The Braai Guy Interview

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Alright, ladies and gentlemen, welcome to another episode of Fraggle and Friends.
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Alright, today I welcome a gangster-ass friend of mine.
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I'm not going to try to say your last name though.
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Derek.
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How do I say your last name?
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I do a duplicity.
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Duplicity.
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I do a really good job of making duplicity.
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Making myself and all Americans look terrible.
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Culturally.
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Should be an easy name to say.
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It's kind of it's a French name.
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It just looks weird.
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That's not what I would have guessed.
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I would have guessed like duplicity.
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Yeah, many people when they read it, I say duplicis.
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They read it like it like it looks.
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Yeah, but yeah, duplicate.
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Duplessis.
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That's the last name.
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So it's actually a French name.
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Yeah, perfect.
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It's French, yes.
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Is that because South Africa was colonized by the French?
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No, no, no, no.
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Well, they are my father's side of the family is from the French Huguenotes.
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And they yeah, they got chased out of France, I guess.
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Then they moved to Holland, and then from Holland they moved to South Africa.
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Something like that.
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Yeah.
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The history is kind of kind of kind of crazy, you know, for our family.
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How how is that in South Africa?
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Like, is it would it be kind of similar to me, where it's like my on my mom's side was like German immigrants, and then my dad's side was like Indian and Spanish, and then they all came together, and now I got like you know, four or five different ethnicities.
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Are you kind of similar to that?
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Yeah, we have the same same kind of thing in South Africa where people came from like the Afrikaans-speaking people in South Africa right now, they are more from the Dutch side.
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And then the English-speaking people, there's people from England.
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The English, the British took over or colonized South Africa, the Dutch came, and people from France and you know, all over the world come.
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Yeah, so our family, uh, my family comes from Germany, France, and I guess Holland, yeah.
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Oh wow, yeah, that's pretty pretty similar to us then, huh?
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Yeah, yeah, yeah.
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I guess uh we try to colonize everywhere.
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So what what part are you talking about white people or what?
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Oh man.
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I mean, that's kind of the story of that's the kind of the story of my family.
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I'm pretty sure like my great grandfather was Spanish, went to the US, hooked up with a native girl, and then yeah, okay.
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Yeah, so it's kind of the story, the traditional story of colonization.
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Yeah, yeah, yeah, yeah, yeah, yeah.
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Yeah, no, we all we all come from all these mixed culture and stuff, yeah.
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So it's the same.
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Not Taiwanese people though, man.
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Yeah, well, we're we're helping out here.
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It's true.
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It's changing.
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It's definitely changing a lot, I think.
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Yeah, yeah.
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What part of the people?
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I mean, I've done my bit.
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How many kids do you have?
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Yeah, two.
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Two children.
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Yeah, a boy and another boy or a boy and a girl?
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A boy and a girl.
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A boy and a girl, yeah.
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19 and 16.
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For real?
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I didn't know they were that big.
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Well, how old's your boy?
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Yeah.
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19.
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He's the 19 year old.
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Oh, the boy's 19, the girl's 16, and the boy's competing in BJJ.
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I think I lost you, so I'm just chilling.
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Oh, you were gone.
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I didn't hear you.
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The last question I heard was, How old is your boy?
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And I said 19.
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Yeah, yeah, yeah.
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So he's 19 and he's competing in BJJ right now.
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No, he's actually moved over to Muay Thai.
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For real?
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Yeah, yeah.
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He's been doing really well.
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He's he's he just fought like last year's Taiwan champion level and he beat him.
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He went to some world championships in Thailand and he came second.
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He's doing really well in Muay Thai.
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Holy shit, man, that's crazy.
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Wow, he did BJJ for a long time, right?
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Yeah.
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He still he still does it.
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I mean, we had uh BJJ class last night.
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He's actually coaching now.
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He just thought he's got a class going on right now.
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He's like the beginners.
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So yeah, he still does the BJJ, he still does the judo, but oh, he's actually fighting in a karate tournament.
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He doesn't even do karate, but he's gonna fight in a karate fight.
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So he just does anything that's related to fighting.
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Fuck yeah.
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Wow, you raised him right, man.
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Good job.
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You you you you completely you it were gone for a while.
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So I couldn't hear anything you say right now.
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So that's you raised your boy right.
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I didn't have any exposure to to combat sports as a child.
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I mean, a little bit of Taekwondo, but I I wouldn't even count it.
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It wasn't until I came to Taiwan in my mid-30s that I started boxing.
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And when I did, it changed everything.
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My thinking, my body, my confidence, everything.
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So that's amazing.
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He's 19 and he's already coaching.
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The last thing I no, the last thing I heard you said you didn't have anything as a child, any con combat sports a child, a little bit of, and then you you cut out.
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Yeah, I just didn't have any exposure to combat sports as a child.
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Oh, okay.
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Yeah, yeah.
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So yeah, me too as a child, and that wasn't really my plan for my son, but I'm so glad we did it.
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I mean, it it really it really kind of formed him to become this this amazing person, yeah.
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Really humble, honest place, and but he won't take any shit.
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That's for sure.
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No, nobody's gonna give him any shit.
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Yeah, but but he will also not, he's also not the kind of guy now that goes out and looks for shit.
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Because he knows he knows his ability and he respects people around him.
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Yeah, yeah.
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So combat sport, jutsu, judo, muay thai right now, it really did a lot for him.
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Nice.
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I was doing some Muay Thai and boxing last night.
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I kind of switched over to Muay Thai.
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Oh, yeah, that's much more fun in boxing.
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Yeah, I mean, I'm kind of uh that's actually the the Yeah.
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That's the only reason why I was willing to cancel my class tonight and do this podcast because tonight's boxing and not Muay Thai.
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Would you go to MMA gym in Hawaiian?
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No, we have a we have a Muay Thai gym, a Muay Thai boxing gym, and then we also teach uh we also teach jiu-jitsu there.
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Oh, right on.
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Man, that's awesome.
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So the the the main thing is the Muay Thai.
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They have Muay Thai on Monday, Wednesday, and Fridays, and then they have boxing on Tuesdays and Thursdays.
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And then I mean my son and another Italian guy, we teach jiu-jitsu three times a week.
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We just have I teach Mondays.
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Tom also he teaches on Wednesdays, and Brian teaches tonight on Thursdays.
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Wow.
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So you just run the meat company and then you teach jujitsu, and that's that's everything you do for income?
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Yeah, well the jiu-jitsu I do for free.
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I don't really, that's not I just go there, I teach.
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It's it's not for any money or anything.
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It's just I'm just giving back to the community.
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Oh hell yeah.
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Yeah, but the meat business is the is my main is my only income.
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Yeah.
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Did you say my last guest on the podcast was Raphael Miranda?
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Did you say you met him?
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Raphael Miranda?
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No, no.
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He's like the I think he's like one of the top BJJ coaches in Taiwan.
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And he coaches BJJ.
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Oh big guy.
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I know him, and I've met him.
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Yeah, yeah, yeah, yeah.
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Like uh, yeah, I've I've met him definitely.
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I don't know if he will ever didn't you introduce no, it wasn't you, it was Anthony at the Halloween party.
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Was he at the Halloween party?
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Yeah, he was.
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He was.
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Yeah, yeah, yeah.
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I met him there.
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We spoke there a little bit, but only briefly, then I was on my way again.
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Wait, you were at the Halloween party?
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Yeah, no.
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And I'm pretty sure, I'm pretty sure you and I talked for a little while there too.
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I might have been the first time, huh?
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Yeah, there was definitely I think two Halloween parties that I saw you there.
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I didn't know Rafael.
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I've I've met him, I've met him there, and I've met him at some of the competitions.
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But you know, just like maybe one of but maybe Brian will fight one of his students and then we will stand next to each other and coach.
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So we didn't really, we don't know each other, we know off each other.
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Right on.
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Yeah, yeah, he's a good dude.
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He's a good dude for sure.
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Yeah.
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Cool.
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So we're gonna get into everything, and the thing I'm most interested in, the thing I'm most interested in is like the curing of meat and all the different kinds of meat you do.
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And I was looking at your menu before, but before we get into that, because some of my listeners are American, which means they're culturally and globally unaware of what's going on in the world.
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So I kind of want to ask a little bit about South Africa and what led you to here.
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What led you to Taiwan?
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And then and then we'll kind of get into what you do.
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But yeah, okay.
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Okay, so what brought you here and how long you've been here?
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Yeah.
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Okay, so you asked me how long have I been in Taiwan or or why did I come to Taiwan?
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Yeah, what led you here in the first place?
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Yeah, I I actually came here, it was I really came here by chance.
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I never even I'm gonna take your video off.
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This is like a bad trip.
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Okay, I think you sound normal again.
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Yeah.
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All right, oh Lord.
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Jesus.
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Okay.
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All right, yeah.
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Okay, you sound good again, I think.
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On again?
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Yeah, okay, fucking heck.
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All right.
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What led you to Taiwan?
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How'd you get here?
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Okay, let's let's try again for a third time.
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Yeah, yeah, so you know, I I really came to Taiwan by by chance.
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I never even thought about Taiwan or Asia for that matter.
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I was traveling and I wanted to travel many places, but I don't even know one.
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Why in Taiwan?
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I'm like you.
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Taiwan?
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Where the hell is that place?
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I don't I is it China or Thailand or Japan?
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Where's Taiwan?
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Wait, how'd you hear how'd you hear about it?
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Somebody suggested it to you, or you my brother, he came to Taiwan, but I still didn't know where Taiwan was.
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So I are you there?
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I booked a I booked a ticket to Taiwan, not knowing where I'm going to, and just knowing I'm going to visit my brother.
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I came here.
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The plan was to stay here for a month and then move on.
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But I don't know, maybe you know the same thing.
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You know you come to Taiwan and you just kind of fall in love with the place from the beginning.
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As soon as you get here, it just kind of captures you.
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Yeah.
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And then, yeah, then I came to Taiwan.
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Decided, oh, I want to stay a little bit longer, so I needed to get a job, started teaching.
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And then I met my that time wife or girlfriend.
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We met a girlfriend, we were together, and we got kids together, and you know, that's the whole thing.
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Oh wow.
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So yeah, that's how I came to Taiwan.
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And that's why I'm still here.
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Wow, yeah, your kids are pretty established in this culture.
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Yeah, yeah.
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No, they're born and raised here.
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So you've been here for 19 years total.
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Uh no, I've been here for 21 years.
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I've been in Falin for 19 years.
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Oh, okay.
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First two years were you in Taipei?
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Yeah, one year in Taipei, a place called Sanchong.
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I don't know if you know that.
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Yeah.
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Yeah, Sanchong.
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And it was still very run down.
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It was terrible.
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It didn't have MRTs or anything.
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Yeah, I'd take it.
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The only place, only way to get to Taipei was bus.
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It was really dirty and everything.
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Really didn't like it.
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And then I moved to Tao Yin, which was a little better than Sanchung, but it's still not good.
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And then when my son was born, he was born when we lived in Tao Yin.
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When he was born, we decided no, we don't want to live there.
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We don't want to bring our kids up in that place.
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We want to come to Hwalian.
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So that's why we came here.
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Oh yeah, Hwalian would be.
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Yeah, listeners, Hwalian's like way down southeast, right?
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Beautiful.
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Yeah.
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And sort of, I don't know, could you call it an aboriginal area?
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I believe so.
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It's definitely an Aboriginal area, yeah.
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Yeah, yeah.
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Yeah.
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So yeah, so my my wife or my my ex-wife, uh, she's Aboriginal.
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Oh, for real?
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Uh, and yeah, yeah, yeah.
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So we came here for, you know, so that her family can help take care of Brian or the kids.
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Uh-huh.
00:14:26.320 --> 00:14:27.519
Just makes it easier for us, yeah.
00:14:27.840 --> 00:14:31.759
We can have some time alone, or we can go out, and the family is there to take care of the baby and stuff.
00:14:31.840 --> 00:14:32.000
Yeah.
00:14:32.080 --> 00:14:34.080
But yeah, they're also the Aboriginal, Amis.
00:14:35.039 --> 00:14:35.679
Amis.
00:14:36.080 --> 00:14:36.240
Okay.
00:14:36.320 --> 00:14:37.679
I haven't met a lot of Amis.
00:14:38.399 --> 00:14:41.919
Most of the people now are Saisha or Taichu.
00:14:43.039 --> 00:14:44.639
Yeah, that's from that side over there.
00:14:44.720 --> 00:14:47.840
Over here, the Amis is the definitely the biggest tribe.
00:14:48.159 --> 00:14:48.799
Really?
00:14:49.519 --> 00:14:50.159
Yes.
00:14:50.879 --> 00:14:55.600
The Taya, that's like the biggest tribe in Taiwan, right?
00:14:56.559 --> 00:14:57.759
I think the Taya?
00:14:58.000 --> 00:14:58.639
I don't know.
00:14:58.720 --> 00:15:01.440
I I thought it was the I thought it was the Amis.
00:15:02.000 --> 00:15:02.240
Really?
00:15:02.399 --> 00:15:02.720
I don't know.
00:15:02.799 --> 00:15:13.759
I looked it up a few times because I was looking up the Saisha because I go to like their religious ceremonies, and I was told they're like the most endangered Aboriginal ethnicity in Taiwan.
00:15:13.840 --> 00:15:27.279
And I think they're actually the second because the Ataya, who used to be headhunters, was like attacking the Saicha for quite some time and almost completely wiped them out until they established some sort of peace treaty, as far as I know.
00:15:27.600 --> 00:15:33.519
Okay, but if if yeah, but if they are if you say they're almost like they're endangered, that means they cannot be the biggest.
00:15:33.919 --> 00:15:34.480
No, no, no.
00:15:34.559 --> 00:15:35.279
The Saisha.
00:15:36.240 --> 00:15:37.360
Which is spelled S-A-I.
00:15:38.080 --> 00:15:40.720
S-A-I-S-I-Y-A-T.
00:15:41.120 --> 00:15:46.159
That tribe who I spend a lot of time with, I think they're like the second smallest.
00:15:46.399 --> 00:15:50.879
Like they've almost the movie was made of?
00:15:51.679 --> 00:15:54.000
Said Bali, that movie?
00:15:54.480 --> 00:15:55.279
Yeah, yeah, yeah.
00:15:55.600 --> 00:16:02.879
No, that movie's about the Taya and the Taya, the they have like three different names, I think.
00:16:03.200 --> 00:16:05.519
The Sakizaya, isn't it Sakizaia?
00:16:05.759 --> 00:16:06.080
I don't know.
00:16:06.480 --> 00:16:07.519
Sakizaia tribe.
00:16:07.600 --> 00:16:08.240
Yeah, I think so.
00:16:08.480 --> 00:16:10.559
A specific tribe.
00:16:10.879 --> 00:16:14.799
They speak, they speak a language very similar to the Amis tribe, yeah.
00:16:14.960 --> 00:16:15.279
Really?
00:16:15.440 --> 00:16:18.080
I think they are yeah, very close related.
00:16:18.399 --> 00:16:22.960
And Wulai and Wulai, they're all Tayaju or a Tai.
00:16:23.519 --> 00:16:24.080
Oh, okay.
00:16:24.240 --> 00:16:25.840
Yeah, that's what they all are.
00:16:26.080 --> 00:16:28.720
What uh yeah.
00:16:29.279 --> 00:16:34.000
So here we have the Amis, we have the Teruku, Bunun.
00:16:34.879 --> 00:16:40.399
Yeah, some I actually met a girl from the Taya tribe.
00:16:40.720 --> 00:16:41.600
What, last weekend?
00:16:41.759 --> 00:16:49.120
We had a we had a an event, and she and her boyfriend came to the event and we were talking, and she said she was Taya.
00:16:50.000 --> 00:16:53.759
And yeah, I think she lives here in Hwalian somewhere.
00:16:54.000 --> 00:16:54.480
But yeah.
00:16:54.720 --> 00:16:57.919
Now we have quite a few different tribes here in Hwalian.
00:16:58.480 --> 00:16:59.120
Wow.
00:17:00.639 --> 00:17:02.000
Yeah, interesting.
00:17:02.240 --> 00:17:04.160
So you did an event last weekend?
00:17:05.519 --> 00:17:15.519
Yeah, last weekend this hostel hosted this event where they tried to well, not trying, they they they want to bring together all the cultures that live in Hwalian.
00:17:15.680 --> 00:17:25.839
So it doesn't matter whether you are a foreigner like me or if you are Filipino or Indonesian or whatever, if you're from Hwalian, they wanted to bring all the cultures together.
00:17:26.000 --> 00:17:29.279
So we went to the hostel and I had to go and sell my meat.
00:17:29.359 --> 00:17:39.519
They they had some of my sausages that the chef prepared, and so they had all these dishes from all different parts of the world, and it was actually really, really good.
00:17:39.759 --> 00:17:40.400
Yeah.
00:17:40.880 --> 00:17:41.519
Oh, cool.
00:17:41.599 --> 00:17:45.039
So it wasn't about making money, it was about bringing people together.
00:17:45.359 --> 00:17:45.839
Yeah, yeah.
00:17:45.920 --> 00:17:47.519
No, it wasn't about making money at all.
00:17:47.680 --> 00:18:00.799
Yeah, so they let us, they asked me to go there and go and sell something, and I just made some like sausage rolls and stuff, and they didn't charge us any money, they don't want percentage of it, which normally they do want.
00:18:01.039 --> 00:18:07.200
Nothing is want us to go there and let the other people experience different cultures.
00:18:07.359 --> 00:18:08.319
Yeah, it was pretty cool.
00:18:08.559 --> 00:18:10.480
Wow, man, that's really wholesome.
00:18:11.119 --> 00:18:12.000
Yeah, yeah.
00:18:12.160 --> 00:18:16.240
The same the same hostels also they like helping.
00:18:16.400 --> 00:18:24.000
If anybody goes to volunteer in Guangfu right now, after the typhoon, they give them free accommodation at the hostel.
00:18:24.480 --> 00:18:25.119
Wow.
00:18:26.079 --> 00:18:29.920
Where Guangfu just got hit by the typhoon?
00:18:30.319 --> 00:18:37.920
Yes, Guangfu is a place where just the you know the dam overflew and the whole place overflown and the whole place flooded.
00:18:38.240 --> 00:18:39.680
It's cra it's crazy over there.
00:18:39.759 --> 00:18:46.720
Yeah, people's houses are full of mud, and really it's just a huge disaster, yes.
00:18:46.960 --> 00:18:52.799
I was just in Tainan, and they were all these tattoo artists and DJs, they were all raising money.
00:18:53.039 --> 00:18:54.319
I feel like it was for that.
00:18:54.400 --> 00:19:00.880
They were, I was there's kind of a language barrier, but it was for some sort of natural disaster recent that happened recently.
00:19:01.200 --> 00:19:12.720
Yeah, you know what is what is amazing is people are coming from all over Taiwan just to go and help, just to go and shovel mud out of people's houses.
00:19:13.039 --> 00:19:15.680
And yeah, my son went to help there.
00:19:15.759 --> 00:19:20.319
He was there for for whenever he gets free time, he goes there and he shovels mud.
00:19:20.400 --> 00:19:32.480
And it's it's people go from Tainan on a train, go for a day, go and shovel, and take out all this mud, and then they go back to Tainan and Taipei and Gaoshong, and you know, they come from all over Taiwan.
00:19:32.720 --> 00:19:35.359
Damn, it's really, really good to see this.
00:19:35.519 --> 00:19:38.720
Uh, people get together to help out this tiny community.
00:19:39.039 --> 00:19:39.680
Yeah.
00:19:40.079 --> 00:19:40.880
That's crazy.
00:19:41.039 --> 00:19:43.519
Is it still in disarray, like right now?
00:19:43.839 --> 00:19:44.880
Oh yeah, oh yeah.
00:19:44.960 --> 00:19:52.319
It's gonna be it's it's still gonna it's still going on for it's gonna go on for a long time, and those people yeah, they've lost everything.
00:19:52.559 --> 00:19:53.279
Where's it at?
00:19:53.440 --> 00:20:05.440
And people exactly Guangfu is about an hour from here and And ooh, I don't know which direction now, like to the to the west from here, I think, from where I am.
00:20:05.759 --> 00:20:06.960
It's like inland, yeah.
00:20:07.359 --> 00:20:08.480
Central Taiwanish.
00:20:10.880 --> 00:20:12.799
It's hot spring village.
00:20:13.359 --> 00:20:14.720
Where you took me?
00:20:15.759 --> 00:20:18.799
Where I took you a little bit further, further on, yeah.
00:20:18.960 --> 00:20:19.759
A little bit, yeah.
00:20:19.920 --> 00:20:25.119
The same road, but where I took you was maybe what what did we go like an hour?
00:20:25.519 --> 00:20:29.359
Maybe not even an hour, a little bit further further that way, yes.
00:20:29.839 --> 00:20:40.000
You know, I've told some people okay, so that village is about an hour inland from Wali, and and it's now an hour and a half because there's no breach.
00:20:40.480 --> 00:20:41.599
Oh shit.
00:20:42.079 --> 00:20:44.640
Yeah, so now you have to take it the long way.
00:20:45.519 --> 00:20:46.160
Wow.
00:20:47.359 --> 00:20:51.200
What you can you get there how just but you have to drive yourself.
00:20:51.519 --> 00:20:52.480
You have to drive yourself.
00:20:52.559 --> 00:20:53.440
Yeah, or you take a train.
00:20:53.519 --> 00:21:00.720
You can take a train, the train still goes, but I mean the bridge that connected Hualian to Guangfu, that that's the bridge that just collapsed.
00:21:00.960 --> 00:21:04.640
Uh the water just completely took it away.
00:21:04.960 --> 00:21:05.599
Wow.
00:21:06.559 --> 00:21:07.200
Yeah.
00:21:07.519 --> 00:21:09.839
Man, what a disaster.
00:21:12.400 --> 00:21:12.880
Wow.
00:21:13.039 --> 00:21:15.519
That's cool to see people in Taiwan though coming together.
00:21:15.680 --> 00:21:16.559
Taiwan's a good place.
00:21:16.960 --> 00:21:18.400
All coming together.
00:21:18.480 --> 00:21:23.839
You know, my son came, he he he went to water and he came back and he said, you know what?
00:21:24.319 --> 00:21:31.119
I went there to help, and now I'm starting to think that people aren't really so bad as we think they are.
00:21:32.000 --> 00:21:33.119
That was pretty good to hear.
00:21:33.279 --> 00:21:33.680
Yeah.
00:21:34.240 --> 00:21:40.400
He said that about people in general, like people aren't actually Yeah, as as we think they are.
00:21:40.559 --> 00:21:41.839
Like people are actually pretty good.
00:21:44.319 --> 00:21:48.240
There are some good people in this world, and that's that's I think that's what he tried to say.
00:21:48.480 --> 00:21:49.119
Yeah.
00:21:49.680 --> 00:21:51.279
More opportunities like that.
00:21:51.440 --> 00:21:56.880
I mean, that that's a disaster, but it's also an opportunity to expose your humanity.
00:21:57.119 --> 00:21:57.519
I don't know.
00:21:57.599 --> 00:22:10.240
I used to do a I used to do a lot of work like that, and then I've kind of just like got caught up in Taiwan with my Taiwanese life, and now I don't really do volunteer work or anything like that before.
00:22:10.480 --> 00:22:16.000
And I think it's yeah, yeah, it's definitely a good reminder of your human spirit.
00:22:16.799 --> 00:22:17.519
Yeah, yeah.
00:22:17.680 --> 00:22:18.640
Especially something like this.
00:22:18.720 --> 00:22:22.400
I mean, you're helping people, that's really they've they've lost everything.
00:22:22.480 --> 00:22:31.039
And you and all you do is just go there and just make a bucket, take a shovel, and just take shit out of the house, right?
00:22:32.160 --> 00:22:32.880
Well, shit.
00:22:32.960 --> 00:22:36.799
When I was coming to Holly and when I first met you, that earthquake happened.
00:22:36.880 --> 00:22:43.359
And I remember Home Girls coworker's apartment building, I think, completely collapsed while she was at work.
00:22:44.079 --> 00:22:48.000
Yes, yes, yes, that's nondo, non nandus apartment.
00:22:48.319 --> 00:22:52.240
Yeah, luckily she was at work and she wasn't in the apartment block, and she lost everything.
00:22:52.400 --> 00:22:55.599
She right, I mean that girl lost everything.
00:22:55.680 --> 00:23:04.720
She didn't even have like her passport, everything, her degrees, and she had to use for work, everything, everything gone.
00:23:04.960 --> 00:23:09.039
The only thing that she could with what she had was what she took to school that day.
00:23:09.359 --> 00:23:11.359
Jesus, I can't imagine.
00:23:12.240 --> 00:23:14.400
Yeah, yeah.
00:23:14.480 --> 00:23:17.359
So a lot of the people in Guangfu are going through exactly the same thing.
00:23:17.440 --> 00:23:20.240
I mean, everything they had are lost.
00:23:21.920 --> 00:23:22.559
Wow.
00:23:24.160 --> 00:23:25.279
That's kind of funny.
00:23:25.519 --> 00:23:43.759
Or I mean that's nothing about that's funny, but when you think about how I was talking to you before the interview started about feeling isolated in the mountains or like perceiving that as a problem, but then kind of talking about this, thinking about this kind of replaces that with gratitude, I think, for how much you hate it.
00:23:44.079 --> 00:23:44.559
Yeah, yeah, yeah.
00:23:45.119 --> 00:23:48.079
We were actually actually the night of the typhoon.
00:23:48.160 --> 00:23:49.839
I was sitting here and I had a friend over.
00:23:50.000 --> 00:24:01.119
We was, I was sitting, we were sitting outside, and there was like almost no rain, but walin was no work, no schools.
00:24:01.359 --> 00:24:03.119
And he said to me, Wow, you know what?
00:24:03.839 --> 00:24:05.359
Government give us off so easily.
00:24:05.440 --> 00:24:06.960
I mean, look at this, it's a beautiful day.
00:24:07.119 --> 00:24:09.279
Seeing it, drinking beer, having fun.
00:24:09.440 --> 00:24:14.160
I said, Yeah, but it's it's and I and I I didn't know about Guangfu that time yet.
00:24:14.240 --> 00:24:25.200
And I said, but but it's not for us because the government cannot just say, Oh, listen, but this area you don't you have to go to work, and then the other areas you don't have to go to work.
00:24:25.279 --> 00:24:27.200
It's the whole Hualin, right?
00:24:27.680 --> 00:24:34.640
And then the next day we heard heard about this devastation, everything that happened there in in Guangfu, yeah.
00:24:34.720 --> 00:24:42.160
And then that kind of uh could show him why the government did what it did, yeah.
00:24:42.480 --> 00:24:43.039
Yeah.
00:24:45.039 --> 00:24:45.599
Wow.
00:24:48.000 --> 00:24:52.319
Yeah, I think that typhoon was just was it three weeks ago-ish?
00:24:53.279 --> 00:24:55.119
Yeah, yeah, about three weeks ago, yeah.
00:24:55.359 --> 00:24:57.839
Yeah, I didn't feel much in the mountains.
00:24:58.319 --> 00:24:59.920
I didn't feel much here either.
00:25:00.000 --> 00:25:15.200
I mean, uh like I say, we were sitting and but somebody told me yesterday what happened was from that from that previous big earthquake that you were just talking about, um, where the building fell over.
00:25:15.359 --> 00:25:32.160
Right, something in the mountains thereby Guangfu happened, like and a natural dam formed in the river, like the the bottom of the river or something became deeper, and this dam formed.
00:25:32.799 --> 00:25:35.839
And this water was just like damming up, damming up, damming up.
00:25:35.920 --> 00:25:52.480
So this this new natural dam formed, not not a not a man-made dam, natural dam formed, and then what happened during the typhoon, a piece of the mountain or a big rock or something kind of broke off and plunged into this dam.
00:25:53.359 --> 00:26:02.640
And it's because of that, the all this water that was in a dam just flew out and it was like a tsunami basically.
00:26:03.039 --> 00:26:05.680
Wow, like an avalanche of water.
00:26:06.480 --> 00:26:10.799
Yes, yes, and that is what hit the the township.
00:26:12.559 --> 00:26:13.039
Huh.
00:26:14.559 --> 00:26:28.079
It wasn't just the rain, it wasn't just normal rain or anything, it was that you know, from the earthquake before, then the dam formed, and then a piece of rock from the mountain fell off into this dam, and all that water just spilled into this village.
00:26:28.160 --> 00:26:34.079
So it's a it's a whole chain of events that happened to to bring on this disaster, yeah.
00:26:34.480 --> 00:26:45.759
So it really started with the earthquake, which was well geez, that when we met, this was this was almost exactly two years ago.
00:26:46.240 --> 00:26:57.680
Because I met I met the Hwallian friend and on Halloween at Tiger Mountain, which is in what two years?
00:26:57.920 --> 00:27:01.599
Yes, yes, yes, yes, exactly two years ago.
00:27:02.079 --> 00:27:04.559
Yeah, yeah, yeah.
00:27:04.720 --> 00:27:05.759
Time flies, eh?
00:27:07.039 --> 00:27:08.240
Yeah, but I don't know.
00:27:08.480 --> 00:27:10.400
Actually, that was only two years ago.
00:27:10.559 --> 00:27:13.839
Man, the amount of things that have happened in the past two years.
00:27:15.279 --> 00:27:16.240
That's crazy.
00:27:17.200 --> 00:27:17.759
I don't know.
00:27:17.839 --> 00:27:20.160
There's lots of different ways of looking at it.
00:27:20.400 --> 00:27:27.920
Um, so damn, that's crazy.
00:27:28.000 --> 00:27:36.960
That's pretty scary about the natural dam being built and then a piece of rock causing like yeah, Jeez, the perfect story.
00:27:37.920 --> 00:27:44.000
And did you hear about like the grandpa and a grandma that died saving their little kids?
00:27:44.559 --> 00:27:50.160
No, so man, okay, this story brings tears to my eyes every single time.
00:27:50.400 --> 00:27:54.480
But so this house was getting filled up with mud and shit, right?
00:27:54.720 --> 00:28:19.839
And the grandpa lifted the grandma up onto his shoulders, and the grandma had this her granddaughter, and so the water just or the mud just came in and buried him, and it just came up and up and up and up, and it buried the grandma, and she just held this this baby up, and it apparently it was just like in a corner of the scene, just the head sticking out, and uh the granddaughter survived.
00:28:20.000 --> 00:28:23.680
Grandma and grandpa both died saving this little kid.
00:28:24.160 --> 00:28:27.759
Oh my god, yeah.
00:28:28.079 --> 00:28:30.400
This was in the uh Guangfu.
00:28:31.359 --> 00:28:32.400
Yeah, yeah, yeah, yeah.
00:28:32.480 --> 00:28:36.960
Yeah, and they're one of the houses that just got completely completely flooded.
00:28:37.680 --> 00:28:38.720
Oh man.
00:28:39.839 --> 00:28:48.799
Jesus, it sounds like equivalent to like the volcano Vesuvius when that erupted, just annihilating the local community.
00:28:49.039 --> 00:28:54.160
Yeah, yeah, lucky no, not that many people.
00:28:54.240 --> 00:29:00.720
I don't even know what it is to count though, but I mean a lot of people died, and it's all a bit character, but a lot more people could have died.
00:29:00.960 --> 00:29:03.039
Yeah, I might look it up here in a minute.
00:29:03.359 --> 00:29:05.759
Damn, so we're talking about the mudslides.
00:29:05.920 --> 00:29:07.359
Wow, yeah.
00:29:08.000 --> 00:29:08.960
That's crazy.
00:29:09.119 --> 00:29:10.720
Anybody listening in Taiwan, yeah.
00:29:10.799 --> 00:29:15.200
I'm already thinking about how I could go there to take part and help.
00:29:17.359 --> 00:29:26.480
Yeah, I think anybody can just, you know, just get in the train and the the train stops at Guangfu, you can get off, and you will see a bunch of people.
00:29:26.640 --> 00:29:28.400
You can just go and volunteer.
00:29:28.720 --> 00:29:34.799
They will even they will even give you some boots and stuff, and they can give you a spade and a shovel and stuff go and help.
00:29:35.119 --> 00:29:35.759
Yeah.
00:29:36.480 --> 00:29:37.359
Right on.
00:29:38.319 --> 00:29:40.720
I just I just drove to Tainan from Taipei.
00:29:40.799 --> 00:29:44.640
I wonder if that would be further or closer.
00:29:44.960 --> 00:29:46.319
From Tainan.
00:29:46.720 --> 00:29:49.759
Tainan is so far from Tai from Hualin.
00:29:49.920 --> 00:29:51.279
It's so difficult to get to Tainan.
00:29:51.440 --> 00:29:54.720
I mean, from Taipei, I drove my car to Tainan.
00:29:54.799 --> 00:29:56.640
It was like four and a half hours.
00:29:57.599 --> 00:29:59.359
It's about three.
00:30:00.319 --> 00:30:01.680
Hang on, my phone.
00:30:01.920 --> 00:30:02.400
Watch it.
00:30:02.880 --> 00:30:05.039
It's about three three and a half hours.
00:30:05.279 --> 00:30:06.960
Three hours, yeah, three and a half hours.
00:30:07.039 --> 00:30:11.200
No, less than three and a half hours, three hours from Taipei to Hawaiian.
00:30:11.920 --> 00:30:13.359
Right on, for real?
00:30:14.000 --> 00:30:14.240
Yeah.
00:30:14.559 --> 00:30:14.960
Yeah, yeah.
00:30:15.039 --> 00:30:18.319
And if it got nice, the the roads are nice and everything.
00:30:18.480 --> 00:30:19.839
Another long weekend.
00:30:20.400 --> 00:30:22.880
On a long weekend, it's gonna be a little bit longer.
00:30:24.640 --> 00:30:25.119
What?
00:30:25.440 --> 00:30:28.079
The next long weekend's gonna be a little longer.
00:30:28.880 --> 00:30:38.160
No, if you drive to Hawaiian on a long weekend, instead of three hours, it's gonna take you it's gonna take you six or seven hours.
00:30:38.400 --> 00:30:39.920
Oh fuck, man.
00:30:40.559 --> 00:30:41.200
Yeah.
00:30:42.160 --> 00:30:42.480
Yeah.
00:30:42.799 --> 00:30:44.160
Unless you drive like in the morning.
00:30:44.319 --> 00:30:45.279
I've got some friends coming.
00:30:45.599 --> 00:30:50.319
Actually, a bunch of people from Taipei are coming over for camping this weekend.
00:30:50.480 --> 00:30:54.799
Okay, you can see there's my my car, the kayak is already on.
00:30:55.039 --> 00:30:55.519
Oh shit.
00:30:55.759 --> 00:30:56.400
Ready to go.
00:30:56.640 --> 00:30:57.440
Hell yeah.
00:30:58.640 --> 00:31:01.200
Yeah, so we're gonna go, we're gonna go down to the beach.
00:31:01.359 --> 00:31:02.640
There's about 20 or 20 people.
00:31:02.880 --> 00:31:09.359
We're gonna go camping and take the kayak and we're gonna go spear fishing and and sitting by the beach.
00:31:09.839 --> 00:31:14.640
Yeah, so I'm taking the kayak and then uh the Hawaiian sling.
00:31:15.039 --> 00:31:16.319
That's all I have so far.
00:31:16.720 --> 00:31:21.279
My Aboriginal Baba, he just he just took me spear fishing with like the little rubber band.
00:31:21.359 --> 00:31:22.480
Is it the same thing?
00:31:22.720 --> 00:31:28.799
So yeah, but but yeah, yeah, but you have a a tiny one for the rivers.
00:31:28.960 --> 00:31:29.279
Yeah.
00:31:29.440 --> 00:31:33.839
And then this one, the one I have is about maybe two meters long.
00:31:34.160 --> 00:31:34.799
Wow.
00:31:35.039 --> 00:31:39.440
Yeah, but the same, the same idea with the rubber band is how an awesome thing.
00:31:39.599 --> 00:31:39.920
Yeah.
00:31:40.079 --> 00:31:43.200
Uh, but and then you just go into the ocean, see how it is.
00:31:43.279 --> 00:31:49.440
I mean, the ocean might still be a little bit and the visibility might not be so good after the typhoon, but we'll see.
00:31:49.519 --> 00:31:50.160
I'll try.
00:31:50.400 --> 00:31:54.160
Anyway, otherwise, I'll just spin it there in a kayak on the ocean.
00:31:54.400 --> 00:31:55.279
Hell yeah.
00:31:55.599 --> 00:31:56.240
Dang, man.
00:31:56.400 --> 00:31:57.599
That's the stuff.
00:31:58.720 --> 00:31:59.279
All right.
00:31:59.599 --> 00:32:03.759
So you're uh so you are the bra guy, eh?
00:32:04.880 --> 00:32:06.240
The bra guy, yes.
00:32:06.480 --> 00:32:10.480
This is your business, this is your company, this is everything you do.
00:32:11.680 --> 00:32:12.559
Yeah, that's everything.
00:32:12.640 --> 00:32:14.799
That's that's that's my sole income at the moment.
00:32:15.119 --> 00:32:15.440
Okay.
00:32:16.240 --> 00:32:20.880
So what exactly what exactly do you do as the bra guy?
00:32:22.000 --> 00:32:26.559
Well, I I sell frozen frozen meats and I ship it all over Taiwan.
00:32:26.640 --> 00:32:28.240
That's just a short version.
00:32:28.559 --> 00:32:34.319
But it started by making what we call in South Africa built tong.
00:32:35.039 --> 00:32:37.839
It's similar to American beef jerky.
00:32:38.240 --> 00:32:38.559
Yeah.
00:32:38.880 --> 00:32:41.039
The the process of making it is a little bit different.
00:32:41.119 --> 00:32:47.599
It's it's not there's no it's not processed, it's not smoked or anything like beef jerky.
00:32:47.759 --> 00:32:52.880
We just kind of marinate it and air dry it, so it just hangs and dries.
00:32:53.119 --> 00:32:56.079
So I started making biltong for myself basically.
00:32:56.400 --> 00:32:58.160
So because I was in Taiwan.
00:32:58.319 --> 00:32:58.559
Yeah.
00:32:59.039 --> 00:33:01.119
Biltong comes from deer.
00:33:02.319 --> 00:33:04.559
No, it comes from any kind of meat, actually.
00:33:04.720 --> 00:33:06.640
Biltong is it's it doesn't matter.
00:33:06.799 --> 00:33:08.400
I do I use beef.
00:33:08.640 --> 00:33:09.279
Ah, okay.
00:33:09.440 --> 00:33:18.160
So most of the built on comes from beef, and then if you're a hunter in South Africa and you can get we don't get deer, we have antelope in South Africa.
00:33:18.240 --> 00:33:19.119
It's not deer.
00:33:19.279 --> 00:33:24.000
But yeah, antelope or wild, any wild game, we you we make built on too, yes.
00:33:24.319 --> 00:33:32.160
Okay, so built on is not specific to animal, it's more specific to like flavor or style of like preparing.
00:33:32.880 --> 00:33:34.240
It's the way you prepare it.
00:33:34.319 --> 00:33:35.920
Is it that's botong, yeah.
00:33:36.000 --> 00:33:48.400
So the way you prepare it is basically you put the meat into your spice mix, your salt and vinegar, and you leave it there overnight to marinate in that, and then you hang it up and you air dry it.
00:33:48.559 --> 00:33:51.039
So it just dries in South Africa.
00:33:51.119 --> 00:34:00.880
In a place like what I'm saying here right now, we'll just kind of hang it up on the ceiling, and we'll have fans on it, and it will just dry outside because the air is so dry.
00:34:00.960 --> 00:34:03.200
But here in Taiwan, it's a little bit more difficult.
00:34:03.519 --> 00:34:05.519
Oh, it's quite humid, it's quite humid, right?
00:34:05.599 --> 00:34:06.640
It's not dry at all.
00:34:06.880 --> 00:34:08.320
Yes, yes, yes, yes.
00:34:08.400 --> 00:34:10.000
So that's the that's the biggest challenge.
00:34:10.079 --> 00:34:17.360
I have to keep the room sealed off, the AC full blast, and a dehumidifier in the room all the time.
00:34:17.519 --> 00:34:18.960
So uh otherwise.
00:34:19.360 --> 00:34:26.320
So in South Africa you could do this outside, but in Taiwan, due to the humidity, you have to do it inside in a controlled environment.
00:34:26.960 --> 00:34:27.440
Yeah, yeah.
00:34:27.760 --> 00:34:34.800
I've tried to do it here without the air conditioning and and without the humidifier before.
00:34:34.960 --> 00:34:38.400
When I just moved to Taiwan, I tried to do that here, it just didn't work.
00:34:38.559 --> 00:34:41.039
Even in the coldest winter, it didn't work.
00:34:41.199 --> 00:34:43.920
There was always a little bit of mold on the meat afterwards.
00:34:44.159 --> 00:34:45.199
Oh shit.
00:34:45.840 --> 00:34:46.480
Yeah.
00:34:46.960 --> 00:34:49.280
So the process is a little bit difficult.
00:34:50.639 --> 00:34:56.480
So you just said that you put it so you cut strips of any animal.
00:34:56.559 --> 00:34:57.840
It could be antelope.
00:34:57.920 --> 00:34:59.519
For you, traditionally, it's cow.
00:34:59.679 --> 00:35:03.199
Is there like a specific part of the body you're gonna be cutting this meat from?
00:35:04.960 --> 00:35:11.280
Well, for me right now, in South Africa, they like to use the silver side, silver side steak.
00:35:11.360 --> 00:35:16.960
It's it's got a nice big fat layer, and so we like the the meat with the fat.
00:35:17.039 --> 00:35:21.199
And I know beef jerky is normally very lean, there's no fat on it.
00:35:21.519 --> 00:35:25.840
So we South Africans we like we like the fat on the meat.
00:35:26.239 --> 00:35:32.880
But unfortunately, here in Taiwan, you cannot I cannot buy it, or if I can buy it, it's way too expensive to make building.
00:35:33.039 --> 00:35:34.559
Meat is already so expensive here.
00:35:35.039 --> 00:35:42.480
So I use I use the the cheapest uh uh piece of big chunk of meat that I can get, which is chuck.
00:35:42.880 --> 00:35:44.400
So I make mine of chuck.
00:35:45.679 --> 00:35:46.559
From where?
00:35:47.039 --> 00:35:50.880
Chuck Chuck Chuck, ooh, from the from the back.
00:35:51.280 --> 00:35:54.320
No, no, I mean Chuck, like from what country do you source it?
00:35:54.559 --> 00:35:56.159
Oh from from what country?
00:35:56.239 --> 00:35:59.039
Hang on, I need to okay.
00:35:59.280 --> 00:36:04.800
Chuck is from oh, the the meter I use is from Australia.
00:36:05.119 --> 00:36:05.920
Oh, right on.
00:36:06.079 --> 00:36:08.079
Anything's better than the US?
00:36:09.599 --> 00:36:13.599
Well, no, no, I I wouldn't say so because I do sell T bone steak.
00:36:13.760 --> 00:36:17.599
I do sell T-bone steaks as well, and I prefer the US T-bone steak.
00:36:17.760 --> 00:36:22.719
I don't even sell the the Australian or New Zealand T-bones, it's just not it doesn't compare.
00:36:22.880 --> 00:36:27.760
The price is way higher, the US, but the US T-bone steaks are much better.
00:36:28.000 --> 00:36:28.400
Wow.
00:36:28.559 --> 00:36:35.679
But for Biltong, for Biltong specifically, because it's dried meat, you don't need good meat to do that.
00:36:35.760 --> 00:36:37.760
You can use you can use any kind of meat.
00:36:37.920 --> 00:36:41.199
It will the the toughness, it won't change.
00:36:41.760 --> 00:36:42.400
Huh.
00:36:43.519 --> 00:36:58.480
So if I uh one of my friends gave me he had a restaurant and he would get get like prime rib eye and stuff, and sometimes it will get freezer burn, then it will give me all that like very high level meats to make bothone.
00:36:59.199 --> 00:37:02.880
And I did it, but it you know it tastes exactly the same.
00:37:03.119 --> 00:37:08.079
So it doesn't matter if you're using high-quality meat or low quality meat, doesn't matter, it's the same.
00:37:08.480 --> 00:37:10.559
Because it's all dried out, huh?
00:37:10.800 --> 00:37:17.599
Yeah, but the fat ratio, and then maybe if there's too much sinew inside, then it's also not good.
00:37:17.760 --> 00:37:20.079
You want meat without the sinew.
00:37:21.199 --> 00:37:23.599
Sinew is like tough, tough father.
00:37:23.679 --> 00:37:26.400
Like the ligaments, ligaments, the ligaments and stuff.
00:37:26.480 --> 00:37:27.199
Yeah, yeah, yeah.
00:37:27.440 --> 00:37:29.679
I like that stuff, the ligaments and the tendons.
00:37:29.760 --> 00:37:30.320
That's what I like.
00:37:30.400 --> 00:37:31.920
I've been making my own bone broth.
00:37:34.239 --> 00:37:34.719
Yeah.
00:37:36.559 --> 00:37:41.280
I've been going to my butcher, and then I'm just I've been getting the liver.
00:37:41.599 --> 00:37:48.960
I found a good bitch, a good bitcher, a good butcher who gets his pig, he gets his pig from palliant.
00:37:49.039 --> 00:37:51.119
They're all black pigs that live outside.
00:37:51.360 --> 00:37:51.519
Okay.
00:37:52.239 --> 00:38:03.039
Order the heart, the heart, the liver, and meihua ro mehua ro, which is like shorter cuts, and then and then I'm like, just give me all the bones, man.
00:38:03.119 --> 00:38:04.320
I want to make bone broth.
00:38:04.480 --> 00:38:06.400
So I've been getting like the femur bones.
00:38:06.559 --> 00:38:07.199
Yeah.
00:38:07.599 --> 00:38:09.519
Oh, nice, nice, nice, nice.
00:38:09.840 --> 00:38:10.800
Good shit.
00:38:11.199 --> 00:38:11.519
Yeah.
00:38:11.679 --> 00:38:19.360
I I I also sell sell like the the beef bone marrows, like the I remember seeing them on your page a long time ago.
00:38:19.840 --> 00:38:20.320
Like this.
00:38:20.480 --> 00:38:23.840
Yeah, and it got marrow like this thick inside.
00:38:23.920 --> 00:38:26.079
And man, I also love that stuff.
00:38:26.239 --> 00:38:27.599
Just put it in the oven.
00:38:27.920 --> 00:38:32.559
You can make bone broth of that, but I just I just put it in the oven for like 20 minutes and I just put on toast.
00:38:32.719 --> 00:38:32.960
Really?
00:38:33.440 --> 00:38:37.199
You're gonna eat that much because it's it's just so rich and so it's just cholesterol.
00:38:37.679 --> 00:38:39.760
I just like I just like slip it out of the bone.
00:38:40.239 --> 00:38:42.079
Yeah, yeah, yeah, yeah, yeah.
00:38:42.159 --> 00:38:42.800
It's good.
00:38:43.360 --> 00:38:44.320
I really like that.
00:38:44.559 --> 00:38:50.480
Yeah, I I made some bone broth with the bone marrow, and then I made some with the tendon.
00:38:50.639 --> 00:38:55.599
But it would the big difference was with the marrow, the bones have a shitload of oil.
00:38:55.679 --> 00:38:58.320
And so you gotta let all the oil coagulate afterwards.
00:38:58.480 --> 00:39:04.480
But with the tendon, you got almost no oil, so it's a lot less clean up afterwards, and it's a lot, it's a lot cleaner process.
00:39:05.119 --> 00:39:06.000
Yeah, yeah, yeah.
00:39:06.079 --> 00:39:07.199
Yeah, that's very true.
00:39:07.360 --> 00:39:07.519
Yeah.
00:39:07.679 --> 00:39:09.840
Yeah, no, the bone marrow is definitely very oily.
00:39:10.480 --> 00:39:11.119
Yeah.
00:39:11.519 --> 00:39:20.159
So you said when you do the bil tongue, the first thing you do is you let it sit in what'd you say, spices and vinegar and sugar overnight?
00:39:20.719 --> 00:39:21.920
Yeah, it's not sugar.
00:39:22.079 --> 00:39:23.119
We don't use sugar.
00:39:23.360 --> 00:39:32.079
So the the main things, the main things, I'm not gonna give you my recipes, but the main things, and and you can find this on the internet anywhere, but is salt.
00:39:32.239 --> 00:39:32.880
It's very important.
00:39:33.360 --> 00:39:35.840
It's a lot of salt in there, vinegar.
00:39:36.239 --> 00:39:40.719
Yeah, salt and vinegar is basically the two things, but then we use pepper and coriander.
00:39:40.800 --> 00:39:44.559
Is coriander is actually a very not the leaves, but the seeds.
00:39:46.480 --> 00:39:48.480
It's very traditional for African.
00:39:48.639 --> 00:39:56.559
So a lot of just a basic built-on recipe will be salt, pepper, coriander.
00:39:56.960 --> 00:39:57.519
That's it.
00:39:58.159 --> 00:40:11.360
And then You sprinkle the spices over it, then you also put some vinegar over it, and the salt in the vinegar kind of cures it.
00:40:11.760 --> 00:40:16.079
Where I think beef jerky, you guys use the pink salt to cure the meat.
00:40:16.400 --> 00:40:17.360
What did you think of that?
00:40:18.400 --> 00:40:19.360
I have no idea.
00:40:19.519 --> 00:40:31.679
There would just be like it was seasonal, and I remember there's always like too many deer because we if we were driving our cars, we're hitting deer, so like there's too many deer, so people need to go out and hunt the deer.
00:40:31.920 --> 00:40:34.960
It was such a it seemed like such a flawed fucking logic to me.
00:40:35.199 --> 00:40:42.559
I remember thinking like we're supposed to kill the deer because they're causing car accidents, but like people are causing way bigger problems.
00:40:42.639 --> 00:40:43.920
Shouldn't we be hunting people?
00:40:44.079 --> 00:40:46.960
I remember like suggesting that in high school.
00:40:47.920 --> 00:40:51.440
Um probably not a popular.
00:40:57.440 --> 00:40:58.559
I don't know what they do.
00:40:58.719 --> 00:41:02.960
I reckon they just throw it in, they just season it and throw it in a dehydrator.
00:41:03.920 --> 00:41:04.639
Yeah, yeah.
00:41:04.800 --> 00:41:22.800
They're also maybe I also I'm not very I don't really know how to make beef jerky exactly, but I do know there's smoking involved or dehydration, but they're also yeah, they use the the pink salt, the curing salt for their meat.
00:41:22.960 --> 00:41:24.639
But I think pink salt.
00:41:24.800 --> 00:41:28.159
So pink salt, pink salt is a curing salt.
00:41:28.880 --> 00:41:37.199
Not the not the pink salt that you think about, not the pink salt that you can buy in Costco and stuff like that, like the mil, you know, the Himalayan pink salt.
00:41:37.280 --> 00:41:37.679
Not that.
00:41:37.760 --> 00:41:41.280
It's we call it pink salt, but it's some kind of chemical.
00:41:41.599 --> 00:41:42.239
Oh, really?
00:41:42.400 --> 00:41:49.760
But but I'm not I can go in and get a half a bottle actually that I that I have here that I use if I do make pastrami.
00:41:50.159 --> 00:41:50.559
Really?
00:41:50.960 --> 00:41:51.840
Check what it is exactly.
00:41:51.920 --> 00:41:52.159
Yeah.
00:41:53.920 --> 00:42:01.920
If I do make pastrami, then I do use the pink salt because I mean I do it exactly the same way as Canadians and Americans do it.
00:42:02.320 --> 00:42:07.199
But we don't do we don't smoke, we don't really smoke meat in South Africa.
00:42:07.599 --> 00:42:09.519
We don't do the curing stuff, yeah.
00:42:09.920 --> 00:42:10.800
You don't do the curing.
00:42:11.760 --> 00:42:13.920
You don't do the curing or the smoking?
00:42:14.559 --> 00:42:16.800
Yeah, South Africa's not very big into that.
00:42:16.880 --> 00:42:22.079
So I the curing and the smoking I've all learned from my American and Canadian friends here.
00:42:22.400 --> 00:42:23.039
Wow.
00:42:23.599 --> 00:42:29.920
And so in terms of curing, what curing do you do?
00:42:30.000 --> 00:42:34.400
Or is it just like the vinegar and salt you use to prepare the biltong?
00:42:35.280 --> 00:42:40.320
Yeah, so for the biltong, it's just the salt and the vinegar is what cures our meat.
00:42:41.760 --> 00:42:43.679
You wouldn't do that in South Africa.
00:42:45.440 --> 00:42:46.239
Do what?
00:42:46.559 --> 00:42:52.400
You said that like the curing and the smoking that you've learned, you learn from Canadian-American friends here in Taiwan.
00:42:53.119 --> 00:42:53.280
Right?
00:42:53.599 --> 00:42:55.119
I will definitely do it in South Africa.
00:42:55.199 --> 00:43:04.239
I will definitely go and do it in South Africa because it's something completely new, and I think uh South Africans are very open, but it's just not part of our culture.
00:43:04.639 --> 00:43:09.039
So, how do you so how do you do build built on traditionally in South Africa?
00:43:09.920 --> 00:43:30.320
Okay, so I think what happened was built on came when when people landed in South Africa and they wanted to, we we call it the Great Trek from the south of South Africa to the north, where people moved in the ox wagons, and then they were hunting and they had all this meat, and they had to kind of make this meat last.
00:43:30.880 --> 00:43:37.679
So they cut it into strips, and then they they would hang it up, hang it up in the ox in the wagons, and they can eat it later.
00:43:37.920 --> 00:43:44.400
So that's how they preserved their meat, to move, and that's where built on comes from from hunting.
00:43:44.639 --> 00:43:57.360
So originally it's from not from actually cattle, like cows and stuff, or maybe they did when the cows die, they they would slaughter them and then eat as much as they can, and the rest they have to make both.
00:43:57.920 --> 00:44:01.679
But it's from that and from wild animals they hunt and stuff, right?
00:44:04.320 --> 00:44:08.480
Uh yeah, so they would they would they would salt it, vinegar.
00:44:08.639 --> 00:44:19.840
I don't know the old, old, old, how long what they did in the old days, but it was normally salt, vinegar, and then uh hang it up and air dry it.
00:44:21.039 --> 00:44:26.079
So what do what do salt and vinegar do to meat specifically?
00:44:28.000 --> 00:44:34.719
Oh wow, specifically I don't know what it does, but it just stops it from rotting, basically.
00:44:35.440 --> 00:44:35.760
Right.
00:44:37.039 --> 00:44:40.159
This originated in a time before fridges, right?
00:44:40.400 --> 00:44:43.360
Before all the things we need to preserve food.
00:44:43.840 --> 00:44:45.840
Before before electricity, even yeah.
00:44:46.000 --> 00:44:46.320
Yeah.
00:44:46.480 --> 00:44:54.159
And I mean, I mean, that's the same, that's the same where sausages come from in Italy, where people traveled and they had to preserve the sausages.
00:44:54.239 --> 00:44:59.119
And you know, you have these Italian sausages, it's basically the same thing as dried sausages.
00:44:59.519 --> 00:45:11.119
So yeah, all these things that we have all over the world come from back then, when we didn't have electricity, when we didn't have fridges, and we had to preserve all our meats and stuff, right?
00:45:11.280 --> 00:45:14.239
And the same same with beef jerky, it's the same thing.
00:45:14.480 --> 00:45:18.239
They probably had different ways of making it back then.
00:45:18.400 --> 00:45:21.199
Now you know it's all commercialized, easier.
00:45:21.280 --> 00:45:26.800
You've got all these fancy salts and stuff that you can use, but before it probably wasn't that way.
00:45:27.599 --> 00:45:36.159
Ah, so this pink salt is kind of like an almost a newer invention that expedites the process or makes the curing a little bit easier.
00:45:36.960 --> 00:45:38.320
Yeah, I I think so.
00:45:38.480 --> 00:45:38.960
I think so.
00:45:39.119 --> 00:45:46.400
I know there was a time in South Africa where we used saltpeter to for our biltong.
00:45:46.800 --> 00:45:47.199
Uh-huh.
00:45:47.920 --> 00:45:54.320
And then it became yeah, you couldn't use it anymore because if you use too much, people will die.
00:45:54.719 --> 00:45:57.199
It's like it's poison if you use too much.
00:45:57.440 --> 00:46:00.880
And I mean you just put this in a in a just a regular guy's hands.
00:46:01.360 --> 00:46:02.800
Okay, well, let's make some biltong.
00:46:03.360 --> 00:46:04.800
It's easy to kill somebody.
00:46:06.320 --> 00:46:14.320
So I I remember, I remember as a kid, like a young kid, I remember we use saltpeter in our biltong.
00:46:14.639 --> 00:46:15.039
Uh-huh.
00:46:17.760 --> 00:46:26.320
I know when I I know when I make bone broth, I put apple cider vinegar at the very start because that kind of helps break the proteins down, right?
00:46:26.559 --> 00:46:26.880
Yes.
00:46:27.519 --> 00:46:30.559
It's an acid, so it just breaks things down.
00:46:31.199 --> 00:46:31.840
Yes.
00:46:32.159 --> 00:46:37.360
And salt, I don't really know except for the it would pull moisture out, right?
00:46:38.320 --> 00:46:41.440
Yeah, that's maybe it's maybe that's what the salt does.
00:46:41.760 --> 00:46:42.400
Yeah.
00:46:43.280 --> 00:46:53.280
My neighbor at Wulai, he just buys big old chunks of beef and then just coats them with salt and sits them on a drying rack and just sits it in his fridge, and he's like curing meat.
00:46:53.440 --> 00:46:54.000
Yeah.
00:46:54.239 --> 00:46:55.119
Yeah, yeah, yeah, yeah.
00:46:55.199 --> 00:46:57.360
Yeah, it's like uh dried, dried meat.
00:46:57.440 --> 00:46:57.840
Yeah, yeah.
00:46:57.920 --> 00:47:00.719
A lot of people, that's actually a really good way to do it.
00:47:00.960 --> 00:47:01.360
Really?
00:47:01.519 --> 00:47:02.000
Yeah.
00:47:02.880 --> 00:47:13.119
So for somebody that wants to get into it but doesn't really have any idea, you can just get a chunk of meat, kind of like give it a salt bath almost, and put it on uh like a metal rack in the fridge.
00:47:13.440 --> 00:47:15.519
Yeah, put it in your fridge, yeah.
00:47:15.599 --> 00:47:19.440
Yeah, it's called aging because you can put it in the fridge for like weeks.
00:47:19.599 --> 00:47:21.840
Oh yeah, that's aging, aging your meat.
00:47:21.920 --> 00:47:25.119
Yeah, that's also a thing that I really want to get into.
00:47:25.679 --> 00:47:31.519
I I'm really, really interested in that and I want to do it, but I just don't have the fridge space for that.
00:47:31.760 --> 00:47:32.400
Yeah.
00:47:33.280 --> 00:47:33.599
Yeah.
00:47:33.760 --> 00:47:37.760
I do that with my with my T-bone steaks and stuff.
00:47:37.920 --> 00:47:41.920
If I do T-bones or if I do steaks, but now I'm gonna barbecue.
00:47:42.000 --> 00:48:01.920
What I do is I vacuum seal it, and I'll put some either like mango or pineapple or something on the steaks, and I'll just put it in the fridge in a vacuum-sealed bag though, so there's no air coming in, and I would leave it in the fridge for about two weeks, and not frozen or anything, it's in the freezer, but that's just for myself.
00:48:03.280 --> 00:48:16.159
No, no salt, nothing, just like that, and it becomes this brown, like brown and brown piece of meat, and then I just put it in a grill and grill it, and it is super super tender.
00:48:16.239 --> 00:48:18.480
Wait because, like I say, the frozen start breaking down.
00:48:18.800 --> 00:48:26.400
You take the T-bone, you put it in a bag, so vacuum seal it, and you put the whole piece of fruit in there, or you like squeeze the fruit juice into the bag?
00:48:26.639 --> 00:48:27.360
No, no, no.
00:48:27.440 --> 00:48:29.199
I would you don't even have to put the fruit.
00:48:29.280 --> 00:48:31.280
I put the fruit in there for extra flavor.
00:48:31.440 --> 00:48:33.280
You don't even have to put the fruit in there.
00:48:33.519 --> 00:48:36.480
A lot of my dad, for instance, he's the one who taught me this trick.
00:48:36.880 --> 00:48:38.159
He didn't put any fruit on it.
00:48:38.239 --> 00:48:46.079
He just put the steak in and leave it there for two weeks in the fridge, and it becomes this yeah, this brown, like I said, it's brown, dark brown color.
00:48:46.239 --> 00:48:49.920
Almost it almost looks like it's gonna it's rotting, but it's not wait.
00:48:50.239 --> 00:48:53.360
Would he would he vacuum seal it or he just like threw it at the fridge?
00:48:53.599 --> 00:48:54.000
Yes.
00:48:54.320 --> 00:48:55.440
No vacuum seal.
00:48:55.679 --> 00:48:56.400
Vacuum seal.
00:48:56.559 --> 00:49:01.440
Okay, so he would just vacuum seal it, no salt, no olive oil, nothing like that.
00:49:01.679 --> 00:49:03.360
Yeah, no, nothing, nothing like that.
00:49:03.519 --> 00:49:07.760
And you put all the spices and things on when you do actually do your your grilling.
00:49:08.079 --> 00:49:15.360
Okay, but you're actually you're not putting the whole fruit in there, but you're like squeezing a mango or something into the bag.
00:49:15.760 --> 00:49:20.639
I'm putting slice, I'll I'll slice the mango, like a mango slice, and put it like on the meat.
00:49:20.960 --> 00:49:21.760
Okay, yeah.
00:49:21.840 --> 00:49:25.679
And that's like mango and and beef goes pretty well together.
00:49:26.000 --> 00:49:27.199
It's a really good combination.
00:49:27.440 --> 00:49:29.199
Damn, I have never heard that.
00:49:29.360 --> 00:49:30.559
That's crazy.
00:49:31.840 --> 00:49:33.760
Wow, mango steak?
00:49:33.920 --> 00:49:34.960
Hell yeah.
00:49:36.639 --> 00:49:38.880
And you can do that for two weeks.
00:49:40.159 --> 00:49:45.920
Yeah, I usually do mine for for I'm a little bit scared, but I do mine for a week, no, two weeks.
00:49:46.079 --> 00:49:51.440
You can do it for a long time, but because it looks like the meat is going, it's rotting.
00:49:51.679 --> 00:49:52.320
Yeah.
00:49:52.639 --> 00:49:55.119
And I'm always so scared I'm gonna waste my T-bones.
00:49:55.840 --> 00:49:57.440
It's like, oh okay, it's time to bribe.
00:49:57.679 --> 00:49:58.639
Time time for a bride.
00:49:58.719 --> 00:50:00.000
We have to go right now.
00:50:00.400 --> 00:50:03.920
And listeners, a bride is what South Africans call a barbecue.
00:50:04.000 --> 00:50:06.960
I'm guessing you didn't know that, because I didn't know that.
00:50:07.599 --> 00:50:08.320
You didn't know that.
00:50:08.400 --> 00:50:09.039
I just hit Bri.
00:50:09.280 --> 00:50:11.039
I just thought I just hit Bri like a few times.
00:50:11.360 --> 00:50:13.360
I didn't know it like 10 years ago.
00:50:13.440 --> 00:50:15.360
I'm telling you, man, we're dumb people, dude.
00:50:15.440 --> 00:50:17.039
We are fucking dumb people.
00:50:17.920 --> 00:50:18.559
Yeah.
00:50:18.800 --> 00:50:19.679
And from the US.
00:50:19.840 --> 00:50:23.519
No, but nobody knows, nobody knows what bri means.
00:50:23.679 --> 00:50:28.400
And unless South Africa, unless you're South African, you won't know what bries only in South Africa.
00:50:28.639 --> 00:50:29.119
That's true.
00:50:29.679 --> 00:50:33.039
So we're the only people who call a barbecue a bri.
00:50:33.599 --> 00:50:35.519
And then we are so adamant about it.
00:50:35.679 --> 00:50:37.440
Like, yeah, you cannot call it a barbecue.
00:50:37.679 --> 00:50:40.000
It's a brick Yeah.
00:50:40.239 --> 00:50:42.639
My first friends in Taiwan were South African.
00:50:42.719 --> 00:50:47.760
My first scooter came from South Africans, and they I remember them being pretty firm about us having a bri on the beach.
00:50:48.000 --> 00:50:48.559
Yeah, yeah.
00:50:48.800 --> 00:50:51.280
Yeah, we're not having a barbecue, we're having a brick.
00:50:51.440 --> 00:50:52.079
Yeah.
00:50:52.880 --> 00:50:53.519
Yeah.
00:50:56.239 --> 00:50:58.800
That's where the name the bri guy comes from, yeah.
00:50:58.960 --> 00:50:59.599
Yeah.
00:51:00.000 --> 00:51:06.400
My neighbor, he gave me a piece of beef, like high quality beef from Thomas Meats, which I put on the rack, covered in salt.
00:51:06.559 --> 00:51:11.599
But I think it sat for like a month, and then I tried to cook it, and I was like, I called him, I was like, man, I don't know.
00:51:11.679 --> 00:51:12.559
I don't think it tastes right.
00:51:12.639 --> 00:51:14.400
He's like, Oh, maybe it sat too long.
00:51:14.559 --> 00:51:17.760
I'm like, all right, so it can't sit too long, huh?
00:51:17.920 --> 00:51:19.119
I wasn't really sure.
00:51:19.519 --> 00:51:20.000
Oh yeah.
00:51:20.239 --> 00:51:20.559
Yeah.
00:51:20.719 --> 00:51:21.280
Oh yeah, yeah.
00:51:21.440 --> 00:51:23.599
No, it can't it can definitely sit too long.
00:51:24.719 --> 00:51:28.079
Yeah, it can also it can be many different factors.
00:51:28.239 --> 00:51:32.000
It can be many, maybe the temperature wasn't low enough in your fridge.
00:51:32.239 --> 00:51:38.320
You know, you opened up open a fridge the whole time, and you know, bacteria and stuff comes into a fridge.
00:51:38.559 --> 00:51:40.639
If it wasn't open.
00:51:41.039 --> 00:51:41.440
Yeah.
00:51:41.679 --> 00:51:46.239
You want the temperature really low if you're I mean, is this called curing or aging?
00:51:46.320 --> 00:51:49.679
If you're taking a piece of beef, for example, covering it with salt on a rack.
00:51:50.320 --> 00:51:54.639
If you're just putting it in the fridge and you leave it there for like a few weeks or so, that's that's aging.
00:51:54.880 --> 00:51:55.920
That's aging.
00:51:56.559 --> 00:51:57.199
Yeah.
00:51:58.159 --> 00:52:03.199
And curing would be more like what you do with built on with the vinegar plus the salt.
00:52:03.920 --> 00:52:21.920
Yeah, curing is is I think it's well, I might be wrong, but I think curing is more is a faster, faster process where you put like kind of chemicals and stuff, like the salt and stuff, and and that kind of cures the meat and makes it so it doesn't rot if you put it on the smoker.
00:52:22.159 --> 00:52:29.199
Because if you smoke smoke meat, you smoke it for on like 50 degrees Celsius.
00:52:29.360 --> 00:52:32.079
I don't know what is that in uh Fahrenheit though.
00:52:32.159 --> 00:52:33.679
Ah fuck it, Celsius is fine.
00:52:36.880 --> 00:52:43.360
But 50 degrees Celsius is also the perfect temperature for bacteria.
00:52:44.159 --> 00:52:54.159
So if you're gonna smoke something at 50 degrees Celsius for 24 hours, the chance of it getting you know bacteria and and shit coming into that meat is really good.
00:52:54.320 --> 00:52:56.159
That's why you want the curing.
00:52:56.559 --> 00:53:01.440
So that the meat doesn't get uh doesn't spoil while you while you smoke it.
00:53:02.239 --> 00:53:08.320
So traditionally you should cure some meat before you smoke it if you're doing a long like 24 hour smoke.
00:53:09.119 --> 00:53:20.960
If you do like a long smoke, I would say if you do a few hours smoke and it's like a cold smoke, not you know, under 100 degrees Celsius, then I would definitely uh suggest you cure it.
00:53:21.280 --> 00:53:22.960
What's a cold smoke?
00:53:24.000 --> 00:53:37.199
Like a cold smoke is if it's oh like under between I think like under 60 degrees Celsius is considered cold smoking.
00:53:39.119 --> 00:53:42.320
If you go higher than 60 degrees Celsius, yeah.
00:53:43.280 --> 00:53:44.800
I don't know what is that in Fahrenheit.
00:53:47.599 --> 00:53:51.119
So like boiling temperature is 100 degrees Celsius.
00:53:51.519 --> 00:53:54.559
60 degrees Celsius is 140 Fahrenheit.
00:53:55.679 --> 00:53:56.000
Okay.
00:53:58.639 --> 00:54:00.239
Fahrenheit doesn't make any sense to me.
00:54:00.320 --> 00:54:05.039
So you can say any number, I would that seem pretty hot to me.
00:54:05.280 --> 00:54:07.039
140 Fahrenheit.
00:54:08.320 --> 00:54:09.440
Yeah, yeah, yeah.
00:54:09.760 --> 00:54:14.880
But that is that is under that's under boiling temperature.
00:54:15.199 --> 00:54:18.239
So you want to keep it under you want to keep it under 60 actually.
00:54:18.400 --> 00:54:27.119
Like when I do mine, I've got this big green egg, they call it, and I always put mine on 50 degrees.
00:54:27.199 --> 00:54:38.239
And I smoke my if I do pastrami, I smoke it for two hours in smoker under on 50 degrees, and I make sure it doesn't go over 50 degrees.
00:54:38.400 --> 00:54:41.760
Under 50 degrees is fine, never over.
00:54:42.559 --> 00:54:55.679
So less than 50 degrees, and then after two hours and the smoke, the smoke is just for the flavor, and then I actually put it in the steamer for another two hours, or until the temperature in the meat is is what do I want?
00:54:55.840 --> 00:54:58.480
Like 90, 90 degrees Celsius.
00:55:00.079 --> 00:55:00.400
Okay.
00:55:01.519 --> 00:55:06.000
Wow, you smoke it for two hours and then you put it in the steamer for one or two hours?
00:55:06.320 --> 00:55:10.880
Yeah, for as long as it takes to get the internal temperature for the meat.
00:55:11.519 --> 00:55:12.159
Wow.
00:55:13.119 --> 00:55:16.480
And then this is like pastrami that you sell, for example.
00:55:17.039 --> 00:55:31.679
I used to do that, but it is takes I used to sell it, but it just takes so much time because the but that actually the pastrami I need to cure for three weeks, 21 days.
00:55:31.920 --> 00:55:32.239
Huh?
00:55:32.480 --> 00:55:39.679
21 days that I put it in my fridge in wet marinade with the curing salt, you know, pink salt we've been talking about.
00:55:40.320 --> 00:55:57.679
Uh so I've got this this whole mix of things in the water in the brine, and it has to be covered, and then I put it in my fridge for 21 days, then afterwards I take it out, I have to dry it completely, kind of wash it off, and then I put like a dry rub on it.
00:55:57.920 --> 00:56:09.039
Then I put it in a smoker for two hours to smoke to get that smoky flavor, and then in the steamer for another two or three hours, and then it has to cool down.
00:56:09.599 --> 00:56:12.480
Then I have to slice it, then pack it, and then sell it.
00:56:12.639 --> 00:56:12.960
Damn.
00:56:13.119 --> 00:56:21.760
So it takes me a long time, and then usually by the time you know it's I wait for 21 days.
00:56:22.159 --> 00:56:24.639
So usually when I do the smoking, I invite a lot of people over.
00:56:24.800 --> 00:56:28.320
We have a barbecue, and then I smoke the pastrami, and we have a party.
00:56:31.599 --> 00:56:34.079
It's like a pastrami festival.
00:56:36.719 --> 00:56:37.280
Damn.
00:56:38.159 --> 00:56:38.480
Wow.
00:56:38.639 --> 00:56:47.039
And then, yeah, but then then you know it's really expensive to make it, and I have to make the price pretty high as well.
00:56:47.119 --> 00:56:56.320
It sells pretty fast, but it takes me, like I said, 21, 21 days to just to cure it, and then I have to find time to to grill it.
00:56:56.400 --> 00:56:59.280
So yeah, like 25 days to make the pasrami.
00:56:59.599 --> 00:57:01.280
Yeah, that is a lot of work.
00:57:01.840 --> 00:57:04.880
So you don't keep that regularly on your menu now?
00:57:05.679 --> 00:57:22.000
I've actually stopped doing it completely because it's just because you I have to buy this whole brisket, and if I want to make it worthwhile, I have to buy three of them, and that takes up so much space in my freezers or my fridges, but I cannot store anything else in there.
00:57:22.079 --> 00:57:24.159
So it's it's really really difficult.
00:57:24.400 --> 00:57:29.840
And the amount of work and then follow the the price I sell it, it's just not yeah, I don't think it's worth it.
00:57:30.079 --> 00:57:30.400
Yeah.
00:57:30.719 --> 00:57:32.880
But it was it was very popular.
00:57:33.440 --> 00:57:36.880
Yeah, is beef brisket, is brisket only from beef?
00:57:37.760 --> 00:57:39.199
Yeah, beef brisket.
00:57:39.519 --> 00:57:40.639
Yeah, uh yeah.
00:57:41.280 --> 00:57:43.360
Well, pastrami is beef brisket.
00:57:44.079 --> 00:57:44.400
Okay.
00:57:46.800 --> 00:57:50.159
So brisket is only a cut you can get from a pig.
00:57:51.280 --> 00:57:52.320
No, from a cow.
00:57:52.639 --> 00:57:53.280
From a pig.
00:57:53.519 --> 00:57:55.039
Yeah, from a cow.
00:57:59.440 --> 00:58:01.920
So the pastrami, that's interesting, dude.
00:58:02.079 --> 00:58:10.639
Me growing up, like my memories of pastrami is like really shitty packaged meat on white bread with mustard, yeah, pastrami mustard sandwiches.
00:58:10.800 --> 00:58:15.280
That was my only yeah, but now it can really be like a gourmet meat, right?
00:58:16.000 --> 00:58:18.719
Yes, it it turned into a gourmet meat, yeah.
00:58:18.800 --> 00:58:19.840
Yeah, yeah.
00:58:21.679 --> 00:58:22.719
It's it's super expensive.
00:58:22.880 --> 00:58:24.800
I think maybe pastrami before the same thing.
00:58:24.880 --> 00:58:27.280
That there was something that they made to preserve it.
00:58:27.519 --> 00:58:36.079
It was yeah, uh, yeah, and it just turned into this really pastrami is also a thing that we don't do in South Africa at all.
00:58:36.639 --> 00:58:42.480
I've never even heard of pastrami until I came here, and then my Canadian friend he taught me how to make the pastrami.
00:58:42.880 --> 00:58:43.920
No shit.
00:58:44.639 --> 00:58:51.920
So your Canadian friends here had a had a pretty big influence on you and getting into like the meat business.
00:58:54.480 --> 00:58:59.280
No, no, I got into the meat business, like I said, because I wanted to make it for myself.
00:58:59.440 --> 00:59:00.639
But yeah, they do.
00:59:01.280 --> 00:59:10.800
I mean, even Taiwanese, everybody had a big influence because even my botong is not the same recipe I would make in South Africa.
00:59:11.519 --> 00:59:17.280
For the taste, people in Taiwan don't eat as much salt as people in South Africa eat.
00:59:17.760 --> 00:59:20.559
So my botong here has to be a lot less salty.
00:59:20.719 --> 00:59:24.159
When I first started making it, and I started I gave it to people to eat.
00:59:24.400 --> 00:59:27.199
Everybody was like, oh no, it's too salty, it's too salty.
00:59:27.679 --> 00:59:38.000
And then even for me, after a while, getting accustomized to its Taiwan's taste and not eating as much salt as I used to, so I had to reduce the salt in the botong.
00:59:38.480 --> 00:59:42.400
So yeah, the culture definitely did have an influence on everything.
00:59:42.639 --> 00:59:43.039
Yeah.
00:59:43.280 --> 00:59:45.280
Even my sausages that I make.
00:59:45.920 --> 00:59:49.440
Yeah, it's it's not the same as South African.
00:59:49.599 --> 00:59:56.559
It's similar, but I had to adjust for people living in Taiwan, not living in South Africa.
00:59:56.880 --> 00:59:57.519
Right.
00:59:58.719 --> 00:59:59.760
So you said that.
01:00:00.400 --> 01:00:04.960
You j you just said that you got into this business initially for yourself.
01:00:06.400 --> 01:00:09.280
Yeah, it wasn't I didn't never planned for this to be a business.
01:00:09.599 --> 01:00:16.800
I did this because like I said, I came to Taiwan, couldn't find Botong, I didn't know where to buy Botong.
01:00:16.880 --> 01:00:22.800
I'm sure there were people making Botong, but I didn't know where to find them and where to buy, so I made myself.
01:00:31.039 --> 01:00:36.320
And all my friends come and they want some more, they want some botong, and I never have enough for myself.
01:00:37.119 --> 01:00:39.360
So then every every winter I make again.
01:00:39.840 --> 01:00:45.679
And because I didn't have the the rooms and the all the equipment set up yet, so I just make it made in the winter.
01:00:46.079 --> 01:00:51.679
Next winter come and I make a little bit more, still not enough.
01:00:51.840 --> 01:00:54.480
Everybody takes and I only have a little bit left.
01:00:54.719 --> 01:00:57.280
And then one year I decided I'm gonna make a lot.
01:00:57.440 --> 01:01:00.880
Well, I thought that time it was a lot, it was wasn't a lot at all.
01:01:01.360 --> 01:01:05.199
But for me, for me it was like, oh I'm gonna make this a huge batch.
01:01:05.840 --> 01:01:09.039
We went to this festival, the sapphoffest, and we sold it there.
01:01:09.199 --> 01:01:12.960
We thought we're never gonna there's no way we're gonna sell it out.
01:01:13.039 --> 01:01:14.880
And it sold out in a few hours.
01:01:16.960 --> 01:01:17.519
Wow.
01:01:17.840 --> 01:01:18.480
Yeah.
01:01:19.039 --> 01:01:19.519
Yeah.
01:01:19.760 --> 01:01:23.440
So then I just thought, okay, well, this is something that you know people want.
01:01:24.159 --> 01:01:35.280
Uh so I started with the botong, and then and I people want to have we call it drills, which is dried sausage, it's the same as the botong, but it's in a sausage form.
01:01:35.760 --> 01:01:35.920
Okay.
01:01:36.239 --> 01:01:42.719
So people asked for that, but I didn't to do that I had to buy a sausage machine, like a make a sausage maker.
01:01:43.199 --> 01:01:55.360
So I bought a tiny little machine, I started making the drill wars, and I decided, well, I have the machine, why not just make the regular South African sausages as well?
01:01:55.599 --> 01:01:59.199
And sell that, like raw sausages that people can actually put in a bright.
01:02:00.079 --> 01:02:03.039
And that's how I kind of kind of expanded.
01:02:03.679 --> 01:02:06.800
And then people said, Oh, you've got Bottom, you've got this.
01:02:07.119 --> 01:02:08.159
Do you have lamp chops?
01:02:08.400 --> 01:02:10.400
Okay, well, let's go see if I can find any lamp jobs.
01:02:10.480 --> 01:02:14.880
And I went to the market, talked to people, and oh, okay, yeah, I can find lamp chops.
01:02:14.960 --> 01:02:19.599
So I buy in bulk lamp jobs, back it up and uh sell the lamp jobs.
01:02:19.679 --> 01:02:21.599
Oh, do you have bone marrow bones?
01:02:21.760 --> 01:02:22.400
Bone marrow.
01:02:22.480 --> 01:02:25.519
Yeah, well, let me and I go and call people again.
01:02:25.599 --> 01:02:30.079
You know, that's how that's how it's it started slowly becoming a business.
01:02:30.239 --> 01:02:31.679
It I never planned for this.
01:02:32.239 --> 01:02:37.519
When I when I when I had this, I mean I had a my own gram school before.
01:02:38.159 --> 01:02:38.800
Oh shit.
01:02:39.119 --> 01:02:41.760
So that was my that was my that was my initial business.
01:02:41.920 --> 01:02:54.639
And then slowly this kind of thing took over and the demand just got higher, higher, higher, and I just kind of focused on the meat business and let the gram school go.
01:02:56.320 --> 01:02:57.199
Hell yeah.
01:02:57.519 --> 01:02:58.320
Hell yeah.
01:03:00.320 --> 01:03:06.639
And then it was just like this is falling apart, and I'm like, okay, well it's just it's like the gram school wasn't doing anything.
01:03:08.559 --> 01:03:13.920
It did well until I started the building business, and I just focused on the building, or the meat business.
01:03:14.239 --> 01:03:21.199
And it's just like I said, okay, well, this isn't doing anything anymore and to close this thing.
01:03:21.440 --> 01:03:26.800
Yeah, and then COVID came and when COVID came actually, that was when a big change happened.
01:03:27.280 --> 01:03:34.159
Because two things happened was I already had this meat business established.
01:03:35.679 --> 01:03:39.679
People couldn't come to my school, and then the government kind of shut us down.
01:03:39.760 --> 01:03:41.840
They said we have to close the school for two weeks.
01:03:42.079 --> 01:03:46.719
And then we had to do like online classes and stuff, and I just didn't want to do it.
01:03:47.440 --> 01:03:53.840
At the same time, people were scared, and people would like I call it panic buy.
01:03:54.000 --> 01:03:59.440
They would just buy a lot of meat because they were scared of being quarantined and they weren't having any meat and stuff, right?
01:03:59.599 --> 01:04:00.400
That's good for you.
01:04:00.559 --> 01:04:01.199
Yeah.
01:04:01.760 --> 01:04:09.519
Yeah, so that that's where the school closed for two weeks, and then it was all of a sudden I'm just so busy with the meat I couldn't keep up.
01:04:09.679 --> 01:04:12.079
And then I just never opened a school again.
01:04:15.840 --> 01:04:16.719
I said, Well, I'm not.
01:04:19.599 --> 01:04:20.239
Wow.
01:04:20.800 --> 01:04:24.159
So how long's the how long's the meat business been up and running?
01:04:24.480 --> 01:04:27.039
Well, three years minimum, right?
01:04:28.159 --> 01:04:30.320
No, it's been it's been more than that.
01:04:30.480 --> 01:04:32.159
It's been maybe five years now.
01:04:32.320 --> 01:04:32.400
Yeah.
01:04:32.800 --> 01:04:36.559
So COVID was three or four, three or four years ago.
01:04:39.199 --> 01:04:40.480
I started before COVID.
01:04:40.719 --> 01:04:41.679
I started before COVID.
01:04:41.920 --> 01:04:45.119
I think it was about four years ago COVID, if I'm not mistaken.
01:04:45.440 --> 01:04:45.599
Okay.
01:04:45.760 --> 01:04:48.719
And then shortly before COVID.
01:04:50.239 --> 01:04:52.159
Yeah, maybe about a year before COVID.
01:04:52.719 --> 01:04:53.840
But it was slow starting.
01:04:54.000 --> 01:05:03.760
It wasn't really a business, it was just like, you know, I I wanted to do all this stuff also make for myself, but I don't want to just give it away for free.
01:05:04.320 --> 01:05:09.039
So and then yeah, it just kind of ended up becoming a business.
01:05:09.840 --> 01:05:10.639
Oh yeah.
01:05:10.960 --> 01:05:11.760
That's awesome.
01:05:12.000 --> 01:05:12.719
That's great.
01:05:13.119 --> 01:05:16.320
That's the the right way to do something.
01:05:16.480 --> 01:05:24.960
Start for yourself like I'm doing with these mushroom extracts and coffee kombucha, and definitely the collagen cubes making and freezing those.
01:05:25.039 --> 01:05:27.280
That is like I'm super amped about that.
01:05:28.480 --> 01:05:29.599
Oh yeah, yeah, yeah, yeah.
01:05:29.760 --> 01:05:29.920
Yeah.
01:05:30.400 --> 01:05:30.639
Nice.
01:05:30.960 --> 01:05:31.519
Yeah, man.
01:05:31.840 --> 01:05:34.159
You have to get some of that and try it.
01:05:34.559 --> 01:05:36.239
Yeah, I mean, I just had my first success.
01:05:36.320 --> 01:05:38.880
I got like a Ziploc bag full of like 15 cubes.
01:05:38.960 --> 01:05:40.880
I'm like, shit, this this works, man.
01:05:41.280 --> 01:05:44.239
Flavored it with some money, and I'm like, these are actually pretty nice.
01:05:44.400 --> 01:05:45.599
Like, and I got like three.
01:05:46.000 --> 01:05:47.519
How do you how do you I didn't eat it?
01:05:47.760 --> 01:05:49.199
Well, how do you how do you do it?
01:05:49.360 --> 01:05:49.920
I don't really know.
01:05:50.000 --> 01:05:53.679
A couple people are like, can you just can you put it in a single serving?
01:05:53.760 --> 01:05:55.599
So I'm like, yeah, I think I can do that.
01:05:55.679 --> 01:05:57.360
And now I don't know.
01:05:57.519 --> 01:06:02.800
My thinking was like, take two cubes, throw it in your blender with your protein shake or whatever shake.
01:06:02.880 --> 01:06:05.760
And then my buddy's like, Can I mix it with some eggs while I'm cooking them?
01:06:06.000 --> 01:06:08.639
I'm like, that's kind of weird, but I guess you could do that.
01:06:08.719 --> 01:06:10.320
I guess you could do anything, really.
01:06:11.199 --> 01:06:14.719
Yeah, you could throw it in a pot and make soup with it.
01:06:14.800 --> 01:06:15.920
You could do anything.
01:06:16.239 --> 01:06:19.519
But um, hell yeah, that sounds really interesting.
01:06:19.920 --> 01:06:20.559
Yeah, for sure.
01:06:20.639 --> 01:06:34.079
Especially if I can get the calories counted and like really because when you're buying collagen at Costco or in a vitamin form, you're always getting like type one, but you're not getting like type three and type five, the shit that's really beneficial for your joints and your ligaments and stuff.
01:06:34.320 --> 01:06:38.880
And so by using the femur bone, I really know I'm getting all those different types of collagen.
01:06:39.760 --> 01:06:40.880
Oh, awesome, awesome.
01:06:41.280 --> 01:06:43.440
And you you've been eating it, you've been taking it yourself.
01:06:43.840 --> 01:06:44.880
Yeah, yeah, yeah, yeah.
01:06:45.039 --> 01:06:47.679
I'm a big fucking believer in bone broth.
01:06:48.079 --> 01:06:50.639
Yo, we're about to run out, we're about to run out of time here.
01:06:50.719 --> 01:06:54.239
I feel like I'd keep going, but this is about to cut off right now.
01:06:54.400 --> 01:06:56.639
So we're gonna have to stop recording.
01:06:57.519 --> 01:06:58.159
Okay, yeah, yeah.
01:06:58.800 --> 01:06:59.280
That was awesome.
01:06:59.360 --> 01:07:01.280
Yeah, yeah, did it feel like two hours?
01:07:01.840 --> 01:07:02.559
Two hours or what?
01:07:03.760 --> 01:07:07.440
Uh I think almost with our little break in the middle.
01:07:07.679 --> 01:07:09.119
But yeah, maybe just about.
01:07:09.519 --> 01:07:10.079
That was awesome.
01:07:10.239 --> 01:07:11.119
Yeah, man, for sure.
01:07:11.519 --> 01:07:13.119
I could definitely see doing this again.
01:07:13.199 --> 01:07:15.840
And I yeah, I still have more questions for you.
01:07:16.800 --> 01:07:17.360
All right, awesome.
01:07:17.679 --> 01:07:21.599
All right, well, enjoy your homies coming down to the uh sphere fishing, man.
01:07:28.320 --> 01:07:33.119
Dad, I don't know what you might feel big, but the things that I saw when my psyche was really.
01:07:33.599 --> 01:07:35.599
I experienced a lot of pain as a child.
01:07:35.760 --> 01:07:38.480
See if you win the friend, it's so wild.
01:07:46.159 --> 01:07:48.000
Never read it, never read it.
01:10:10.399 --> 01:10:12.640
I'm looking back at everything that we've been through.
01:10:12.720 --> 01:10:15.119
I'm really sorry that I held it against you.
01:10:15.359 --> 01:10:17.520
This is life, we all gotta do it.
01:10:17.680 --> 01:10:19.359
No one's perfect mistakes.
01:10:19.439 --> 01:10:22.479
It's the only way when I look back, I remember the past.
01:10:22.800 --> 01:10:26.880
Smell of the leather and the beard of you with the beard, the road with the bike.
01:10:27.119 --> 01:10:30.079
Smile of the ones that you love in the fire every night.
01:10:30.239 --> 01:10:32.720
Everything wanna come home and give you a hudge.
01:10:32.880 --> 01:10:35.199
Are you gonna stop me and have a little punch?
01:10:35.279 --> 01:10:37.680
Yo, brave father, you have given it with time.
01:10:38.640 --> 01:10:40.239
Every single time that I watch.
01:10:40.560 --> 01:10:42.560
Picked me up when I was ready to die.
01:10:45.439 --> 01:10:50.479
We got issues and we both touched up and even then how it should love us.