South African Beef Jerky! AKA Biltong! | Chuds BBQ

[@SeanSteggs]

Cold smoke is excellent, use a malt vinegar and just dip it in then hang. The vinegar is just there to stop any mould building. Been making my own for years and way way better than jerky. I’ve done it in plenty of different meats too. Kangaroo, Lamb and beef. South African wife here down under in Sydney Australia.

[@willedwards7679]

Nice tip on the cold smoke, also been making biltong for years but don’t know why it has just never occurred to me to smoke it!

[@NickBigShow]

I'm from South Africa, and never added honey before. But will def try it. Dry is more to make like a powder, then make biltong cheese spread.

[@anthonykersey3924]

Smoked biltong? YES PLEASE!!!!

[@kearneymol8762]

My bru, the color looks good and your process is pretty solid sir. As a Saffa that had made quite a few tons of Biltong in my life, I for sure would eat that with a smile.

[@907jl]

Biltong is awesome! We ate it just about every day during a couple of trips to S. Africa. The camp we stayed at made it on site, and it was cut in strips about a foot or so long, and about as big around as your thumb( maybe a little bigger ). Delicious! They also made Droewors and Boerwors. Awesome dried sausages.

[@ToddParker]

yes on the cold smoke video.

[@MalkaMoon]

As a South African, I approve.

[@shonhatley541]

Biltong a brisket. That's a big chunk of meat. Keep'em coming Brad.

[@scott729]

Damn, look at all of our friends from South Africa in here casting approval around. Must be a good one, good job Chud

[@grootsgracemission]

Great job. South African approved by me. Inside round works amazing.

[@lx2nv]

I was today years old when I heard of biltong...and want to try immediately.

[@Mr.Schweetness]

If you don't want to make it yourself stryve biltong is pretty good and you can buy it online. they even make a smoked version

[@lx2nv]

@@Mr.Schweetness come on man, we cook our own stuff here 🤣🤣. Thanks bro.

[@Mr.Schweetness]

@@lx2nv I was simply giving you an option to try it before you endeavor to make it.

[@lx2nv]

@@Mr.Schweetness of course man. I appreciate it.

[@Solar750]

I make biltong 3-4 times a year. I typically go with a chuck roast and chunk into like 2”-3” thick logs. It takes about 10-14 days to cure, but you get a great red middle that’s so tender. It’s addictive though! I’d love to find a way to throw some smoke on it. I’ve tried liquid smoke in the brine, but got weird.

[@Mitchofthebushveld]

Fantastic. Shout out from chilly johanesburg, South Africa 🇿🇦. Some good looking biltong!

[@PowrAl]

Now you can see how many South Africans follow your channel. Approved! You can throw some smoke, not common in SA but delicious.

[@Shabangu611]

My South african people lets gather here❤

[@thedavishkitchen]

Hoezit?😁

[@richardblack6818]

Awe family 😁

[@warrenambler7869]

Lekker mense!!

[@Thee_Godfather_Kat]

Heita

[@cameronwood5324]

Haaaazit boet

[@EscapeAcres]

BRO! Boerwors sausage video next!! Best sausage in the world

[@MrHeNs123]

I second this post!

[@mookamedimonchusi9119]

I third this post!

[@davevermtor415]

Very best sausage is boerewors FROM South Africa

[@Woestevoeste]

Yes yes yes!! And then droeëwors

[@catchascatchshould]

Only if he makes the traditional one though.

[@billysutton9972]

My cousin was a missionary in Africa for 20+ years, and when we’d visit, we’d eat obscene amount of biltong, both store bought, and homemade from various native meats. Definitely gonna give this a whirl.

[@donaldmalander4741]

as a south African 10 thumbs up Brad, great job. beef jerky is not biltong, and biltong is much much better. I would eat your biltong.

[@keagandevilliers2832]

greetings from cape town, south africa! 🇿🇦

[@Boskatt]

Dude! Love your content and as a South African, that is a fine biltong you made there. Fun fact it's probably the most expensive meat product you can buy in SA. If it gets to dry we usually grind it into a very fine consistency and put it on a thick buttered sandwich (zaamie) oh so good!

[@waynelion-cachet35]

Wagyu makes superb biltong. Next, please try dry wors (dried sausage), awesome snack.

[@chitala383]

Fantastic! I've made biltong a number of times, following the 2 guys and a cooler recipe as well. I don't really have anywhere to hang it to dry so I always do it in my Nesco dehydrator set as low as it goes, which I believe is 90°, and it comes out perfect every time. I also aim for 55% hydration

[@Mr.Schweetness]

Yes to smoked biltong!

[@kingmonkey5011]

Chud! mate! I'm so happy that you mention Eric from 2guys and a cooler. Dude is a sausages legend, like you're a bbq legend. cheers

[@Mr.Schweetness]

I can't remember which one, but I do believe there is a collab video with Brad and Eric. not sure one which channel.

[@mdj7268]

I make mine in about 3 days. Brine overnight in soy sauce. Then spice and in the oven, on a wire rack, for 2 days with the just the fan on...obviously. Kak lekker 😊

[@Meister1551]

In my book, you can never go wrong with a bit of smoke on any kind of meat. Yum. Great video.

[@WitchD0ct0r]

My favourite type of meat and pit boss. You sir rock from another approving saffa

[@lwandilemtshabe3991]

It’s great to make it your own with smoke or whatever. There are so many different varieties even locally and that’s kind of a thing about it. Look forward to seeing more and making more of my own 🤙🏾💪🏾🥩

[@bugheav24]

Your dog had to be in that room for 5 straight days staring at the meat 🤣

[@lwandilemtshabe3991]

Hey!!! I’m South African and thanks for the shout out!!! Much love ❤

[@scottkrebs586]

In addition to some cold smoke, I'd likely swap out the Worcestershire for W Sauce for bit more kick (and perhaps consider some other options for heat, but that's just me).

[@greavous93]

after a couple decades of turning deer into jerky using string and racks and such to dry the pieces, one day it occurred to me that your run of the mill wire paper clip is the way to hang your meat. You invest nearly nothing (if you have a job) to a few bucks and just throw them away for next time you need them. Large or small, they both work great.

[@louisallison8777]

1. slice fatty biltong thin. (dry/medium/wet, personal preference) 2. spread a generous amount of salted butter onto a slice of fresh white bread. (good quality butter) 3. add biltong to buttered bread 4. FOLD bread in half (very important step) 5. enjoy!

[@brianveestrom6784]

Easy to do and no special hardware needed, perfect. Nice one Brad. Definitely put some smoke on a batch. Time to check out 2 guys and a cooler

[@thebiglimey]

Smoked biltong! Also maybe Boerewors with the trimmings! and it has to be the full link curl!

[@russellechols5318]

Was over there it was hanging from the ceiling ! It was fantastic haven’t found anything in the States that’s close.

[@GeorgeSeuratMilligan]

Never seen it with fennel. But looks amazing.

[@danielbackshell6936]

Nice one Brad! I love biltong and my South African friends use silverside to make theirs. How about you make some boerewors (farmers sausage) pork and beef or lamb and beef both are amazing 😋

[@willedwards7679]

Even better, droewors! A personal favourite of mine

[@jareddrake4638]

Just waiting for that backyard style Hawaiian Kalua Pork video! 😋

[@thabisolebotsa5183]

my favourite snack

[@Nyghtprowler]

interesting! Love the variety you bring to the table! Keep it up :) I'll have to try this.

[@FoodsIsYummy2525]

Thumbnail had me drooling 🤤

[@tackleboxforpresident2773]

sooo there is someone that needs your help !!!!!!!!!!!!! its matt from demoranch please help him lmao he need your amazing touch so he can stop bringing shame on the bbq gods such as your self

[@danielbernier9115]

Agree 💯

[@adamkornely4190]

Yes, he does lol

[@g54b95]

Who?

[@Stan_L]

Great video! Thanks for sharing.

[@dylnfstr]

"Is that a Simba Pez dispenser???" Lmao

[@MikeOchtman]

Venison works really well too.

[@joshshehab5870]

So cool! Gotta try this...

[@hamzaashraf1567]

One meal a day guy would Love this

[@lourensrudman5435]

Very nice Brad. From a South African that also hunt and make his own biltong. Next time make larger cuts and try not to let it get to dry. That colour is fine that is not the vinigar that makes it red it is what it should look like.

[@robertjmckenna]

Nice cooking/BBQ outside

[@cobusdavids898]

The whole video I was going "where is the vinegar?", you never showed it but did say it at the end. Your Biltong was very very small but looked the part and I am proud that you are sharing our best of the best with the world. Thanks

[@petergplus6667]

3:07

[@cobusdavids898]

@@petergplus6667 You are correct I apologize I'm just used to people using brown vinegar not red wine vinegar. I missed that. Thanks for pointing that out.

[@jimcombatvet8122]

Do It!! Do The Smoke!

[@thedavishkitchen]

Great Vid, you need to try Biltong powder, takes any dish to the next level!

[@jeepelviento3650]

wanna see your take on Thai style food so much

[@johnnyho900]

Yes, cold smoke please!

[@grahamsher7851]

Yes you loose half of the biltong you make but biltong is a South African staple glad to see an American trying it your should try a biltong pizza that would be amazing well done

[@jstaffordii]

How about using smoked salt in your cure so the prep process wouldn't change but you would get the flavor.

[@StephenBlackWolf]

That's a really good idea!

[@_JezzaG]

Yes Brad...its ruddy offensive to call it jerky, its so much better! Good job! 👍👍

[@johnreeves8156]

Looks good,like a real keeper.

[@dwaynewladyka577]

I've never had that before, but it looks great. Cheers, Bradley! 👍🏻👍🏻✌️

[@kosankrazy4143]

Yes please cold smoke

[@TurboTimTravels]

I’d say if you do another video with adding cold smoke, maybe do a comparison video of making it with various other techniques to see what adds the most to it. Cool experiment

[@janmyburgh1707]

Hi Bradley Your biltong looks great. I've never had cold smoked biltong before. But smoke makes everything taste better. Wont have any issues if you try a cold smoked version. Love your content and I've learnt a lot from your videos. P.S. if you are ever in SA you must try some braaivleis.

[@kenstroede1742]

The official taste test got me 😂

[@DuaneFranklin-et2uk]

You can never go wrong with our South African Biltong Bradley😅

[@nathanpettijohn]

Do you not need to use curing salt?

[@GeorgeSeuratMilligan]

You do not need curing salt. Been making it with normal salt for years. The vinegar wards off mold and I fully dip the pieces in vinegar to ensure 100% coverage and then add the right quantity to the mix as suggested by Two Guys and a Cooler. Also suggest a putting a fan on it.

[@johnmcleanjr.1468]

Smoke sounds good to me!

[@aimeedean1]

As a South African, the colour is right with the vinegar. I am more of a chunk rather than sliced biltong. A biltong chunker is necessary!

[@ackmanc]

I like your Burbon selection :D

[@mornescheepers3649]

Now that looks "lekker" goooood!!!

[@SuperPfeif]

Awesome

[@dantheman6931]

Anton’s in Roanoke sells good biltong

[@88RSI]

Next time just give it a bath it in malt vinegar, take it out, spice it, leave it in the fridge for an hour or 2 and hang it. You can spice it how ever you like it, there is no right or wrong way. Can also use eye of round. If you do place it in dehumidifier turn down the heat, or if you have to use low heat.

[@Mase_kind]

Well done, good job with the biltong brother. make Droë Wors next, or boere wors.

[@beechermeats9797]

For the algorithms Bay bay!!!!

[@jlruiz7634]

🎵 Everybody loves a little biltoooong 🎵

[@NandoOosthuizen]

Maybe make some South African Droe Wors you will like it

[@jg0909]

How does that burner work? Is there a build video?

[@brodiekorman4999]

I am sure it is already suggested, but could you do droewors next? South African beef sausage that is dried like biltong.

[@TheJoke2Far]

What is that plate you put the spices on to toast them? How does it heat up?

[@MarkJustice85]

Hey what is that little kettle grill thing on the shelf? I need that.

[@shaevillas5958]

7:51 so… Biltong is Dry aged jerky?

[@rossstevenson6206]

Cold smoke that ish boy!

[@Sneaksmcdoogle]

Mmmm looks good. Would love to see you smoke some

[@pietervanderwath8835]

c grade silverside is the best to use

[@isrbillmeyer]

lol Vacuum pack it you say? That few pieces in my house would not last till the end of the day. Looks like you got the biltong making process right. Have you tried droe wors?

[@JamieStuff]

I wonder how this would work using a chunk of brisket flat?

[@kjackson888]

Yes Biltong!!!

[@MTChevy13]

I married into South Africans. Been making my own biltong for about 8 years now. I don't spend time making jerky anymore. It's addicting. Mine never makes it into the freezer.

[@MaxFeken]

i'm assuming you would need to freeze or eat within a week or so due to the fat cap (or it would go rancid)?

[@CraftyZA]

Honey is new to me. Also some traditionalists like myself do not like the worcestershire . It's getting a bit over used over here. loving the fact that this is getting so popular all over the world. only took the world 200 years to realize what have here 😀

[@antonweber9078]

I am here! Let's see if Brad gets it right. Lol

[@mikeaustin9765]

My buddy is South African and had made this for me. I can’t say it’s good haha.

[@brianprince3110]

Lion king!

[@alansmith2162]

OK, now that you've made biltong, the next South African food to make is Boerewors!

[@robertlong4118]

How would you make it in a dehydrator ? Thanks

[@DavidSmith-xe7nc]

Boerewors next please 🙏

[@antonweber9078]

Let it go drier, in my opinion. Smoke...GO FOR IT! Time for you to make boerewors!

[@andrewpotgieter9721]

Awesome, next time think +- 400mm /10” long… ❤🇿🇦

[@rtpmedic66]

Bet it goes good with that Col. E.H. Taylor.