Cold Smoked Biltong In A Upright Smoker. Brisket Has A New Use!!! Carnivore Candy In Every Bite!!!!!

"Hey there, folks! Welcome back to Bigfoot Cooking where we explore the most unique and mouthwatering ways to prepare delicious meats. But today, we've got something extra special in store for you. You won't believe it... we're diving into the world of cold smoking Biltong in an upright smoker, and we might even spot Bigfoot along the way!"
Now, before we uncover the secrets of cold smoking Biltong, let's address the elephant in the woods - Bigfoot. Many say this elusive creature roams these very forests. We can't guarantee a sighting, but who knows what mysteries lie ahead?"
Let's get back to the star of our show today – cold smoking Biltong. This is a South African delicacy, and trust me, it's unlike any other jerky you've ever tasted."
Inside the upright smoker is where the magic happens. It's the perfect environment for cold smoking, maintaining a low, consistent temperature to infuse that smoky flavor into our Biltong without cooking it."
First, we've marinated our Biltong in a blend of spices, vinegar, and salt to create that mouthwatering flavor. Then, we hang the strips inside the smoker, leaving enough space for the smoke to work its magic."
Now, the secret ingredient – Smoke Tube! We're using apple wood to give our Biltong a unique and smoky profile. Simply load it up, and let the smoker do its thing."
And who knows, maybe while our Biltong is cold smoking, we'll catch a glimpse of Bigfoot roaming these woods. Legends tell of this mysterious creature, and we'll be keeping our eyes peeled.
If you enjoyed this video, don't forget to like, subscribe, and hit that notification bell so you never miss out on our exciting culinary journeys. Until next time, happy smoking and happy hunting!"