How To Make Biltong Uk? Top Answer Update

What’s more South African than biltong?

It’s super easy to get your hands on awesome biltong, which can be found in almost every grocery store in South Africa. But it is so enriching and of course tastes even better freshly prepared at home.

We would like to share a beginner’s guide to making biltong at home. And even if you’re already a fundi in this regard, you can pick up a cool new tip you haven’t tried yet.

Our simple step-by-step guide will help you with everything you need to know, but if you have any questions don’t hesitate to send us a message.

WHAT DO I NEED?

meat

Biltong is traditionally made with beef, but it’s also made with many types of venison. It can also be prepared with pork and chicken.

The best cut is silverside or topside. Both cuts have a nice amount of fat on top. Sticks can also be made from the same meat.

Read: Various cuts of meat

Dry Wors is made by chopping beef trimmings 80/20 (that’s 80% meat and 20% fat). You use a sheep casing to fill the ground and seasoned meat, or you can opt for an artificial casing.

gear

There are many ways to dry your meat.

A stainless steel biltong dryer. These are expensive but work very well. A DIY Dryer By using a plastic, wood or steel cabinet, adding some fans, rails and a light you can build yourself a pretty nice drying cabinet for a reasonable price. Here’s an example from Builders Warehouse of a homemade option. Small dryer. Like this one available from Game. With fan hanging under nets, in a box. Many have done so. Just make sure the fan doesn’t go off. Unfortunately, insects also like biltong. A fan will usually do the job, no heating is needed, but in humid conditions a lightbulb is recommended to remove moisture from the dryer. If you want to make Dry Wors you will need a lot more equipment, a meat grinder and a Boerewors filler. You can find smaller versions of these at larger retail stores like Makro

Tool

There are a few things you will need to ensure you can cut, hang and pack your biltong.

Knives, butcher knives of good quality.

A large bowl to place and soak your meat in before hanging

Biltong hooks or paperclips to hang your meat in your dryer.

Plastic bags or brown paper bags to wrap your finished biltong in. Paper bags work better as the biltong doesn’t sweat inside.

A biltong chopper or electric slicer or knife to cut your biltong.

Spices & Sauces

Condiments and sauces have been pretty standard over the years, for the traditional biltong flavor, cilantro, salt, pepper and some sugar. Over time these flavors have expanded to include Smokey, Chilli, Sweet Chilli, Lemon Pepper, BBQ to name a few. Check out some of our Megalicious Spice ranges available in bulk for inspiration.

Biltong Seasoning can be made at home or bought, like the Nou Gaan Ons Braai BBQ Grill. Have fun and try different blends until you find the flavor that suits you best.

Another decision is whether to add brown vinegar and Worcester sauce, or just one and not the other? Some use a 50/50 mix of Worcester and vinegar, while others use Worcester alone.

A typical spice recipe:

5kg of meat

1 cup brown sugar

500 grams Coarse salt, normal table salt will not do

2 tablespoons bicarbonate soda

1 cup crushed coriander seeds or powder, preferably toasted

1 tablespoon cracked black pepper

How to make biltong

Now that you have what you need, let’s make some biltong!

Take your meat, cut it into 2cm thick slices or 1cm wide strips for chopsticks. Pour a little Quinn’s Worcestershire sauce and brown vinegar mix into the bottom of your bowl, sprinkle the seasoning mix on top, now place your biltong pieces on top, then more Worcestershire sauce and vinegar mix again and more seasoning, repeat until all meat was used. To prepare the chopsticks, place in a bowl and pour over Quinn’s Worcestershire sauce and brown vinegar and seasonings, mixing with your hands. Let the meat soak for 4 hours and then hang it up. A whole biltong may take 3 to 4 days to dry in a household dryer and sticks 1 to 2 days. Once dry, remove from the dryer, eat or pack away for later.

Once you get the hang of making your own biltong, it’s time to play around with flavors. Try topping your biltong with Sauce-a-licious Sweet Chilli before hanging to dry, or if you like it spicy, use Nou Gaan On’s Braai Extra Hot Peri-Peri to soak to add extra heat .

I have to apologize for calling biltong “South African beef jerky” as this is a far superior product. If you’ve ever tried biltong, you’ll know exactly what I mean – none of that sugary, gummy stuff-in-a-drainage junk here, please!

Like many biltong lovers, I was introduced to this culinary treasure as a child and the addiction has remained. I’ve been making my own for a few years, gradually refining the recipe and feeding it a “How is it, honestly?” and lots of willing feedback. I’m confident that this foolish recipe sticks to the traditional roots of dried meat while adding a bit of sophisticated finesse – it doesn’t disappoint.

Biltong was originally created by Dutch pioneers in South Africa, “Voortrekkers”, who needed reliable food sources on their long migrations across the continent. The method and spice mix haven’t changed much in hundreds of years, but a few variations have emerged recently, such as “piri piri” biltong and the use of additional ingredients like Worcestershire sauce and dried chilies.

healing process

Opinions differ on curing methods, seasoning mixes, and drying conditions, and there’s a lot of misinformation out there, so trial and error was my friend. Some recipes call for multiple stages of brining and spice washing, reapplying, etc.—this isn’t necessary. I don’t like throwing away good condiments, so I cover them once, let them set in the fridge, pat dry, and then hang them without any extra steps. Why wash off and waste all that good taste? It’s easy to oversalt biltong, making it almost unbearable to eat in larger quantities (let’s face it, who eats just a little bit of biltong?), and too much salt can leave a burning sensation, so many recipes ask for salt require washing off with a water/vinegar solution. My answer? Use less salt! Vinegar does a perfect job of sterilizing the meat without mountains of salt. The salt is an excellent flavor enhancer and should definitely be used – just a little less to avoid washing.

temperature and airflow

What we’re trying to achieve when drying biltong is to concentrate the flavor of the beef by removing a lot of the moisture, similar to dry aging. A combination of good airflow and relatively cool temperatures is key to successful biltong making. Contrary to popular belief, no heat is required to make biltong — nor does it make it a better product. As a perfect example of this, the Italians make a beautiful beef product called “bresaola” that is air dried very slowly in cold temperatures to achieve an even dryness and texture. Although heat does not add to the quality of the product, it can be used to increase airflow around the meat through a temperature gradient (heat increases!). Don’t be tempted to cook it in the oven, though — biltong takes several days to dry, and most ovens don’t set low enough to dry the meat slowly enough to avoid cooking. What you are looking for is a slow drying process with gentle airflow. Many DIY biltong makers use a “biltong box” with a fan and lightbulb inside to create good air circulation. The key is to pull air around the meat without the airflow being too strong to avoid “case hardening” which makes the outside overly tough and the texture gradient drops off too quickly.

How to dry biltong

I made my first biltong by hanging it from a piece of wood wedged in a window frame next to a cool window, with a fan on low to circulate the air. That’s really all you need to make it. If you want a little more control you can upgrade to a biltong box or other dry box. I’ve since upgraded to an old fridge with the mechanics removed, holes in the bottom, and a fan that pulls air past the meat. Airflow is just enough to wick away moisture, but not too fast to avoid over-drying the outside of the meat. What you’re looking for is cool conditions with good airflow. Room temperature is fine in most homes, but airflow can be an issue. What you want is a good, steady flow of air blowing past the meat, but not too much. Try to create these conditions as you see fit. Just make sure you have a little airflow or the meat can collect mold – sorry to say this has happened to me in the past! If you want full control over the drying conditions, making or buying a “biltong box” may be the best option for you. You can buy them online pretty cheap.

Doneness – how long does it take to dry?

I like my biltong a bit hard but still wet in the middle. Some like it hard like old leather. Getting it right depends on trial and error. The easiest way to measure dryness is with your fingers. Wash and dry your hands thoroughly and press in the flattest sides of the meat with your fingers. If the meat yields, there is still moisture in the center. Most likely you’re looking for a really hard consistency with just a little give. Leave it on too long and you’ll have a tooth-crushing, chewy biltong on your hands. That said, it’s fairly forgiving and a day or two over it won’t do too much damage.

Wet biltong – a light crust and still moist in the middle

If you’re impatient and can’t wait for your biltong to dry, plan ahead and cut some thinner pieces to hang with the rest – these will keep you going while you wait for the thicker stuff to finish. If you’re really skilled, you can vary the thickness of the slices from thin to thick to allow for even grazing during the drying process (highly recommended).

If you find that you cut your biltong too soon and it’s wetter than you’d like, use clean fingers to rub a little salt and vinegar on the exposed end and hang it back up.

Fat on or fat off?

This depends on personal preferences. It’s important to note that while your biltong will shrink in size by about half as it dries, the fat won’t shrink at the same rate as the muscle. I like a little fat because it helps carry the flavor, but I tend to remove most of it before hanging. Large chunks of fat can be a bit uncomfortable when eating biltong.

Biltong ingredients

Every biltong maker has their own preference for spice mixes. If you don’t know what you like, I suggest making some thinner, quick-drying pieces to experiment with. Many homemade biltong makers add a ton of ingredients to their biltong, believing that adding more will result in a better result, but in reality they dull the clarity of the flavor and mask the star of the show – good quality meat!

Vinegar

Traditionally, brown vinegar is used to make biltong. It really has a recognizable flavor. Some recipes call for balsamic or apple cider vinegar. For the best flavor, I recommend brown vinegar, followed closely by apple cider vinegar. I’ve used a lot of apple cider vinegar just because I have a large batch at home.

Salt

Salt is a brilliant flavor enhancer and preservative. It kills bacteria on the outside of the meat and helps draw out moisture. It is difficult to adjust the amount of salt correctly. My recipe uses the smallest amount of salt needed for safe curing, based on the weight of the meat. My local butcher overdoes the salt on his biltong. I sometimes use them in an emergency when biltong is running low, so I’m not sure how to teach them…

coriander

Coriander seed is the signature spice that makes biltong instantly recognizable. It’s best to roast the seeds to release the oils for flavor but also because the oil suppresses bacterial growth.

Black pepper

Black pepper and beef are a match made in heaven. Just don’t overdo it – biting into a lump of peppercorns is not a pleasant experience! You’ll need about 1/4 pepper to 3/4 coriander seeds for a good balance. In most cases, flies aren’t a problem, but pepper has the added benefit of deterring them.

Brown sugar

Brown sugar has a caramel and molasses flavor that adds complexity to the meat without overpowering it. The sugar helps dry by osmosis, attaching itself to the water molecules and “transporting” them away. It’s not a traditional ingredient if we’re going all puristic, but it balances the saltiness well. However, too much sugar is really uncomfortable – you’re getting dangerously close to beef jerky territory and I’d really advise against it. Biltong is a savory snack, not a dessert!

baking soda

Some recipes call for the addition of baking soda. This may seem a bit strange, but it has a scientific basis. The bicarb neutralizes the acidity in the vinegar but also acts as a meat tenderizer. It slows down the contraction of the proteins, leaving the end product still dry but less chewy. Bicarb has a fairly unpleasant taste, so it’s important to keep the amount down. If you’re using a good cut like Silverside or Toprump, you don’t need it at all.

cutting methods

Biltong slices cut with a sharp knife

If you’ve ever attempted to cut over dried biltong you know how difficult it can be – tough as old boots! In desperation, I started putting a knife on a dried up biltong and hitting it with a camp hammer (not recommended, and not just because I annoyed the neighbors and smashed the cutting board!). There are many creative, almost ceremonial devices out there for cutting biltong, but I think nothing beats a good, sharp knife. If you want something more outlandish, there are biltong cutters (a board with a jackknife attached to it), biltong knives (traditional knives for a specific purpose), hand-cranked mechanical cutters, and on the higher end, expensive electric cutters that are mostly used from butchers and biltong suppliers.

dealing with mold

Check your biltong for mold daily. If the conditions are particularly humid or hot, there is a chance that this problem will occur. When you see the first signs of mold – white dots or furry mold – use a clean cloth with a little vinegar and blot/wipe. Make sure you get everything or it will likely spread again. Unfortunately, if you haven’t checked in a while and found that your biltong is completely covered, the best place to look is in the trash can. Good airflow will help prevent such catastrophes in the future.

Storage of your biltong

After your biltong has dried to your preferred consistency, you can store it indefinitely hanging in a well-ventilated area. Stores that sell biltong often hang it up and leave it out, and these are adequate storage conditions – just try to make sure none of the parts are touching. It continues to dry slowly, but also lasts a long time this way. If you have cut your biltong and want to store it, wrap it in some paper bags and store it in the fridge. The paper allows excess moisture to further escape from the meat, preventing mold from forming. I can’t give exact advice on how long to store it this way, but I think it’s safe to say that no sane person would leave biltong uneaten for more than a few days. It’s just too delicious!

case hardening

If too much air flows around your biltong, the outside can solidify very quickly and soften the middle. When case hardening is severe, the tough outer layer can prevent moisture from leaving the center. If you find that you’ve been testing your biltong for readiness for 2-3 weeks and it just doesn’t seem to dry in the middle, this may be your problem. If you suspect case hardening is your problem, I recommend slicing through the end of the meat and inspecting it. If you have a really raw center and a thick, hard outer surface, give it a try and see if you like the texture. If you don’t, the first option is to vacuum seal the biltong and store it in the refrigerator for a week to a month, depending on the severity. This compensates for the incline. If you don’t have access to a vacuum sealer, put your biltong in a paper bag and refrigerate for a few days. Rub a little salt on the cut ends to protect them. This should help fix the problem. It’s worth noting that the thicker you cut your initial cuts of beef, the slower the drying process needs to be to avoid curing. So try to cut thinner next time. However, the best solution to prevent case hardening from occurring is to change your drying settings to reduce airflow. Some air movement is still necessary, but the slower it dries, the more even the moisture flow from the inside out will be.

So, without further ado, here is my tried and true biltong recipe. If you’ve tried it please let me know how you liked it and if there are any variations on the traditional ingredients you swear by, no matter how weird!

Oh, I also added an extra feature to the recipe that allows you to change quantities based on meat weight – don’t say I’m not spoiling you! 😉

Have you ever wondered, “Is biltong healthy?” Or are you looking for a tasty snack that won’t harm your figure? These cured and dried meats are the perfect answer!

Whether you enjoy snacking throughout the day while you work or study, biltong is a great snack that’s a lot healthier than most.

Unlike foods like chips, candy, and other treats, biltong doesn’t contain the same amount of artificial flavors. Instead, biltong offers several health benefits that will keep you in good shape while you snack on something tasty.

Biltong is an excellent choice for a delicious, healthy snack. And here’s why!

1. Biltong is healthy because it’s high in protein

Maybe you know how much protein is in biltong!

Protein is extremely important to your health as it helps build muscle and promotes healthy heart and brain function.

A 25-gram serving of beef biltong contains about 16 grams of protein. This amount of protein accounts for half of your daily protein requirement.

2. Biltong is low in calories

Because biltong is mostly protein, there isn’t much room for calories. In fact, biltong only has about 75 calories per 8-ounce serving. Yes, that’s so healthy!

Instead of reaching for a bar of sugary chocolate or a high-carb packet of potato chips, choose biltong for a healthy alternative.

3. Biltong is the perfect keto diet and banting snack

Because biltong is so low-carb and gluten-free, this South African favorite is perfect for a keto diet or banting snack.

In addition, biltong naturally contains no sugar. And you can easily keep it as a snack throughout the day without sacrificing taste or quality.

4. Biltong is low in fat and high in iron and vitamin B12

Biltong contains almost no fat, around 3% on average. For this reason, and because biltong is low in carbohydrates, it is an excellent choice for weight loss.

But that’s not all. Biltong is high in vitamin B12 and iron. Iron is important for healthy blood, nerve cells and cell replication.

Biltong contains enough iron to meet 35% of your daily iron needs. Can it get any better?!

5. Biltong is filled with zinc

Zinc helps form blood cells and strengthens your immune system. We know zinc for its ability to protect our health from viruses and parasites.

This essential mineral also produces enzymes, making zinc fundamental to your health. And guess what? Biltong is packed with zinc!

6. Biltong is full of creatine

Fitness fanatics will love it! Creatine is an amino acid that helps your body produce energy.

Each 100g serving of biltong provides you with as much creatine as the average athlete consumes in a day. However, this depends on the biltong you choose, as some brands may contain artificial ingredients that counteract this.

7. Biltong is an ideal post-workout snack

Because biltong is so rich in vitamins, minerals and protein. And how low in fat and carbohydrates it is. Biltong has everything you need for a post-workout snack.

The impressive amount of nutrients will replenish your body, restore your energy and accompany your training progress to give you optimal results.

resources

It’s an incredibly common question asked by those who don’t know much about biltong. “Is biltong raw meat?” The answer is surprisingly complicated — so today we’re here to break it down for you.

Is biltong raw?

The quick answer is no, biltong isn’t technically raw, but it’s classified as such for some purposes.

Let’s take a quick trip back in time to how biltong is made. While recipes, seasonings, and other flavors vary from manufacturer to manufacturer, biltong is, at its core, an air-dried, preserved, or “cured” meat.

The manufacturer cuts it from high-quality cuts of meat that are cut into strips either with or across the grain of the meat. Typically, this meat is beef, although anything from free-range beef and chicken to venison and ostrich can be used.

However, beef biltong is the most common type you will find.

It is then treated with a special blend of spices (including salt) and hung to dry. “Moist” and “semi-moist” types of biltong still retain a soft core, while you can dry it to a crispier finish, more like beef jerky.

At no point in the manufacturing process is the biltong subjected to any heat treatment. This is one of the main differences between biltong and jerky.

Because of this, biltong is sometimes classified as raw meat for specific purposes.

Biltong is a cured meat

Of course, this does not make sense from a scientific or purely practical point of view. You can’t put a rump steak on the shelf for 6 months and then enjoy it! You can do the same with Biltong.

The difference is that biltong is a cured meat made by air drying. Curing is an ancient and remarkably effective preservation technique that enabled historical people to preserve cuts of meat for later consumption.

In the case of biltong, it originated with the South African Voortrekkers, or Dutch extraction colonists who needed a safe way to transport meat inland over long periods of time.

Since all moisture is removed from the meat, the meat does not spoil in addition to the antimicrobial and antibacterial properties of the salt and herbs used. However, careful processing of biltong preserves the flavor, texture and full nutritional value of the original meat.

Curing is used for many different foods, not just biltong, and was the #1 method of preserving food before the 1800s.

Why some sources say biltong is ‘raw’

Why do some sources, including most customs stations, classify biltong as raw meat? Because no heat is used in the production of biltong.

Although the curing process makes biltong safe to consume – it can even be eaten in moderate amounts by pregnant women and doctors in South Africa often recommend this product for teething babies – this officially means it is not classified as ‘cooked’ for import/export purposes .

And if it’s not cooked according to these laws, it’s classified as raw, despite being salted and dried using the traditional South African method.

Of course, lovers of fresh biltong know that it is the lack of unnecessary heat treatment, along with the unique blend of vinegar and spices, that gives biltong its moist and aromatic flavor.

Although the meat isn’t heat-treated, biltong is safe for almost everyone — and it’s also a high-protein, nutrient-rich snack. We also firmly believe that it is the biltong vs.

Jerky Wars as it is free from all the unnecessary sugar and MSG so often found in beef jerky. It’s a versatile meat that you can add to salads and sandwiches for a protein boost, incorporate into a range of cooked and baked dishes, or simply enjoy on its own.

With biltong’s popularity around the world, don’t you think it’s time to try some today?

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If you’re just like us and can’t help but have biltong always ready, why not try making your own? Homemade biltong is actually quite easy to make once you learn the basics. Here are some tips to help you make biltong in no time.

WHAT YOU NEED FOR YOUR BILTONG

THE MEAT

Since the meat is basically the main ingredient in biltong, high quality and free range would be ideal for the best results, but it takes some trial and error before you find what’s best for your tastes, but this is it Charm of Making Your Own Biltong – You can customize it to your liking, especially when biltong can be made with a variety of meats. The most common choices for making biltong are beef, ostrich, and other game, but chicken, fish, and pork can also be made into biltong.

At Ember we use silverside beef for our biltong, but you can also use top rump or even venison. It is best to use lean meat as fatty meat is more likely to develop mold during the drying process and lean meat dries faster resulting in a tastier and more tender biltong. But again, you can definitely experiment with different cuts and meats for your biltong, and it’s really about finding the sweet spot between quality, cost, and of course, availability.

SPICES & MARINADE

The most basic and essential seasoning for biltong is definitely coriander, followed by the usual salt and ground black pepper. These are the key flavor building blocks for making biltong, and from there you can only go further by adding other spices. So don’t be afraid to get creative with your biltong spice mix—you might just find a breakthrough (and cost us our money).

No biltong marinade is complete without vinegar, as it hardens the meat as it dries, and vinegar adds a distinct layer of flavor to the biltong and softens the meat to give it a steak-like mouthfeel. You can add your own unique touch to it by swapping out the classic vinegar for the red wine or cider variety. In fact, biltong marinade isn’t just for flavor, as marinating the meat in vinegar and spices, especially cilantro, reduces bacterial growth during the drying process.

Want the Ember touch for your biltong? Add spirit vinegar, coriander, salt, black pepper, garlic powder, nutmeg, ground clove and chili to your biltong marinade and you’ll feel like you’ve just opened a packet of our Original Biltong.

TOOL

The tools you need to make your biltong may vary depending on the drying method you choose. But here are some essentials that you will need and that you may already have in your home:

Drying hooks or even straightened metal paperclips to hang the meat

Mortar and pestle or spice grinder for grinding your biltong spice mix

Biltong box or a room with a fan on low speed for air circulation – a steady flow of air blowing past the meat is good for preventing mold and pulling away moisture, but not too much as it will dry out the outside of your biltong too much .

DRYING METHODS

Historically, biltong was dried by sun drying, which literally consisted of hanging pieces of meat from branches to dry in the sun. Some people have kept this tradition alive, but we’ve come a long way since then and developed modern methods to dry biltong in the comfort of your own home.

OVEN

This method doesn’t require any special equipment, just your trusty old oven. It’s super easy and great for beginners who are just trying their hand at biltong making and aren’t ready to invest in a biltong box or dehydrator just yet. When you’re done marinating your meat, pat dry and place on your oven rack in a single layer. Be sure to leave some space between the slices so they don’t touch. Place in the oven with the lights on to get some heat in while leaving the door open to create a little air movement to dry the meat. Your biltong should be ready in about 2 to 3 days.

BILTONG BOX

For people who love making biltong at home, this is the most common route as it can be homemade or purchased online. A biltong box is simply an enclosed container in which you can hang your meat to dry. It usually has small holes on the sides and a low wattage bulb to aid in the drying process, which can take up to 4 to 7 days. In some cases you can also use a fan near the holes on low speed to get good airflow. This can be easily purchased online or made at home with just a few pieces of wood or a storage container. Some people even use old refrigerators as a makeshift biltong box. As long as you have good airflow and an indirect heat source in the room you’re drying your meat in, you’re well on your way to making a good biltong.

FOOD DEHYDRATOR

A food dehydrator is a helpful piece of equipment for people who enjoy dried fruits, vegetables, fish, and meat extensively. It has a built-in fan and a small amount of heat that creates a warm flow of air that reduces moisture and dries the food. It’s especially handy for someone who makes biltong on a regular basis, as it’s faster than all other methods. However, keep in mind that to get an amazing biltong, you need to keep the temperature of your dehydrator to a maximum of 30-40 degrees Celsius and have thinner slices of meat to keep the airflow going. You will have your biltong ready in about 2 to 3 days.

LET’S MAKE BILTONG

You’ve already bagged the biltong basics by now, let’s move on to how to make your own biltong at home.

We said you can make biltong out of any lean meat you like, but first, let’s take baby steps and master beef. Because beef shrinks as it loses moisture, you should start with 3 to 4 pounds of silverside beef. To prepare the meat, trim off excess fat, leaving just a few pieces for flavor. Tip #1: Remove the gristle or tendons as these will be difficult to chew once dry and will not result in an enjoyable biltong experience.

Cut the meat along the grain into 1cm thick strips – this is standard for biltong but you can vary it to your liking, remember thicker strips will take longer to dry while thinner strips will dry quicker. If you’re looking for nice little bite-sized pieces, it’s best to go against the grain – and for a longer and tougher piece, you’d cut the meat along the grain.

Next comes the biltong seasoning and marinade. Using a mortar and pestle or spice grinder, grind the cilantro, salt, black pepper, and any other spices you like. Tip #2: Lightly toast your spices before grinding to enhance flavor. Place your sliced ​​meat on a tray in a single layer and sprinkle your choice of vinegar and biltong seasoning mix over all of the meat while turning and rubbing the meat. Cover and leave in the refrigerator for 6 to 24 hours to mature the meat. Tip #3 You can turn the meat occasionally during the curing process to ensure the marinade is absorbed evenly.

After the curing process, remove the meat from the marinade and pat dry. Add the hook at the thickest end of each strip. Tip #4: Just before hanging the meat out to dry, sprinkle it over again with your biltong seasoning mix to finish it off. Hang the meat in a well-ventilated, isolated place — like a biltong box or dehydrator, and be careful not to let the meat touch each other.

Fair warning, one of the most important ingredients in making biltong is time as that is where flavor and texture development takes place. So the drying time can vary between 5 and 10 days depending on the drying method you use, the climate and the degree of doneness you prefer for your biltong. You can test the doneness of your biltong after 4 to 5 days by gently pinching it. If it still gives a little, it may need more time to crisp up.

As soon as you have reached the desired doneness, your biltong is ready. Slice your biltong thinly and enjoy every slice, it will be gone before you know it!

Now you know how to make biltong at home – pretty easy right? Biltong perfection can take time, but it’s definitely worth it. Go ahead and try our biltong recipe below, don’t hesitate to show us and tag us @embersnacks.

EASY BILTONG RECIPE

Preparation time: 15 minutes

Drying time: 5 – 10 days depending on the desired texture

Ingredients:

2kg Free Range Silverside Beef

250 ml brandy vinegar or apple cider vinegar

43 g ground coriander seeds

2 TBSP. freshly ground black pepper

2 TBSP. sea-salt

2 TEA SPOONS. paprika

Instructions:

answers

In the early days of settlers in South Africa, the Boere (farmers) had to roam around South Africa with their carriages. To preserve their meat and prevent it from spoiling, they cured it in vinegar. This is how biltong started.

Whether you’re in the enviable position of having too much biltong or you have extreme self-control and know how to keep your pace, proper biltong storage is very important. As a perishable food product, biltong requires special handling and storage to ensure it does not spoil. If you’re wondering how to store biltong to extend its shelf life and delicious flavor, there are a few options.

What you should consider when storing biltong

If you’re wondering, “How should I store biltong?” there are certain factors you need to know before we dive into the different storage methods:

Store biltong in a dry, cool place — As a meat product, biltong should be stored at low temperatures to prevent spoilage and prolong flavor.

Avoid storing biltong in direct sunlight – The hotter your biltong is, the more likely it is to go out.

Don’t use a plastic bag – plastic can cause biltong to sweat. Instead, use a paper bag to keep your biltong dry but still moist.

Keep Your Biltong Sealed – To prevent pests from ruining your tasty snacks, make sure your biltong is properly sealed.

Shuffle Damp Biltong – Occasionally stirring and agitating your biltong will help prevent moisture from building up in certain areas.

Make sure large slabs are well ventilated – Large pieces of cut biltong need to be ventilated to continue the drying process.

Use a piece of paper towel – If you’re storing biltong in a pantry, placing a piece of paper towel on the bottom of your Tupperware or glass jar will slowly further dry the biltong – making it invulnerable to the elements.

How to properly store biltong

Depending on whether or not you opened your biltong pack and what type of biltong you bought or made yourself, there are specific ways to store it so it stays fresh and tasty for as long as possible. Here are some of our suggestions for storing biltong, along with the answer to an important question, “can you keep biltong in the fridge?”.

Sealed or unseal Storage method Storage temperature Shelf life unopened pack in the pantry approx. 21°C 365 days in the refrigerator approx. 3°C +365 days in the freezer approx. -18°C almost indefinitely opened pack paper bag in the refrigerator approx. 3°C 30 days Tupperware in pantry approx. 21°C 4-6 days Glass jar (with loose paper on bottom) in pantry approx. 21°C 4-8 weeks Freezer bag in freezer approx. -18°C 6-12 months

With so many different ways to make your biltong taste great, you can have biltong ready to eat all year long! No matter how you store biltong, as long as no mold is visible, your biltong should be perfectly edible.

Top tip: If you’re thinking of freezing biltong, the good news is that once you’re ready to pull it out, it won’t take long to thaw. Just remember to keep it cool and dry after thawing using one of the storage methods above.

time to stock up

Now that you know how to keep your biltong tasting fresh and delicious for months, make sure you have enough to keep you going. Shop our full range of biltong and meat products online and enjoy convenient delivery across Australia. And if you’re interested in learning new and creative ways to incorporate biltong into different meals, be sure to check out our unique recipes too.

What is the best meat for biltong?

The simple answer is that almost any meat will do – there are even people who make tasty dried meat with chicken and fish – but to get the best results every time, there are some biltong preparation tips you should know, start with the perfect piece of meat.

Choosing the best type of meat for biltong

While there are experimental forms of biltong, generally you should opt for beef, venison or, if you’re feeling adventurous, ostrich. Remember that the better the cut and quality of meat used, the better your biltong will turn out.

Topside and Silverside, both hip pieces, are perfect for biltong. Filet, roast beef and steak from the rump or rump are also suitable.

Always buy the best meat you can afford – the result will be worth it! Look for lean cuts of meat with even but minimal marbling. Some fat in the meat makes it tastier, but too much fat — especially in chunks — will go rancid instead of drying properly.

You can trim your cut if it has a fatty border.

Purchase at least twice the amount of meat you intend to cook biltong as it loses significant size and weight during the drying process. However, this reduction in moisture is what makes biltong such a high-protein snack, so all is well.

A common question is, “Can I use brisket for biltong?” The answer is a resounding no. It will be dry and chewy. Trust us – you don’t want to try!

Can you freeze meat for biltong?

Dry aged beef that has been frozen and thawed once can be used for biltong. Note, however, that the cycles of freezing and thawing affect the texture and moisture content of the meat, so your biltong will taste slightly different.

If that doesn’t bother you, that’s not a problem – but we don’t recommend avoiding it if possible. Freezing damages the meat fibers (caused by jagged water crystals) and softens the meat. This sounds good, but gives the meat a mushy flavor that doesn’t always pair well with dried meat.

If you must use frozen meat, you’re probably using a piece of venison rather than a piece of beef.

How to cut your biltong meat

Thin and even is the best way to cut biltong meat. This dries thoroughly and evenly. Typically you will use 1cm to 2.5cm thick portions and adjust their length to suit your available drying space.

This increases drying efficiency and prevents you from using too many hooks or overstuffing the meat. Remove all traces of cartilage, connective tissue, or tendons. Remember that you must have constant airflow around each strip for it to dry properly.

It should never touch another piece of meat. Try to apply constant pressure and use a very sharp knife. While small cuts and nicks won’t affect the flavor of the meat, it will make your biltong look ugly. The more even your hand the better, so take a deep breath and stay focused.

The quality and cut of meat you use will have a big impact on your biltong, so it pays to buy just the right cut! If you have a butcher in your area it can be worth developing a good relationship as they can advise you on the best meat of the week. Don’t be afraid to experiment a little either.

Different meats and cuts affect the flavor of your biltong in subtle ways, so you might find a new favorite waiting for you.

An easy recipe and guide to making delicious South African biltong at home.

The high-quality organic biltong in this article was made at home and took about 15 minutes to prep and cost less than $15! Ideally, you have a biltong machine that you can hang the biltong on. Read how to build your own biltong machine here.

A dehydrator can also be used if you have one with a low temperature setting. Read a comparison between biltong from a biltong box and a dehydrator here. We’ve also reviewed and rated a selection of dehydrators.

Instructions on how to make your own biltong

Ingredients:

– 2 pounds good quality beef (or venison if you have available)

– White distilled vinegar

– Worcestershire sauce (optional)

– 2 tablespoons coarse sea salt (more or less to personal taste)

– 2 tablespoons ground black pepper (more or less to personal taste)

– 4 tablespoons of ground coriander powder

– 1/4 cup whole coriander seeds (these are toasted in a pan then shredded and applied just before drying and also after cutting the finished biltong)

– 2 tablespoons raw brown sugar (optional)

– other optional ingredients: paprika, cayenne pepper or peri-peri spice (for spicier biltong – not much needed..), crushed dry garlic, any other herbs and spices you want to experiment with.

Alternatively, you can just buy ready-made biltong seasoning directly from Amazon.

Start with a good cut of beef suitable for making biltong. We recommend cuts like bottom meat (called silverside in South Africa) and sirloin. We have about 2 pounds of roast beef in this example. You can do up to 5 pounds or more if you have a larger biltong box or food dehydrator.

The recipe is easily scaled up to a larger batch. I believe that good cuts of beef, all natural (no antibiotics or added hormones, non GMOs) – even better all grass fed – make for the tastiest biltong, ‘bleddie lekker’ as a South African would say! Check out this article for more information on what cuts and grades of beef are used to make biltong.

1. Cut the beef into flat strips about 1 inch deep and 2 inches wide. Cut the strips with the grain, leaving a thin strip of fat on one side if possible (and desired). The fat dries out nicely and adds flavor.

Note – If you like larger biltong pieces, you can leave the cuts up to 4 inches wide and 1 inch deep.

2. In a large shallow bowl deep enough to cover the strips of meat, combine 3/4 white vinegar and 1/4 Worcestershire sauce. Place the strips in the vinegar mixture for 2-4 hours to absorb and start the curing process.

When this initial curing is complete, remove and squeeze the strips and pat dry. You can save the vinegar and water mixture for rinsing the strips later (see below).

3. Mix the spices together (minus the ground coriander seeds) and layer in the bottom of a bowl or plastic container large enough to lay the meat flat. Stack the spice strips on top of each other with a layer of spices in between.

Press the spices into the strips. Leave to harden for 6-24 hours. The longer you leave it, the more the meat will absorb the salt, pepper, and coriander – meaning if you prefer a more natural flavor, leave the meat in the spices for less time. We have this batch for about 6 hours.

4. Remove the spice strips from the bowl and rinse in the vinegar and water mixture from 2 above. Most of the spices on the outside of the meat should be rinsed off. Squeeze or pat dry. Leave more or less spices to your liking.

5. OPTIONAL – add chopped coriander seeds. We believe this is the best and most authentic biltong, but certainly not necessary. Lay the meat down and apply the coarsely ground coriander seeds to the outside of the meat, enough to stick to the strips.

If you lightly toast the coriander seeds in a pan before chopping, the additional flavor of the seeds unfolds. You can also microwave the seeds for 20-30 seconds to lightly cook them.

Halve or quarter the seeds in a small mortar and pestle, leaving chunks that stick well to the meat. Alternatively, you can place the seeds in a pepper or spice grinder set to a very coarse grind.

6. Attach hooks to one end of the strips. We just bent up metal paper clips for the hooks, but you can also buy a pack of 10 professional grade stainless steel butcher hooks for less than $10. Hang it in your biltong box or dehydrator.

Depending on the thickness of the biltong, drying method, climate and taste preference, it should take 3-6 days for the biltong to be ready to eat. During this time, you can gently pinch the pieces to check for dryness and/or sample pieces to check readiness.

7. Remove it from your biltong box once it is to your liking. I removed this “small” batch after 3 days and was slightly wet on the inside. Store biltong in the refrigerator, especially in warm climates. Never store in a plastic bag unless it is vacuum sealed. For more information on how to store biltong properly, see this article.

This batch of biltong cost less than $15 to make, and the actual total prep time (i.e. excluding drying time) was only 20 minutes

How to Make Biltong Sticks (Stokkies or Snap Sticks).

An alternative to making larger pieces of biltong that need to be sliced ​​(as discussed in the article above) are biltong snap sticks (biltong stokkies), which are quicker to make and very convenient to take to sporting events, travel, golfing, etc. are.

The meat is cut into thinner strips and you don’t have to soak them in vinegar or brine in the spices for as long as the larger pieces. In addition, the drying time is significantly shorter and these are very suitable for drying in a dehydrator or even a very low temperature oven if the door is cracked a few inches.

Steps to make biltong snap sticks

Cut the strips into strips about 1/2 inch wide, soak in vinegar/Worcestershire for about an hour, squeeze dry and place your salt/pepper/cilantro/sugar spice mix in brine for about 4 hours or more .

Rinse off some of the spices, then place the meat in your biltong box or dehydrator.

You can also use your oven when it’s set to its lowest temperature (usually around 170 degrees Fahrenheit) with the door open an inch to allow air circulation.

The biltong sticks will take less time to dry, so check their progress periodically and remove the sticks when they’re dry (can bend but don’t break – i.e. not too brittle).

We use an Excalibur food dehydrator on a low temperature setting of 130. It takes 6-12 hours depending on the width of the sticks. Using your oven can take as little as 4 hours.

A good option if you like spicy food is Chili Bites/Snapsticks (AKA Peri-Peri Biltong Stokkies). Check out this article for more information on how to make chili bites/snapsticks.

Biltong is a traditional dried meat snack that originated in South Africa. It’s similar to jerky in some ways, but the classic version isn’t sweetened. This will become an extremely popular snack for hikers and sports fans, which is easy to prepare at home.

Adopted from the indigenous peoples by European settlers in South Africa, biltong was traditionally made from beef, but can also be made from springbok, ostrich and many other red meats and poultry. Originally, biltong would have been prepared and dried under the sun.

Because biltong is made from much thicker cuts of meat than jerky (typically 50mm/2 inches), it can take longer for the meat to fully dry. This works when there is the right amount of sun and wind, but when it isn’t, you’ll need to figure out how to get around this challenge.

biltong boxes

The biltong box is a container for the meat to hang in, while a small fan (in some cases) and holes in the top and bottom of the box allow air to circulate. The holes are usually protected against insects with a fine net.

To increase the temperature inside the box to promote drying, some biltong boxes have small, low-wattage lamps in the floor. You can get the same results by hanging biltong in a refrigerator or using dry-aging bags.

It is even possible to dry biltong in the oven. This starts the drying process and partially case-hardens the meat. You can then hang the meat outside to dry naturally, and it’s usually ready in about three days.

Traditional biltong is pickled in salt and white wine vinegar and topped with crushed coriander seeds and pepper. If you like, you can add a little chili to give it a kick. Since biltong is classified as a slow drying product, I recommend using Prague Powder #2 (pink pickling salt #2) for safety.

Ingredients Metric Cups Imperial 1 kg lean beef topside 2.2 lbs lean beef topside 2.2 lbs lean beef topside For the marinade 100 ml white wine or apple cider vinegar

1 tbsp salt

0.5 tsp Prague Powder #2 (Pink Curing Salt #2) 3.5 fl oz white wine or apple cider vinegar

1 tbsp salt

½ tsp Prague Powder #2 (Pink Curing Salt #2) ½ cup white wine or apple cider vinegar

1 tbsp salt

0.5 tsp Prague Powder #2 (pink curing salt #2) For seasoning 8 tbsp coriander seeds

1 tsp ground black pepper

0.25 tsp finely chopped chili (optional) 8 tbsp coriander seeds

1 tsp ground black pepper

0.25 tsp finely chopped chili (optional) 8 tbsp coriander seeds

1 tsp ground black pepper

0.25 tsp finely chopped chili (optional) Details Cuisine: South African

South African Recipe Type: Snack

Snack Difficulty: Hard

Hard prep time: 120 minutes

120 min Cooking time: 360 min

360 minutes Servings: 12

Remove visible connective tissue, fat and silver skin from the meat step by step. Cut into strips 75mm long. Pour the vinegar, salt and Prague powder into a bowl. Mix and add the meat strips. Leave to marinate in the fridge for about two hours. Crush the coriander seeds in a mortar and mix with pepper and chili (if using). Remove the meat from the marinade and brush generously with the coriander mixture. To dry and store the biltong, hang the meat strips in a biltong box or place them on racks in the oven, set to the lowest temperature possible. A convection oven is best as it circulates the heat and aids in the drying process. The biltong is sufficiently dry when it has become slightly dark and stiff. Store biltong in a vacuum pack in the freezer for up to a year, but in my experience, it’s far too tasty to keep that long.

Smoking, Curing & Drying – The Complete Guide for Meat & Fish by Turan T. Turan, with photographs by Simon Pask. Published by Apple Press, £12.99.

You May Also Like:

Recipe for beef jerky

Roasted Beef Rib Eye recipe with cracked black pepper

Beef tenderloin recipe

Learning how to make biltong (the South African way) is an immensely rewarding process. Not only will you save money and make friends, you’ll also have one of the most delicious snacks on earth to enjoy or serve to guests.

Making quality biltong takes a bit of know-how, but it’s still a lot easier than most people think. Here are the four basic steps to get started.

1. Meat selection

There’s a long and interesting list of meats that could be successfully converted into biltong (everything from fish to turkey), but for the uninitiated, we recommend using beef and venison, as these suit most tastes. Venison is a popular choice due to its leaner quality, but whatever you choose, the standard factors of cut, aging and fat content apply and all will affect your biltong in the same way as cooking with that meat.

Choose based on preference (and availability), but remember that fatty meats are more likely to spoil during the drying process, and while you can use prime cuts, you’ll generally get better value by cooking them. We suggest finding a balance between quality and cost.

Meat loses a lot of its mass during the drying process, so you will most likely buy in bulk. In this example we will use two kilograms of roast beef that we bought at a local supermarket.

2. Preparation

Start by removing excess fat. This helps in the drying process and ensures a longer lifespan for the end product. Leave some fat for extra flavor, how you like it.

Don’t cut the slices too thick or it will take too long to dry. About 20 cm long and 1 cm thick is ideal. Get rid of all gristle/tendons – these parts become extremely hard to chew when dried. Longer strips save more space for drying and reduce the number of drying hooks you need to use.

Recipe for basting and seasoning | for about 2 kg of meat

250 ml vinegar (for basting)

1/2 cup ground coriander

2 tbsp ground black pepper

2 tbsp sea salt

2 tsp peppers

The easiest way to prepare meat for dehydrating is to baste and season it at the same time. Start by pouring a layer of your baking mix (vinegar) and seasonings into the bottom of a wide, shallow bowl or tray.

Lay your steaks flat in the bowl, then add another even layer of roast and seasoning on top. Additional spices such as paprika and peri peri can be added for hot flavors depending on preference. Allow the steaks to marinate in the refrigerator for two to four hours before proceeding to the drying phase.

3. Drying

You can dry biltong in an isolated, dry room (like the Karoo) or a specially constructed chamber (like a biltong maker), which allows you to control the heat and visiting unwanted guests (fruit flies). Moisture is the enemy and the main cause of spoiled biltong, so creating the right environment for drying is an essential part of the process, especially in colder or wetter climates.

Depending on the amount of meat and the drying method used, it can take anywhere from 24 hours to 10 days to complete the process. Personal taste matters too, as some like their biltong moist while others prefer the rock hard variety.

4. Experiment

Once you’ve mastered the basics, you can start experimenting. Try different meat, seasoning, roasting and drying techniques for your very own biltong. Go on, be adventurous.

Easier than you think? Bet it was. Check out the Mellerware Biltong Maker if you want to try it.

Download a print-friendly version of this four-step article. Enjoy.

If you’re just like us and can’t help but have biltong always ready, why not try making your own? Homemade biltong is actually quite easy to make once you learn the basics. Here are some tips to help you make biltong in no time.

WHAT YOU NEED FOR YOUR BILTONG

THE MEAT

Since the meat is basically the main ingredient in biltong, high quality and free range would be ideal for the best results, but it takes some trial and error before you find what’s best for your tastes, but this is it Charm of Making Your Own Biltong – You can customize it to your liking, especially when biltong can be made with a variety of meats. The most common choices for making biltong are beef, ostrich, and other game, but chicken, fish, and pork can also be made into biltong.

At Ember we use silverside beef for our biltong, but you can also use top rump or even venison. It is best to use lean meat as fatty meat is more likely to develop mold during the drying process and lean meat dries faster resulting in a tastier and more tender biltong. But again, you can definitely experiment with different cuts and meats for your biltong, and it’s really about finding the sweet spot between quality, cost, and of course, availability.

SPICES & MARINADE

The most basic and essential seasoning for biltong is definitely coriander, followed by the usual salt and ground black pepper. These are the key flavor building blocks for making biltong, and from there you can only go further by adding other spices. So don’t be afraid to get creative with your biltong spice mix—you might just find a breakthrough (and cost us our money).

No biltong marinade is complete without vinegar, as it hardens the meat as it dries, and vinegar adds a distinct layer of flavor to the biltong and softens the meat to give it a steak-like mouthfeel. You can add your own unique touch to it by swapping out the classic vinegar for the red wine or cider variety. In fact, biltong marinade isn’t just for flavor, as marinating the meat in vinegar and spices, especially cilantro, reduces bacterial growth during the drying process.

Want the Ember touch for your biltong? Add spirit vinegar, coriander, salt, black pepper, garlic powder, nutmeg, ground clove and chili to your biltong marinade and you’ll feel like you’ve just opened a packet of our Original Biltong.

TOOL

The tools you need to make your biltong may vary depending on the drying method you choose. But here are some essentials that you will need and that you may already have in your home:

Drying hooks or even straightened metal paperclips to hang the meat

Mortar and pestle or spice grinder for grinding your biltong spice mix

Biltong box or a room with a fan on low speed for air circulation – a steady flow of air blowing past the meat is good for preventing mold and pulling away moisture, but not too much as it will dry out the outside of your biltong too much .

DRYING METHODS

Historically, biltong was dried by sun drying, which literally consisted of hanging pieces of meat from branches to dry in the sun. Some people have kept this tradition alive, but we’ve come a long way since then and developed modern methods to dry biltong in the comfort of your own home.

OVEN

This method doesn’t require any special equipment, just your trusty old oven. It’s super easy and great for beginners who are just trying their hand at biltong making and aren’t ready to invest in a biltong box or dehydrator just yet. When you’re done marinating your meat, pat dry and place on your oven rack in a single layer. Be sure to leave some space between the slices so they don’t touch. Place in the oven with the lights on to get some heat in while leaving the door open to create a little air movement to dry the meat. Your biltong should be ready in about 2 to 3 days.

BILTONG BOX

For people who love making biltong at home, this is the most common route as it can be homemade or purchased online. A biltong box is simply an enclosed container in which you can hang your meat to dry. It usually has small holes on the sides and a low wattage bulb to aid in the drying process, which can take up to 4 to 7 days. In some cases you can also use a fan near the holes on low speed to get good airflow. This can be easily purchased online or made at home with just a few pieces of wood or a storage container. Some people even use old refrigerators as a makeshift biltong box. As long as you have good airflow and an indirect heat source in the room you’re drying your meat in, you’re well on your way to making a good biltong.

FOOD DEHYDRATOR

A food dehydrator is a helpful piece of equipment for people who enjoy dried fruits, vegetables, fish, and meat extensively. It has a built-in fan and a small amount of heat that creates a warm flow of air that reduces moisture and dries the food. It’s especially handy for someone who makes biltong on a regular basis, as it’s faster than all other methods. However, keep in mind that to get an amazing biltong, you need to keep the temperature of your dehydrator to a maximum of 30-40 degrees Celsius and have thinner slices of meat to keep the airflow going. You will have your biltong ready in about 2 to 3 days.

LET’S MAKE BILTONG

You’ve already bagged the biltong basics by now, let’s move on to how to make your own biltong at home.

We said you can make biltong out of any lean meat you like, but first, let’s take baby steps and master beef. Because beef shrinks as it loses moisture, you should start with 3 to 4 pounds of silverside beef. To prepare the meat, trim off excess fat, leaving just a few pieces for flavor. Tip #1: Remove the gristle or tendons as these will be difficult to chew once dry and will not result in an enjoyable biltong experience.

Cut the meat along the grain into 1cm thick strips – this is standard for biltong but you can vary it to your liking, remember thicker strips will take longer to dry while thinner strips will dry quicker. If you’re looking for nice little bite-sized pieces, it’s best to go against the grain – and for a longer and tougher piece, you’d cut the meat along the grain.

Next comes the biltong seasoning and marinade. Using a mortar and pestle or spice grinder, grind the cilantro, salt, black pepper, and any other spices you like. Tip #2: Lightly toast your spices before grinding to enhance flavor. Place your sliced ​​meat on a tray in a single layer and sprinkle your choice of vinegar and biltong seasoning mix over all of the meat while turning and rubbing the meat. Cover and leave in the refrigerator for 6 to 24 hours to mature the meat. Tip #3 You can turn the meat occasionally during the curing process to ensure the marinade is absorbed evenly.

After the curing process, remove the meat from the marinade and pat dry. Add the hook at the thickest end of each strip. Tip #4: Just before hanging the meat out to dry, sprinkle it over again with your biltong seasoning mix to finish it off. Hang the meat in a well-ventilated, isolated place — like a biltong box or dehydrator, and be careful not to let the meat touch each other.

Fair warning, one of the most important ingredients in making biltong is time as that is where flavor and texture development takes place. So the drying time can vary between 5 and 10 days depending on the drying method you use, the climate and the degree of doneness you prefer for your biltong. You can test the doneness of your biltong after 4 to 5 days by gently pinching it. If it still gives a little, it may need more time to crisp up.

As soon as you have reached the desired doneness, your biltong is ready. Slice your biltong thinly and enjoy every slice, it will be gone before you know it!

Now you know how to make biltong at home – pretty easy right? Biltong perfection can take time, but it’s definitely worth it. Go ahead and try our biltong recipe below, don’t hesitate to show us and tag us @embersnacks.

EASY BILTONG RECIPE

Preparation time: 15 minutes

Drying time: 5 – 10 days depending on the desired texture

Ingredients:

2kg Free Range Silverside Beef

250 ml brandy vinegar or apple cider vinegar

43 g ground coriander seeds

2 TBSP. freshly ground black pepper

2 TBSP. sea-salt

2 TEA SPOONS. paprika

Instructions:

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Article overview

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To make biltong jerky, start by marinating beef strips in red wine vinegar and Worcestershire sauce for 30 minutes. Next, rub each strip of meat with a mixture of crushed coriander seeds, black pepper, salt, brown sugar, and baking soda and refrigerate for 12 to 24 hours. Then hang each cut of meat in a biltong box, which is a specialty box with a fan, for 3-5 days until the meat is dry and store at room temperature! Scroll down for tips on making your own biltong box at home!