriander seeds and crushed pepper corns, and obviously the vinegar to soak in Normally a week hang will be good, but day two or three is fantastic because of the wet pink in the middle
I've been making jerky for >30 years. The reason you choose lean meat cuts over fatty is for long-term storage w/o refrigeration. Fat will turn rancid, where as very dry, lean jerky will last for years if just kept dry. One of my favorite ways to enjoy jerky (*not to make it though because it's labor intensive) is to slice the meat as thin as possible. I use an electric slicer to cut partially frozen eye of round. I dry it until it has the texture of a potato chip. Very addictive!
Bear, Camel, Rabbit, Squirrel, possum, deer, Elk, Bison, duck, vegetable... if you want a list of things to make jerky from. And this is only if you're reasonable
Dude...I've been thinking about suggesting a biltong video for months now. I recently discovered the stuff and I've been hooked ever since. Glad to see y'all enjoyed it as much as I do!
we South Africans will always click on a video of someone eating biltong for the first time and watching them realize how amazing it is. Hulle weet nie wat ons weet nie
Bak Kwa is a staple in Chinese communities. Happy to see it being covered as it’s my childhood favourite. Also kinda close to the pronunciation but it’s more like BUCK - KU - AH.
I always like eating bakkwa all year round but i only learned now that people refers it as bakwwa rather than 肉干 Edit: I'm surprised that Malaysia is mentioned as a guess hahaha
Hey Guga, Loved that you did some south african biltong. its a staple in almost every household. one thing i think you forgot to do is that after the marinade, you should coat the meat in spice mix which contains, salt pepper, coriander, brown sugar, chilli, and maybe some other things. this added spice mix is the key to great biltong.
Hi Guga, in this instance where you served the A5 beef jerky right away, then yes, the fat is not a concern. BUT the purpose of most jerky is to preserve the meat for extended shelf life without refrigeration. In that instance, the FAT is a concern. As it will go rancid and shorten the shelf life. We love your show!
BAK kwa means “dried meat” in Hokkien and is known as rougan in Mandarin. However, in Cantonese-speaking families, we have always called it long yoke, which means “hung meat”, simply because traditionally they were literally hung out to dry in the sun. @Guga this is my recipe for Canadian Maple Pork Tenderloin jerky 2 tablespoons Dijon mustard 1 teaspoon black sesame oil 1/3 cup of black sesame seeds 3 cloves garlic, minced 1/2 tsp fresh ground black pepper 1 cup maple syrup 1 pound pork tenderloin sliced thin Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. into a vacuum sealed bag, then chill in the refrigerator at least 12 to 24 hours Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 3 mins. coat pork in heated marinade in a small dish and leave it for another 2 hours When ready to dry the jerky, heat the oven to 200 F. Line a rimmed baking sheet with foil, then set a metal rack over it. Mist the rack with cooking spray. Remove the slices of jerky from the marinade, shaking them lightly to remove excess liquid. Arrange the slices on the prepared rack, leaving just enough space between them so they don’t touch or overlap. Place the baking sheet on the oven’s middle shelf. Leave for 3 hours. Once an hour, rotate the pan front to back. After 3 hours, check the jerky. It should be just barely tender. If not, return to the oven for another 30 minutes to an hour, checking regularly. Remove the pan from the oven and let dry completely on the rack. Refrigerate in an air-tight container for up to 3 weeks. Let come to room temperature before serving.
Definitely not the traditional way we make Biltong here in South Africa (ingredients wise) but hey to each their own. Chilli bites is a must have as well.
I was too glad to see you showing love to biltong. People think I'm crazy when they find out that the meat is dried and not cooked, but those of us who have tried it know what's up
Guga! As a South African I am so happy that you liked biltong, but I have to say that your spices are not quite traditional. You need course coriander seeds on your biltong good sir, and no chilli. If you want to blow your mind with biltong, make some biltong from wagyu. It's a new trend in South Africa and it is a flavour explosion!!!
The reason you want lean beef in the traditional beef jerky, is because the fat can turn rancid after a while. If it won’t sit long enough for that, then it shouldn’t matter, but regular jerky is supposed to last quite a while after it is made. If it is kept in something like a ziplock bag, it can be kept from a few weeks up to 4 months, while vacuum sealing it can make it last from 3 months up to 6 months.
my grandpa is from south africa and she would always make us biltong for holodays and birthdays, its is the best meaty snack in the world hands down. your recipe is interesting though normally we use top round and peri peri peppers for it but picanha looks great.
Hi Guga! 7 days is a bit too long for Biltong. 3-5 days is perfect, not too dry! It's a big part of our culture in South Africa. I absolutely love your content and this put a smile on my face :) From Julian | Cape Town, South Africa
He needs to leave the middle pink. I agree that 7 days is too long. 3 to 5 is perfect, especially since Guga likes medium rare steaks. He can enjoy medium rare biltong then lol
Great job on the biltong Guga, try to experiment with different moisture and lightning levels. It does make a big difference! Also try making droewors (dried sausage)
Ever since I started making my own Jerky, one of the key features I've always loved were the fatty sections of the meat I was smoking. The way it renders after smoking, it's just like a flavor bomb every time. If I had to guess why they say fat doesn't belong in Jerky is because it doesn't keep as long, but that's literally the only reason I can imagine.
That's the reason. Jerky is meant to be shelf stable product that lasts relatively long time. Otherwise what you have is more of an dried/smoked/cured meat. That's what makes the products distinct.
I JUST KNEW HE'D GET TO BILTONG ! bless your soul Guga, love from Namibia, I watch all your videos man, since 2019. I would love to see your take on African dishes. Imagine Guga makes a paap n' vleis, or a potjiekos. Wow. Man, even just Kapana spice on anything would be nice to see. ❤❤❤🔥🔥🔥
Theres a simple and good reason for makong jerky from lean meats. Jerky was a way to keep meat for long time. But fat gets rancid quite fast. Thats why a 'fatty jerky' will spoil quickly and 'regular jerky' can be kept for months.
Your pronunciation is 100% correct for Biltong. As a South African I feel proud that you made it. There are a lot of venison Biltong that you must try. Try some Droëwors Too. ( Dry aged sausage) Awesome show!!!
Angel was technically not wrong when he said Bakkwa was from Malaysia. As a country with a large Chinese population, you can find really good bakkwa here as well as other variations (such as Gui Fei which is similar but instead of ground pork is made using rashers of streaky bacon). A Malay version of Jerry would be dendeng, which comes with a spicy semi-dry gravy or sambal. Highly recommend to try that!
Yes the biltong looks really good but every place does their own twist. You should go to south Africa and have a braai and try an oxtail potjie. You won’t regret it
Im a loyal follower of the biltong. Ever since i tried it 5 years ago i just love it. Tons of flavor, lean truely just amazing!! Guga appreciate the world comparisons. Will have to try and make a few of the others for my family. Thanks for the awesome content
As a South African, I must applaud you on your pronunciation of biltong and it looks like proper south African biltong which is brilliant, but as some other people have pointed out silver side or top side is best for biltong
As you have pointed out in multiple other videos fat and salt don't mix. Half of what your using to preserve the meat isn't getting used at all, the reason they say not to use fatty meats is because the fats ands oils in the meat tend to be the first thing that spoils or goes rancid. So even if it's delicious the fat WILL spoil before the meat so normal jerky shelf life is shortened when fats or oils are added to it.
@@linds6609 yes it does, do you even know what "fat spoiling" is? It's literally just a reaction with the air causing fat to oxidize. jesus there's lot of ignorance in the comments cuz of pride in their own version of jerky
Glad to see you made Biltong! People ask why South-Africans are so tough. There you have it! We like to also make it from venison such as Kudu, Eland, Gemsbok etc. My personal recipe would just be salt, pepper & coriander. We lay it in brown vinegar overnight , turn it and leave for another day and then time to hang. We hang it anywhere there is a nice draft and make sure you have a fan on it for flies, or in some cases a diy Biltong dryer. I will definitely be trying your spice combination also. Have always loved your vids, nice to see some of our jerky being made. LEKKER!
The reason we suggest using lean meat is because jerky is intended to have a long shelf life and fat breaks down and oxidizes over time due to light and oxygen leading to pungent off-flavors. This is called oxidative rancidity. The little white or silver pouch you often find at the bottom of your jerky bag is an oxygen scavenger intended to “eat up” the excess oxygen in the package. Obviously, if you are making small batches that you don’t intend to store long and you don’t mind the texture and flavor, then use whatever fatty piece of meat you choose too. I have to say that the wagyu tenderloin jerky looked fantastic!
That biltong was done very well, really authentic, glad you enjoyed it! I was worried you'd find it a bit too bland when up against those other flavor bombs, they do look great as well!
I know a secret jerkey style you could never replicate. Created in the forgotten land grants of New Mexico. Maybe one day you ask me I could teach you.
In southern China, specifically Yunnan. They make what they call ganba. Meat is cut into long strips a couple inches thick and maybe 2ft long. Its smoked over the course of several days. They rub it with a salt, oil and hot pepper mix as it smokes. They do it with both pork and beef. Then when its done, they slice it thin and fry it with onions, bell peppers and lots of garlic. Its amazing.
In italy we have "coppiette", stripes of lean horse meat (if you don't have horse meat you can use pork or boar as long as it's a lean cut) tossed into a mixiture of salt, pepper, chili powder, chili flakes and fennel seeds. For the drying process you can hang them, put them in the dehydrator or in the smoker, your choice.
Guga finally eating Biltong 👏🏽 I knew you'd enjoy it 😂 next time make it with wagyu and dry it for 1 day less so the Biltong is still pink in the center👌 We also have another "jerky" called "Droewors" it is essentially dried boerwors, which is a South African sausage. Wagyu droewors and biltong are magnificent, and bacon biltong is another really delicious snack, which I think you'd love. You can make honey bbq bacon biltong or just plain with pepper corns. It all tastes amazing! Biltong is life in South Africa 😂🙌🏽 Come to South Africa next and come have a braai. We will spoil you with delicious charcoal grilled meat, fresh cold beer, biltong, and potjies. The real South African way😅🔥
Bak Kwa is more of a Singapore/Malaysian dish than Chinese. So Angel is actually right in guessing Malaysia. And it's not really a jerky. Usually jerky is made by drying it. Bak Kwa, when translated in Singapore/Malaysia is "BBQ Pork". So, you don't have to go low heat in an oven, just BBQ it. I can totally get why people say it is a jerky though, because of the bite. When I introduce my foreigner friends to it, they say its pork jerky too. (I don't actually introduce it, because I don't think its all too special, we just happen to walk by the store and they were offering free samples.)
@@YongHui20 Not the whole of China has it, but you can find it everywhere in the whole of Malaysia and Singapore. So, while China can be a correct answer. Singapore/Malaysia is more accurate. Plus, like i elaborated, the process of making it has no drying step it all. Even though the meaning of the Chinese word is "Meat Dry", in Singapore/Malaysia, we all translate it to English as BBQ pork. Because, that makes far more sense.
Yeah I agree. I don't contest its origin, but it's really more ubiquitous in Malaysia/Singapore. Even outside of Lunar New Year it can be found. Angel must have had some knowledge/experience on this otherwise he wouldn't answer Malaysia.
The reason you use lean cuts for jerky is that jerky is (in addition to being delicious) a way of preserving meat to last longer. If the beef is fatty, the fat will go rancid and make the beef jerky go bad quickly. When I make jerky I usually make large batches and if any fatty pieces make their way in (I try to trim MOST of the big pieces and use it for tallow or other purposes) those get eaten first so the leaner pieces will last longer.
Calling Biltong a jerky can get you a stink eye. South Africans take their biltong extremely seriously. My ex is South-African so I had my fair share of high quality biltong, even received a gift of one whole slab made of some really expensive meat. The first time I was told about it I compared it to jerky and was met with disapproval. Having tasted it, I can say that it is nothing like jerky. The tenderness and flavour are something you're not gonna find in jerky.
The reason fatty cuts are not recommended for homemade jerky is because the fat can go rancid if not preserved properly. It definitely makes for a tastier jerky when done right.
Being a proud South African, you made what we call chilli bites. For traditional biltong you'd leave out the cayen pepper and do whole coriander seads. But the rest of what was done was spot on. I love your channel guga and if you're ever in the south of africa, hit me up and I can show you how we do braai (bbq) this side of the world
The point of jerky is to preserve it for a long time. That's why you don't use fatty cuts. Fat goes rancid and will spoil the batch. What you did though, is probably a very special experience for anybody who loves jerky. It sounds awesome if you can eat it within a day or 2 just for the experience.
In South Africa it is a must to have fat on our biltong. If done correctly it will last months. If the fat is yellow then you did it right. Yellow fat biltong is difficult to find and tastes the best.
as i South African, i'm both excited and glad something from mt country is on your show as it is such a huge part of my country. another type of biltong from South Africa - western cape area. is Bokkoms - which is dried out fish which is also heavy salted, similar type of food, you looking at dried herring, bloaters, kippers, buckling, dried snoek, dried angelfish and shark biltong. Bokkoms because of the heavy salt and fishy taste to it, i can say either you will like it or going to hate it with a passion as it is unique taste
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We love jerky here! Do you!?
Please let us know which one we missed and it will be on episode 2!
Indonesia
Store this Jerkys for at least 3 months and taste the fat again (it's possible that than the fat tastes rotten or realy off).
This Jerkys were just fresh dryer beef... but you made beef jerky to give raw or slightly heated Beef a long shelflife as provisions
Why was part 2 of i made every in the world series a year later
Armenia, Armenian Sudjuk jerky
Azerbaijan, Pastirma/Basturma jerky, covered in a thick layer of spice
Also a Russian take on Sudjuk, the Kurzhuk (same thing as Armenian, only chicken is used instead of beef)
nigerian beef jerky its called ''kilishi'' there are lots of youtube videos made in nigeria with authentic recipes
People say to use lean cuts of meat because if you don't eat it quick enough the dehydrated fat will go rancid quicker than the meat itself, and can ruin otherwise good batches of jerky. Great vid as usual!
I remember guga doing jerky before, and he did mention that fat is unnecessary for jerky. This time he just did it for educational purposes.
Yes. Jerky as a decadent treat: fat = delicious. Jerky as a long-lasting survival food: fat = rancid.
Yeah because you COOKED it, make bilgtong or just leave it.
Basically this. You beat me to it.
The fact that is dried (partially or entirely) kelps with shelf life. Then taking away the fat helps as well as it goes rancid before the beef does.
Considering that jerky's main reason for existence is the long shelf life and not the flavour, that is why people say use very lean meat. However for most people jerky is more of a boutique food and not the original "keep in your pack as a protein staple for days and weeks" so a little fat will not harm anything.
Though flavour and texture wise, the fat is nice but not at all needed.
[edit] Historically it was eat your meat in a day or two or throw it out as there was no way to cold store it. So they dried it to preserve it. Getting a lot of meat, through a sale or a large hunt and having too much to eat before it went rancid, forced people to get creative and jerky was one of the solutions to this problem. The salt also helps as it draws out the moisture long term and less (or no) water inside the meat means less opportunity for it to go rancid.
By the look of things I doubt they had any trouble eating it all in time XD
People generally recommend using lean cuts because usually and originally, Jerky wasn't made to be consumed immediately like you did here. It was one of the more effective ways to preserve meat for longer trips. And that was the main point why it was done to begin with. It wasn't for flavor.
Using a fatty cut will make your Jerky go off really fast whereas going for an extremely lean cut will see it last A LOT longer.
yes. exactly.
Yeap that what i want to say about fatty jerky! But you explain it very well! If you want to keep it in your refrigerator you can take the fattiest meat you want and you could keep it for a long time but Jerky was made to keep it for a long time without any refrigeration.
Thank you for the insight, I didnt know that the fat would make it spoil faster.
Bingo!
Yeah, the fat hoes rancid, just like your waygu jerry, bacon jerky has a small shelf life, although that's rarely an issue, because it disappears fast ;)
Amazing!! I think I need to add “Jerky a la Guga” to the MaxJerky line 🤤
gonna be at 100 times the price of your other packages though, Max :P
Your company would go under but not before i get a bag
Hell Yes Max. I'd love to see you make your own Jerky a la Guga in a video to see your opinion.
Sign me up for this one Max!
@@slyphknttdotdotdot637 nah, just make it a custom order thing
As a South African 🇿🇦, I’m super stoked you made Biltong and did it correctly 👌🏻 there are a few slightly different ways to season and length of drying but well done and I’m glad you enjoyed it!
biltong is by far the best
i mean, it isn't really a type of jerky (in my own opinion, though i could see why people think it is)
Yep, large black pepper corns and coriander but I still love Guga though
No coriander, no black pepper, marinated in a bath of vinegar for a day. He made biltong, but it wasn't anywhere close to made correctly.
that is not the way to make biltong
Absolutely awesome to see how many South African supporters we have!! Great work Guga!! If you find yourself in Western Cape, Caoe Town, South Africa you are more than welcome to call me up for a traditional braai, potjie or a lekker boerewors roll!!
As a South African, I absolutely love the biltong.
Guga, you need to try some Droëwors as well.
Yesss bru. Can't agree more
saame
As an american, thank you for inventing it
Nothing like some fresh moist kudu biltong
Every South African here would approve of your biltong making skills. Every South African here would also like you to try make Boerewors and Droëwors next!
Interesting, got curious about boerewors, looked it up and it's what we in the Flemish part of Belgium would call boeren worst or boerewost in my dialect.
YESSIR ! ! ! Even Kapana would be fun to see.
i was waiting for our biltong to come through. Thank god they included it.
That was amazing guga but you need to try boereworse one next time😁
Ja nee definitief dit sal gaaf wees
as a south african im honestly honoured you tried biltong, and im glad you all enjoyed it so much
You act like biltong is only in South Africa, you know you can buy in all over the world
@@papat-bone6474 Dont be a jerk!
@@ElderDragonBrasil he's not wrong, Biltong is probably one of the most well known types of dried meat snacks
@@agiliteka so? It could be common in your country, but not here in Brazil. And the guy is only expressing his happiness for a channel point out that is a south african dish.
@@ElderDragonBrasil cool it mr white knight
Well for the bakkwa, Angel wasn't necessarily that far off. Bakkwa IS actually eaten in Malaysia and Singapore, especially during the Lunar New Year. A key difference is that the bakkwa here are often charcoal grilled, instead of the method used in this video. Maybe it might be a good idea to try that out in the next video!
That's because of the Chinese culture in Malaysia and Singapore is huge (melting pot of different cultures). It's available in Hong Kong too, also grilled and not that soft.
It's still Chinese originally though, let's not steal
Guga bakkwa is too saucy ngl usually it's kind of dry but not too dry and the bakkwa in my place are usually more redder than his
And yeah it's usually charcoal grilled
Had “美珍香” in Singapore and it was one of the best jerky I've had in my life
Proudly South African. Nice to see this tradition is traveling the world. Your pronunciation is 100%. Good treat while watching rugby.
I did my PhD research in South Africa and got addicted to biltong. There are many varieties there as well. I want to go back again just for the biltong!
Guga, as a South African who makes his own biltong, I have too many suggestions for you to make it better. But in a nutshell, leave cayenne pepper and use black instead, use coarse coriander (like really coarse), and lastly, try to find beef with yellow fat (older cows that were grass fed is the key).
Oh yes Coriander and biltong is a must
He must get coriander seeds and toast them then give them a light grind so you get those slight chunks of coriander
There we go. Now we talking biltong
I'm a huge biltong fan, but I'm from the states and just discovered it a few years ago. I'm curious why you say use course coriander? I've seen and had it done both ways and I do taste a difference, but I wanted a natives opinion on the matter.
@@GenesisXTRM it just how it's always been done, but also i believe finely ground coriander would be too dominant in flavour compared to toasted whole and cracked seeds
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South Africa is renowned for our cured meats, you should try chilli bites & droë wors (translates to dry sausage). But our meats really shines when it's made with wild game meat especially like kudu or springbok which you will have to come down to get & try yourself haha
hey Guga some tips for your biltong: use top round / silverside. Do a 4 hour salt dry brine, then 4 hour brown vinegar and Worcestershire brine. make a 50/50 mix of coarsely ground black pepper and toasted coriander seed - spiced generously after the brining. Depending on the climate 5-7 days is good - better on the slightly wetter side. Toss the pieces with some peri peri salt after cutting.
That sounds amazing!!! I love biltong and it's hard to find where I am in the States. If I can I'm going to try your method, I'll let you know how it works out if I do!!
In Australia Bilton is a big thing and you can find it in every grocery store. we also have many specialized jerky businesses that make amazing homemade Bilton.
Silverside/topside is my go-to for biltong. A bit of brown sugar in the spice mix also works really well.
This sounds “ridiculously easy” to make 🥲
You got the prounciation of biltong correct. I love wet, fatty and salty biltong We use lightly crushed coriander in the marinade. But you got it down beautifully. We also have dried snoek, some say its related to the baracuda, but it's part of the Snake Mackerel family. Heavily salted it's left outside to cure. The result in a slightly chewy, salty treat.
As a South African from a family of butchers I live the video, however the traditional seasoning has brown sugar and never grounded coriander, Crushed always.
Most family recipes are secret 😁
Also, malt vinegar, but for a first go, that was pretty good.
Ja the crushed coriander is a must. It's my favorite thing to get a little hemisphere of coriander seed on the edge of my piece, for a little extra burst of flavour. 😋
@@mrpandabites Agreed, coriander, salt and pepper. Remember back in the day when traveling in ox wagons, one would have coriander seed in ones spices not things like cayenne, chilli, etc
Sugar. Sies
Im South African born, I eat a lot of Biltong. I prefer mine a bit more "wet" than what you have there. Which just means its not dried as long. It will have a bit of red/pink in the centre. Maybe try that. I also prefer more spicy flavoured.
I have also had bakkwa. Absolutely love it. I didn't make it myself but highly recommend everyone tries it.
Guga needs the medium rare biltong
There is NO comparison to biltong.
It is hands down, easily, and by far the very best cured meat.
Biltong, from South Africa, all day, every day.
Biltong, as well as Droëwors (a thin, usually beef sausage that has been dried) are just the best. I find them much more savory and less sweet than jerky. Last time I was in Durban I brought back 2 kilos (and fortunately didn't get searched at the airport!).
I’m curious about Biltong! Trevor Noah had once said Biltong is better than jerky, and that sugared meat is weird. I had learned about it a week before he said anything. I have yet to be brave enough to make any…it’s kind of intimidating.
@@TheMightyXit's the best lol
@@TheMightyXGet some from a South African shop or come to SA to buy some
Wahaey I'm from Durban, its good stuff, Love Biltong.
Fatty biltong tastes lovely as well
As a South African, you made me very proud Guga❤️🇿🇦🇿🇦
Proud South African here! Love your channel. You actually nailed the recipe, biltong is a staple diet for us south africans, we just dont use as much cayenne pepper with it. Hopefully you guys can come over here sometime and give it a try!
South Africa for the win !!! Thanks Guag ❤
Biltong is hands down the best, nothing like walking into a biltong shop and getting hit with the smell of all the biltong hanging there
Dis eg Suid-afrikaans. Daai vars biltong-winkel reuk.
Nee man, nou maak jy dat my mond water.
Way to go on the biltong. Super close to how we make it. When we make it, we usually use about 15kg of silver side. Not sure what the cut is called over there.
start with addding some brown vinegar at the bottom of a dish and add some spice mix and salt. Then keep layering. each layer gets a sprinkle of vinegar and spice. Most traditional biltong recipes calls for coarse coriander. Toast them in pan, pulse a few time in blender.
As for meat. The absolute most epic meat for this is grass fed jersey. An old cow to be exact. A retired milk cow, has the most amazing yellow fat you can imagine.
Nothing beats yellow fat biltong. White fat can feel soapy in your mouth. Yellow fat just melts.
We call it eye of round here in the States. And I agree, brown (malt) vinegar is the best for biltong. White vinegar just isn't as good.
There is NO comparison to biltong.
It is hands down, easily, and by far the very best cured meat.
Biltong, from South Africa, all day, every day.
Fantastic! As a South African, it's great to see the world's varieties of a cherished favourite! We do a typical spice combination of equal parts salt, sugar, coriander seeds and crushed pepper corns, and obviously the vinegar to soak in
Normally a week hang will be good, but day two or three is fantastic because of the wet pink in the middle
I've been making jerky for >30 years. The reason you choose lean meat cuts over fatty is for long-term storage w/o refrigeration. Fat will turn rancid, where as very dry, lean jerky will last for years if just kept dry. One of my favorite ways to enjoy jerky (*not to make it though because it's labor intensive) is to slice the meat as thin as possible. I use an electric slicer to cut partially frozen eye of round. I dry it until it has the texture of a potato chip. Very addictive!
Now we absolutely wanna see an iguana jerky Guga
Alligator python kangaroo these can all be jerky's to o...
Keep them ideas coming yall 😋
Reptile jerky is kind of fishy. I've had a couple kinds.
Bear, Camel, Rabbit, Squirrel, possum, deer, Elk, Bison, duck, vegetable... if you want a list of things to make jerky from. And this is only if you're reasonable
@@Sir_Lobo lol
Dude...I've been thinking about suggesting a biltong video for months now. I recently discovered the stuff and I've been hooked ever since. Glad to see y'all enjoyed it as much as I do!
There is NO comparison to biltong.
It is hands down, easily, and by far the very best cured meat.
Biltong, from South Africa, all day, every day.
facts
Biltong is always cut with the grain, not against the grain like Guga has done. Also add some coarse coriander as well before hanging
we South Africans will always click on a video of someone eating biltong for the first time and watching them realize how amazing it is. Hulle weet nie wat ons weet nie
Also pressed on the video to see if he’s gonna make bolting 😂
As someone who loves Biltong and makes there own, it’s nice to see you mention it. I make it very differently but I’m sure both taste amazing
The way he made it would give it an overwhelming vinegar taste which is anything but amazing.
Bak Kwa is a staple in Chinese communities. Happy to see it being covered as it’s my childhood favourite. Also kinda close to the pronunciation but it’s more like BUCK - KU - AH.
I got stunned for a bit when Guga pronounced it. 😂😂😂
But i appreciate you and Guga for bak kwa
I always like eating bakkwa all year round but i only learned now that people refers it as bakwwa rather than 肉干
Edit: I'm surprised that Malaysia is mentioned as a guess hahaha
2 syllables not 3. More like buck-kuah.
i'm from malaysia and i grew up eating bak kwa, be it just the jerky or sandwich it with between bread drench in sauce, it's just simply delicious
It's pronounced like Bahk-Qua. Great stuff though.
Im hoping this is a multi-episode series, because I love jerky, and you showed a LOT more varieties than what you made here...I wanna see them all!!
As a South African your biltong pronunciation was 10/10 and I highly recommend😉 you try some if you visit South Africa 🇿🇦👌🏾
Proper SA biltong cannot be made Abroad!! 110% Guga needs to try this in our "Homeland"
Hey Guga, Loved that you did some south african biltong. its a staple in almost every household. one thing i think you forgot to do is that after the marinade, you should coat the meat in spice mix which contains, salt pepper, coriander, brown sugar, chilli, and maybe some other things. this added spice mix is the key to great biltong.
Hi Guga, in this instance where you served the A5 beef jerky right away, then yes, the fat is not a concern. BUT the purpose of most jerky is to preserve the meat for extended shelf life without refrigeration. In that instance, the FAT is a concern. As it will go rancid and shorten the shelf life. We love your show!
Omg you are finally making biltong. I requested it so many times the last couple years. Ty
he need the real spice cause is not the REAL way
@@gawie10agreed, he is lacking a lot of flavour with the one he made. But it's okay I guess 🤷🏻♂️
Biltong looked good. You pronounced it as close as you can without having an Afrikaans accent! Well done and time for me to stock up :)
There is NO comparison to biltong.
It is hands down, easily, and by far the very best cured meat.
Biltong, from South Africa, all day, every day.
Thank you for representing South Africa! BILTONG!
Just got your book, fyi! Yay!
BAK kwa means “dried meat” in Hokkien and is known as rougan in Mandarin. However, in Cantonese-speaking families, we have always called it long yoke, which means “hung meat”, simply because traditionally they were literally hung out to dry in the sun.
@Guga this is my recipe for
Canadian Maple Pork Tenderloin jerky
2 tablespoons Dijon mustard
1 teaspoon black sesame oil
1/3 cup of black sesame seeds
3 cloves garlic, minced
1/2 tsp fresh ground black pepper
1 cup maple syrup
1 pound pork tenderloin sliced thin
Combine mustard, sesame oil, garlic, pepper, and maple syrup.
Place pork in a shallow dish and coat thoroughly with marinade.
into a vacuum sealed bag, then chill in the refrigerator at least 12 to 24 hours
Remove pork from marinade, and set aside.
Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 3 mins.
coat pork in heated marinade in a small dish and leave it for another 2 hours
When ready to dry the jerky, heat the oven to 200 F. Line a rimmed baking sheet with foil, then set a metal rack over it. Mist the rack with cooking spray.
Remove the slices of jerky from the marinade, shaking them lightly to remove excess liquid. Arrange the slices on the prepared rack, leaving just enough space between them so they don’t touch or overlap.
Place the baking sheet on the oven’s middle shelf. Leave for 3 hours. Once an hour, rotate the pan front to back. After 3 hours, check the jerky. It should be just barely tender. If not, return to the oven for another 30 minutes to an hour, checking regularly. Remove the pan from the oven and let dry completely on the rack. Refrigerate in an air-tight container for up to 3 weeks. Let come to room temperature before serving.
Definitely not the traditional way we make Biltong here in South Africa (ingredients wise) but hey to each their own. Chilli bites is a must have as well.
I was too glad to see you showing love to biltong. People think I'm crazy when they find out that the meat is dried and not cooked, but those of us who have tried it know what's up
As someone who makes their own biltong often I can say you did a great job
As someone who makes their own Biltong and loves Guga. I was shocked that he didn't do it properly.
Guga! As a South African I am so happy that you liked biltong, but I have to say that your spices are not quite traditional. You need course coriander seeds on your biltong good sir, and no chilli. If you want to blow your mind with biltong, make some biltong from wagyu. It's a new trend in South Africa and it is a flavour explosion!!!
And brown sugar!
The reason you want lean beef in the traditional beef jerky, is because the fat can turn rancid after a while. If it won’t sit long enough for that, then it shouldn’t matter, but regular jerky is supposed to last quite a while after it is made. If it is kept in something like a ziplock bag, it can be kept from a few weeks up to 4 months, while vacuum sealing it can make it last from 3 months up to 6 months.
Thanks for the Biltong!! As a South African I approve and want you to try different methods. You can even use wild game meat
my grandpa is from south africa and she would always make us biltong for holodays and birthdays, its is the best meaty snack in the world hands down. your recipe is interesting though normally we use top round and peri peri peppers for it but picanha looks great.
Hi Guga! 7 days is a bit too long for Biltong. 3-5 days is perfect, not too dry! It's a big part of our culture in South Africa. I absolutely love your content and this put a smile on my face :) From Julian | Cape Town, South Africa
Yo aint u in a warzone basically ?
Lol no😂 cape town is beautiful not a war zone at all
He needs to leave the middle pink. I agree that 7 days is too long. 3 to 5 is perfect, especially since Guga likes medium rare steaks. He can enjoy medium rare biltong then lol
Great to see biltong! My dad makes his own and it's delicious!
Vegetarian for 8 years and I’m obsessed with your channel! love you, Guga 💗
Here in Chile it's called charqui (which is how it sounds in Spanish Jerky), generally horsemeat is used, you should try it Guga!
Great job on the biltong Guga, try to experiment with different moisture and lightning levels. It does make a big difference! Also try making droewors (dried sausage)
Ever since I started making my own Jerky, one of the key features I've always loved were the fatty sections of the meat I was smoking. The way it renders after smoking, it's just like a flavor bomb every time. If I had to guess why they say fat doesn't belong in Jerky is because it doesn't keep as long, but that's literally the only reason I can imagine.
That's the reason. Jerky is meant to be shelf stable product that lasts relatively long time. Otherwise what you have is more of an dried/smoked/cured meat. That's what makes the products distinct.
Correct. Fat becomes rancid over time.
yep main reason for jerky was meat storage so fat was a big no no. if not storing long its yummy with a bit of fat.
I JUST KNEW HE'D GET TO BILTONG ! bless your soul Guga, love from Namibia, I watch all your videos man, since 2019. I would love to see your take on African dishes. Imagine Guga makes a paap n' vleis, or a potjiekos. Wow. Man, even just Kapana spice on anything would be nice to see.
❤❤❤🔥🔥🔥
The idea behind jerky is for preserving meat and apparently the fat goes rancid more quickly, which is why lean meats are advised.
Theres a simple and good reason for makong jerky from lean meats. Jerky was a way to keep meat for long time. But fat gets rancid quite fast. Thats why a 'fatty jerky' will spoil quickly and 'regular jerky' can be kept for months.
It's impressive how you can still come up with the most unique videos after this long!!
Your pronunciation is 100% correct for Biltong. As a South African I feel proud that you made it. There are a lot of venison Biltong that you must try. Try some Droëwors Too. ( Dry aged sausage) Awesome show!!!
Angel was technically not wrong when he said Bakkwa was from Malaysia. As a country with a large Chinese population, you can find really good bakkwa here as well as other variations (such as Gui Fei which is similar but instead of ground pork is made using rashers of streaky bacon). A Malay version of Jerry would be dendeng, which comes with a spicy semi-dry gravy or sambal. Highly recommend to try that!
Yes the biltong looks really good but every place does their own twist. You should go to south Africa and have a braai and try an oxtail potjie. You won’t regret it
aww hell yeah brother, oxtail potjie with dumplings sounds fantastic, haven't had in too long
Im a loyal follower of the biltong. Ever since i tried it 5 years ago i just love it. Tons of flavor, lean truely just amazing!!
Guga appreciate the world comparisons. Will have to try and make a few of the others for my family. Thanks for the awesome content
nothing will ever beat biltong ,so good and it is not cooked.good way of preserving meat
Guga, you did the biltong proud. Just slight variation on the blend of spices and use a class c meat to get yellow fat. Then you have a winner
As a South African, I must applaud you on your pronunciation of biltong and it looks like proper south African biltong which is brilliant, but as some other people have pointed out silver side or top side is best for biltong
Biltong is the best. Soo yummy. You just have to have the best biltong spices from South Africa to use on it.
Yes your right. he left some ingredients out in my opinion i make biltong often. Would be nice if he took a visit to South Africa
Yep! Biltong is delicious and highly addictive.
Tip: always double the amount 😉
You can also make a biltong box pretty cheap, too
Biltong, Biltong, Biltong all the way ‼️
Regards from South Africa
Make a dry aged steak in ajvar. Ajvar is basically a condiment made from pepper from the balkans
You should really try out venison biltong, specifically Kudu or Springbok, it is so much better than beef biltong, which is already so amazing!
As you have pointed out in multiple other videos fat and salt don't mix. Half of what your using to preserve the meat isn't getting used at all, the reason they say not to use fatty meats is because the fats ands oils in the meat tend to be the first thing that spoils or goes rancid. So even if it's delicious the fat WILL spoil before the meat so normal jerky shelf life is shortened when fats or oils are added to it.
That doesn't apply to biltong
@@linds6609 yes it does, do you even know what "fat spoiling" is? It's literally just a reaction with the air causing fat to oxidize. jesus there's lot of ignorance in the comments cuz of pride in their own version of jerky
@@chairofthebored have you ever made biltong, have you ever eaten biltong? You have no idea what you're talking about. Biltong isn't Jerky
My biltong never lasts long enough for that delicious fat strip to be an issue.
A million extra thumbs up right here for doing biltong!!!! And super stoked all of you liked it. 👍👍👍👍👍👍👍👍👍👍👍
Glad to see you made Biltong! People ask why South-Africans are so tough. There you have it! We like to also make it from venison such as Kudu, Eland, Gemsbok etc. My personal recipe would just be salt, pepper & coriander. We lay it in brown vinegar overnight , turn it and leave for another day and then time to hang. We hang it anywhere there is a nice draft and make sure you have a fan on it for flies, or in some cases a diy Biltong dryer. I will definitely be trying your spice combination also. Have always loved your vids, nice to see some of our jerky being made. LEKKER!
The reason we suggest using lean meat is because jerky is intended to have a long shelf life and fat breaks down and oxidizes over time due to light and oxygen leading to pungent off-flavors. This is called oxidative rancidity. The little white or silver pouch you often find at the bottom of your jerky bag is an oxygen scavenger intended to “eat up” the excess oxygen in the package.
Obviously, if you are making small batches that you don’t intend to store long and you don’t mind the texture and flavor, then use whatever fatty piece of meat you choose too. I have to say that the wagyu tenderloin jerky looked fantastic!
First time seeing picanha biltong and it looked incredibly tasty 😋
If you ever do a part two, you have to try to make the Nigerian kilishi. It's one of the most addictive things you could ever put in your mouth.
I came here hoping to see it. Unfortunately it was not included
@@cassiechiedu Same. I hope he shows kilishi if he ever does a part 2
That biltong was done very well, really authentic, glad you enjoyed it! I was worried you'd find it a bit too bland when up against those other flavor bombs, they do look great as well!
I know a secret jerkey style you could never replicate. Created in the forgotten land grants of New Mexico. Maybe one day you ask me I could teach you.
The real test of jerky is to put all of them away in your cupboard for 6 months or so, and then see which of them are still edible.
I love Biltong 🤤🤤🤤
Love how angel says the biltong is one of his favorites with four options 😂
The biltong looks authentic. Well done Guga!
In southern China, specifically Yunnan. They make what they call ganba. Meat is cut into long strips a couple inches thick and maybe 2ft long. Its smoked over the course of several days. They rub it with a salt, oil and hot pepper mix as it smokes. They do it with both pork and beef. Then when its done, they slice it thin and fry it with onions, bell peppers and lots of garlic. Its amazing.
In italy we have "coppiette", stripes of lean horse meat (if you don't have horse meat you can use pork or boar as long as it's a lean cut) tossed into a mixiture of salt, pepper, chili powder, chili flakes and fennel seeds. For the drying process you can hang them, put them in the dehydrator or in the smoker, your choice.
Im my opinion African biltong is the best jerky.
And for anyone wondering, i am Australian
Guga finally eating Biltong 👏🏽 I knew you'd enjoy it 😂 next time make it with wagyu and dry it for 1 day less so the Biltong is still pink in the center👌
We also have another "jerky" called "Droewors" it is essentially dried boerwors, which is a South African sausage.
Wagyu droewors and biltong are magnificent, and bacon biltong is another really delicious snack, which I think you'd love. You can make honey bbq bacon biltong or just plain with pepper corns. It all tastes amazing!
Biltong is life in South Africa 😂🙌🏽
Come to South Africa next and come have a braai. We will spoil you with delicious charcoal grilled meat, fresh cold beer, biltong, and potjies.
The real South African way😅🔥
Ahhhh dude the potjiekos. I have it way too little in my opinion. Need to make a plan soon!
Bak Kwa is more of a Singapore/Malaysian dish than Chinese. So Angel is actually right in guessing Malaysia.
And it's not really a jerky. Usually jerky is made by drying it. Bak Kwa, when translated in Singapore/Malaysia is "BBQ Pork". So, you don't have to go low heat in an oven, just BBQ it.
I can totally get why people say it is a jerky though, because of the bite. When I introduce my foreigner friends to it, they say its pork jerky too. (I don't actually introduce it, because I don't think its all too special, we just happen to walk by the store and they were offering free samples.)
Either China or Malaysia / Singapore is a correct answer and the word Bak Kwa originate from Taiwan which means dried meat, not BBQ Pork.
@@YongHui20 Not the whole of China has it, but you can find it everywhere in the whole of Malaysia and Singapore.
So, while China can be a correct answer. Singapore/Malaysia is more accurate.
Plus, like i elaborated, the process of making it has no drying step it all. Even though the meaning of the Chinese word is "Meat Dry", in Singapore/Malaysia, we all translate it to English as BBQ pork. Because, that makes far more sense.
Yeah I agree. I don't contest its origin, but it's really more ubiquitous in Malaysia/Singapore. Even outside of Lunar New Year it can be found. Angel must have had some knowledge/experience on this otherwise he wouldn't answer Malaysia.
As someone from South Africa, great pronounciation
The reason you use lean cuts for jerky is that jerky is (in addition to being delicious) a way of preserving meat to last longer. If the beef is fatty, the fat will go rancid and make the beef jerky go bad quickly. When I make jerky I usually make large batches and if any fatty pieces make their way in (I try to trim MOST of the big pieces and use it for tallow or other purposes) those get eaten first so the leaner pieces will last longer.
I love that they're finally addressing the "ridiculously easy" thing 😂
Calling Biltong a jerky can get you a stink eye. South Africans take their biltong extremely seriously. My ex is South-African so I had my fair share of high quality biltong, even received a gift of one whole slab made of some really expensive meat. The first time I was told about it I compared it to jerky and was met with disapproval. Having tasted it, I can say that it is nothing like jerky. The tenderness and flavour are something you're not gonna find in jerky.
Correct calling it jerky is an insult 😅
Now we want to see you make something YOU consider difficult, Guga
The reason fatty cuts are not recommended for homemade jerky is because the fat can go rancid if not preserved properly. It definitely makes for a tastier jerky when done right.
Being a proud South African, you made what we call chilli bites. For traditional biltong you'd leave out the cayen pepper and do whole coriander seads. But the rest of what was done was spot on. I love your channel guga and if you're ever in the south of africa, hit me up and I can show you how we do braai (bbq) this side of the world
The point of jerky is to preserve it for a long time. That's why you don't use fatty cuts. Fat goes rancid and will spoil the batch.
What you did though, is probably a very special experience for anybody who loves jerky. It sounds awesome if you can eat it within a day or 2 just for the experience.
In South Africa it is a must to have fat on our biltong. If done correctly it will last months. If the fat is yellow then you did it right. Yellow fat biltong is difficult to find and tastes the best.
We also make biltong from wagyu sometimes, very delicious.
Hi Guga I’m from South Africa and biltong is literally apart of our culture 😂😂 but you should dry the biltong longer trust it’s much better.
Disagree bru! Wet and fatty is the way to go.
Biltong is the best! So easy to make (no equipment needed), basic spices and so delicious. Zombie apocalypse food
as i South African, i'm both excited and glad something from mt country is on your show as it is such a huge part of my country. another type of biltong from South Africa - western cape area. is Bokkoms - which is dried out fish which is also heavy salted, similar type of food, you looking at dried herring, bloaters, kippers, buckling, dried snoek, dried angelfish and shark biltong. Bokkoms because of the heavy salt and fishy taste to it, i can say either you will like it or going to hate it with a passion as it is unique taste
Guga giving a S/O to the South African staple ! Try using game meat for biltong if you decide to do another👌🏾