How to Make Biltong Spice from Scratch. The full process- Part 1. Not Jerky

[@Retro_D]

Still the best biltong recipe I've used. Simple and super tasty. Im not in south Africa anymore but I still come back to this video time and time again to get my biltong fix. I've lost it, then found it many times over. But every time I make it for my wife "who's from Mexico" ,loves it!

[@nicklombard610]

Ditto , I too am now in UK but continue to make my favourite dish = Biltong!!

[@00Uglyduckling00]

I also make 3kg biltong every month! Thanks for the spice recipe, can't wait to try it out. I would add those reapers ;P have a good one

[@vuss2107]

Good stuff mate can’t beat homemade! Been a bit lazy lately been buying from local shop. Definitely gotta do some more batches again soon. Cheers

[@breemacdonald7053]

Thanks for a great vid. I make my own biltong and was wondering what roasting the peppercorns & coriander seeds does to or for the flavour- usually just use as us? Thanks

[@vuss2107]

I find it easier to roast then crush them in mortar and pestle. Smells great when roasting give it a try

[@tontobb8956]

Releases the oils inside But coriander only Shouldn’t be roasting the pepper

[@K20TypeR]

Great video mate. Does the bicarbonate of soda effectively prevent mould? I wanted to make some and put away to snack on over the next few months. Hoping it stores well

[@vuss2107]

Thanks mate, spot on helps prevent mould when hanging in the wetter weather months over winter when it’s raining, I don’t worry as much over summer. You can freeze them to store 👍

[@MarcoSorsaPT]

I was a butcher in South Africa and my job was to make biltong. Never in my life have I heard of putting sugar in the mix. That is totally unsavoury and un - South African. You are making beef jerky and NOT biltong. I found beef jerky to be sweet and distasteful as do all South African visitors to the US.

[@vuss2107]

Marco Sorsa I feel sorry for you living under a rock. I make all kinds of biltong flavours in different batches not just one flavour day in day out. Maybe you should try it Jerky is completely different usually thin cut and smoked in charcoal Weber or fruit dehydrator South Africans are a special breed the lack of world wide knowledge is astounding And you think I’m from US wrong again

[@MarcoSorsaPT]

All I'm saying is that you not degrade SA biltong by putting sugar into it. It is not a sweet meat but spicy. We will spit out any sweet biltong. I had been making biltong for many years and mixed ideas with butchers all over SA and I have never heard of sugar added. The mere thought of it makes me sick. In SA we only put sugar in coffee and deserts. Not food.

[@ironstewart3159]

@@MarcoSorsaPT sugar is a preservative in this quantity not a sweetner. It will not affect the meat sweetness.

[@MarcoSorsaPT]

@@ironstewart3159 Glucose is NOT a preservative. The vinegar and salt does a good job of it all by themselves. Food never gets sugar added to it. Puddings do.

[@a10ace]

@@vuss2107 by painting all South Africa's with the same brush is as bad as the guy you are criticising. We call that ironic. P. S nice video and your recipe is very good. I tried it.

[@Sandalphonium]

What else do you use the biltong spice for? I am in Townsville and really like Scorpion Sticks from Biltong Shack, and I am thus looking in to making it myself. And I see you have left over spice, so do you just use it for more biltong?

[@vuss2107]

I use just for biltong, has a good 6month life stored in a big left over spice jar. You should def make your own, if I ever buy a snack amount from local biltong shop I feel rourted as it’s gone in no time, then if I make my own for same cost I have days of it and lots frozen

[@Sandalphonium]

Thanks for the reply. And are you going to do any more videos? I would be interested in seeing you try out different recipes etc for example.

[@vuss2107]

That’s a maybe... Been so busy lately. But I have a few recipes up my sleeve I do depending on what I feel like having. You should def get a machine it’s really easy and much cheaper/ healthier than the shops

[@Sandalphonium]

That's why I am looking in to it. But I don't know how I will get the flavor I want. I have no experience with marinades, let alone spicy ones.

[@Sandalphonium]

Maybe I could ship you a packet? I don't know what spices they could possibly use, let alone amounts.

[@SBhunter]

have u ever tried qadid? Moroccan beef jerky?

[@vuss2107]

No but I will look into it

[@grantwatson1148]

put your spices into a plastic container with a lid ans shake it, helps to mix it.

[@vuss2107]

I like your style. I put into old mixed spice rub shakers from ribs ect. Gotta do another batch soon it’s been a while

[@artkrot]

OK simple question why use rock salt and ground it up?

[@vuss2107]

artkrot Basically it’s cheaper to buy in a bag like that we use in our salt shakers and I have made Carolina Reaper salt few times

[@MarcoSorsaPT]

Grinding it up will make the meat absorb the salt instead of just absorbing the liquid out of the meat. Do not grind it.

[@sezrules]

Table salt will get into the meat and make it taste too salty. The rock salt is mostly to draw the moisture out the meat. Once it’s done that, the meat will then suck up the marinade like a sponge.

[@vuss2107]

Cool might have to try it that way. This is exactly why home made is better experimenting different versions

[@INMGRC]

Good video big thumbs up XD

[@vuss2107]

人 MG Cheers mate

[@NoisyKayakAdventures]

aahah , soo cool!

[@vuss2107]

SongoLand Super tasty snack any time if the day

[@NoisyKayakAdventures]

ahah,, zoo cool xD have a nice weekk dude ,! a gretting

[@radleyjabilona3806]

Yummy 😋

[@vuss2107]

+TAKESHI 4295 Very much 👍

[@WolfmanFoxtrot]

I roasted my coriander and it pops and looks like popcorn is that normal?

[@vuss2107]

Very normal, gives off a bit of smoke and awesome fragrance

[@WolfmanFoxtrot]

@@vuss2107 thanks

[@vuss2107]

WolfmanFoxtrot No worries mate Get your biltong on 👍

[@Code_Machine]

Doesn't bicarb taint the taste?

[@vuss2107]

No it’s only a little. Usually in summer months I don’t use it. More for humid weather times really

[@Code_Machine]

@@vuss2107 Hmm, interesting. Thank you

[@vuss2107]

@@Code_Machine No worries have a good one 🙏

[@grant2149]

​@@vuss2107o ok i did not know bicarb helps prevent mould wil try it

[@sg4682]

Like the recipe and video apart from the abuse of that glass top!

[@vuss2107]

SG Cook top is fine it’s a Bosch

[@TommyGunOZ]

the abuse of that stove top!! crikey!

[@vuss2107]

tommy gun Cook top is fine mate Bosch builds tough appliances

[@SilverSniper75]

Sugar! Yeah why not throw in some Mars bars or m&m's while you at it 🤦🏻‍♂️

[@rasrealitymacky3489]

🤣🤣🤣🤣🤣

[@vuss2107]

Poor idea they wont work. I have tried coke a cola as a soaking liquid. Concentrated Smokey bbq sauce is good.

[@feestor5660]

Eish...shame... Marelize, anyone????

[@vuss2107]

Fiona Storevik ?

[@danielcisco]

@@vuss2107 Exactly! You making a statement such as "South Africans are a special breed the lack of world wide knowledge is astounding". While you are wrong about sugar going into Biltong. There is no way it is an original ingredient. Also if your Britishness endowed you with all the earthly knowledge would you have understood this comment made by Fiona. Nee wat foetsek jy!

[@vuss2107]

@@danielcisco I was born in South Africa I understand how traditional biltong tastes, sometime I make hot spice rub, Smokey bbq, salty it all depends on what I feel like on that batch. Sometimes I change the soaking method up for different tastes too. It’s a rough guide to give someone an idea on how to go about it

[@aslamfareed3315]

​ Hi Sir.. Fellow south african here.. Read all these silly comments about sugar in biltong. All commercial biltong spices in South Africa have sugar as an ingredient.. No need to defend yourself with self centred people.. Thanks for the recipe and post a recipe for a reaper or habenero version😂

[@dennisleighton2812]

1:12 roasting pepper corns? Really? What for? 2:29 Paprika?? What? Chilli?? Huh? Very un-Saffer recipe! But I suppose you could call it Oz-jerky, but it ain't Saffer biltong mate!

[@vuss2107]

Brings out the flavour roasting mate. I have made a hundred different combos. My version mate, you should try your version you will like it

[@dennisleighton2812]

@@vuss2107 Been making it the proper way for over 30 years! You seem to be struggling to find your best combo, but keep on trying. I commend your perseverence!

[@vuss2107]

Good on you mate. I have a handful of regular spice mixes I use hits the spot. I do miss ostrich biltong in SA. Cheers for stopping by.

[@brianveasey5115]

actually, it is a biltong rub recipe and South African too. What's the big deal if someone wants to add chili, or paprika? Times have changed and so have people's pallets...I've been making biltong for years and am playing around with black garlic as an ingredient...It's not the old "authentic" one, but it is one.

[@dennisleighton2812]

@@brianveasey5115 I apologise! Of course you can make it any way you prefer.