this dude has to have the best cooking channel on youtube hands down

@FiglioBastardo

Жыл бұрын

That's "tiny-hands down" to you good sir! 🤣 But yeah, seriously I couldn't agree more with you.

An excellent video. Very entertaining and funny. Thank you so much!

You fracture me,love your humor and silly antics..these recipes are the Bomb !

Just a helpful tip when loading your skin onto filler tube, in my factory on the hand fillers this was our method, you pushed some filling to the front of the nozzle so a little meat showed and this facilitated the easy loading up. Also if they decide to use spice packs from one of the merchants, Crown, Freddy Hirsch etc make sure to shake the pack thoroughly as some of the heavier spices settle to the bottom. I hope this advice helps your viewers and thanks for a great descriptive recipe. Keep on sharing the best of South Africa 🇿🇦.👍

Another awesome, informative & entertaining video. I think this is going to be my most favourite channel. Thank you “Ma se kind”😬🤙

😂😂😂 You are Brilliant and Awesome at the same time bra . Gimme more ek se .

Lekka ma se kind, love your video boet! So lekker gelag en geniet, dankie!

Thanks for the video. It was entertaining and informative. I've been thinking about making a batch of boerewors but will also make some droëwors using your recipe at the same time.

Baie dankie vir die resepte, ek het gister die droe wors gemaak en vanoggend half nat wors geeet, dit proe so goed. Dankie

Very entertaining guy and funny but captivating and he knows how to keep your attention fokusing on him. As his recipe is its awesome and seems tasty. Thanks bra for the awesome video.

Excellent. Thorough but quick and efficient Will try it next

Lmimp your delivery is so iconic! 😹 And this video was not an overwhelming tutorial at all. Dankie en mooi bly!

Jou aanbieding was uitstekend. Dankie. Alles van die beste.

@PantsDownApronsOn

Жыл бұрын

Geniet hom!

Great video!!!

Awsome dankie great video

This boertjie got jokes.....super nice presentation and humor. Thoroughly enjoyed it. Post meer van dieslefde goed!!

Dankie, just what I have been waiting for. I have watched all your videos and made most of your recipes they are pants down the best, just waiting for your Boerewors one. 👌

@PantsDownApronsOn

2 жыл бұрын

I’m stealing that line! ))

@mechanicalgun8775

2 жыл бұрын

Haha I know that is why I put it in there to bring it closer to your channel 👍

Just made my first batch with venison. Incredible, thank you!

@PantsDownApronsOn

Жыл бұрын

Enjoy!

Haha, luv the style, thanks !

bro - love your channel and your recipes. started biltong making after i watched your video. keep at it. love learning from you. lekker dag Mnr

@PantsDownApronsOn

2 жыл бұрын

Lekker! Thanks! Lekker dag daar! Hoe lyk daai biltong?

Yo ma se kind. Brilliant funny and informative. Cheers for the many chuckles. Character of note 🍻❤️🤙

@PantsDownApronsOn

6 ай бұрын

Welcome! Lekker ma se kind! Enjoy!

Deserve more views and subs. Great content

@PantsDownApronsOn

2 жыл бұрын

You deserve a brannas! 👍

Very entertaining & informative.

😂 funny, informative and professional ......excellent.

Boet, i have searched the interweb for many years to find a recipe that works. You are bloody brilliant! This stuff is amazing, when you are in Sydney drop by and try

@PantsDownApronsOn

2 жыл бұрын

Happy to help! Enjoy! Sydney top 3 places I ever visited. Would definitely swing by👍

As soon as I heard your accent - I knew I was onto a winner! I am Australian, a former butcher, and I used to make 120kg of wet Biltong, plus Boerry and Droewors every week. I had half forgotten the spice recipes but now I am good to go. Thanks for the vids! Cheers mate.

@PantsDownApronsOn

Жыл бұрын

Welcome! Enjoy!

Your receipe ist amazing! Baie, baie dankie! Groete uit Germany 😅

Yummy!

Lekker, I’m making some this weekend and do not stress about the kak comments

@PantsDownApronsOn

2 жыл бұрын

Lekker! Mine already gone. Time for another batch)

awesome!!!

.Ek hou van jou tong-in-die-kies humor goed gemeng met jou speserye vir n gawe stukkie boerewors!

Yummmm.. making me miss South Africa

Mouthwatering....

Lekker man!

Dankie

Never thought of making a chorizo droewors. Will do that next.

@vaazig

2 жыл бұрын

Which is annoying since I'm half Spanish. Maybe I'm part of the paella puritan maffia, unwittingly.

Mooi. Moved to Canada this year, so I've had to make my own wors. Wasn't 100% sure if there was a special something I needed to do before drying it. The hog casings I've got make pretty thick wors but it's going to be lekker ekse 😁

@PantsDownApronsOn

2 жыл бұрын

Everyone likes a thick wors.

@travismailsa1

3 ай бұрын

@@PantsDownApronsOn 🤣

had a lekka lag bru.....thanks for that awesome presentation............only if you had a shop........i be biltong shopping all day long..!!

@PantsDownApronsOn

Жыл бұрын

Shipping from Russia could take some time… Better make it)

Thnx

Hi Charlé Thanks for another great video. I really enjoy watching your content! I had a question regarding the grinding plate; my grinder has the option for 6mm, 10mm, or 12mm grinding plate; which one would you recommend using?

@PantsDownApronsOn

6 ай бұрын

Run it through the 10 mm twice. Most importantly make sure the meat is extremely cold. Otherwise the mix will not be crumbly but pasty. Happy you like the videos! 👍

@blabistour

5 ай бұрын

Thanks, Charlé. I checked, and the manufacturer has a 6.35 mm (1/4") plate, too; would that be too fine or better? @@PantsDownApronsOn

@PantsDownApronsOn

5 ай бұрын

Won’t make much difference. Better to run it through the ten twice.

Subscribed. How long can it be stored?

@PantsDownApronsOn

Жыл бұрын

Freeze forever. Months in fridge. Weeks in a cool dry place.

Looks great. I enjoyed the video thanks. I've never heard of curing meat at such high temperatures before though. It doesn't sound safe at all to have it at that temperature for so long. I understand it's drying out but still the meat is sitting warm and moist for a very long time. I've studied all sorts of fermentation and low temperature cooking and I don't understand how this is safe. Is it the acidity and lack of oxygen? A rapid fermentation as it dries out?

@PantsDownApronsOn

2 жыл бұрын

Acidity, salt, nitrites and rapidly reducing water activity. All plays a role.

@lordnarayana6888

2 жыл бұрын

​@@PantsDownApronsOn Very interesting. I always thought meat curing required a low temperature. This opens up a lot of possibilities! I don't agree with the use of nitrites. After all, a healthy fermentation is all that's required to kill off even botulism, and pressure canning also solves the issue with low acidity foods, although the risk when canning is so low people never worried about it before a few factories became contaminated with spores and who knows why that happened. I can only think of good reasons not to use nitrates. Thanks again. I have really been enjoying your videos :)

@vaazig

2 жыл бұрын

@@lordnarayana6888 People freak out about nitrates, but it's just a load of misconceptions. There is a doubt about nitrites and cooking at high temperatures, but at low temperatures there are no concerns whatsoever. In fact, Google how to make your own nitrates. It involves celery. Yes, that's how common nitrates are in everything we eat.

great stuff as usual! thank you! i tend to avoid curing salt... is it ok to use sea salt or imalayan for beef? is pork a little bit dangerous than beef? or when it comes to drying has nothing to do and should i use curing salt for both? cheers!

@PantsDownApronsOn

2 жыл бұрын

If you’re comfortable without the curing salt you can do without for pork too. Add 80g dry red wine and ferment it at 24C for 24 hours. Before drying at 18C low humidity and fan.

@PantsDownApronsOn

2 жыл бұрын

For beef sea salt or Himalayan will do!

@Diego-gz1pl

2 жыл бұрын

Charle my man!, thank you very much, have a good one!

@vaazig

2 жыл бұрын

@@PantsDownApronsOn i don't have access to suitable beef over here in East London, so I end up buying super lean silverside need and very fatty pork belly for the right fat percentage. Since light speeds up pork fat going rancid i cover the dehydrator's sides. As soon as it's dry, vacuum pack and you're good to go. Not one droewors stick has gone rancid on me. No vacuum sealer? Water displacement method.

@travismailsa1

3 ай бұрын

@@vaazig East London , welcome fam, i also make my own Biltong and Droëwors, sadly my mate has borrowed my dehydrator over a year ago 🤣 Place in Cambridge does nice cuts upon request, weyers also gives me lekka cuts of silverside

Therapist: "The Sausage Messiah doesn't exist, He can't hurt you" The Sausage Messiah: 0:30

Can I buy normal sausages from thr butcher (ready made) and then dry them like biltong? Or does it need the same whole procedure of soaking, washing etc

@PantsDownApronsOn

Жыл бұрын

Depends if it has vinegar inside. The ph needs to be a little on the acidic side to help avoid bacterial growth. However if it is a super reputable butcher that follows all the rules and the sausages are fresh then you should dry it quickly in a dehydrator to get the water activity down as soon as possible so it doesn’t spoil.

i agree about the pork

Moenie-RondFok-nie‼️ Ek gooi my hoed agterna Meneer de Beer🤓✅💯

Droë wors junkies 😅 Tuesday is the day for the next batch!

Like Jamie's pasta sauce...KAK!! Bwahahahahah 🇿🇦🇿🇦🇿🇦🇿🇦😂😎

@PantsDownApronsOn

2 жыл бұрын

So I’ve heard)👀

@giuseppersa2391

2 жыл бұрын

Jamie's msp sauce 😃🤣😎🇿🇦

@PantsDownApronsOn

2 жыл бұрын

Exactly))

I'm looking for a south african kabanossi recipe, any tips?

@PantsDownApronsOn

Жыл бұрын

Use my pork droewors recipe and cold smoke before drying.

Do a one about hotdogs please , thanks in advance

Just about to make this; I’m following the recipe quantities but I just heard you said 20% fat. The quantities given for beef are 9% fat. Which is correct?

@PantsDownApronsOn

7 ай бұрын

The cuts I use are very fatty so I add another 9%. If you use something like chuck only you good to go. Which cut you using?

Hi, when you making droer pork wors, you mention using curing salt, is this # 1 or # 2. I assume it is #1?

@PantsDownApronsOn

2 жыл бұрын

Yes 1. #2 for longer cures. Has sodium nitrate that slowly breaks down into sodium nitrite with time. Keeping stuff ok.

@pieternel2327

2 жыл бұрын

@@PantsDownApronsOn Thank you kindly. Philippines beef has no fat, so even when I make dry beef wors I have to add pork fat, so I would assume that it would be necessary to add curing salt #1 to that as well,correct?

@pieternel2327

2 жыл бұрын

Can you also share the % of curing salt to meat ratio please, as I see the rate seems different for beef,venison and pork dry wors

@PantsDownApronsOn

2 жыл бұрын

@@pieternel2327 0.25%

@PantsDownApronsOn

2 жыл бұрын

@@pieternel2327 correct.

Peppea pig LOL that's kak funny!

Wow nice xxx😅😅😅😅❤❤❤❤

Can any old bro just make sausages at home with supermarket/butcher's mince and stuff the intestines without a machine? Also, can LoSo salt be used for curing? It's the 50% potassium stuff for us with high blood pressure ;)

@PantsDownApronsOn

5 күн бұрын

You can use the supermarket stuff and the low salt but you will struggle getting the meat into the casings without a machine. If you can get your hands on ready made sausage that low sodium then you can soak the sausages in vinegar for an hour or so then dry it. Couple of things to remember: Salt causes water displacement and this lack of water is what helps “cure” the meat because bacteria struggle to grow in such an environment. You won’t know what process bought mince went through which might be problematic. If you know a butcher you could kindly ask him to make the sausages for you and you can cure them at home.

And Jamie knows bugger all about droëwors in any case 🤣 And I'll say nothing to your wife about your actions with that grinder 🤦‍♂️

Bakgat broer

It looks awesome but it's best I don't make any, I want to live.

You get a thumbs up and subscription just based on your channel name.

Befok bra.

Please cook properly a big old blue bull steak for us!

Safe Soos n duif :-)

the is a meaty comedy show :-)

@PantsDownApronsOn

Жыл бұрын

Should do one with chicken. Then it can be a vegan comedy show.

Ma se kinders😂😂😂😂😂😂. Is daar n biltong video?

@PantsDownApronsOn

Жыл бұрын

Daar is ja

@grant2149

Жыл бұрын

@@PantsDownApronsOn Dankie ek soek n lekker biltong video ek begin try biltong. Sal nou sub. Dankie ma se kind😅👍👍

Russians next please

Kak funny

I am so sorry and must apologise: KZread asked me to rate this video and i stupidly clicked in one star instead of five stars. I have accidentally given a bad review when i meant to give an excellent review. I can only offer my sincere and humble apology.

@PantsDownApronsOn

5 ай бұрын

Don’t sweat)) All cool!

bruh i that this was kid friendly

I'd enjoy your recipes but wish you wouldn't swear. I'm going to unsubscribe because of it.

@PantsDownApronsOn

8 ай бұрын

As you wish! Glad you find the recipes useful. Won’t be re editing old videos but all the latest videos are language sensitive friendly.

Hi mate, I think you need to educate people about the dangers of curing salts. Please watch 2 guys and a cooler about curing salts.

@PantsDownApronsOn

Жыл бұрын

It’s a small but big subject. Better videos than that already exist but as with most of them I fall asleep before the intro is over, so I think it’s high time we make our own video on the dangers and non dangers of curing salt. Might add msg to it while I’m at it.