The first time I saw a non-South Africa demonstrating how to make biltong. :) In South Africa it is a very well known snack and can be bought in any store. The best is when you make your own especially when you still have grandma's recipe. The taste is about the spices you put on the meat before drying it. Thanks George. The next thing you need to try is Droëwors (dried sausage). In South Africa we make a sausage call Boerewors (Boer sausage) with mince and spices which we dry like biltong. It is as good as Biltong. If you don't dry the Boerewors, you can braai (bbq) it on wood coals (not gas). Combine that with braaivleis (bbq meat), you have a feast.
I just pulled the first piece off the dehydrator. My kids and I took a bite and all you can hear between chomps is OMG. This recipe is awesome. Thank you kind sir for the post. I will have to pull some elk out of the freezer to tey this recipe on it. FYI, the fat on the roast makes this better. I'm keto and I love it. Thanks Again.
You don't need honey or any sugar substitute with biltong. Those are carbs. Worcester sauce is fine ... but traditionally it should be malt vinegar. I make mine with salt, vinegar, black pepper, coriander, allspice, thyme and scotch bonnet for a jerk flavoured one with no sweeteners and it's so satisfying.
Im a south african & your spices are exactly the way my grandad taught us to use. There are many other variations & recipes but those are all new - the way you spice it is traditional & the way we all grew up. The only difference is the dehydrator - never used one of those but it looks very interesting. We usually just hang the biltong in a cabinet with fans & takes about 3 days to cure.
I first discovered your channel while searching for pipe smoking videos. Since then I have enjoyed your self improvement videos and videos about relations between men and women. Today I searched for carnivore diet homemade dried meat and here you are again! Thank you!
So I followed the recipe and it turned out great! I just used Redmond's salt, Worcestershire and honey. We are trying strict carnivore so the Worcestershire was my only cheat for the entire week. Thank you so much, George! Cheers
I make the same way although I freeze some stewing steak as it’s the cheapest for 40mins so easier to slice up then slice into strips against the grain then weigh the meat. I then add 2% of the weight as salt sea salt or pink not the fake stuff. Mix salt well with the meat then cover and refrigerate for 40 mins After being in the fridge add all the meat to the dehydrator and put plenty of cracked black pepper on all pieces Put the trays in the dehydrator turn on 70c for 8 hours Done
My dehydrator from your link will be here tomorrow. I followed your recipe today and my roast is marinating in the fridge tonight ready to try it tomorrow.
Thank You for sharing this recipe George, I just made my first batch and the results are outstanding. I have not had Biltong in years, and its as tasty if not tastier than I remember.
Thanks for sharing. As a new devotee of the carnivor program I find these informative videos of yours most helpful and I hope you continue to add all content on it. 👍🏼👍🏼
Hi George , I just received my dehydrator yesterday for my Birthday , and I’ve made your recipe marinade, but substituted with erythritol brown sugar substitute in mine …… I dehydrated for 16 hrs and chopped it up this morning ……. Wow wow wow it was absolutely delicious and economical compared to store bought . I love the fact I know what goes into the marinade too . Thank you so much for explaining how it’s done very inspiring. Thanks again . ❤️😊😋🥩
You can make it in oven on low with the door cracked in a 30 minutes to a hour then set on table to dry. My lazy way or people who don't own a. Dehydrator Good info thanks
Biltong's made like this : (1) 1 - 2 cm thick slices, with thin layer of fat, works best, pour brown vinegar on bottom of container, lay these meat slices on top of vinegar at bottom of container, cover with brown vinegar again, lay next layer, cover with brown vinegar etc until top layer of meat is covered with the vinegar. Seal the container and let it stand for about 3 to 4 hours, flip container over every hour or so (sterilisation & bacteria being killed in this stage). (2) Take out meat slices, pour off the vinegar in separate container for later use, then pat meat and container dry with paper towel. Now lay a thin layer of coarse sea salt on the container bottom, cover bottom with meat slices on top of it, put another thin layer of the coarse sea salt on top, lay next layer of meat slices, followed by thin salt layer again - repeat until container is full and top layer of meat is also covered with thin salt layer. Seal container again, and just let it cure for 1 hour (not much longer, to avoid overly salty biltong. (3) Prepare the biltong for drying, either by hanging in 'biltong box' (preferable), or using drier as in video, by doing this : Make the following mixture - one half cracked black peppercorns, one half freshly cracked coriander, and a very small amount of coarse sea salt. Remove meat slices from container, use previously poured brown vinegar and use it to thoroughly wash off all salt from the meat. Pat meat slightly to remove excessive moisture, add a little Worcestershire sauce if you like, but not excessively, sprinkle the spice mixture generously on both sides of each meat slice and either hang it in biltong box, or pack horisontally in drier (when using drier as per this video - from experience I suggest keeping every second rack empty, so as to give enough space between the meat for air to circulate). Whichever method you use, ensure no meat touches another piece. Let it dry according to instructions from drying device, and of course to your personal preference (some like it wetter, some like it drier). From farmed animals, only beef is normally suitable. Wild game like deer etc (in South Africa antelope biltong is very popular) can also be used. PS Please do not make this in a smoker, and definitely not in an oven ! :D
George, great presentation. South African Ex-Pat seal of approval to you. Thank you for sharing! By the way, i'm drooling for a piece. You motivated me to get the tradition back here in the States now.
You've inspired me! Before my Carnivore days, I used to do tons of gourmet cooking, which I miss doing. I've been spending too much money on a store-bought version of this, but have been a bit timid about making jerky at home. You made it look so easy, that I'm confident I can do this. Thanks so much for sharing your recipe. I'm going to start from there, & see where it takes me. 👍
@@ListenMySon how long it needs to be dehydrated for, do you store it in freezer or refrigerator and where did you get ur meat from butcher or store bought.
Thanks for sharing. Just advice from someone who grew up with biltong: Biltong is traditionally air dried beef or game. Not sheep or pork. Not smoked or oven dried. That is jerky. Kudos at least for spreading the word.
It looks better than jerky! Going to try your recipe w/ the fat on of course. Tired of people and their fat phobia - fat is delicious if it’s from quality meat.
That's it... I'm getting a dehydrator today. EDIT - I've also just subscribed to the Unstuck email list. Thanks a lot for your helpful and informative content, George.
@@ListenMySon ordered the fine mesh screens while I was at it. Been buying banana chips and dried apricot slices lately. This'll save me some money, especially on the latter
Biltong is the most familiar, popular meat preservation, colonial days Australia. I think it was adopted from Dutch, English colonial days in South Africa. Don't know how they stored, shelf live or the recipe for it in those times, without refrigeration. But it is good tucker. Thank you for sharing.
@aussysurvival Yep, it was used by the Dutch since the 17th century in South Africa to store as backup meat on long trips into the South African interior. Provided it's tightly packed against moisture, and of course properly cured (vinegar first, then salted, and hung dry enough), it lasted surprisingly long without refrigeration.
I'd mulch em in a food processor like bacon bits and just sit there with a spoon and eat them. I basicly do that already when I'm out of meat I usually just snack on real bacon bacon bits it's the brand name I'll just have a handful or two of them and a butter tea.
What I actually do is fill my mouth to almost bursting then walk out side and sit on the swing chair and chew at them like Tobacco till the taste is gone.
Thank you for this ! I just got the dehydrator and I’m gonna make my first batch of biltong tomorrow! Is there anything else I can substitute the worstichire sauce with? Thank you again for this idea! Love it Cheers ☕️💯
Hey George, I've watched for years. Watched every video. When you do carnivore, how long do you do it? Is it ongoing or just for like a month here and there?
George Bruno That’s great!!! Kudos to you. Didn’t think I’d ever hear myself WANT to fast, but after doing carnivore for a bit, I would like to feel the benefits of a brief fast.
I’m definitely going to look for a keto marinade because I don’t keep honey or Worcestershire sauce in my house, but looking forward to trying this in my dehydrator. Stryve makes their sugar free biltong with vinegar and spices and it’s amazing, but very expensive.
Love the video, George. I've been looking for ways to cook in bulk, with minimal cleanup, and this, I think, might just be part of the answer for me. Thanks for sharing.
Have a dehydrator already, my DH loves carnivore food. I'm going shopping for him tomorrow, make the biltong and he'll be so Surprised. Can you put the racks in the dishwasher? I always washed mine by hand in the past. Thanks George, so splendid to see a man who embraces manhood. A rare occurrence these days.
Ok here we go 10 points for no mention South Africa in what is probably THE MOST South African thing in the world Before I begin, I need to address some things. 1) The thicker the fat on Biltong ... The better 2) You need to cut them THICK ... Like an inch at least 3) Rub could use work 4) Doing meat in a dehydrator is technically not Biltong ... It was a survival snack and farmers would make it by even lying it on their roofs in very dry hot regions The African wind slow cooked it, doing it in a dehydrator is quicker but the process can't be hurried and it cheating, you won't get the desired result It is a slow slow drying The texture should be that of marble, no moisture sapping out when you cut it The reason for the thickness is because you are suppose to have a rigid outer layer and a soft inside that almost ribbons when you put it in your mouth I know in the state's people are extremely clinical about how you prepare food but that defeats the traditional object and is also why American food is bland. It must be a deep sucker punch of flavor as you sink your teeth in and tender soft centre that melts with the THICK fat in an orgy of the senses 😎
I had to improvise on your recipe. I did molasses, lime/lemon juice, red chilli flakes, ground black pepper, salt and oregano. It was all i had, worst case scenario I eat weird tasting jerky.
But it's not biltong gorgeous George! You've got to build yourself a proper biltong box, let the salt and some time do the work for you. Well and truly worth it.
@@ListenMySon That's good news as I almost wept when I saw that dehydrator. The outside texture looks weird. Check out this south african biltong forum thread mybroadband.co.za/forum/threads/the-official-biltong-enthusiasts-thread.613014/ for all things biltong related.
@@ListenMySon Hi George. The biltong came out great. I put extra cracked black pepper on both sides before putting the beef in the dehydrator since I like my jerky with extra pepper. I got home last night after it dehydrating for 12 hours and ate 3 pieces right away. It tasted awesome and had great flavor. This was the first time I ever dehydrated anything and it was very easy with that dehydrator you recommended. Super thumbs up. 👍👍👍
George, This is a great idea, I think I will get one. But let me ask you, I saw that you put the raw beef on the dehydrator. So, besides removing the moisture content, is it cooking the meat at 160 deg.while its dehydrating the meat? or is it warming the meat to just 130 - 140 deg. which at this lower temperature, bacteria is still present. I'm concerned and confused, But I see that you are eating it so it must be safe to eat. Can you elaborate on the operational temperature of the machine?
Biltong is NEVER cooked ffs, I wish people would actually tell their audience the truth instead of glossing over the process. Biltong is CURED by vinegar (+ your choice of flavourings) marination for anywhere from 4 to 24 hrs and then seasoned with salt, black pepper and coriander - that's a classic recipe and you can add chili etc or bbq our favorite for about 4 decades already...
I've seen a few recommendations already for you to make droee (dry) wors. May need the help of a butcher but it really is worth the effort. Staple of our diet here in S.A.. come visit!
Make a biltong box and dry it slowly over a number of days. Tastes better. TH-cam making a biltong box. I store mine in my kitchen. Have made droe wors (dried sausage and biltong.) I have also made American jerky on my dehydrator. Biltong is better.
Hmmm it looks delicious, unlike the bagged biltong they sell in the supermarkets here in SA, I gotta look up a Deli shop and buy some Real biltong. Thank you for the video George, I will buy a dehydrator and start making my own snack! Some of my friends hunt so this might be the beginning of a win-win trade👊 Peace from 🇸🇪
@@ListenMySon I've got an old wall mounted hub/switch cabinet with glass door in the garage. Has two fans and a single 60 watt globe. Can do about 20 long pieces of biltong at a go. Anyway, good on you George for spreading man's greatest snack.
Van Gogh fan, I have VG prints on the wall in there. Kind of a mancave where I can have a pipe or cigar and chill without bringing the smell in the house. I do a lot of actual writing in there. Pad and fountain pen
George Bruno Good man, it's a real tragedy to see so many ball points in use today; or worse yet, emails and texts... If you're looking for a bit of mildly pornographic content, look at the Yard 'O' Led, Grand Viceroy. Solid lump of sterling silver, with Victorian line work all engraved by hand, approximately 2,500 strikes with a hammer and chisel if I'm not mistaken. Beautiful. Quite fitting for the Sultan of Silver, don't you think?
I made Biltong today. It turned out great. Thank You George for sharing!
As a South African 🇿🇦, I approve of the outcome of your Biltong. Great job and enjoy!
The first time I saw a non-South Africa demonstrating how to make biltong. :) In South Africa it is a very well known snack and can be bought in any store. The best is when you make your own especially when you still have grandma's recipe. The taste is about the spices you put on the meat before drying it. Thanks George. The next thing you need to try is Droëwors (dried sausage). In South Africa we make a sausage call Boerewors (Boer sausage) with mince and spices which we dry like biltong. It is as good as Biltong. If you don't dry the Boerewors, you can braai (bbq) it on wood coals (not gas). Combine that with braaivleis (bbq meat), you have a feast.
I want your Grandma's recipe if you have it!!! Please.
Does the dehydrator utilize the vortex method? After all, it's the only way to optimize the taste of the beef, at the molecular level!
Iv used.my over on low with the door cracked open
I just pulled the first piece off the dehydrator. My kids and I took a bite and all you can hear between chomps is OMG. This recipe is awesome. Thank you kind sir for the post. I will have to pull some elk out of the freezer to tey this recipe on it. FYI, the fat on the roast makes this better. I'm keto and I love it.
Thanks Again.
Making Biltong using the vortex method. Excellent!
You don't need honey or any sugar substitute with biltong. Those are carbs. Worcester sauce is fine ... but traditionally it should be malt vinegar. I make mine with salt, vinegar, black pepper, coriander, allspice, thyme and scotch bonnet for a jerk flavoured one with no sweeteners and it's so satisfying.
Im a south african & your spices are exactly the way my grandad taught us to use. There are many other variations & recipes but those are all new - the way you spice it is traditional & the way we all grew up.
The only difference is the dehydrator - never used one of those but it looks very interesting. We usually just hang the biltong in a cabinet with fans & takes about 3 days to cure.
Do you use a light bulb to dry it?
I first discovered your channel while searching for pipe smoking videos. Since then I have enjoyed your self improvement videos and videos about relations between men and women. Today I searched for carnivore diet homemade dried meat and here you are again! Thank you!
"Wolf Energy"
So I followed the recipe and it turned out great! I just used Redmond's salt, Worcestershire and honey. We are trying strict carnivore so the Worcestershire was my only cheat for the entire week. Thank you so much, George! Cheers
George you are an extremely multitalented guy! I like your videos and what you do, more men should watch your stuff
I make the same way although I freeze some stewing steak as it’s the cheapest for 40mins so easier to slice up then slice into strips against the grain then weigh the meat. I then add 2% of the weight as salt sea salt or pink not the fake stuff. Mix salt well with the meat then cover and refrigerate for 40 mins
After being in the fridge add all the meat to the dehydrator and put plenty of cracked black pepper on all pieces
Put the trays in the dehydrator turn on 70c for 8 hours
Done
Gota respect the variety this guys Chanel has. Usualy here for pipe stuff and now the guy makes food too. As alwase awesome facial hair.
I’m doing keto and love Biltong. Used to make jerky all the time but now it’s Biltong!
My dehydrator from your link will be here tomorrow. I followed your recipe today and my roast is marinating in the fridge tonight ready to try it tomorrow.
Ive made this before but I hung mine on a coat hanger and let it air dry. Let it hang for about a week and turned out great.
I’m a South African and I can tell you your biltong looks awesome. I’m sure it tastes the same.💙❤️
Thank You for sharing this recipe George, I just made my first batch and the results are outstanding. I have not had Biltong in years, and its as tasty if not tastier than I remember.
Thanks for sharing. As a new devotee of the carnivor program I find these informative videos of yours most helpful and I hope you continue to add all content on it. 👍🏼👍🏼
You wanna try ELK jerky, it’s awesome
Elk is the best there is. Puts Angus to shame, IMHO
Yes it is, thought I was going to get some bison meat but my buddy didn't fill his tag.
If it's not biltong, fuck off...
This is an extraordinary recipe. Thanks for teaching us!
Hi George , I just received my dehydrator yesterday for my Birthday , and I’ve made your recipe marinade, but substituted with erythritol brown sugar substitute in mine …… I dehydrated for 16 hrs and chopped it up this morning ……. Wow wow wow it was absolutely delicious and economical compared to store bought . I love the fact I know what goes into the marinade too . Thank you so much for explaining how it’s done very inspiring. Thanks again . ❤️😊😋🥩
which spices and ingredients did you use to make yours?
You can make it in oven on low with the door cracked in a 30 minutes to a hour then set on table to dry. My lazy way or people who don't own a. Dehydrator
Good info thanks
Biltong's made like this : (1) 1 - 2 cm thick slices, with thin layer of fat, works best, pour brown vinegar on bottom of container, lay these meat slices on top of vinegar at bottom of container, cover with brown vinegar again, lay next layer, cover with brown vinegar etc until top layer of meat is covered with the vinegar. Seal the container and let it stand for about 3 to 4 hours, flip container over every hour or so (sterilisation & bacteria being killed in this stage). (2) Take out meat slices, pour off the vinegar in separate container for later use, then pat meat and container dry with paper towel. Now lay a thin layer of coarse sea salt on the container bottom, cover bottom with meat slices on top of it, put another thin layer of the coarse sea salt on top, lay next layer of meat slices, followed by thin salt layer again - repeat until container is full and top layer of meat is also covered with thin salt layer. Seal container again, and just let it cure for 1 hour (not much longer, to avoid overly salty biltong. (3) Prepare the biltong for drying, either by hanging in 'biltong box' (preferable), or using drier as in video, by doing this : Make the following mixture - one half cracked black peppercorns, one half freshly cracked coriander, and a very small amount of coarse sea salt. Remove meat slices from container, use previously poured brown vinegar and use it to thoroughly wash off all salt from the meat. Pat meat slightly to remove excessive moisture, add a little Worcestershire sauce if you like, but not excessively, sprinkle the spice mixture generously on both sides of each meat slice and either hang it in biltong box, or pack horisontally in drier (when using drier as per this video - from experience I suggest keeping every second rack empty, so as to give enough space between the meat for air to circulate). Whichever method you use, ensure no meat touches another piece. Let it dry according to instructions from drying device, and of course to your personal preference (some like it wetter, some like it drier). From farmed animals, only beef is normally suitable. Wild game like deer etc (in South Africa antelope biltong is very popular) can also be used.
PS Please do not make this in a smoker, and definitely not in an oven ! :D
Lovely!
@@foodiesunited3814 There's nothing better !
This is great, would love more. I just made my own jerky recently and it was decent. I used the recipe from Mikayla Peterson’s blog.
Try 3 parts kikkoman teriyaki and 1 part kikkoman soy sauce and marinate for a few hours. People go crazy for it and its so simple
George, great presentation. South African Ex-Pat seal of approval to you. Thank you for sharing! By the way, i'm drooling for a piece. You motivated me to get the tradition back here in the States now.
You've inspired me! Before my Carnivore days, I used to do tons of gourmet cooking, which I miss doing.
I've been spending too much money on a store-bought version of this, but have been a bit timid about making jerky at home. You made it look so easy, that I'm confident I can do this. Thanks so much for sharing your recipe. I'm going to start from there, & see where it takes me. 👍
Let me know how it turns out. I half way through this weeks batch and it is amazing
@@ListenMySon how long it needs to be dehydrated for, do you store it in freezer or refrigerator and where did you get ur meat from butcher or store bought.
I tried this and it was awesome! way better than jerky. Thanks for sharing this.
It was my lunch today.
Thanks for sharing.
Just advice from someone who grew up with biltong: Biltong is traditionally air dried beef or game. Not sheep or pork. Not smoked or oven dried. That is jerky.
Kudos at least for spreading the word.
you can do lamb, but not horse and pork as you said.
What temperature do you dehydrate the meet at?
Awesome. So glad you didn’t remove the fat!!!
I've bought everything for this recipe today and will marinade it tonight. I'm really interested how it will taste. Thank you for the suggestion
How'd it turn out?
Very interesting. I am going to try it. Good source of protein. Thanks.
It looks better than jerky! Going to try your recipe w/ the fat on of course. Tired of people and their fat phobia - fat is delicious if it’s from quality meat.
Looks like a dehydrator is something I would love! That looks amazing. Biltong is looking like a wonderful snack!
Thank you so much for this nice detailed video. Just ordered the dehydrator and we will be making venison biltong! Can't wait!
That's it... I'm getting a dehydrator today.
EDIT - I've also just subscribed to the Unstuck email list. Thanks a lot for your helpful and informative content, George.
Yeah man. You're going to love the unit. It'll pay for itself by the second or third use.
Liked. Hello Mr. Bruno. No vinegar for bacteria avoidance?
Subscribed. this was very helpful and enjoyable especially the ROI bit
Best video soo far showing how to make biltong with dehydration.Going to buy on amazon.l miss house we use to make it in a box in Africa
Just ordered the dehydrator. $34.99 is a great price, thought it would cost more
It works great. I dry meat it in every week. I always have some marinating.
@@ListenMySon ordered the fine mesh screens while I was at it. Been buying banana chips and dried apricot slices lately. This'll save me some money, especially on the latter
Biltong is the most familiar, popular meat preservation, colonial days Australia. I think it was adopted from Dutch, English colonial days in South Africa. Don't know how they stored, shelf live or the recipe for it in those times, without refrigeration. But it is good tucker.
Thank you for sharing.
@aussysurvival
Yep, it was used by the Dutch since the 17th century in South Africa to store as backup meat on long trips into the South African interior. Provided it's tightly packed against moisture, and of course properly cured (vinegar first, then salted, and hung dry enough), it lasted surprisingly long without refrigeration.
keep it out of plastic and it very long lasting...
@@Shylockza thank you. Good info.
All the best.
🇦🇺🇦🇺🇦🇺🇦🇺🦘
@@Shylockza maybe the glass mason ball jars
I'd mulch em in a food processor like bacon bits and just sit there with a spoon and eat them. I basicly do that already when I'm out of meat I usually just snack on real bacon bacon bits it's the brand name I'll just have a handful or two of them and a butter tea.
What I actually do is fill my mouth to almost bursting then walk out side and sit on the swing chair and chew at them like Tobacco till the taste is gone.
josh greg pure bliss
Nothing beats roadkill biltong. Nothing.
Done it. Love it and the fat is delicious; don't be afraid of it guys.
As a South African I can say those chunks look better than the stuff we get over here.
Thank you for this ! I just got the dehydrator and I’m gonna make my first batch of biltong tomorrow! Is there anything else I can substitute the worstichire sauce with? Thank you again for this idea! Love it Cheers ☕️💯
Hey George, I've watched for years. Watched every video. When you do carnivore, how long do you do it? Is it ongoing or just for like a month here and there?
Enjoyed this video. Please make more. Thank you.
I'm from South Africa we make biltong alot and drey wors sosage
Hey George. What temperature did you dehydrate this at? Excited to try it.
You just turn it on. I believe it's 160 degrees for 8 hrs
"Biltong is my protein shake". 😂Biltong is die lekkerste. 🇿🇦
thanks I been looking for a high protein snack. to replace the protein bar or can of tune etc.
Beef jerky was always one of my favorite snacks! I will be trying this out next week, but first.........FASTING! Gonna try five days, George.
Kevbo Kev
I’m doing 20 days. I’m on my 4th day.
I just broke my fast. Down 7 lbs and feel great.
George Bruno That’s great!!! Kudos to you. Didn’t think I’d ever hear myself WANT to fast, but after doing carnivore for a bit, I would like to feel the benefits of a brief fast.
Such a great video! Thank you so much!
Thanks so much for this tutorial! Can't wait to try it out.
I’m definitely going to look for a keto marinade because I don’t keep honey or Worcestershire sauce in my house, but looking forward to trying this in my dehydrator. Stryve makes their sugar free biltong with vinegar and spices and it’s amazing, but very expensive.
You don't need any honey or sweetener unless you're a sugar junkie. And you can replace Worcester sauce with vinegar
@@squeezyjohn1 i need to do without sugar and i might try ACV instead of Worchester cause. I am carnivore for illness. thanks
Love the video, George. I've been looking for ways to cook in bulk, with minimal cleanup, and this, I think, might just be part of the answer for me. Thanks for sharing.
I’m going to use a rump roast! The dehydrator arrives tomorrow , I will repost after it’s done
how did it go and share details . thank you
Looks delicious!
Have a dehydrator already, my DH loves carnivore food. I'm going shopping for him tomorrow, make the biltong and he'll be so Surprised. Can you put the racks in the dishwasher? I always washed mine by hand in the past.
Thanks George, so splendid to see a man who embraces manhood. A rare occurrence these days.
I wash them under running water with a brush. They clean up easily
11:38 These sony earphones must be pretty good. I freaked out wondering what was ringing
You can make a very cheap biltong box out of a rubbermaid storage box some string and a power supply fan.
Ok here we go
10 points for no mention South Africa in what is probably THE MOST South African thing in the world
Before I begin, I need to address some things.
1) The thicker the fat on Biltong ... The better
2) You need to cut them THICK ... Like an inch at least
3) Rub could use work
4) Doing meat in a dehydrator is technically not Biltong ... It was a survival snack and farmers would make it by even lying it on their roofs in very dry hot regions
The African wind slow cooked it, doing it in a dehydrator is quicker but the process can't be hurried and it cheating, you won't get the desired result
It is a slow slow drying
The texture should be that of marble, no moisture sapping out when you cut it
The reason for the thickness is because you are suppose to have a rigid outer layer and a soft inside that almost ribbons when you put it in your mouth
I know in the state's people are extremely clinical about how you prepare food but that defeats the traditional object and is also why American food is bland.
It must be a deep sucker punch of flavor as you sink your teeth in and tender soft centre that melts with the THICK fat in an orgy of the senses 😎
I had to improvise on your recipe. I did molasses, lime/lemon juice, red chilli flakes, ground black pepper, salt and oregano. It was all i had, worst case scenario I eat weird tasting jerky.
The red pepper flakes is a great idea, give it a little kick.
Nicely done. People look at me like I'm crazy. I just laugh ..lol.👍👍👍
Great video George, definitely would enjoy more videos on health, self improvement and optimization. 👍
I don't have a Van Gogh room. Is it ok if I use a Klimt closet or a Pollock pantry? I find my Banksy bathroom is perfect for making wine ;-)
But it's not biltong gorgeous George! You've got to build yourself a proper biltong box, let the salt and some time do the work for you. Well and truly worth it.
The authentic biltong box gets built this summer. Can't wait!
@@ListenMySon That's good news as I almost wept when I saw that dehydrator. The outside texture looks weird.
Check out this south african biltong forum thread mybroadband.co.za/forum/threads/the-official-biltong-enthusiasts-thread.613014/ for all things biltong related.
Varg gay
@@ListenMySon i will have to go find that video . hahaha!
This is awesome George. Just bought your dehydrator and going to make me some biltong.
Let me know what you think after your first batch
@@ListenMySon 👍 you bet!
@@ListenMySon Hi George. The biltong came out great. I put extra cracked black pepper on both sides before putting the beef in the dehydrator since I like my jerky with extra pepper. I got home last night after it dehydrating for 12 hours and ate 3 pieces right away. It tasted awesome and had great flavor. This was the first time I ever dehydrated anything and it was very easy with that dehydrator you recommended. Super thumbs up. 👍👍👍
Next is making your own droë wors.(dry sausage)
hhhmmm hhmmm hmmm ....I got 10kg of that in m fridge. Life is so good
How is this carnivore with sugar?
Running my first batch now!
Let me know how it goes!
Careful you don't mistake it for some of your pipe tobacco that could make for a terrible smoke.
Terribly awesome
Great stuff George..Very informative, you the man....Cheers
George, This is a great idea, I think I will get one. But let me ask you, I saw that you put the raw beef on the dehydrator. So, besides removing the moisture content, is it cooking the meat at 160 deg.while its dehydrating the meat? or is it warming the meat to just 130 - 140 deg. which at this lower temperature, bacteria is still present. I'm concerned and confused, But I see that you are eating it so it must be safe to eat. Can you elaborate on the operational temperature of the machine?
Biltong is NEVER cooked ffs, I wish people would actually tell their audience the truth instead of glossing over the process.
Biltong is CURED by vinegar (+ your choice of flavourings) marination for anywhere from 4 to 24 hrs and then seasoned with salt, black pepper and coriander - that's a classic recipe and you can add chili etc or bbq our favorite for about 4 decades already...
@@Shylockza i will have to try the ACV . I'm new to this and will start with dehydrator machine before the box
What do you mean by ffs ? Thank you
I've seen a few recommendations already for you to make droee (dry) wors. May need the help of a butcher but it really is worth the effort. Staple of our diet here in S.A.. come visit!
Hey George, love your videos! Do you think this recipe will work well with venison?
George, I have been on the Keto Carnivore diet for about a month now. What other snacks besides jerky do you recommend?
Removing fat from meat? Why? Is this an Ancel Keys thing or do u remove the fat for a good reason?
Thanks for the tip, I will try this, I am 1 meal a day, still trying to work out my Butcher box cost in my budget....
Same here!
Just purchased that dehydrator using your link, thank you. Do you need to add the sweetener or can you omit it?
You can omit it but it is so small you dont taste it at all. All you get is the savory vibe.
This is so osome thank you for sharing
I liked it. Thanks for sharing!
Make a biltong box and dry it slowly over a number of days. Tastes better. TH-cam making a biltong box. I store mine in my kitchen. Have made droe wors (dried sausage and biltong.) I have also made American jerky on my dehydrator. Biltong is better.
Looks great.
I am a bit puzzled about the use of sugar in a "keto" recipe.
Hmmm it looks delicious, unlike the bagged biltong they sell in the supermarkets here in SA, I gotta look up a Deli shop and buy some Real biltong.
Thank you for the video George, I will buy a dehydrator and start making my own snack! Some of my friends hunt so this might be the beginning of a win-win trade👊
Peace from 🇸🇪
The last thing you want for biltong is a dehydrator, then it's no longer biltong imho.
If that's all you have to dry the meat....
@@ListenMySon and meat you have to eat...
@@ListenMySon
I've got an old wall mounted hub/switch cabinet with glass door in the garage. Has two fans and a single 60 watt globe. Can do about 20 long pieces of biltong at a go.
Anyway, good on you George for spreading man's greatest snack.
@@rztrzt 100%
You don’t really need to keep it in the refrigerator. It’ll turn to dust before it goes off. Anyhow, it’ll get eaten before then anyhow!😊
Can we eat the crushed bones leftover in bone broth. It gives me tremendous energy
I grind mine in a processor , tastes great
Awesome,
Thank you sir!
Since the biltong/beef jerky is not cooked, would it have more nutrition than cooked ribeye steaks?
I think it might. Good question!
Hi I'm not sure what went wrong but my biltong doesn't look pink inside it looks like brown?
Hi mate .
Keto is a no sugar no honey . only use sweetners like erythritol and stevia blend . No snacking...
3 meals a day maximum . Or less .
Does your dehydrator have to get up to a certain temperature to dehydrate raw meat like you did?
No. It automatically is at 160 degrees
you're making jerky in a dehydrator.
At 11:38 I ran all over mm room looking for a ringing phone, lol. A real testament to your audio recording.
You can use it in Pasta also..
What cut of meat and how much per recipe ?
Thanks George
Hi Sultan, why did you name the room van Gough, and will you consider a tour?
Van Gogh fan, I have VG prints on the wall in there. Kind of a mancave where I can have a pipe or cigar and chill without bringing the smell in the house. I do a lot of actual writing in there. Pad and fountain pen
George Bruno
Good man, it's a real tragedy to see so many ball points in use today; or worse yet, emails and texts...
If you're looking for a bit of mildly pornographic content, look at the Yard 'O' Led, Grand Viceroy. Solid lump of sterling silver, with Victorian line work all engraved by hand, approximately 2,500 strikes with a hammer and chisel if I'm not mistaken. Beautiful.
Quite fitting for the Sultan of Silver, don't you think?