How To Make The Best Biltong You Ever Tasted - Beginner Cured Meat Tutorial
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- เผยแพร่เมื่อ 4 มิ.ย. 2024
- The ultimate biltong recipe from me to you. This is my personal recipe for the famous South African dried meat snack known as biltong. Biltong is a basic cured meat and can easily be mastered by beginners and seasoned meat curing enthusiasts alike. You don't need fancy equipment, and most people will be able to dry it at home without having to build a biltong dryer or anything. Below is a link to the full written recipe, with many questions answered. I also include the simplest and most classic biltong recipe you will ever find. Just like the Voortrekkers used to make it back in the day, minus the fridge part. Let me know in the comments what's your preferred method. Have a great day? Enjoy!
Full recipe and all answers for all your biltong related questions.
www.pantsdownapronson.com/bil...
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Biltong box - amzn.to/44I0xLG
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If you just want to make classic old school biltong, then do the following:
2 kg meat (C-grade yellow fat Topside)
60 grams salt
60 grams brown vinegar
60 grams ground coriander seeds
60 grams ground black pepper
Cut the meat as I showed you. Mix it all together really well and marinate in the fridge overnight.
The following day hang it in a biltong dryer or simply a warm dry airy environment, and you're good to go.
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-----Chapters------
00:00 - Intro
00:51 - Best meat to use
01:17 - How to cut the meat
01:47 - Salting the meat
02:17 - Making the spice mix
02:57 - Making the marinade
03:08 - Removing the salt from the meat
03:17 - Adding the marinade
03:34 - Why add baking soda
03:45 - Removing from brine
03:58 - Adding the spices
04:09 - Weigh and prepare for drying
04:27 - How to dry it
04:56 - How to know when it's ready
05:21 - How to store it
05:30 - How to cut it
06:06 - Outro and bye-bye
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Never thought I would see the day someone gives away a biltong recipe, I hope you get many views and spread the taste of Biltong :D
I hope so too))
It looks yummy 😋
WTF....where did you grow up???
@@truth-Hurts375 why do you ask? :)
@@truth-Hurts375 straight out of benoni
"Ma se kinders" - A proud South African😂😂
I'm American. I grew up eating Beef Jerky. My Friend from South Africa shared some biltong his mum sent him with me. It absolutely blew me away. Biltong craps on beef jerky. I like your rub. Similar to one I use except replace chili with granulated garlic.
Jerky can be amazing when done right and with some thought. But ultimately two different things. Like that garlic idea of yours🍻
As a New Zealander, one of the many awesome things about having so many South Africans move here is biltong and braai being readily available. My kids love biltong so I’ll definitely give this a go! Great video 😂
Absolutely - was introduced to biltong 20 years ago when living in Auckland, Fred's Fine Foods in Albany had the most amazing biltong! Thankfully South African Pantry in Kapiti is only 5 minutes down the road, and their biltong is incredible! Got an old fridge in the garage - going to give this a go. Thanks for the recipe :)
@@francinesavage3971 yes bro Freds Fine Foods in Albany is my go to!! haha
I'm in West Auckland and whilst I haven't gone out in search of biltong I haven't come across anything decent
lol they sell biltong in supermarkets
U get a sub just for representing South Africa!!! Sharp my bru! Local is lekker!
Thanks bru😂
"After action... satisfaction.."
True! Always like a bit of biltong after a roll in the sack.
My man)
That puchline was also used by tobacco companies when I was a kid in RSA...
This dude... he’s the dude!
I’ve made it using this recipe.... it’s phenomenal!
Thank you - definitely definitely going to make it.
I'm from South-Africa and i love biltong soooo much if you never tried it I recommend you
So a huge nod to you sir, this was the best Biltong I've ever had. I didn't use fennel and chilli, I added a little salt instead because I like salty meat in my mouth. I used a dehydrator with metal mesh and just laid them down it. 40 hours at 35c then sliced to 3mm. AMAZING! This one goes in my special book.
Not a single question after the tutorial. Foolproof explanation and attention to details it's just excellent. Bravo 👏
First bilton recipe I've seen that includes fennel ~ I love the subtle taste fennel seeds offer.
Tried some biltong at a food festival and was smitten. Followed this recipe and used a home dehydrator and it came out fantastic...bought a proper slicer too! Thank you would never have thought I could.....love your other posts too.
I like the roasting of the spices which releases the flavors making it even more tastier, everyone don't do that. Nice
Great receipt! My SA husband loves it and I can’t get enough of it!
Best method I have seen, thank you so much for sharing.
Thanks for taking the time to share this recipe. I’ll be giving it a go myself as well as sending the link to my boet who has been living in the UK for the last 13 years.
Your welcome! Enjoy!
Thanks to this recipe, I have converted my Filipino family to biltong lovers. Thank you bru.
Love it! 🍻
Made this today here in Central Oregon. Got it going in a makeshift box with a small fan blowing on it. Great video, easy content to follow instructions and love the breakdown of the vid. Thank you for making this seem easy for a first timer.
Life long biltong junkie here... always excited to try different methods/recipes! Thanks!
I have watched many of these biltong videos and I have to say this one stands out. It was well put together sir. TY. You earned my sub.
Thanks brother🍻
Thanks Bud,Great stuff!Whenever I've searched for biltong recipes,I get these long roundabout confusing recipes so THANKS
Welcome! Meat curing is a very simple process but sometimes the passing down of recipes gets in the way of just explaining a process that can be applied to many other meats or fish for that matter
My parents are South African and I’m trying to learn more about the culture. I grew up eating biltong and figured my parents would love this thanks for the recipe
Building a drier box now and looking forward to following your instructions.
Top notch video. Thank you.
Canadian ex South African here. Very similar recipe, but I don't separate the vinegar and dry spices stages. I also use brown sugar instead of honey. I make the wet stuff, mix it with the dry stuff, and rub all over the meat, turning every 6 hours for about 24 hours. We have a grow tent for some devil's lettuce with an extractor fan . So I hung it in there... 4 days and amazing results!!!
"Uniquely South African for the whole world to enjoy" Is one of the best things I've heard someone say. Just because food originates in one place, that does not mean it cannot be enjoyed by people all over the world, it is fun to share and embrace cultures, and introduce people to something you have enjoyed for many years. I think a lot of people need to learn that lesson, so good on you for leaving that message in your video!
I am definitely going to try your way of making this heavenly snack
Thanks mate, follow your instructions I've got a perfect finish, really appreciate you share this!
Welcome brother! Enjoy!
im from Zimbabwe and i love biltong... bless you for this recipe 🤤
Your welcome
Thank you very much for sharing such wonderful recepi.
Best method I have seen, thank you so much for sharing
I’ve been converted brother! I’ve had packaged “bolting” before and thought, good jerky. Once I tried the real thing I understood. Now I’m just waiting patiently to try my own, so thank you.
Give it a go! I have an in depth website post and the link is here if you want to learn more www.pantsdownapronson.com/biltong-recipe-south-african-beef-jerky/
if i had no idea of your sub count i would have thought this was a large channel, high production channel
Thanks! Appreciate the great feedback! Learning and grinding🔥
will try
Best biltong recipe ever! Thanks.
Thank you for sharing. I am a Floridian that discovered biltong 2 months ago. Clean and delicious protein with no poisonous fillers. I am sharing it with all my friends they love it too. I am seeing it in our stores more. We went from 1 brand of biltong mixed in with the jerkey to 3! South african biltong is GOOD STUFF!!!!!!!!
biltong depot has been my go to in US
That knorr ad about the blind dude and his daughter is where I first heard of coriander. Lovely video boet
🤣thanks bro
So glad I found this video.
Didn't search for this video but I'm glad I saw it, didn't know it takes so long to make just a small portion
make a big batch) It disappears quick-quick
This looks so good 🤤 🥺
I have NEVER seen a straight forward recipe for Biltong, Making this next weekend for sure! Love the baking soda trick! I sommer subscribed! 🇿🇦👍🏼
🤣🤣 maybe I should do just a straight forward recipe too. Thanks🍻
Should have added " until now" yours are super straight forward!
@@DraconZa phew😅
Looks delicious
That looks so good, I live in the UK from SA and that is the best biltong I have seen in twenty years
I am a South African living in the USA and have just made my first batch of biltong as a complete novice. Excellent tutorial and very tasty recipe! A great combination of spices in the correct ratios. All the intructions are clear and to the point. The recipe is easy to follow and the process quite fast and simple. I transformed a big cardboard box into a dryer by using a computer fan, light bulb and a wall vent. Covered all openings with window screen. (There are plenty of TH-cam videos on making your own biltong box.) Have been munching away very happily...Next I want try to make boerewors. Do you have a video for that?
Not yet but filming one soon))
Thanks! I am looking forward to that.
It looks great! Looking forward to to make it. Ciao chef
Thanks brother! Bresaola curing nicely too)
Took me a great deal of time to learn the perfect process NOT to was off the dry spices.
Very well done! Thank you.
That looks amazing!
Awesome video! I'll definitely try this recipe.
I'd personally prefer the fridge method that takes longer. For me, every time heat is introduced to speed up the process, it lacks the flavour that reminds me of my childhood. We used to make biltong at my grandparents' every winter. It would be hung at room temp (which probably ranged between -5C and 10C at that time of the year) for a minimum of 2 weeks, as I can remember.
You can taste the difference when comparing biltong from a big butchery (where turnover and speed of curing is priority) to those of butcheries from small, inland towns where they just let time do its thing.
Totally agree! Quick biltong is just as bad as quick jerky. But neither as bad as the stuff they sell in Russia. Like Gandhi’s flipflop dried out for another month) Good biltong needs time. There are natural enzymatic processes happening during a long curing process that free up some proteins into amino acids that in turn binds with salt and results in natural “Аromat”. Can’t beat time!
I have an Elk hunt coming up this year, I plan to try this recipe with some different cuts once my hunt is over! Very excited, will be my first time 👍🏼
Sounds like good times
How’d the venison turn out for biltong?
I have been using this recipe for a year now and it's 10/10. I have tried other recipes but it just doesn't take the good. I make this 2 twice a month on weekends and it's so easy to make. Also makes the house smell great. Best and cheap meat is top side fresh from the butcher, when meat is fresh it doesn't smell and I think it turns out better.
Superb! Followed recipe exactly. I used my fridge for drying. Used paper clip hooks and a large juice pitcher to hang from. Four days does it. Tip: grind pepper corn separately then combine with ground coriander and fennel.
Dear Charlé,
I wanted to reach out and thank you for sharing your recipe on how to our South African Biltong. Your tutorial was incredibly helpful and easy to follow. I am a huge fan of Biltong, but I've never tried making it at home before. Your recipe inspired me to give it a try, and I was pleasantly surprised by how delicious it turned out.
Your instructions were clear and detailed, and I appreciated the tips you provided along the way. The final product was absolutely amazing, and my family and I enjoyed every bite of it. I also love the fact that I can adjust the recipe to my liking and make it exactly how I want it.
Once again, thank you for taking the time to share your knowledge and expertise with the world. You've helped me discover a new hobby and enjoy one of my favorite snacks even more. I look forward to trying out more of your recipes and learning from you.
Glad you found it helpful and it turned out tasty 👍 Welcome and enjoy!🍻🍻
We tried in in 1995 when on honeymoon in South Africa. We loved it. We tried it made from various meat and different spices. All very nice. Definitely not the same thing as beef jerky. I'd like to try this recipe. Thanks.
1995🏆🇿🇦 Do it! You’ll love it
Made this recipe a few weeks back, the results were amazing. Going to start prepping some more tonight! Thank you for sharing :)
You’re welcome! Enjoy!
This is the best recipe I have tried. Thanks for sharing
Welcome!
I love this channel, is underrated!!! You will grow quickly!
In good time! Thanks!
Thanks for one of the best biltong videos on YTube. Agree that biltong is better than beef jerky. I'm from the US and have eaten lots of beef jerky. Big thing with commercial jerky is that is pumped full of God knows what chemicals. Homemade biltong contains all natural ingredients and tastes like it! I've made about 5 or 6 batches in a dehydrator and am still trying to nail down techniques and recipes. So far the family likes the traditional salt/pepper/coriander mix with addition of brown sugar. But the sky's the limit with what you can add. I will try your prep technique and recipe out. Thanks again.
Welcome! I made some really nice jerky a few weeks ago just drying it like biltong but at a higher humidity to keep it softer. I will do a video here on the process. Classic is great! Best tip I can give is to keep the temp around 30-40 C and the air flowing well. Flavour can be played with!
Awesome stuff. I think salt pepper coriander combo cannot be beaten lol.
South African living in the south of France. We make biltong every year but with a totally different recipe. Definitely going to try this one though, looks like a better result for sure!
Really enjoyed this video thank you its exactly what I was looking for keep up the work looking forward to more videos
More to come!
Hi, I am ex South African now living in OZ,I make use of Freddy Hirsch spice and a dehydrator ,24 hrs later biltong is ready.Lekker soos n krekker.
That's how you do it!🔥🔥
Tried this recipe. Works well if you pay attention to the details.. Absolutely superb results. Thank you.
Glad you are happy! Respect for paying attention too)
I have use your recipe twice and really works!!! I love SA biltong . Thanks for sharing.
Welcome! Of course it does) People started businesses with this recipe all over the world, and making a killing. Should make it and sell it. Just don’t eat all your profits)
Thanks for showing us. I'm proud as a South African to see this. This is always so expensive 😃
Welcome🍻
I've made quite a bit of biltong, and if you calculate the water weight loss, it makes a lot of sense. Butchers make maybe R30/kg over selling the same meat wet.
Too much biltong these days has no fat and the fat is the best part. 😋
Because it goes bad lol
@@Millzieeeee 😄 Then best eat quickly before it does turn nasty. 😋
@@Daud76 well anyone who eats biltong knows it never lasts long , but it is true I know fat is flavor but I cut it off now as it is pretty bad if left too long , I do prefer my ex's dad making it than my doings , given they are actual South Africans and have made it all their days , I still need to make sure I'm doing my steps correctly and they even make little drying areas and containers ect for it , I usually stick a large 200 mm pc fan wires to a 12v plug blowing over a rack of the meat once marinated 🤷♂️ but it's always tasty , though I like it a little more hot :p
@@Millzieeeee Firstly my sincere apologies for replying to you so late. I only got TH-cam alert of your reply now. Anyway. Please keep the biltong fat for me and I will gladly collect. 😄 Jokes aside, with biltong it is a matter of practice makes perfect. If you like it a bit hot, add some chilli powder or other spices. As for me, I like it traditional and very dry that it almost cracks like old leather. Yet it is a matter of "different strokes for different folks". Make biltong in a way that is easy for you and pleases your own tastebuds. 😊
@@Millzieeeee only goes off if you dont dry it enough.The whole point of drying the biltong is so that it doesnt go off.
Very good recipe and very well explained & fun to watch
Omg.. love Biltong!. I have a dryer that my husband made and some Biltong! Spice I bought in South Africa … he ( a South African) used to make it .. he passed away, so I’m glad to have this so I can make some… I’ll have my sister in law in Benoni send me more spice….
Thank you so much! Can hear South Africa come through in your accent LOL.
Brilliant recipie many thanks, biltong is my favorite snack ever, it's something I never get sick off.
You're very welcome
@@PantsDownApronsOn New batch is about 2 days away, but I've been nipping away at the thin bits 😁😁
@@gunarone1 Send some please)) Just finished my last batch and haven't started a new one yet. Have a good one! Enjoy!
@@PantsDownApronsOn Hi, for my next batch I'm going to use venison, very little fat but should be tasty..
@@gunarone1 flavour will make up for the lack of fat)
I was gifted a massive paper sack full of Biltong from a buddy who went home to SA on vacation... tastiest stuff I've ever had.
I’m day 3 into my first batch, the local had whole porterhouse for 12.99kg so off came 2kg. I’m hoping that cut will be fine, I can’t see why it won’t and the fat layer should be 👌 in QLD Australia and got a box off marketplace. Had a bulb in it and just hoping the light doesn’t cause too much case hardening. Vac seal at work so in the fridge for a few days after I eat at least one! You’re a legend, subbed!
Just tried this recipe, meat is in my homemade biltong box drying. I’ll give you verdict on taste compared with other recipes once it’s ready.
Looking forward!
Bru, I watched 1 vid and subscribed right away. I hope you go far. Straight tunes, brother! I like your style. Keeping it real, real SA
Thanks brother!!
same
@@babelaszombie 🍻
Thank you 👍
Wow! Thank you so much I love the flavor of the fatty pieces! They melt in your mouth! Wish I could try yours!
I subbed immediately. Will make the biltong next week though. Bravo.
Great! Let me know how it goes
That's some good looking biltong.
Thanks brother
Perfect for gym nuts...we also put biltong in Pastas salads or potjie
I’ve been making biltong for a few years now.
I’ll try this technique of yours. Looks good.
What I normally do is like the F out of the meat slabs, both sides, so that the flavours of noise directly into the meat, rather than just the outside.
Weird coincidence - I’ve literally made my biltong today- ready to be harvested.
Thank you for the video 👌
That looks fantastic! Where do I place my order? 😋
The content, cinematography, and production of this video is absolutely amazing!
The recommendation algorithm is working in your favour bru, keep up the good work!
Thanks! Appreciate!!
i NEED to try this
Thanks for this nice recipe.
Welcome 🙏
Nice one buddy .I had an old fridge my cousin needed when she moved to Muizenberg. Does it make me a bad person for wanting it back now 😂.
Your instructions are clear precise and professional keep it up fella 👍🏽
Thanks brother! We all bad on some level. Go take it. Just give biltong as compensation after🤣
Great video. I've been making biltong for about 2 years now and still learnt alot. I have avoided stronger vinegars like red wine and apple cider, preferring brown or malt. On the baking soda, I have never used it before for mould, the salt and vinegar are enough for curing imho, but I don't use sugar or honey in my recipe which would be mould / bacteria enhancing. On spices, I had never thought to use fennel seed using rosemary, dried garlic and lemon zest instead, excited to try your mix. Hung and waiting to dry.
How did it go?
Yeah I don't understand how baking soda helps with preservation? The acid from the vinegar is the preservative, so surely neutralising it partly with baking soda hinders this?
@@sendoprey my thoughts too
I'm from South Africa...it's the most delicious thing ever...
I've made biltong 100s of times over the years using various recipes and techniques. I followed this one pretty much to the letter (but using a dehydrator) and this was by far the best biltong I ever made. Thanks Charle. PS I would love to see your take on salmon jerky.
I've never tried it fennel seeds and the honey. Will give it a try soon.
Honey you can swap out for sugar as you can’t really identify it in the final product. For me it’s just a personal preference. Fennel is real good. 👌
@@PantsDownApronsOn awesome thanks.
Nou net met my vriendin in West Virginia gedeel. Dankie vir die perfekte resep! Definitely NOT jerkey😜 Great biltong!
My mouth is watering!
Yeah man your video production is excellent!
Thanks🍻
Biltong is SUPERB!!. Thumbs up from Kenya.
Lekker vid my maat, die koeksoda is baie interresant.
Hi, great recipe, going to try it out, thanx
Can't wait to try it out... Never knew biltong was so easy to make... cheers from Cape Town Bru
Do it! If there is one very important tip for success. Keep the fan blowing over it all the time. Airflow is key. From Wellington🍻
ate this all the time when i visited relatives in South Africa ..soo good
that and Vet Koek :) (have you done a recipe for this?)
Vet koek is probably not a bad idea for a video))
The very humble and underappreciated koeksister would make a great video too 😉
@@martinkou3359 Or even Koe-sister. Its so difficult to find the lekka ones.
My man...
Now you got me drooling here.
Eish ...Saffers... A kind apart :-)
i love this man
Venison works really nicely also.