@bobmarley8326 Here the weather is too moist to dry the meat with wind, and believe me if I could I would do it that way to make it more authentic... But congrats on making your own biltong, it's LEKKE, as my wife would say!
Yep, but I didn't know it was illegal, only that Customs had a ban on importing certain meat products. I used a South African's recipe, and deer is the closest thing we have to a kudu, so there ya go... American Biltong!
I got the plans for the box from an SA guy's webpage... It came out great! Not as good as Kudu, of course, but I was pleasantly surprised how well I did. It doesn't get the searing dry heat yall get in SA here, so the box is the next best thing.
hahaha i want to make my own biltong makes as well, y know, a 2 kg one for personal consumption and for friends.. Thanks for the vid because i feel like i could do it as well..
I was born and raised in Botswana and I went to school in SA.. Magaliesburg of all places, ask her if she knows it? Then 8 years ago i moved to holland, mainly for uni and now i work and live in amsterdam.. What about you?
Biltong RULES!!!!!!!!!!! - Bladelicker - where did you hang it? if you hang it where no flies etc can get to it - is the obvious choice - but let me tell you during the drying period - the smell isnt too pretty - unless you are a biltong eater then it wont offend that easily - if its your first time eating billies just give it a try and as Fredglitz said - when my hubby made this i couldnt resist either and yes the thinner the slices the quicker it dries and it is bliksemse lekker!!!!
okay im a newbie to this yet i love rocky jerky but i tried to make bultong by salting it and then vinegure and peper to taste and then i thread it thow a metal stick and hung it up it didnt go well after a day it realy smelt so i thown it way its costing me per weel to by rocky jerky about 10 pound in money becouse dam its so tasty any tips people
I live in New York where it is pretty humid and I have used the same method with great success. Don't make the meat thicker than 3/4" and drying time is ussually 2 to 3 days depending on how dry you like it. I find it hard to resist and eat it the next day... MAN DIS LEKKER
@bobmarley8326 Here the weather is too moist to dry the meat with wind, and believe me if I could I would do it that way to make it more authentic... But congrats on making your own biltong, it's LEKKE, as my wife would say!
MarxNutz 4 months ago
nice i ll try to make some!!!
arcpiettro 3 years ago
Yep, but I didn't know it was illegal, only that Customs had a ban on importing certain meat products. I used a South African's recipe, and deer is the closest thing we have to a kudu, so there ya go... American Biltong!
MarxNutz 3 years ago
Thats not how we make biltong & we really dont believe in drying it under lights or in a box. Thats a big No No
But how did it come out? & did it taste anything like real South African Kudu biltong?
Another Q -Is jerky smoked or is it also just hang up to dry.
BiltongBaz 3 years ago
I got the plans for the box from an SA guy's webpage... It came out great! Not as good as Kudu, of course, but I was pleasantly surprised how well I did. It doesn't get the searing dry heat yall get in SA here, so the box is the next best thing.
MarxNutz 3 years ago
Man!! You are the king! its been a good 5 months since my last taste.. I can cry looking at this!
tomasso123 4 years ago
I appreciate your kind words... We haven't had the chance to make any this season (yet) and we're both getting veryyyyyyyyyyyyy hungry!
MarxNutz 4 years ago
hahaha i want to make my own biltong makes as well, y know, a 2 kg one for personal consumption and for friends.. Thanks for the vid because i feel like i could do it as well..
Cjeers mate!
tomasso123 4 years ago
You know you can't just eat 1 kg lol... My wife asks where you are in the world? She's from SA...
MarxNutz 4 years ago
I was born and raised in Botswana and I went to school in SA.. Magaliesburg of all places, ask her if she knows it? Then 8 years ago i moved to holland, mainly for uni and now i work and live in amsterdam.. What about you?
tomasso123 4 years ago
Biltong 4 life!
tomasso123 4 years ago
Biltong RULES!!!!!!!!!!! - Bladelicker - where did you hang it? if you hang it where no flies etc can get to it - is the obvious choice - but let me tell you during the drying period - the smell isnt too pretty - unless you are a biltong eater then it wont offend that easily - if its your first time eating billies just give it a try and as Fredglitz said - when my hubby made this i couldnt resist either and yes the thinner the slices the quicker it dries and it is bliksemse lekker!!!!
moonrags 4 years ago
okay im a newbie to this yet i love rocky jerky but i tried to make bultong by salting it and then vinegure and peper to taste and then i thread it thow a metal stick and hung it up it didnt go well after a day it realy smelt so i thown it way its costing me per weel to by rocky jerky about 10 pound in money becouse dam its so tasty any tips people
bladeliker 4 years ago
I live in New York where it is pretty humid and I have used the same method with great success. Don't make the meat thicker than 3/4" and drying time is ussually 2 to 3 days depending on how dry you like it. I find it hard to resist and eat it the next day... MAN DIS LEKKER
fredglitz 4 years ago
I have a huge gob of drool hanging out the side of my mouth as I'm watching this.
Biltong is the the best!
MaximOfSurrey 4 years ago
I love Biltong!
RadicalPaddy 4 years ago