DIY Meat/Biltong drying box + Biltong recipe

today I'll be showing you how to make a built on bot from scratch worth quite a cheap array of materials and we'll also be going through how to make the recipe that I used to make my boat on so starting off what we've got is we've got just standard plastic storage box here this is a hundred litre storage box and this is gonna be our base for everything so go through the materials we're going to use today we've got here is we've got two computer fins I'm not putting any kind of light in this box we're just gonna try and make it work off air circulation without any kind of heat it should work this will create a lot of airflow on it if there's any problems later on with the first batch in terms of temperature or humidity and the box then we'll add a heat lamp later on to help it out this is a regulator pack and what this does is it takes our 12-volt fans and pumps it up so that we can plug it into the wall and just run it off normal power and lastly our mosquito net this is just $5.00 wind / scooter in it Oh what we're gonna do is cut it up and use it to protect the holes so that we can't get any bugs into the box this would entail this is going to be used to hang our meat off in the box so let's get unspooling and I'll show you how it does okay we're gonna start off there placing our first wooden dowel supports what these are gonna do is they will run across the two sides of the box and that's gonna allow us to then put more dowels through the middle which will space out our meat so these will be running through there in there in there India what we'll do is we're going to come 30 millimeters in from each corner and then from the top down we're going to allow also 30 millimeters so there are both sides we have our crosses here in here and the same on the other side you need to be quite exact with your measurements because one sides too high or too low then your racks are just going to get end up sliding across through the middle so our dowel here's ten millimeters and we pretty much want to go exactly a 10 millimeter hole if you allow any more in his room dust bugs do is gonna get on the side which you don't want you so these dowels slip through there all right so here what we're gonna do is we're gonna put some holes through the bottom here that's gonna be our air flow and take if you want to think of it like that so that's where the air will get sucked in through the bottom and then passed all the meat and out the fans at the top that we're gonna install so what I'm going to do is I'm just gonna put two holes on each side to allow them I'm gonna make them a little bit smaller than my fan probably thought to think about 40 millimeters something like that [Music] so you want to put these holes as close to the bottom as you can and that will allow the maximum air to get sucked out of the box if you have them too high you're just going to have a level of air sitting here there isn't going to get taken out okay so what we want with these pens is we want to hear being extracted from the box we don't want the here being blowing into the box so these fans need to be melted the right way to tell most fans actually tell you on them the direction of flow so for these ones that's got an ear flow arrow saying that the air flow goes this way when the fans on so what we're going to do is mount them that way and that's gonna be extracting the air out we're going to use a whole foot ago this hole saw is just the same size of the fan was still allowing us to get to the fixing points we'll do this over a bucket so that we can get a hole the screws aren't wanting to work very nicely on this plastic so what we're gonna do is we're going to hot glue the fan on instead it's going to make life a lot easier and also could even act as a bit more of a sealer then the screws are going to do protect these and place the hole so now we've technical two fans in place what we're going to do is we're going to run the hot glue all around the edges so these come pre-made with two clips on the install we're gonna do is slip them off so that we can wire them up to our positive and negatives positives on these a red and black yellow has just obscene information to the computer so get rid of those so this is our adapter this is what takes the 12 volts for the fans and transforms it to a power socket we would take that end off and what got there is a positive and negative terminal we need to figure out which terminal goes to what it's on a volt meter in their configuration it gives us 12 volts which is what we want so that means that sides positive and this side is negative be able to swap it round the vault mid would read minus 12 volts so that means that your polarities wrong so reading positive 12 is what we want so what would those we'll mark on here positive so we'll switch those fans on now and Orion properly the way we want to if you can feel them you can tell you've done it right because there is pushing into your hands rather than sucking your hands down but we need to do is we need to close these holes up at the bottom here to stop and six coming up so using this cheap flyscreen what would those will cut some squeeze out of it and then we'll take those over their openings that's our holes of 40 mils so what we'll do is we'll cut sixty millimeter squeeze out of this to make sure that we've got enough coverage as well on both sides I'll do heroes with this tape and our little squeeze was going to tape it over the holes that will hold up more than enough of cat5 of these dowels and they're going to sip across the top of the box and that's what we will hang our meat from so that's the box all finished nicely sealed Chuck the fans on and we're good to go let's go make some built on alright so for my built on recipe here what I've got is 2 kgs of sub-site you can use topside or run for whatever kind of meats you want this is beef you can use ostridge deer whatever you really want here we've got a premade built on salt and seasoning and this is our marinade here this is a brown spirit vinegar this is got a little bit of alcohol on it which is good I like because it helps on the preserving process rather than just your standard vinegar on the Shelf pyrex dish here for putting our steaks into marinade so for this this is a nice marbling piece of suicide with a good layer of fat on the bottom which is going to give us a nice chew at the end of it so for this what I'll do sharp knife we're just gonna slice this into whatever thickness we like so what I'll do is I'm going to do a couple of thicker pieces which will hopefully be a bit more tender and I'll do some thin pieces which would be a lot dry when they come out after four days we're gonna put a stern layer in the bottom of the dish eeeh you just wanted to pull you don't want heaps of vinegar in there light sprinkling of your seasonings and then lay a pieces flip here into the dish you it will let that sit for an hour and then and then we'll come back to it in an hour and we'll flip all the pieces over making sure that they'll both well marinate it on each side we'll cover that now and pop that into the fridge all right so now I mix done marinating for two hours so we're gonna get ready to hang up what I picked up was I picked up these plastic hooks which is great I was going to use the middle but from experience vinegar actually reacts with the Malou and you get a bit of a oxidization so I didn't want that in my meat so we're going to go with these plastic ones so all I do is I've got a sharp point on them we'll just poke them through that way right there and then lay them in this bowl we just want to get a bird of the vinegar off anything exists before we hang them just because it's a waste for filling the box up with more moisture you from here we're going to hang our meat we're going to use these dowels that we cut before main thing about this is allowing enough space between the meat you don't want anything touching you don't want the meat touching the sides you want a good gap between that just allows a bit of airflow between all the meat and you'll get a lot better dry so start by just hanging perfect so that's all I'll meet dear perfectly spaced out what I've done is I put a layer of paper towels in the bottom just to take all of the vinegar and the juices that are dropping off that'll stop after a day or so once everything starts drying out so I'm going to leave these in here for about 3-4 days really so I'm going to dry at different times in the other ones as before when I showed you we cut some piece of sticker and some pieces thinner thinner pieces are going to be a lot drier than the thicker pieces and if you wanted them even dry you could take up a thinner pieces a bit early and leave the thicker pieces and till the end you can taste as you go and see what you prefer take a bit out cut a bit off have a taste if you're not happy with it keep it back in for a while so we'll put the little bit on this everything insides been cleaned thoroughly before we started from dust and do it from the workshop when we built this box so get these fans going and there you have it hey guys so bolt ons been in here for three days now so let's have a look at how it's gone it's looking pretty good what we'll do is we're going to take out one of the thinner pieces and have a look at there I might keep the fair to pieces on for another day just another 24 hours of drying because they are still a bit tinder on the inside they feel like and I prefer mine a bit drier so I'll see how one of these guys so there we go nice and dry but still with a bit of tenderness on the inside thanks guys for watching my first ever youtube tutorial I hope you liked it and I hope it wasn't too hard to follow if you want to see any of my previous projects you can go to man or a construction on Instagram and they're all the hopefully I'll see you on the next one

Channel: MUNRO MAKERS - Projects and Outdoors

Views: 66,508

Rating: 4.9586563 out of 5

Keywords: biltong, DIY, DIY biltong box, biltong box, meat box, biltong drying box, biltong recipe, homemade biltong, homemade meat, meat drying box, jerky box, jerky, homemade jerky

Id: 6yRf1oIcQ9s

Length: 15min 3sec (903 seconds)

Published: Thu Feb 07 2019

Reddit Comments

[u/grootes]

Really cool, it’s just a bit odd having a kiwi teaching me about biltong

[u/AspektUSA]

Traditional Biltong Recipe

• 5lbs / 2.25kg bottom round, aka silverside
• Malt Vinegar (Red wine vinegar optional if you are gluten free or something)
• Worcester Sauce (optional, but recommended)
• Kosher Sea Salt
• Fresh Black Pepper
• Cracked Dried Coriander Seed

​

You need:

• A drying box like above with at least a fan
• Mortar & pestle for the spice
• Airtight plastic container to marinate the meat

​

Method

• Cut meat into 0.75-1.00 inch strips, following the grain. You may need to bisect the strip, depending on how wide the bottom round is.
• Place in plastic container, douse with vinegar - covering the meat completely. You don't need to totally soak it, necessarily - just make sure the vinegar touches all sides of the meat.
  • Drizzle worcester sauce on the meat as well
• Cover tightly, shake and put in the fridge for 3 hours - up to 24.
  • Turn every so often to ensure meat is covered with the liquid
• Dry whole coriander seed in a frying pan on medium heat, no oil.
  • Remove when fragrant
• Crush your coriander seed in the mortar & pestle, aiming for a mix of big and small bits
• Use a small bowl to combine 1/4 cup of your coriander, 2 heaping tablespoons of salt, and an equal amount of cracked black pepper
• Remove meat from fridge and pat dry with paper towling
• Liberally spice a tray, or pan with the spice - and roll the meat around in it
  • Cover all sides with the spice mixture, and let stand for one hour
• Spear the end of the meat with a hook, and hang up in your box for 4-6 days depending on the humidity level
• Enjoy!

[u/[deleted]]

Cool Vid. Thanks.

[u/[deleted]]

Shot for the reminder, off to Impala this weekend for some meat and spices

[u/danishmcmuffin]

Finally something I can follow!! Been wanting to start for awhile!

[u/couldbelove]

Been thinking about trying this. Awesome

[u/kitkatticorn]

Ah man, I had to make a biltong maker in high school. This video would have been helpful back then hahaha

[u/p00nw0unD3r]

That drying box looks interesting. Going to try a vegetarian alternative 🍁