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21,162 Views • Oct 22, 2023 • Click to toggle off description
Here’s a simple biltong recipe you can follow but feel free to change things to your liking.
Marinade spice used per kg of raw meat:
10g ground sea salt
8g coarse ground coriander seed
3g coarse ground black pepper
We recommend marinating anywhere for 6 - 12 hours depending on how much vinegar flavor you want.
Rub spice per kg raw meat:
6g ground sea salt
5g coarse ground coriander seed
2g coarse ground black pepper
00:00 How to make biltong at home
00:59 Step 1: Choosing your meat
02:55 Step 2: Cutting your steaks
05:32 Step 3: Spicing and marinating
09:38 Step 4: Apply rub spice
10:14 Step 5: Hanging
14:50 Step 6: Eat biltong
We believe it's GOOD TO EAT MEAT and we hope more people choose quality over quantity when it comes to meat and how it's sourced.
Thanks for watching, Luke, Rory, Matt + Tom.
Views : 21,162
Genre: People & Blogs
Date of upload: Oct 22, 2023 ^^
Rating : 4.956 (5/454 LTDR)
RYD date created : 2024-04-28T17:56:52.256624Z
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YouTube Comments - 63 Comments
Top Comments of this video!! :3
Hi guys, just tucking into your salt & vinegar ones as I'm watching this video, Fantastic flavour, not sure which is best original or this. They are both extraordinary!! Healthy clean snack love them. Still got the chilli to open looking forward, I'll report back, great work team!
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Watching people’s how to make Biltong videos is my go to while my own Biltong is either marinating or hanging. I like hearing as many different recipes as I can.
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Thanks very much for sharing.
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Just tried my first batch of this recipe. Thanks for the video. I think 12 hours of vinegar is a bit too much for me, however. The spice ratio is excellent. I think I’ll grind up the Coriander to more of a fine powder and maybe only soak the meat for an hour or two in the vinegar. Thanks again for the instruction
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I was born in Africa and brought up on biltong. I recently made my own drying box with a heat lamp and a fan, but the biltong always seemed too hard on the outside, and the slices turned quite dry quickly. Then I saw this video where you said you don't need heat for the drying process (unlike jerky). I made a new batch just using the fan on the box, and after about 5 days, my biltong was nicely cured and beautifully soft and tender. Thank you for sharing this video 😊
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I did it! And the family LOVE it! You have helped me become a hero again.. thanks guys!
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Thank you for the information. I'm going to start a batch this week!
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Cool. I’ll try that😊
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Great video. . . Thank you from Canada
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Thank you. I am going to try this method. I usually make mine in the oven
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Could you use the Australian Woolworths corned silverside vacuum wrapped in the plastic bags? It has already been salted so you would just have to marinate in vinegar and the other spices.
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What camo is that on your shirts? And I;m looking forward to trying your style of curing!
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Great video. Can you tell us what kind of vinegar you prefer? I don’t see it listed here.
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Lekker! :)
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can you store or freeze the marinade to use again?
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There is not much humidity in the winter time and the meat will dry out quicker. Never use metal coat hangers because the steel will rust and poison you.Plastic hooks and plastic coated paper clips works best.
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Nothing worse than having to wait for biltong to dry! I’m into day 4 and I’ve already eaten one piece (that was basically raw beef). My garage smells awesome!
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Wow first time seeing a vinegar bath like this. #teamsplasher
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What about put the amount of the spices please
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@Chichibeanie
6 months ago
Hi guys. First time Biltong maker here. I’ve followed everything you guys have said. Even bought a mosquito net. I have a batch hanging out since Saturday. Obviously it’s not ready yet but I check on it everyday and it’s looking good. I can’t wait to try it. Thanks so much for sharing your recipe and teaching us how to do it.
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