Biltong for Beginners (Easy to Follow Recipe)

Today we are talking Biltong. This tutorial is a beginners guide on how to make awesome South African Biltong at home.

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[guysandacooler]

Let's address a common question: How do you store it and how long does it last? Once made this can be kept in the refrigerator in a paper bag (but it will continue to lose moisture). Do this only if you plan on eating it all up in the first week or so. You can vac seal the finished product (unsliced) and keep in the refrigerator. This is a preferred methos as it will no longer lose moisture and stay very fresh. Doing it this way will keep in the fridge for months (3-5). Finally, you can vac seal it and freeze it. This method has an indefinite shelf life😉.

[shaun]

As a South African I usually find it amusing to watch Americans' interpretations of biltong. You, sir, have executed each step to near perfection and I applaud you!

[archiebrown]

I am a South African and have made Biltong for at least 45 years. I watched your demo just out of boredom, but I ended up really enjoying it!!? I was thinking how can an American crack this Southern African culture food? But actually, you really did. That is a 100% accurate description of making authentic biltong. There are variations. Personally I always add about 15% brown sugar to the mixture as do most South Africans. Especially for venison. I also start nibbling the biltong from about day 3 onwards until I find just the correct degree of cure. Then it gets ziplocked and frozen. A slow defrost makes the biltong indistinguishable from freshly made. Well done. For non-South African viewers, you can trust this recipe. It is 100% legit.

[craigluhr]

As a Texan living in the Middle east, I usually make beef jerky and give it to friends. I made this and gave some to some south African friends. They all said it reminded them of home. That was a great compliment.

[HermanLabuschagne]

Nicely done. Old-fashioned, authentic South African here who, with family, has been making biltong for generations. I can confirm your process is 100% correct and traditional. There are small variations in the recipe according to taste and preference, but what you presented is the way we have done it for as long as anyone knows. Well done.

[CindyduPlessis]

South African here, and I can honestly say, your billies looks good! There's some cures that uses brown sugar to add a bit more complexity to the flavor, and I prefer some garlic in there too. For Chili Bites you usually make some very thin strips so you get more spice bang for your bucks. They dry quickly, and burn as much as you like them to.

[pietercoetzee]

Dear 2 Guys ... I am from South Africa. Your biltong looked so nice, I had to go to the refrigerator to get some of ours. If you want to treat yourself, leave al least one piece to dry outside the refrigerator until very dry. Hit it with a hammer until it becomes a powder, but not dust. Our wholesalers sells same. The powder is used in pasta (Throw over paste before served.) Fresh bread with butter and a layer of biltong powder. Savoury scones etc. Pot bread with cheese- and biltong powder.

[jacobotha]

As a South African, I can say you nailed the recipe. The color says it all, dark ring outside with a maroon dark red tone on the inside. The thickness is perfect. Now you should master Biltong's brother, which is Droewors, or dried sausage in English. Lamb intestine casing with a mixture of grounded beef and pork with about 30% lamb fat with the same spices, salt, pepper and coriander. Stuffed and hanged to dry just like Biltong. It is just as good... . .

[janeburke]

I'm South African living in Idaho. THANKS so much for this video. You simplified the process to the point where I am ready to give it a go. I grew up with springbuck and other antelope biltong that my grandfather would make after going hunting. Looking forward to making my own beef biltong. THANKS!

[liammcrobert]

As a South African Knife maker, let me give you a tip on keeping your knives lekker sharp to cut and prepare the biltong. Get yourself a piece of leather for stropping. (rawhide works well). Coat the flesh side (not skin side) with a polishing compound, and strop backwards (in the direction as if cutting away from...). You may need to establish the edge first with a stone, however once that basic edge is there, all you have to do is strop 5-10 times a side, alternating directions.

[moosey]

Never heard of this before. With all the endorsements from South Africans you've received, I'm certainly trying it. Thanks!

[juliant]

Most of us Saffas cut our teeth literally on biltong. A hunk will give a teething baby something to chew on that slowly softens, so with rooibos tea to drink, its how we grow babies. This was an awesome video, thank you so much! Now you have done sausage and biltong, time for droe wors! P.S. I like the driest biltong possible myself, but that's just because I am cheap and its sold by weight!

[gustogusto]

We're fortunate to have a decent sized South African community in New Zealand. I used to be a big Jerky fan until I experienced Biltong. Game over.
Wet biltong is my preference. Can't go wrong with Chilli Bites and Stokkies for a drier bite. Finish off with Koeksisters for some sweetness.

[shaunjayes]

Great to see so many fellow South Africans in the comments.
I have been making biltong for many years and must applaud you on your recipe.
It is our country's favourite snack by miles, and when we get visitors from overseas, it's usually the one thing they want to take back home with them.
Your boerewors and droewors recipes are also really, really good.
Great channel, keep them coming please.

[kevinevans]

Massively impressed that you said worcester properly.... Well done

[BARBARYAN.]

Man those South African Dutch really have amazing taste. Their cuisine is quality!

[aaronpals]

This is the first time I've ever commented on a video. This channel is that good. By watching these videos, I've built a drying chamber and made 3 batches of salami. I also have 2 bresaolas, 2 pancettas, 2 pork loins, and 2 capicolas hanging. I'm now gathering materials for a biltong box. Thank you for such informative videos.

[dennisleighton]

I'm a South African (now in UK) who has made biltong for 30 years! I liked your video, because it is simple and easy to follow. However, I use some refinements you might like to try. Firstly, cutting. I also use silverside (or topside), but I tend to cut the meat into full length but narrower strips. I split the silverside horizontally in the length into two equally thick slices. then those slices down the middle, if it's a smallish one or into 3 pieces if it's big. [This is purely for ease of cutting once dry as my biltong cutter doesn't like wide pieces. It actually doesn't matter what size/shape the meat is. It's purely what suits you]. Secondly, I use quite a bit less coriander than you do, and I always add in some ground cloves, as they add depth to the flavour and help cure the meat as well. I mostly mix my ingredients (salt, coarsely ground pepper, coriander and cloves) together and then sprinkle, as you did. I find this way gives a more consistent covering all over. I use vinegar only and sparingly (but never Worcestershire sauce. That is purely a personal preference.) Hanging: this part is critical. Now, I'm not so finicky about temperature and humidity as you are. The reason is that I always ensure that I have quite a good airflow over the meat as it hangs, especially the first 10-12 hours (which is always at night). I set up a large oscillating fan for the whole night. The higher the humidity, the longer I leave the fan going. Once it has a good dry exterior I usually turn the fan to the lowest setting for another two days, before switching off. Hanging: I used to use a mattress chain (or link chain is fine too, but more expensive). I also mostly use the large paper clips! Note: I often used cheaper cuts of meat cut into thinner strips for smaller biltongs. I generally let these get quite dry so that they can be easily broken with your fingers for party snacks. Very popular. Cheers mate!

[jessicaalyse]

As an Australian who loves biltong, thanks for showing me a simple way to make it at home, I'm actually super keen to try it and see how it goes ☺️

[Wildevis]

I am SOuth African and have made my own Biltong but will be trying your recipe. I can vouch that it is by far my most favourite snack and so for millions of others in my country. We grew up with my dad making it and he would sometimes deliberately let them dry a lot, then pound them into a powder and we used that in recipes, great just sprinkled on buttered bread, even slices like you did. Also used as a popular pizza topping, thinly sliced biltong