The Ultimate Biltong Recipe

The ultimate biltong recipe & making-of guide.
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[@deonbeer7910]

Never remove the fat, that is the best part

[@berrieswilders2889]

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

[@katharina...]

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

[@jimsabo1189]

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]

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.

[@cloudminder5899]

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.

[@alanbrooke1711]

Absolute madness to remove the fat.

[@paulsmith9497]

When he trimmed I knew he had no clue

[@colski7542]

You lost me as soon as you cut the fat off!

[@mariusvanniekerk7707]

Yes, I stopped watching at 40 seconds.

[@chuisamen]

The fat is where the flavour are ,ill pass on this

[@seanbrennan3824]

The fat is the best part! People pay extra for that

[@saad_b15]

That’s what I was thinking

[@rubbnsmoke]

NO! You need the fat. It's a very important part of the flavor of Biltong. You really need to use more salt, about twice as much. And not into the fridge for 20 minutes. Cover and let sit for 1 hour. Those strips are too thin, you should've just left them as slabs. Far better end product.

[@Ashley-ez4wt]

Mike make a video. You sound like you know what’s going on

[@xeropunt5749]

Recommend another video, thx?!

[@jakebarnes3054]

@@xeropunt5749 the one by passion for food

[@xeropunt5749]

Jake Barnes awesome thx!

[@zena7283]

Could you give me a better recipe please. I'm just starting to make my own.

[@benkruger7172]

Can't make biltong without fat.

[@AdMAN2008]

youre not south african right?

[@waterdilusion]

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

[@bushadventuresnz]

Hai Yaaa!

[@waterdilusion]

@@bushadventuresnz LOL

[@privatesouthafrica1112]

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

[@m.schafer420]

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.

[@sarahpaulus8744]

You removed the fat?

[@dukedalington]

Part of me died when you cut that fat off😩

[@patrickporter7325]

Voortrekkers did not have fridges dude!!

[@willemvantonder8108]

This guy know nothing about biltong

[@zena7283]

Do you have a better recipe please? I'm just starting to make my own.

[@dennisleighton2812]

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.

[@notjake5446]

You sir had me with the sudanese hot peps. I'll be using this recipe on my batch. Have you ever used deer meat for biltong?? If not I advise you get your life straightened out right away sir. Great video regardless!

[@user-kf4vk6pz9i]

Thank you very much

[@khayasontsele8984]

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

[@bearlyvaping943]

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

[@debeerpaul]

The fat is the best part.

[@user-kf4vk6pz9i]

It is, but I prefer to let my boys the leaner version of it.

[@debeerpaul]

I Understand, hope you enjoy it ;-)

[@rztrzt]

@WalkOn Bye The yellow fat is the best!

[@LEO-xo9cz]

I always by very lean meat.

[@pietekoo5559]

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

[@ettienewilders9321]

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

[@WernerHattingh]

Great video, I would not add garlic, and will not remove the fat. I uploaded a video about two non traditional ways to eat Biltong have a look and tell me what you think.

[@propellerhead428]

Removing the fat !?! WTH

[@micka3221]

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

[@stuartcampbell3861]

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]

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]

@@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]

Thank you

[@bodyworxmassagetherapy7382]

Why remove the fat......biltong.....well, real biltong has fat.....

[@ksaunders4362]

Interesting recipe.

[@Shylockza]

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??

[@larrabeejl]

Not even close to enough salt

[@user-kf4vk6pz9i]

I've found that 20 minutes with that amount of salty coverage, it good enough. When I let it rest more than 20 minutes it gets too salty!

[@warrentheologo6560]

Wow cool music, good video thanks - just like a little bit of fat on the meat - not toooo much

[@boettgg1275]

Chicken spice on meat???? No fat??? 20 min in fridge only?... mommy...

[@allanjackets4696]

Stop watching after he remove the Fat

[@henkbielderman4243]

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

[@tarasbulba3190]

Can I use venison? There is no fat. Will it work? It still should be better than jerky I would think.

[@bokvansurfer5052]

Go for it. Beef fat is delicious but there is very little fat on game . The result is still great. Think Widebees Gemsbok Kudu Otsrich and the ultimate, Springbok. Thems classics. Enjoy

[@rubbnsmoke]

I make venison biltong often. A good portion of my venison harvests are used for biltong and other cured and dried charcuterie meats. Backstrap braseola is awesome.

[@tarasbulba3190]

@@rubbnsmoke Do you know of a recommended source for these recipies?

[@rubbnsmoke]

@@tarasbulba3190 I'll be honest. I DO NOT use any written, set in stone recipes. I make my Biltong the real traditional way. I spent a good deal of time researching the internet on how it's made traditionally after the friend I met from South Africa told me about it after she tried my jerky and said it reminded her of the Biltong her dad made that she grew up eating in SA. I DON'T buy any premade commercial Biltong spices, I make my own. 100% traditional method. It's actually pretty simple. I usually make my spice mix while the meat is salting. 2/3 toasted, coarse ground coriander: 1/3 black coarse ground black pepper. I add 1 tsp baking soda (Sodium Bicarbonate) per 1 cup spice mix(mix well obviously). That's about the only real solid measurement I use. I usually mix up a couple cups of seasoning at a time and there's usually some leftover to add to the next batch. Cut your meat into the appropriate slabs(I hesitate to use to word "strips" that would be for jerky, which biltong is NOT). Salt it down liberally with coarse sea salt on both sides, pile it up and let it sit for 45 minutes to an hour. Then using the back side of a knife scrape off all the excess salt. DO NOT rinse it off, just scrape off what you can. Then dip your slabs of meat into a bath of either malt or cider vinegar with some Worcestershire sauce in it. i would say around 2 tablespoons per 1 cup vinegar. And 1 cup of this mix is usually plenty for a batch. Once you've dipped all your meat it's time to lay it out and season it with your spice mix. I personally find the best way to do this is with one of those parmesan shaker jars with the metal lids like you find at the Dollar Tree. The holes in the lid are plenty big enough to allow for steady, even flow of the spice mix without it just pouring out, you have to actually shake it and these jars work really well. I use them for seasoning meats for bbq also with excellent results. Then after seasoning with as much spice mix as will adhere to your meat it's time to hang it. Now IF you want your Biltong to be spicy simply either add some chile flakes or powder to your spice mix OR the better option is to sprinkle your meat with chile flakes or powder after seasoning and before hanging. Plus you can spice a portion with heat instead of it all being hot/spicy. I've made Biltong both in a Biltong box and a high end dehydrator with an adjustable thermostat that allows me to dry foods at 94 degrees F. Both methods produced excellent results. The dehydrator was/is slightly faster and does produce a somewhat harder shell on the outside that actually goes away as the moisture normalizes or regulates through the finished product. Which actually happens really fast if you vacuum seal it.

[@tarasbulba3190]

@@rubbnsmoke Wow. I appreciate your time writing all of that. Thank you!

[@moegie786wireless007]

After covering with vinegar etc,how long must i let it rest in the fridge before seasoning?

[@moegie786wireless007]

My mistake

[@filmtajm35]

Just cover the meat with vinager and let soak for an hour or two. No need for any fridge. After 1 hour pick up the meat from the vinager bath and season with prepared mix of 1/3 salt, 1/3 pepper, 1/3 coriander. Hang up the meat to dry or put in a dehydrator. Once dried, protect the meat from moisture. Moisture will create mold. Fat will go rancid very quickly, so no fat. Without fat and dried, the biltong last "forever".

[@williamjamesenkerwitz9495]

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

[@tufungagreen5571]

ultimate my ass

[@fcknwo9259]

sharp knife

[@hamishdrake6166]

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

[@DC180]

how did you remove the salt? did you wash it with cold water or just crap it off...? you just wah la it was ready without showing

[@user-kf4vk6pz9i]

I removed it with a brush, or wipe it by hand. I don't wash it under water.

[@josiahpillay1762]

U fucked up in the first 5 seconds buddy

[@SPNDS1980]

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

[@1madmaxx80]

What is that cut of beef called in North America?

[@amitrosenberg8546]

באיזה נתח מדובר? האם אפשר להכניס לתנור לכמה שעות על חום נמוך במקום לקופסה עם המאווררים שנראית פה בסרטון? תודה

[@razaderet]

amit rosenberg זה נתח של וויסבראטן, אפשר להשתמש גם בצ'אך. עשיה בתנור אפשרית אם כי זה מייבש יותר את הבשר. לבילטונג מרקם פחות יבש והדרך הטובה ביותר להשיגו היא באמצעות ארון ייבוש.

[@jpgunsmith3915]

Me to

[@drommie]

Vos veis a chaza von lokshen ?

[@mariusvanniekerk7707]

Optional you say! Well it's optional to watch further.

[@danzakable]

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

[@pietekoo5559]

You have just salted, now you cut again??

[@187Cesare]

I stopped watching when he cut off the fat!

[@allensmall3937]

not a South African!

[@matthysgrobler2965]

Remove all the fat....????? What you mean is.. "i know shit about biltong so stop watching....."

[@rossitherhodie5659]

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

[@roguesorcerer1145]

Nooooooooooooooooooo do NOT remove the fat.

[@nickyvos6997]

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

[@pietbliksem]

This is not biltong. All those weird spices and bottled sauces; why not just add chutney, soy and tomato sauce while you're at it? Seriously, biltong is supposed to be a quality delicatessen product made with the best steak you can find, also you do not cut off the fat; and of course the correct blend of traditional seasonings. That is to say lightly toasted coriander, black pepper, dairy salt (easy dissolving pure flake) and maybe a bit of clove and nutmeg, depending on which regional variety you are going for. No garlic, chilies, chicken spice, worcesteshire sauce etc. Also, it should not be dried in a hot box, but slowly in a dark cool room with air movement, just like salami or prosciutto ham. Otherwise do not call it biltong, call it jerky or some other catch-all name.

[@user-hr3tt1kx4t]

Hi do you used vinegar in your traditional biltong?

[@pietbliksem]

@@user-hr3tt1kx4t Yes we do but only at the end of the curing. first we dip the biltongs into a mixture of cooled boiled water and vinegar before we hang them up.

[@m.schafer420]

O great inventor of the true and unique biltong, let your wisdom shine upon us. 🤦🏻

[@Hunter1968]

You dont know anything about biltong man. Take it from a real South African. Removing the fat is the first thing you did wrong. The second was that Chinees vinegar.

[@fcknwo9259]

How do you remove the Salt?

[@Randy7201]

U piss on it

[@h2oski1200]

@@Randy7201 this is the way.

[@CHrisG-ol3ei]

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

[@eenho8618]

Yummm

[@loekie1707]

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

[@johnswinkels4383]

Lot of wankers here. I have watched a lot of different ways, I thought this guy did Ok. It seems the biggest problem is if you end up with 2kg or more of too salty biltong. I fucked up once with too much salt while smoking fish fuuck it was hard to eat.

[@dreamdiction]

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

[@dreamdiction]

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

[@thinusvanniekerk713]

What a waste

[@mornaystaffen3161]

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.

[@robertknell6635]

Wondering where our forefathers got their Chinkiang vinegar from🥴🤔. Also, did you see him sticking his meat covered hands into the salt packet. Hope he trashed the packet after he was done since it is severely contaminated now 😖. One of the worst methods of making biltong ever.

[@kenbellchambers4577]

Yes, I certainly noticed the meat hands in the salt. You can bet he didn't throw the rest out. Hopefully the salt is stronger than this gents hygiene. This is so common these days, tasting spoon stuck back in the communal soup, massive waste of food, and other kitchen malpractice for public consumption. I don't want anyone else's bodily fluids in my food, thanks.

[@shumbasamaita]

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