Biltong for Beginners (Easy to Follow Recipe)

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😉. A great big thanks goes out to all of our AMAZING Patrons/Producers. If you want to become a producer for the 2 Guys & A Cooler channel you can check it out here: www.patreon.com/2GuysandACooler (Lots of discounts from companies that you probably already use and most importantly our Top Tier producers get personal access to me. This comes in handy when you are in the middle of a sausage or dry cured meat project and have an issue that needs immediate attention.

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!

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.

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.

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

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.

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.

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.

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

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

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... . .

I am South African ...your video on making our biltong is So good that I think it is time we taught you to speak Afrikaans 😂😂😂 Wonderful that you are enjoying our recipes.

I nearly fell out of my chair when you pronounced it correctly. Well done!

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.

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.

As a South African I must also mention that you nailed the real version of our beloved biltong , exept for the chillies. We do make chillie bites though , but as a seperate product. Well done my friend!!

Thanks Eric, another great recipe and excellent research. Just one more note - as a South African who likes to make my own biltong - the very best biltong has GOT to have a nice yellow fat shoulder on the edge - yellow, because the cattle was grass-fed and grass finished. Properly dried biltong can last for years in a dry environment, but it will certainly be finished long before then...

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.

Nothing brings out the South African in us like the mention of biltong. I haven't lived in S.Africa for years, but it was amazing to see this, and now I feel I need to try making it myself.

As a South African, I've got to hand it to you. This is Impressive