The Easiest and Best Way to Make South African Biltong-My Secret Recipe Revealed!

[@BurningSpeares]

Check Out my Biltong Flavours Video over here 👉 kzbin.info/www/bejne/rGLcfZ-fh76Wo6s

[@garethanthonyclark4879]

Lekker man! Love how you have perfected the recipe and kept it as natural as possible. Thanks for the video👍👍

[@BurningSpeares]

Thank you Gareth, glad you enjoyed!!

[@alanpalmer3003]

As an Englishman who spent 7 years in S.A. I love Biltong, I've just started watching how to video's, bought a drying box etc, your video is excellent, to the point, I'll be trying this this week, thanks for the content, new subscriber :)

[@BurningSpeares]

Thanks again Alan. Keep an eye out for my biltong 5 flavour vid. I'm doing the wetworks this weekend!! There will be some other SA charcuterie vids to follow.

[@benbradley7152]

Never having eaten biltong and being a lucky recipient of a sample of this batch, I can honestly say it's banging. Love the flavour and texture. Time to build a drying box!! Thanks Richard!

[@BurningSpeares]

Thank you Ben, I look forward to seeing it in action. Reach out for any further queries that you might have.

[@GardenGrillUK]

Another exceptional video! Thanks for the DIY guide on how to make biltong! A lot of people will benefit from in-depth instructions.

[@BurningSpeares]

Thank you Garden Grill. This is the best method I know and true to the soul of biltong!

[@williampaulrogers9583]

OMG, my mouth is watering just looking at the Biltong. I will do your recipe 👍🇬🇧

[@BurningSpeares]

Nice one William!

[@tontobb8956]

I add w sauce with the malt vinegar. Love that umami taste it provides The only difference between our recipes Keep it simple. Keep it traditional Tastes great

[@BurningSpeares]

Yes, definitely, W Sauce is a great addition!!! I do sometimes use it as well as chilli flakes.

[@kanethompson3870]

Looks quality! Save me some.

[@TiaanJonker]

Lekker Man!

[@Tinkertail0r]

I use a fruit dehydrator . Works like a charm

[@BurningSpeares]

I would use one too but it would have to be a big one!!

[@Tinkertail0r]

@@BurningSpeares lol well I’ve got 5kilos on the go using a electriq edfd04

[@Tinkertail0r]

@@BurningSpeares❤😂

[@patrickcawood6736]

Thanks for your sharing your recipe Richie, looks amazing!! And oh yes, you know where I live.

[@BurningSpeares]

😂

[@emen6586]

Niiiiice!

[@erikjansson6791]

Hello lives in Sweden and smokes meat. Gonna build me a biltong box. Going to South Africa in January next year. So then I'll eat and speak Bilton thanks for a good youtube clip

[@BurningSpeares]

Erik, thank you for the compliments. Enjoy SA! There are so many great places to see. And do try the Droewors, I'll be putting out a vid on this soon.

[@russparsons3130]

​@BurningSpeares Was going to ask about Dry Worse. I personally prefer more flavor and eat it rare. Good stuff 👅

[@pinkfoothunter1]

Love Biltong, Red Deer back strap, nom nom

[@BurningSpeares]

One of my favourite types of biltong apart from beef is bushbuck. Have you ever been to SA?

[@StanKozlowski-t6m]

BOOM 💥

[@kevowski]

Looks delicious👍🏻

[@BurningSpeares]

Thanks Kev!!!

[@kevowski]

@@BurningSpeares I’ve been making Biltong for a few years now using Crown National Safari mix and the Freddy Hirsch but the last batch I made with roasted coriander, salt and black pepper and it was great. I like a bit of Lea & Perrins Wooster sauce and a splash of Franks hot sauce in my marinade😊

[@BurningSpeares]

@@kevowski Hey Kev, yes I used those spices a lot in the past but I am becoming more of a purist in my old age. I don't even use Robertsons Chicken Spice anymore and that is saying something!! W sauce is great for billos. I'll be doing a few varieties on another vid soon. Try make some sticks that are just marinated in franks for a nice chilli bite.

[@kevowski]

@@BurningSpeares Great idea re:Franks👍🏻

[@russparsons3130]

This was great thanks! Next Dry wors and can one use same for venison? Thanks again

[@BurningSpeares]

Thank you. Next one is 5 flavours of biltong and i'll certainly do droewors after that. I have a great recipe.

[@justinnichols3453]

Where do you buy your silverside from?? It’s a real struggle getting good cuts like you have

[@BurningSpeares]

Hi Justin. Where are you based?

[@justinnichols3453]

@@BurningSpeares I’m based in south bucks

[@BurningSpeares]

@justinnichols3453 near Slough?

[@dandroidgrocott]

With the wetter biltong, how do you store it usually, and how long is it shelf stable for? Im a fan of well done biltong because i keep it in the fridge for a few weeks, maybe up to a couple of months. Will the wet ones stay good for this long?

[@BurningSpeares]

I will eat biltong until my nose tells me otherwise or there is mould. You can push the below times for longer!! If its a whole stick I will wash the mould off with vinegar and dry it and carry on (at my own risk.) If you vac pack whole sticks or slices it will keep for more than a couple of weeks in the fridge easy no matter how wet it is. you can freeze it but just know the quality will deteriorate. As always just make sure biltong is room temp when eating it so the fat is tasty and not congealed. I keep it in a plastic container in the fridge for at least 2 weeks. Another trick is to keep a wet piece in some unwaxed brown paper in the fridge where it can breathe and dry out slower. The best thing to do is devise a system where you can make just enough to eat for 2 weeks fresh, keep some vac packed (pref whole) for another 2 weeks longer and have some frozen to tide you over until your new batch is ready to eat. Keep an eye out for a video that I will make soon where I make biltong sticks/bites.

[@User949F62]

I like to add 20% by volume Worcester sauce to the vinegar, and a small amount of brown sugar to balance out the acidity. I also add a pinch of allspice to the mix. Not totally purist, I know, but it compliments the coriander and pepper. Also, in my opinion anyone who would add chilli flakes to the spice mix should be charged with treason. One of the things I hate the most is my mouth burning when I eat a piece of biltong. If I wanted chilli I'd have some curry. 😂

[@BurningSpeares]

Hi, thank you for the comment, make biltong your own- whatever you like! W sauce is an amazing ingredient, keep an eye out for my biltong flavours vid coming out shortly where I use it. I do like spicy biltong, very spicy but if you try just a little chilli?

[@KRYSISJAG]

whats the difference in wet medium and well done in days

[@BurningSpeares]

Hi, it will depend on temperature (what the biltong drier uses), humidity and thickness. I normally have some slices thinner so that they are medium well in about 4 days but can be 5. Add a day on for thicker pieces to be medium

[@goodcat1982]

If i was to take this camping with no fridge or cooler, how long would it stay fresh for? Assuming i left it in one whole piece and took slices off as and when i needed. Thanks.

[@BurningSpeares]

As my recipe is natural compared to the commercial stuff, more care is needed to prevent mould. Vac packed can keep this for maybe a week out of the fridge, I have kept it out longer. The other thing is if you have the stick hanging where there is airflow and light you would get a good week out of it easily, it would just dry more. If you were to make biltong sticks or bites which are dryer, they keep really well. The dryer the meat, the more salt content. I personally like to use a paper bag (non waxed) that gives me a few days without any effort. All the above is very precautional.

[@goodcat1982]

@@BurningSpeares Great, thanks for that!

[@davidkelly4357]

As a purist, I wonder what you'd make of my computer-controlled biltong box. It speeds up or slows down the fan depending on the humidity of the air, and automatically turns off when it detects the meat is at the preferred level of dryness.

[@BurningSpeares]

Lets agree that because of where you live you need some automation

[@The_Hairy_Farmer]

I eat a LOT of FATTY biltong as I'm on a carnivore diet. Tomorrow I pick up 1kg of chillibite fat chips - fat only....can't wait. I am going to make it myself at some point as I also only want the basic ingredients....without the added garbage.

[@BurningSpeares]

Nice! Keep an eye out for some related upcoming vids!! I wish I could get more fat on my topside consistently.

[@michaelbrowne7361]

You need do video with me.once I'm up and about.

[@BurningSpeares]

For sure- look forward to it!

[@techiq7389]

This will taste okay, but this is not the complete recipe. What you are making there is Jerky, American style almost. The making process of Biltong is not like this at all. When you want to make true South African Biltong you need extra spices there..Your meat cuts are excellent, no problem with fat to meat ratio.

[@boatbeard7767]

Rather odd comment, seems pretty genuine Biltong to all those from Africa I've spoken to...

[@techiq7389]

@@boatbeard7767 Its not Biltong.....in todays life, most forgot their heritage, you can give them anything and they will tell you its nice...Real biltong is not made like this i can tell you because I've learnt this from my childhood, its OUR tradition, and you are short of the 2 most important ingredients, talk to a Boer, they will tell you the same thing. There is a very big difference between a Boer and a white south African. White south Africans eat anything, don't care about tradition, Boers care about tradition, and we don't eat anything. Its like i go to Canada and ask a Chinese fried rice recipe, Canadian style, and then arguing with a Chinese that I'm right about how they make it. Not very clever. At the end of the day you wont know what real biltong taste like.

[@GardenGrillUK]

@@techiq7389 Interesting perspective! So what are these two 'essential' ingredients you're hinting at? I’ve heard a lot of opinions on the 'authentic' way to make biltong-each as proud and certain as the next. Maybe tradition has its variations even among Boers? But hey, if you know the true Boer way, then share it! Otherwise, are you really saying that just because something is made differently, it’s not real biltong?

[@techiq7389]

@@GardenGrillUK No no no, there is no variation between boers...between south africans, sure....a boer tradition is deeper than your understanding. What you made there might have some similarities to Biltong, but its not biltong....i cant tell you how to make your traditional dishes because i read it on google.....u feel me. A boer tradition is not shared with no one, and neither the recipes. Try the white south africans, they'll be willing