South African Beef Jerky! AKA Biltong! | Chuds BBQ
South African Beef Jerky! AKA Biltong! | Chuds BBQ
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3.5lbs (1.59kg) Meat
52g Red Wine Vinegar
30g Worcestershire Sauce
20g Honey
36g Salt
12g Black Peppercorn
24g Coriander Seed
8g Chili Flake
4g Fennel
10g Garlic
►Full list of things I use and…
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Reviews
0 %
Brown vinegar
I married into South Africans. Been making my own biltong for about 8 years now. I don't spend time making jerky anymore. It's addicting. Mine never makes it into the freezer.
Maybe make some South African Droe Wors you will like it
😂 I Forgot! 😅
1. slice fatty biltong thin. (dry/medium/wet, personal preference)
2. spread a generous amount of salted butter onto a slice of fresh white bread. (good quality butter)
3. add biltong to buttered bread
4. FOLD bread in half (very important step)
5. enjoy!
lol
Vacuum pack it you say?
That few pieces in my house would not last till the end of the day.
Looks like you got the biltong making process right.
Have you tried droe wors?
Dont call it jerky….
Very nice Brad. From a South African that also hunt and make his own biltong. Next time make larger cuts and try not to let it get to dry. That colour is fine that is not the vinigar that makes it red it is what it should look like.
Always wanted to do this. But a case of the squirts scares me.
not a fan of biltong we make real beef jerky
Shut up
The official taste test got me 😂
Now that looks "lekker" goooood!!!
7:51 so… Biltong is Dry aged jerky?
Fat and wetty is the best😅
You can never go wrong with our South African Biltong Bradley😅
Question for the SA audience – in the US what cut of meat is the equivalent of “rump” in SA and how should a butcher cut it in the US so it has the fat cap?
Venison works really well too.
Lekker bru. Throw some MSG in the spice mix. Only a teaspoon
Hi Bradley
Your biltong looks great. I've never had cold smoked biltong before. But smoke makes everything taste better. Wont have any issues if you try a cold smoked version.
Love your content and I've learnt a lot from your videos.
P.S. if you are ever in SA you must try some braaivleis.
Make a Reuben sausage
I think you should cold smoke the next batch 👍🏻
My cousin was a missionary in Africa for 20+ years, and when we’d visit, we’d eat obscene amount of biltong, both store bought, and homemade from various native meats. Definitely gonna give this a whirl.
Never seen it with fennel. But looks amazing.
no pink curing salt, no heat…how did this not spoil at room temperature for 5 days?
Biltong > Beef Jerky
I’d say if you do another video with adding cold smoke, maybe do a comparison video of making it with various other techniques to see what adds the most to it. Cool experiment
Smoke sounds good to me!
Smoke
Anton’s in Roanoke sells good biltong
Was over there it was hanging from the ceiling ! It was fantastic haven’t found anything in the States that’s close.
My favourite type of meat and pit boss. You sir rock from another approving saffa
How does that burner work? Is there a build video?
yeah most people never eat camel meat sir
Hey what is that little kettle grill thing on the shelf? I need that.
Hey Brad, Is it still possible to buy Leroy and Lewis Beet BBQ sauce? I can't find it non his web site
Awesome, next time think +- 400mm /10” long…
❤🇿🇦
I spy a Willett purple top!
I like your Burbon selection 😀
Smoked biltong! Also maybe Boerewors with the trimmings! and it has to be the full link curl!
Cook the snake!
Nice Bourbons in the closet!
Next episode making droewors?
It’s great to make it your own with smoke or whatever. There are so many different varieties even locally and that’s kind of a thing about it. Look forward to seeing more and making more of my own 🤙🏾💪🏾🥩
Nice Brad – I don't suppose brisket would work for this – Would it? – Cheers!
Hey!!! I’m South African and thanks for the shout out!!! Much love ❤
Just dont cook it otherwise there's no such thing as blasphemy with biltong. Use any cut from any animal, smoke it, dont smoke it. Try everything….but remember the magic rule, fat means flavor.
Please tell them to put better commercials on your videos, please…