Making Biltong - Gavin's Homemade Biltong

hello happy people this is gavin from gavin's bill tong today we're going to be making biltong and basically we've got a nice big chunk of of silverside here and we're going to cut it up into stakes but before that we've got to cut strip it down get all the the sinews and everything off for the big silver silver side strap on the side which is all sinew we've got to get it all cleaned up and then we will cut it into steaks once that's done we will spice it up add a little bit of vinegar to it just just as it just change changes the flavor a little bit and then it goes into a tub to marinate overnight and then tomorrow we would hang it up in in our dryer i'm also going to be making stockies later so that'll be on a different video so let's get get on and start our built-in right so there's my meat let's take off the silver skin first so we put a get our knife and we we slipped up there it's got a big bit of gristle this whole side here if we take that first piece off like that just about there let me just get underneath it here take it off like that that goes into bucket which we use reuse we take we cut all the seniors off and we reuse that into the borobus when we make it right so then now that we've got a bit more on the sides here so we take all this all these seniors off as much as we can these little ones aren't a big big problem at all really take some more off the top there now on this side turn that piece off there there's normally quite a bit on there so we we just take it off like that you will notice i'm not using gloves you can't cut meat and wear gloves at the same time it's just one of those things you can't do we keep keep washing hands and that's about all we can do there's also quite a big sliver in here of sinew maybe i've exposed that there so we take as much out as we can some of what we can't take out because it's built right into the meat there so that's looking good there now there's a bit of a hard skinny skinny sort of thing on this side some of it's fat which is good all right there's a little piece of bone in there we've got to check for that right that looks okay now what we will do is take a sliver off this whole unit and that's what we use for the for the stockies and chili bites so we sort of come down give it about two inches down two and a half inches down about halfway through the meat straight through and we've got a nice plant there that that trunk here now is what we will come and cut into into stockies in that later so that's going to go into a into a tub for stuff that video i'll be doing shortly all these bits and pieces they can go away into another tub right so now we're ready to cut up the trunk we lay it out we've got quite a long sinew in there so what we'll do when we get there we'll try and take as much of that out as we can so we start this side and we just come down and put it in we go about 20 millimeters thick but 16 to 20 ml thick somewhere around there and we just keep slicing as we go like that right so now you can see that line there where there's that long bit of sinew there what we do we'll cut along the sinew you can't always get it all out but we've got to try and get get most of it out so that there now is a little bit thick i would just put a cut in there cut it open a bit there and open it out so now that just makes a longer piece of bolt on and then where the sinew is i'll cut this side of it and that goes in for using elsewhere and then i carry on making the volcon you do get shorter and shorter on this on here i get the silver sides without the the salmon cut which is a round long piece of um muscle of meat and it's got a very long grain and i find that it gets gets quite quite tough so i get my silver sides without that on if you get it with it on you can use it no problem at all and it just i think it makes it a little bit tough but it it all works now that we're getting a bit shorter i cut through turn it don't go right through through through the beat and then cut this side so we get a a longish piece and same over here and this is probably going to be another piece you know so that's nice long piece now once it's all sliced up it's ready and it's sliced up you're not gonna notice that the difference with that at all so let's now cut cut all our meat ready we next need to get the spices mix the spices mix all the spices in the meat and then overnight in the fridge to marinate and then we hang it up the next day so now we need to put the spices on the meat what we do first we we do it we add a little bit of vinegar we've got about 20 ml mole of vinegar per kilo of meat we've got eight kilos of meat here so we put a little bit in the bottom we then basically use a coke bottle with a tiny little hole in the top it works brilliantly you don't you never want to drown your meat in the vinegar or soak it or anything because it's it just doesn't do anything and it lacks pickles it so put a layer in put it put a spray on so all it needs no more than that put some more another layer a little spray and so on right so once you've finished spraying spraying it all on even a little bit left just add a bit more it's not a big problem but that's all it needs firstly you can mix it around by hand mix it all by hand put the lid on give it a good shake around for a few minutes and that is now ready to start spicing now we put it back into another tub and we're ready to mix the spice and then spice it up we're making what's called the namibian spice mix it stemmed from namibia some some years ago and everybody seems to like it as a fail-safe method it's basically salt black pepper some sugar and ground coriander roasted ground coriander i basically get get my coriander seed i roast it well i i fry it up and then i put it in a liquid in a coffee grinder to grind it all up i also add in a little bit of potassium sorbate which is a mold inhibitor because i run a commercial business i need to have that little bit of extra protection against mold so it's number man spice mix really works well basically the salt i will put all the details in the description so salt and pepper then some sugar the coriander and then a little bit of the potassium sorbate i'll put it into a container and give it a good shake up and that is now ready to be put onto our bottle with the spice once again similar to the way we do the vinegar we put a little bit in the bottom and then we get the steaks out we layer them in the layer them inside like that we then sprinkle spices you get to know how much spice to add on each time by the time you finish you must finish all the spice so you layer it again like that spice you can see it's actually put on quite a lot there right so we keep going until it's finished okay so i had a little bit left over and i've run out of meat so mix it by hand a bit mix it around mix it around get some more spice throw it on mix a little bit more more spice right that's it right then you close it up and into the fridge for the night or a day or two days or three days just depends on on how long you want you you've got to to wait the longer the better two to three days is brilliant and then it'll be hung up you

Channel: Gavin Conway - Biltong Maker & Pitmaster

Views: 20,477

Rating: 4.9331102 out of 5

Keywords: biltong, jerky, Namibia, Namibian biltong spice, gavins biltong

Id: ZmvFuYBrLz8

Length: 13min 21sec (801 seconds)

Published: Sun Feb 28 2021