No show today folks as I have to take my wife to the dentist. Nothing major but they do have to sedate her and therefore she can’t drive afterwords so I am choosing today to release the long awaited video series on biltong. I talk about it all the time on the show, now you can see how to do it step by step.
The method you see me use is slightly different from some others I have seen online. I have chosen my recipe and method from the writing of Peter Hathaway Capstick who spent half his life living on Traditional South African Biltong in the bush as a professional hunter and game control officer in the African bush.
A few things about this series in particular…
- I used a dehydrator for the bulk of the biltong because some people live in very humid areas
- The dehydrator was not necessary, the traditionally hung meat actually finished just as fast
- The quality of both batches was similar but I actually found the traditional a bit better
- The dehydrator was not any faster, the initial rapid drying formed a shell and the centers in the dehydrator took much longer to cure
- My advice don’t use a dehydrator unless climatic humidity requires it and then I would try a fan before doing anything else.
Anyway for some reason the final videos came out a little fuzzy in image quality, I am going to try to figure out what caused that but the videos will definitely show you exactly how to make biltong and how easy it really is. As for how good it tastes, you will have to make your own to find out. Beef works great but the leaner the better, the best comes from red game meat like venison, elk or bison.
Oh and if you like any of the shirts shown in this series those and a few others can be found in the gear shop at the bottom of this page.