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Пікірлер
@Will0wFire 9 күн бұрын
Hi, just found this video because Im obsessed with chilli bites and want to try and make my own. My question: if i have no place to hang them, could I dry them in the food dehydrator? I have quite a large one as I forage mushrooms and dry them too.
@GavinConwayWoodworkBBQ 9 күн бұрын
Hi yes but cut thinly and try for a lowest temp if at possible no more than 25°C. If not possible then just your lowest it will go to. You can also just hang on like a washing hanger frame and have a fan blowing on it in the garage etc. No need for heat unless the garage or shed is really cold like in winter.
@Will0wFire 9 күн бұрын
@@GavinConwayWoodworkBBQ wow, super quick response, much appreciated. 😊
@user-wc1im2vm4b 10 күн бұрын
No sé por qué pero sigo sin creerle jajaaj
@philo_beddoe4367 11 күн бұрын
Not perfect but it got mine much better and saved me $45 for a replacement sweeper kit (I have the 26 inch).
@robprice1619 18 күн бұрын
You can also get the system to hang ribs in the big smoker. Very nice TY for the Vid.
@jmichael99 28 күн бұрын
can you buy this still? im not able to find it
@GavinConwayWoodworkBBQ 27 күн бұрын
Mmmmm - looks like it's no longer available - cant find any in UK online.
@Riggy2201 29 күн бұрын
Gavin, I think I've cut the meat in the wrong direction. Will it still be okay dried? It also has a vein of sinew down the middle of the steaks 🥺
@GavinConwayWoodworkBBQ 29 күн бұрын
Dont worry which way you cut it
@Riggy2201 28 күн бұрын
It's hanging now, thanks. Got 2 pc fans blowing at them and a mini probreeze peltier dehumidifier. Running costs about 1p an hour (and we have solar for daytimes ha). It's between 18-20C here in Wales atm. I've ordered a cheap hygrometer so I can see the humidity (it needs to be below 50% right?). The meat is hanging inside a nylon wardrobe/dryer in the kitchen. The place stinks of biltong seasoning 😆
@GavinConwayWoodworkBBQ 28 күн бұрын
@@Riggy2201 good stuff - enjoy it.
@Riggy2201 24 күн бұрын
I tried a smaller piece of 3 days old today. Really really good. I ate it all! It'll be perfect tomorrow. How best to store it so it doesn't dry out or get soggy? Let's say to keep it good for 2-4 weeks.
@GavinConwayWoodworkBBQ 24 күн бұрын
@@Riggy2201 wrap in paper bag then in a plastic bag and throw into the freezeer. Remove and defrost open till ready.
@Riggy2201 Ай бұрын
Hi, I have a small 9v dehumidifier, I was thinking of using without any light. Have you tried this setup?
@GavinConwayWoodworkBBQ Ай бұрын
Try it - the light is just for a bit of heat to dry the air a bit so really if it has airflow it should work. Just cut the meat thinly to try it.
@Riggy2201 Ай бұрын
Yeah, i was thinking that if the dehumidifier draws the moisture away it could work well and it's only 25watts. We have one of those nylon airing cupboards with the little heater at the bottom. I'll try it, but with the dehumidifier on instead of the heater.
@GavinConwayWoodworkBBQ Ай бұрын
@@Riggy2201 it sounds fine
@samholborn 24 күн бұрын
I subbed, hi from hull UK
@jtnachos Ай бұрын
No way!
@MasonTorrey Ай бұрын
What I find fascinating is the fact that when I looked up videos by actual South Africans to get authentic biltong recipes/methods, they are all different. And I mean VERY different. Is there such thing as an authentic South African biltong, or is it just a matter of doing whatever you like to prepare the meat before drying it?
@GavinConwayWoodworkBBQ Ай бұрын
ok so generally biltong was made using salt and pepper. Then they started to add coriander which I mus tadmit does give it a good taste. So that is the basics. People add all sorts of things nowdays but really dont need to. For my stokkies and chili bites I did change the flavour by adding the worcester and soy sauce just to be a different product in my range of products.
@MasonTorrey Ай бұрын
That's one hell of a sharp knife!
@GavinConwayWoodworkBBQ Ай бұрын
Sure is
@magnuseriksson5547 Ай бұрын
I am so curious how you built your shed and ehat equipment you used.
@GavinConwayWoodworkBBQ Ай бұрын
Take a look at my shed video - it has info on how I did it. kzbin.info/www/bejne/janGh6JofN2JjaM&ab_channel=GavinConway-Woodwork%26BBQ
@robmaggs2827 Ай бұрын
Good video but I hate it when people don’t reply to questions
@GavinConwayWoodworkBBQ Ай бұрын
Never saw the q's - were not notified.. Sorry to upset you as I normally always answer. Thanks for the enjowing the video.
@DanielMilligan-fn7vh Ай бұрын
Gavin, is the pepper fine in texture? Or can one use whole pepper corns (let them also roast slightly until it smoked on stove) & then put them in the grinder?
@GavinConwayWoodworkBBQ Ай бұрын
Fine is good - I actually use a mix of ground peppercorns in a coffee grinder and powder form.
@-abheda Ай бұрын
how come the cables are routed inside the box? why not along the side outside, out of the way?
@GavinConwayWoodworkBBQ Ай бұрын
Either way works.
@JacquesKleynhans-yk4fp Ай бұрын
Hi Gavin, this group still active - If so, I see all your fans blows on your biltong, how do you prevent case hardening ?
@GavinConwayWoodworkBBQ Ай бұрын
A few tips: 1. No heat for the first day. This stoops it sweating and can cause mould. 2. Gentle fan breeze. 3. Shed temp 20-25°C 4. Stop fans for a night on about day 3 or 4 to let moisture out the middle and stabilise. 5. Repeat step 4 on day 5 if a bit of case hardening seems to appear. 6. Dont let it hang once its ready or it will dry out and harden.
@DanielMilligan-fn7vh Ай бұрын
Hi Gavin, I'm also from Rhodesia, moved to SA for many years but now living in Mauritius 😊So nice to watch your videos. So I'm guessing you use the soya sauce to give the stokkies a browner colour? So would it be dark or light soya sauce? And a plain, straight forward Balsamic vinegar? So could I use this Namibian spice as the "base" recipe to use either a "chilli" flavour, or a "barbecue" flavour, in order to vary the taste I'm looking for? Best regards
@GavinConwayWoodworkBBQ Ай бұрын
Hi - its just something I tried and stuck with it. Just aflavouring I guess. Yes to your Namibian as a spice recipe for everything then add as required. If you can get Crown National Safari Biltong spice add 1/2 teaspoon per kg meat and it makes a good flavour for plain biltong.
@user-hk2vp7il4o Ай бұрын
surely to heck theres a more passive way😂😂😂
@Lotterywinnerify Ай бұрын
What do you mean?
@user-hk2vp7il4o Ай бұрын
like without a million power leads, sockets fans plugs metal...i mean really get back to basics, it will taste better
@annebrowne5868 Ай бұрын
That's just the basic spice mixture. Why don't you share the secret ingredients that makes it taste so good?
@GavinConwayWoodworkBBQ Ай бұрын
Mix in some Crown safari spice as well. about 8g per kg meat.
@steeletaylor8079 Ай бұрын
If you run the drill in reverse it usually comes out neater and lessons the risk of cracking.
@GavinConwayWoodworkBBQ Ай бұрын
Mmmmmm - interesting will try it. Thanks
@matthewbrackley1793 2 ай бұрын
was your boet Vaughan? he was in my class at Vainona?
@GavinConwayWoodworkBBQ 2 ай бұрын
Naaa we were from Que Que
@TheLoneWanderUK 2 ай бұрын
Wicked man! How long did the granite take to preheat?
@GavinConwayWoodworkBBQ 2 ай бұрын
about 40 minutes on the gas burner
@pietnel6542 2 ай бұрын
JUST DO IT
@0103984181500 2 ай бұрын
Which grain is this blue stone
@GavinConwayWoodworkBBQ 2 ай бұрын
250 I think - then when you dress it with the dresser stone it goes to 1000
@fraes2465 2 ай бұрын
Is there never an end result?
@GavinConwayWoodworkBBQ 2 ай бұрын
Sorry !!
@fraes2465 2 ай бұрын
Would love to see the camera focus on the meat and not the scales in the left of the picture
@GavinConwayWoodworkBBQ 2 ай бұрын
Ooops
@tridsonline 2 ай бұрын
👍🏻 Thanks, some clever ideas! It sounds like you have several flavour options for biltong cures .. it would be very interesting to see what they are and how to use them. Your chutney flavour particularly caught my attention.
@GavinConwayWoodworkBBQ 2 ай бұрын
Chutney is difficult to get it into the meat. Cut meat thin and add chutney to the spice and leave for two days in the fridge and turn a few times a day. Garlic and chilli I add 1 teaspoon to the spice micx per kg meat.
@CarlosPonce-dj5qd 3 ай бұрын
Have your hinges always failed? Is it very noisy? I can't find any video working.
@GavinConwayWoodworkBBQ 3 ай бұрын
They refunded me and took it back.
@JoeAnshien 3 ай бұрын
Thanks - Just got some pear pruning's and was wondering.
@ddepair1013 3 ай бұрын
Could you explain how to put it into the various modes?
@GavinConwayWoodworkBBQ 3 ай бұрын
Just keep pressing on the button..
@ddepair1013 3 ай бұрын
@@GavinConwayWoodworkBBQ Yes, figured it it out…there is a long press and a short press. Short to change modes, long is on/off. Short press on sensor button turns that function on. Works well. I do have some head band clips (4) that came with it… not sure what they are for…😀
@mikefrosio3331 4 ай бұрын
hi, congratulations for the nice channel. I have 2 questions for you. 1. Can you recommend which sharpening angles to apply based on the type of knife? 2. can you also sharpen knives longer than 35 cm? Thank you
@GavinConwayWoodworkBBQ 4 ай бұрын
A lot of knives have different bevel angles - look online for info. Longer knives would have to be done by hand possible using the scisors sharpening type of tool.
@michaelslater627 4 ай бұрын
It´s fantastic to find a biltong eating Rhodie on line.
@GavinConwayWoodworkBBQ 4 ай бұрын
Ha ha - I love the stuff. . .
@user-yh7db1hm4x 4 ай бұрын
I've just found one of these in the road didn't know it had motion sensor cheers brilliant torch aswell thanks for posting this video great fully watched an if you lost one in UK Nottingham sorry it's mine now 😂😂😂😂😊😊😊😊
@Bill23799 4 ай бұрын
Ali Express has them for $1.79 Free shipping. Several versions to choose from. White Light Yellow Light White and Yellow light Red Light
@fpartidafpartida 4 ай бұрын
Best part about the video was when I noticed his art on the wall and thought to myself “Hugh, I guess he likes cows”. Then at the end of the video I realized “He likes cows alright,….medium rare 😂”.
@nevillebrianmcmaster5918 4 ай бұрын
Do you have the recipe for the kielbasa
@GavinConwayWoodworkBBQ 4 ай бұрын
Look on my channel there is a full recipe and video.
@nevillebrianmcmaster5918 4 ай бұрын
Thank you very much
@AndreasdeV308 5 ай бұрын
You make biltong the right way, same as i do.
@sto2779 5 ай бұрын
Nice. I would like to do something similar, at least 50 sausages.
@yaeeshsingh6179 5 ай бұрын
Going to try this as a surprise dish for my wife😅 thanks for the awesome video❤
@maambomumba6123 5 ай бұрын
Please keep making videos
@johnphillips519 5 ай бұрын
Thanks for sharing your knowledge, I have just bought the 2500 Tiger and was getting dyslexic reading the manual and did a search on here and found you, It’s so much better to watch how it’s done, Thanks again and have a great new year👍
@GavinConwayWoodworkBBQ 5 ай бұрын
Glad it was helpful to you
@sadzasnake1755 5 ай бұрын
Hi Gavin did you used to live in Bromley.
@GavinConwayWoodworkBBQ 5 ай бұрын
Naa - KweKwe and Gweru
@sadzasnake1755 5 ай бұрын
Thanks Gavin appreciate the reply. I’m ex Marandellas all the best for 2024 mate cheers
@GavinConwayWoodworkBBQ 5 ай бұрын
All the best @@sadzasnake1755
@GONZOFAM7 6 ай бұрын
Good looking green kettle . Thanks for the video.
@YouKayTen 6 ай бұрын
Thanks for the review. Would this be wide enough to go around a medium size bike/skate helmet? 🤔
@johnmiddleton726 6 ай бұрын
How many people are you cooking for?
@nicho2k 6 ай бұрын
Wow 😮 What a set up! That there is a master biltong maker 👏🏻👏🏻👌🏻👌🏻
@VancouverInsiders 6 ай бұрын
Hey Gavin - Are you running this on 110v or 220? I am in canada and have only 110v available.
@seanshad 6 ай бұрын
By the way how you marinate the steaks? Sausages looks good too. 😊
@user-yd4zr2te1i 6 ай бұрын
Koliko kosta
@PeterKMY 7 ай бұрын
Please, what type of engine do you have? And what is the gear ratio on the filler? Thank you very much .
@RJ-se9op 7 ай бұрын
what does the melted butter do? keep it good longer?