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@drommie Жыл бұрын

Vos veis a chaza von lokshen ?

@SPNDS1980 Жыл бұрын

Achi stick to falafels and leave the biltong for the South Africans. What is this recipe? First mistake, cutting off the fat.

@patrickjohnson8741 Жыл бұрын

You cut off the best part, you clown. I'm South African and would NEVER do that. Cut off the fat is madness & stops it being Biltong.

@tontobb8956 Ай бұрын

He said it was optional. Clearly in the description yr the clown

@187Cesare Жыл бұрын

I stopped watching when he cut off the fat!

@nickyvos6997 Жыл бұрын

Never remove the fat, that is where all the flavour is. You are def not South African!!

@ShannonTubeYou Жыл бұрын

I saw "remove all the fat". So I knew you were fake. See ya

@katharina... Жыл бұрын

0:22 Remove all the fat. Me: EMOTIONAL DAMAGE

@henkbielderman4243 Жыл бұрын

You removed the fat? Ag Nee man! Is jy nou van jou sinne beroof?

@cloudminder5899 2 жыл бұрын

I coat in honey just before adding the seasoning rub. It helps keep the seasoning on the meat and I'm sure I read somewhere that it prevents mould. Not sure if the second fact is true but my wife is South African and a biltong conniseuere. She loves the biltong I do. Took me a good few goes of tweaking the recipe before she gave it the thumbs up. I now have her whole South African family putting in orders so much that I can barely keep up. Ironically I'm the only one that doesn't eat it.

@m.schafer420 2 жыл бұрын

Even though many here believe it is mandatory for a traditional biltong to leave the fat on, no it is not. Whether you leave the fat on or not is a question of how you prefer it to taste and whether you want the biltong to have a particularly long shelf life.

@deonbeer7910 2 жыл бұрын

Never remove the fat, that is the best part

@micka3221 2 жыл бұрын

What? No Fat? Worcestershire Sauce and Garlic? Not Biltong.

@jimsabo1189 2 жыл бұрын

No mention of humidity range or temperature(21-26C.50-65% humidity) . No mention of weight loss or curing time(50% for moist,70%for dry.roughly five days to 2 weeks, but weight is the best indicator . If you weighed out your meat you would know the amount of salt to use and not have to”wash it of”. You wasted so much time basting every individual piece( which you wasted more time cutting into thinner strips). Pour half your marinade in a pan, slosh it around a bit, then place the meat in and pour the rest overtop. Can use your silly basting brush then if you wish. Same goes with the dry rub, pour half on top, distribute evenly, flip, repeat.

@MasonTorrey 5 ай бұрын

You seem to know a thing or two about biltong. What are your thoughts on marinade? I use vinegar, then salt and season and throw it in the dryer. I feel marinading the meat ruins the beef flavour and I may as well just make beef jerky.

@dennisleighton2812 2 жыл бұрын

1:48 Kosher coarse salt - this is not a requirement, but a personal preference. Ordinary, cheap table salt work just as well and is easier to get an even covering. 3:20 garlic - eish man! That is way out ! Chicken spice, balsamic vinegar? No man! A little variation is OK, but this is too much. But, you obviously like it, so good on ya! I'll give it a miss, and stick to good ol' traditional.

@roguesorcerer1145 2 жыл бұрын

Nooooooooooooooooooo do NOT remove the fat.

@williamjamesenkerwitz9495 2 жыл бұрын

Oh my greatNess what are you doing you cant make biltong without fat sacrilege really I mean really

@rossitherhodie5659 2 жыл бұрын

Why on earth would you remove the fat..............stopped watching when I saw this

@privatesouthafrica1112 3 жыл бұрын

You failed in the first 30 seconds, you NEVER Remove the fat

@QueenLogic87 3 жыл бұрын

Removing the fat???? What are you fck insane? That's the best part of biltong!

@Randy7201 3 жыл бұрын

This ladies and gents is why only a SOUTH AFRICAN can make ordentilke biltong...die klomp is fokken mal man...kosher salt wat die vok is kosher salt, jiree meneere...dis nou n fokken crime die

@Randy7201 3 жыл бұрын

Good lord WHY ARE U REMOVING THE FAT????? U ARE CLEARLY A NOVICE !!!

@loekie1707 3 жыл бұрын

making-of guide ? I can marinade meat mr I wanted answers about how to dry and you show us what exactly ? the most important part and no explanation ? waste of time this video

@bearlyvaping943 3 жыл бұрын

The second this man cut all the fat off I stopped watching the video.

@shumbasamaita 3 жыл бұрын

Chinkiang what?.... A fat removal?? That action alone is sacrilege to genuine biltong.

@khayasontsele8984 3 жыл бұрын

😂😂😂🥴🥴🥴 Nooooooo!!!! It’s no longer biltong mate. The second you removed the layer of fat, it was all over.

@hamishdrake6166 3 жыл бұрын

The moment he removed all the fat, I stopped watching.

@caskruger419 3 жыл бұрын

Remove all the fat? Lmao noob. Chicken seasoning? This video should be removed for blasphemy

@alanbrooke1711 3 жыл бұрын

Absolute madness to remove the fat.

@ettienewilders9321 3 жыл бұрын

Leave the fat my friend,it's the best part

@1madmaxx80 3 жыл бұрын

What is that cut of beef called in North America?

@paulsmith9497 3 жыл бұрын

When he trimmed I knew he had no clue

@Shylockza 3 жыл бұрын

Meat is too lean and a classic recipe will only use vinegar for marinade, salt, black pepper and coriander.... why cut into smaller pieces..... so many errors WHy are you doing this as a tutorial when you don't know how it's done??

@josiahpillay1762 3 жыл бұрын

U fucked up in the first 5 seconds buddy

@pietekoo5559 3 жыл бұрын

You have just salted, now you cut again??

@pietekoo5559 3 жыл бұрын

Why remove the fat? This is NOT the ultimate biltong recipe. This is fatless jerky.

@berrieswilders2889 3 жыл бұрын

Don't remove the fat,that's what gives the biltong flavour

@danzakable 3 жыл бұрын

היי, איזה מספר בשר להשתמש פה בארץ?? ממש תודה

@waterdilusion 4 жыл бұрын

No! OMG we need South African Uncle Roger for this....

@bushadventuresnz 2 жыл бұрын

Hai Yaaa!

@waterdilusion 2 жыл бұрын

@@bushadventuresnz LOL

@jeromebecker8196 4 жыл бұрын

Cut the fat off .... seriously

@llen6970 4 жыл бұрын

Stopped watching when cutting the fat off, what a prick!

@danielbergman100 4 жыл бұрын

What are you doing to the biltong!!!!! Don’t do that!

@mornaystaffen3161 4 жыл бұрын

No idea of how to make true traditional South African biltong. The fat is the best part of the biltong. This is n "Chilli Bite" and not biltong. Try again, probably not even staying in South Africa.

@CHrisG-ol3ei 4 жыл бұрын

What a complete novice --you never take the fat off--meat is too thin --too many flavourings --I stopped watching after 2 mins

@dreamdiction 4 жыл бұрын

This jew likes making videos but he knows nothing about biltong.

@dreamdiction 3 жыл бұрын

@Kaos He doesn't speak and everything he writes is in canaanite language using phoenician script (hebrew).

@stuartcampbell3861 4 жыл бұрын

As someone who makes my own biltong i find your recipe interesting not sure about the garlic but i'll give it a try awesome vid

@zena7283 3 жыл бұрын

Hi I'm trying to make my own but it tastes a bit sour due to the vinegar. Used white vinegar. Could you offer any tips or give me a better recipe please?

@stuartcampbell3861 3 жыл бұрын

@@zena7283 use brown vinegar and only soak the meat for 2-4 hours turning regularly every hour then drain salt and spice it quite well or to your requirement or particular taste before the curing process to be honest it's trial and error until you get it to suit your needs that is the basic recipe that i use hope you find it helpful good luck

@zena7283 3 жыл бұрын

Thank you