This looks like a great project for me. Since I'm a keto guy, that meat with the fat is great for me. I just have to watch those carbs. Great video. Thank you. 😋😇👍

@Coldsmoking

Ай бұрын

Thanks 🙏

South African here. I saw someone already mentioned this, but just to ad my 2c. There is no real consensus regarding the amount of Worcestershire sauce that should be used in conjunction with the vinegar, so it can be anything from 1 part in 10 up to equal parts. It is necessary however, because it adds that extra layer of umami flavour to the biltong. You also need to add some brown sugar to offset the acidity of the vinegar, and some allspice. And then a little tip. A small amount of baking soda added to the spice mix will help tenderise the meat (no more than a teaspoon per 2kg).

@Coldsmoking

Күн бұрын

That sounds interesting, i have the meat on order as we speak. thanks 🙏

loved that you said "lekker" 😃

@Coldsmoking

17 күн бұрын

I have an Uncle of South African descent so i first heard Lekker in the 70’s. ive waited 50 years to have a legitimate excuse to use it and this video serves that purpose 😂👍

@splattykidsart

17 күн бұрын

@@Coldsmoking lol, worth the wait! I'm from Cape Town, been looking up different biltong vids. Wanna build my box soon.

Good video. About biltong boxes, the reason these are popular is because where these are usually effective is where the humidity is relatively low. Maintaining a higher humidity drying environment helps to prevent the meat from drying out unevenly and too fast. To short a drying time affects the flavor in a negative way. Same results are had when placing biltong in a dehydrator as they dry the meat too quickly. Where I live in Texas the humidity is typically higher than other areas, even in an air conditioned house, and a biltong box often promotes rotting or mold as the meat cannot dry out correctly, ie too humid. A fan can help but it is not ideal as the airflow is not uniform. What works here is to hang the biltong or wors in an insect proof enclosure in the kitchen area. There is air circulation in the room and the conditions are ideal for reliable drying. My typical environment is at 78F & 60%rh in this room. Been doing it like this for more than 20 years here in deep south Texas with great success. YMMV

@Coldsmoking

Ай бұрын

great advice from someone who clearly knows his process 👍 Thanks for your comment

Thanks for creating and sharing. Terrific information.

@Coldsmoking

6 ай бұрын

you’re welcome 👍

Great job 👏👏👏👏👏 very informative. I’m in a pretty humid climate and my biltong cabinet has the computer fan and a 20w light bulb, I think it does help to dry the meat just a little faster

@Coldsmoking

3 ай бұрын

Yes i think a heat source can help. were not humid at this time of the year even though its rains quite a bit in this country at this time so just having the fan works well. Thanks for your comment 👍

Very interesting - thank you

@Coldsmoking

6 ай бұрын

you’re welcome 👍

looks delicious 🤤

@Coldsmoking

6 ай бұрын

🙏 thank

Put your herbs in a shaker👌🏻

@Coldsmoking

2 ай бұрын

Thats not a bad shout 👍

Next time run the drill in reverse when using the hole cutter... it still cuts but leaves a hole with a super smooth edge.

@Coldsmoking

2 ай бұрын

I’ll give that a try 👍 thanks 🙏

😳 Don't scorn the fat! The best slice has 50% fat. Just try it and you'll see. Also, in your prep, make sure you apply spice all over: the ends, sides, and the fat too.

@Coldsmoking

3 ай бұрын

Good advice. I think I did have goos spice coverage. The flavour cirtainly came through even in the fat. Thanks for your comment.

No Worcestershire sauce in the curing process???? Great tutorial, enjoyed it!

@Coldsmoking

Ай бұрын

Personal choice i guess. in jerky all day long but perhaps in a future batch of biltong. 👍

Hi Turan Great video, Biltong is a favourite of mine. I use the Crown National Safari biltong mix for simplicity and add some Worcester sauce to the vinegar and the results are really good. Occasionally I add some garlic & chilli powders for a spicier version. MSG can add a good flavour too but this could be controversial to the purists or MSG haters🤣 Cold smoking adds a nice flavour too and is well worth a try😉 Thank you for sharing👍🏻 Thank you for sharing

@Coldsmoking

6 ай бұрын

Thanks for your comments. can you believe it, i ran out of Worcestershire sauce a couple of days ago 😂 Ill try another batch with the addition of the sauce and smoke. 👍

@kevowski

6 ай бұрын

@@Coldsmoking Enjoy!

@Coldsmoking

6 ай бұрын

i will

@GerhardtRoos

Күн бұрын

​@@kevowski To quote Uncle Roger: MSG is the king of flavour. 😂

@kevowski

Күн бұрын

@@GerhardtRoos 🤣 MSG. is wonderful!Have you seen Chin & Choo’s Chinese cooking channel?

I am South African and biltong is our national snack. Next time try worchester sauce, vinegar, course salt for the first 24 hours. Dry the meat / dust off the salt. Roll all sides in the spice mix. Eat the fat, the best part of it.

@Coldsmoking

Ай бұрын

Thanks 🙏

I have to try this. I'm imagining bresaola but a lot tastier. I confess I'm going to cheat and skip the box - I'm lucky to have a walk in larder, unheated and with air bricks. It's a bit cooler, 12-15C this time of year. It's great for air drying cured meat, although a little bit dry.

@Coldsmoking

5 ай бұрын

should work like a dream. 👍

Excellent presentation (geekiness and all!). I see, via research, that biltong originated and is widely used in Africa. I wonder if the process would be different for fish or fowl. Thanks so much.

@Coldsmoking

6 ай бұрын

I think the process would be similar but the curing and drying timings would vary.

@mikeu5380

6 ай бұрын

@@Coldsmoking Thank you. So if one were to make jerky (i.e. more liquid removed), it would require a longer drying time, I assume, or would there need to be more "hard-casing" mitigation along the way ...?

@Coldsmoking

6 ай бұрын

I wouldn't normally use this method for jerky. There's a video on my chanel covering that. I dry my jerky in the oven with the door slightly open to keep the temperature to about 30/35C and it dries in about 4 or 5 hours to a perfect consistency.

@mikeu5380

6 ай бұрын

@@Coldsmoking Thank you. We are wondering why the biltong wouldn't be appropriate for jerky... Not warm enough, perhaps...?

Who doesn't like biltong?...... apart from vegans I suppose.

@Coldsmoking

6 ай бұрын

correct ✅