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Biltong Recipe: The Ultimate South African Snack That’ll Blow Jerky Outta the Water!

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If youre just like us and you cant help having biltong ready at all times, why not try your hand at making your own? Homemade biltong is actually easy to make once youve nailed down the basics. Here are some tips that will have you making biltong in no time.

Hey there, folks! If y’all are tired of the same ol’ beef jerky and lookin’ for a snack that packs a punch of flavor and tradition, then lemme introduce ya to biltong This South African gem ain’t just dried meat—it’s a way of life, a taste of history, and, frankly, a dang addiction once ya try it At our lil’ homestead, we’ve been tinkering with biltong recipes for a while now, and I’m stoked to share the goods with ya. So, grab a cold one, pull up a chair, and let’s dive into making authentic biltong that’ll have your buddies beggin’ for more.

What in the Heck Is Biltong, Anyway?

Biltong is a type of air-dried meat straight outta South Africa, where folks figured out how to preserve meat long before fridges were a thing. Think of it as jerky’s cooler, more sophisticated cousin. It’s usually made from beef but game meats like venison, ostrich, or even kudu are fair game if you’re feelin’ adventurous. Unlike jerky, biltong ain’t sweet or rubbery—nah, it’s savory, spiced with stuff like coriander and black pepper, and got a texture that’s somewhere between chewy and tender when done right.

The name itself is a bit of a hoot—comes from Dutch words meanin’ “buttock” and “strip,” which kinda makes sense when ya see the long, thick cuts of meat hangin’ to dry. Back in the day, pioneers and hunters needed a way to keep meat from spoilin’, so they’d cure it with salt and hang it in the cool, dry air. That’s the magic of biltong—no smokin’, no fancy ovens, just pure, natural drying with a kickass spice mix.

Why Biltong Beats Jerky Every Darn Time

Lemme lay it out for ya—biltong ain’t just different; it’s better. Here’s why we’re obsessed with it:

  • Flavor That Slaps Hard: Biltong’s got this deep, meaty taste with spices like coriander and pepper takin’ center stage. Ain’t no sugary glaze here—South Africans save the sweet stuff for desserts, and I’m all for it.
  • Texture That’s Just Right: It ain’t tough as old boots like some jerky. When ya slice biltong thin, it’s got a nice chew without breakin’ your jaw.
  • Tradition You Can Taste: Every bite feels like a nod to history, like you’re a hunter preservin’ your kill under the African sun. Pretty darn cool, right?
  • Versatility for Days: Snack on it solo, pair it with a beer, or toss it on a charcuterie board. Heck, I’ve even seen folks grind it into a powder for soups. Wild!

Now that ya know why biltong’s the real deal, let’s get to the good part—makin’ it at home with a killer biltong receipe (oops, typo there, ha!)

The Ultimate Biltong Recipe: My Go-To Method

I’ve messed around with a bunch of ways to make biltong, and this here’s my favorite. It’s straightforward, don’t require no fancy gear, and turns out wicked good every time. We’re usin’ beef ‘cause it’s easy to grab at any butcher, but I’ll toss in tips for game meat later. Let’s break it down step by step.

What You’ll Need

Here’s the stuff to gather up before ya start. Nothin’ too crazy, I promise.

Ingredient Amount Notes
Beef (silverside or topside) 4 lbs Go for lean cuts; trim excess fat if needed.
Coarse salt 4 tablespoons Draws out moisture; don’t skimp but don’t overdo.
Ground coriander 8 tablespoons Key spice for that authentic vibe.
Black peppercorns (ground) 4 tablespoons Coarsely ground for max flavor punch.
Ground cumin (optional) 1 tablespoon Adds a lil’ warmth; skip if ya ain’t into it.
Balsamic vinegar 10 oz Kills bacteria; can swap for red wine vinegar.
Worcestershire sauce A good splash For depth; don’t measure, just eyeball it.

Equipment:

  • Sharp knife (non-serrated works best)
  • Cutting board
  • Big bowl or dish for marinatin’
  • Clean cloth or paper towels
  • Hooks or string to hang meat
  • A drying setup (more on this later—could be a biltong box, dehydrator, or just a fan)

Step-by-Step: How We Make Biltong

  1. Prep That Meat Like a Pro: Grab your beef and cut it along the grain into strips ‘bout half an inch thick and 8-10 inches long. Don’t worry if they ain’t perfect—mine never are! Trim off any big chunks of fat or gristle ‘cause those bits don’t dry well and can mess up the whole batch.
  2. Marinate for Safety and Flavor: Mix up the balsamic vinegar and a splash of Worcestershire sauce in a big bowl. Dunk each strip in there, makin’ sure it’s all coated. Let it chill in the fridge for 30 minutes to an hour. This step ain’t just for taste—it zaps any nasty bacteria that might be lurkin’.
  3. Spice It Up Real Good: While the meat’s soakin’, grind up your coriander seeds if they ain’t already ground. Mix ‘em with the black pepper, cumin if you’re usin’ it, and the coarse salt. Pull the meat outta the vinegar mix, pat it dry with a cloth (don’t rinse!), and rub this spice blend all over each strip. Get it nice and even—don’t be shy.
  4. Hang ‘Em High to Dry: Now’s the fun part. Hang those spiced strips in your drying setup. If ya got a biltong box, sweet! If not, string ‘em up with hooks or twine in a cool, dry spot with good airflow. Make sure they ain’t touchin’ each other or any surface at the bottom. We’ll chat more ‘bout drying options in a sec.
  5. Wait It Out (The Hardest Part): Let the meat dry for 24 hours to 4 days if you’re usin’ a biltong maker or dehydrator. If ya goin’ old-school with just a fan or natural air, might take up to 10 days. Check it daily—ya want it dry but not brittle. I like mine with a tiny bit of give in the middle.
  6. Slice and Snack: Once it’s dried to your likin’, take it down and slice it thin across the grain with a sharp knife. Careful now—biltong’s tough, and I’ve nearly nicked myself more times than I can count. Then, dig in!

That’s the basic deal. Takes a bit of patience, but man, the payoff is worth it. Your kitchen’s gonna smell like a South African braai in no time.

Tweakin’ Your Biltong: Variations to Try

One thing I love ‘bout biltong is how ya can mess with the flavors to suit your taste. Here’s a couple spins I’ve tried that turned out awesome:

  • Spicy Kick for the Brave: If ya like heat, toss some dried chili flakes or cayenne into the spice mix. Start with a teaspoon and adjust—last time I overdid it and was chuggin’ milk for an hour. Still ate the whole batch, though!
  • Game Meat Goodness: Got venison or elk from a hunt? Use that instead of beef. It dries a bit quicker and got a wilder, deeper flavor. I made some with deer meat last fall, and my huntin’ buddies couldn’t get enough. Just make sure it’s lean—fatty game meat can go bad quick.
  • Vinegar Swap-Out: Some folks swear by malt vinegar or white spirit vinegar for a more “traditional” taste. I’ve used red wine vinegar when I was outta balsamic, and it worked just fine. Play around and see what ya prefer.

Ain’t no wrong way to do it as long as the meat’s safe to eat. Experimentin’ is half the fun!

Drying Biltong: Options for Every Setup

Now, let’s talk dryin’ ‘cause this is where a lotta folks get tripped up. Biltong’s all ‘bout air-dryin’, not cookin’ or smokin’, so ya gotta get the conditions right to avoid spoilage. Here’s the lowdown on methods I’ve used or heard ‘bout:

  • Traditional Air-Dryin’ (Old-School Cool): Hang the meat in a cool, dry spot with low humidity—think under 86°F (30°C). A garage or spare room with a fan blowin’ works if ya got the right weather. Takes up to 10-14 days, but the flavor develops slow and deep. Problem is, if it’s humid where ya are, mold can creep in. I tried this once in summer and had to toss half the batch—heartbreakin’!
  • Biltong Box for the Win: This is a game-changer if ya can get one. It’s a sealed box with a fan and sometimes a light to keep mold at bay. Dries in 1-4 days and keeps things hygienic. I don’t got one yet, but a buddy swears by his, and I’m savin’ up.
  • Dehydrator Shortcut: If ya got a food dehydrator, it works fine, though purists might scoff. Set it low—around 90-100°F—and check after a day. Mine took ‘bout 24 hours last time. Downside is it can dry the outside too fast if ya ain’t careful, leavin’ the inside raw.
  • Fan and Rack Setup: No fancy gear? String up the meat on a rack and point a fan at it. Keep it in a cool room. Takes longer than a dehydrator, ‘bout a week or so, but it’s cheap and effective if ya watch for bugs or dust.

Quick tip: Wherever ya dry it, check for mold daily. If ya see any white fuzz, don’t even think ‘bout cuttin’ it off and eatin’ the rest. Toss it. I heard a horror story ‘bout a guy who ignored mold and ended up in the hospital. Ain’t worth the risk, y’all.

Storin’ Your Biltong So It Don’t Go Bad

Once ya got your biltong ready, ya gotta store it proper so it don’t spoil. Trust me, after all that work, the last thing ya want is to lose it to moisture or critters. Here’s how I keep mine fresh:

  • Fridge for Short-Term: Pop it in a paper bag or glass jar in the fridge if ya plan to munch on it within a few days. Paper lets it breathe a bit—plastic bags trap moisture and that’s bad news.
  • Freezer for the Long Haul: I freeze most of mine in freezer bags. It’ll last up to a year this way, though it never sticks around that long at my place. Just thaw what ya need and slice it up.
  • Vacuum Seal If Ya Fancy: Got a vacuum sealer? Use it. Keeps biltong good for ages by suckin’ out all the air. I don’t have one, but my cousin does, and his stash stays perfect for months.

Keep an eye out for any weird smells or slimy bits—that means it’s gone off. Better safe than sorry, right?

Servin’ Up Biltong: More Than Just a Snack

Biltong ain’t just for eatin’ straight outta the bag (though I do that plenty). Here’s some fun ways to enjoy it that’ll impress your crew:

  • Game Night Must-Have: Slice it thin and pile it on a platter with crackers, cheese, and olives. Pair with a cold lager or some hard cider. Last time I did this for a football watch party, it was gone before halftime.
  • Hunt Camp Treat: If ya hunt, bring biltong to camp. It’s high-protein, don’t need refrigeration if ya eat it quick, and feels right at home ‘round a campfire. My buddies and I pass it around while swappin’ tall tales.
  • Fancy Dip Combo: Whip up a quick dip to go with it. I mix mayo with a squeeze of lime, a pinch of coriander, and a dash of pepper. Dip a slice in there—boom, flavor explosion!
  • On-the-Go Fuel: Toss a few pieces in a baggie for hikes or road trips. Keeps ya goin’ without weighin’ ya down. I always got some in my truck for emergencies (or just ‘cause I’m peckish).

There’s somethin’ ‘bout sharin’ biltong that brings folks together. Maybe it’s the story behind it or just the fact that it’s so dang tasty. Either way, it’s a convo starter for sure.

Tips and Tricks I’ve Picked Up Along the Way

Over the years, I’ve learned a thing or two ‘bout makin’ biltong that ain’t always obvious at first. Here’s my hard-earned wisdom to save ya some headaches:

  • Don’t Skimp on Salt: Ya need it to cure the meat proper. Too little, and it won’t dry right or might spoil. Too much, and it’s like eatin’ a salt lick. Start with the amounts I gave, then tweak to taste next batch.
  • Cut with Care: Slicin’ dried biltong is tricky. Use a sharp knife and go slow, or invest in a biltong slicer if ya make it a lot. I’ve had a few close calls—don’t be me.
  • Season to Your Crowd: Some folks like it mild, others want their face melted off with spice. Ask around if ya sharin’. I made a spicy batch for my brother once, and he loved it, but Ma wouldn’t touch it!
  • Weather Matters: If ya air-dryin’, check your local forecast. Humid summers are a nightmare—stick to cooler, drier months or use a controlled setup. Learned this the hard way, believe me.
  • Fat or No Fat?: I trim most fat off ‘cause it don’t dry well and can turn rancid. But a lil’ bit left on adds flavor if ya sure it’s dried through. It’s your call.

These lil’ nuggets of know-how have made my biltong game way stronger, and I reckon they’ll help ya too.

Why Bother Makin’ Biltong Yourself?

Ya might be thinkin’, “Why not just buy some online or at a specialty store?” Fair question. Here’s why I think rollin’ up your sleeves and doin’ it yourself is the way to go:

  • Control the Quality: Ya pick the meat, the spices, the dryness level. Store-bought can’t match that personal touch. I’ve had some pre-made biltong that was way too salty—yuck.
  • Save Some Cash: Yeah, ya lose weight in dryin’, so per pound it ain’t cheap, but makin’ a big batch at home still beats payin’ premium prices for tiny bags. Plus, ya get braggin’ rights.
  • Connect with Tradition: There’s somethin’ primal ‘bout preservin’ meat like our ancestors did. Feels good to keep that skill alive, ya know?
  • Bond Over Food: Nothin’ says “community” like sharin’ somethin’ ya made with your own hands. Every time I pass around homemade biltong, folks wanna know the story behind it.

So, yeah, it takes effort, but the reward is a snack that’s uniquely yours and packed with meanin’.

Wrappin’ It Up with a Personal Note

Makin’ biltong has become more than just a kitchen project for me—it’s a lil’ ritual. There’s somethin’ satisfyin’ ‘bout hangin’ up those strips, checkin’ ‘em day by day, and finally slicin’ into a piece that’s just right. I’ve shared batches with family at reunions, buddies at hunt camps, and even snuck some into movie nights as a sneaky treat. Every time, it sparks chatter and smiles, and that’s what food’s all ‘bout, ain’t it?

biltong recipe

WHAT YOU’LL NEED TO MAKE YOUR BILTONG

biltong recipe

THE MEAT

Since the meat is basically the main ingredient of biltong, high quality and free-range would be ideal for best results but it does take some trial and error before you find whats best for your taste but thats the charm in making your own biltong — you get to customise it entirely to your liking especially when biltong can be made with a wide variety of meats. The most common choices for making biltong are beef, ostrich, and other wild 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 toprump or even venison. It is best to use lean meat as fatty meats have higher chances of mould to set in during the drying process and lean meat dries quicker and will yield a more flavourful and tender biltong. But again, you can definitely experiment with different cuts and types of meat for your biltong and its really all about finding that sweet spot between quality, cost, and of course availability.

biltong recipe

SPICES & MARINADE

The most basic and essential spice for biltong is definitely coriander followed up with the usual salt and cracked black pepper. Those are the main building blocks of flavour to make biltong and you can only go up from there by adding other spices. So dont be afraid to get creative with your biltong spice mix – you might just stumble upon a breakthrough (and give us a run for our money).

No biltong marinade is complete without vinegar as it cures the meat as it dries and vinegar gives biltong a distinct layer of flavour, and softens up the meat to give it that steak-like mouthfeel. You can add your own unique twist to it by switching up classic vinegar for the red wine or apple cider variety. Actually, the biltong marinade isnt just for flavour because by marinating the meat in vinegar and spices, especially coriander, it reduces the growth of bacteria throughout the drying process.

Want the Ember touch to your biltong? Use spirit vinegar, coriander, salt, black pepper, garlic powder, nutmeg, ground clove, and chilli for your biltong marinade and youll be feeling like you just opened a pack of our Original Biltong.

TOOLS

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

  • Drying hooks or even bent open metal paper clips to hang the meat
  • Mortar and pestle or spice grinder to ground your biltong spice mix
  • Biltong box or a room with a fan on low for airflow – a steady stream of air running past the meat is good to prevent mould and draw away moisture but not too strong as it will over-dry the outside of your biltong.

biltong recipe

In the old days, biltong was dried through sun drying which was literally hanging pieces of meat on tree branches to be dried out in the sun. Some people have kept this tradition alive but weve come a long way since then and have developed modern methods to dry biltong in the comfort of your own home.

OVEN

This method doesnt require any special equipment, just your good old oven. Its super easy and great for first-timers who are just trying their hand at biltong making and are not yet ready to invest in a biltong box or dehydrator. Once youre done with marinating your meat, pat it dry and arrange it on your ovens wire rack in a single layer, make sure to leave some room in between the slices so that they arent touching. Pop it in the oven with the light on to get some warmth in there while leaving the door ajar 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 one is the most common route as it can be homemade or bought online . A biltong box is simply an enclosed container where you can hang your meat to dry. It will usually have small holes on the sides and a low wattage bulb to aid the drying process which can take up to 4 to 7 days. In some cases, you can also have a fan on low blowing near the holes to have good airflow. This can be easily bought online or DIY at home with just a few pieces of wood or a storage container, some people even use old refrigerators as their makeshift biltong box. As long as you have good air circulation within the space youre drying your meat and indirect source of warmth, youre well on your way to making good biltong.

FOOD DEHYDRATOR

A food dehydrator is a helpful appliance for people who thoroughly enjoy dried fruits, veggies, fish, and meat. It has a built-in fan and a low amount of heat, which creates warm airflow that reduces the moisture and dries the food. Its especially handy for someone who makes biltong on a regular as it can be quicker than using all the other methods. Keep in mind though that to get amazing biltong, you need to keep the temperature of your dehydrator to 30 to 40 degrees Celsius max and have thinner slices of meat to will keep the airflow going. You will have your biltong ready in about 2 to 3 days.

How To Make The Best Biltong You Ever Tasted – Beginner Cured Meat Tutorial

FAQ

What is the best meat to use for biltong?

Experienced biltong makers will tell you that c-grade silverside beef is the best cut for good biltong as the older cows meat and fat is far more flavorsome than younger cuts. It’s also less tender, perfect for drying as the process ironically tenderizes the meat.

Is biltong legal in the US?

Due to concerns related to the presence of foot-and-mouth disease in South Africa, the United States Department of Agriculture requires a meat inspection certificate issued by a South African government authority to accompany imports of biltong.

What’s the difference between biltong and jerky?

Biltong and jerky are both dried meat snacks, but they differ significantly in their production methods, flavors, and textures. Biltong, originating from South Africa, is air-dried after a vinegar-based cure, resulting in a more tender, savory, and slightly tangy flavor.

Why do you soak biltong in vinegar?

Vinegar has been consistently proven to be the second most important (after drying time) step in making Biltong, it helps reduce bacteria growth such as E. coli, Salmonella, Staphylococcus aureus and clostridium perfringens. So yeh, don’t ever skip the vinegar step.

How do you make biltong with vinegar?

If the meat overlaps a bit, that’s okay. However, try to have the meat as level as possible. Pour 125 mL (0.53 c) each of vinegar and Worcestershire sauce over the meat. Typically, red wine vinegar is used to make biltong, but you can also use apple cider vinegar. Either option creates a tasty marinade that adds flavor to your biltong.

How to cook biltong?

If you like biltong wet and fatty, you need to choose your meat accordingly and adjust the drying time as well. If you prefer dry and lean biltong, you will have to get lean meat, slice it thin and allow it to dry really well. You can also adjust the spiciness and maybe add a bit of chilli if you like chilli bites.

What are South African biltong recipes?

In summary, South African Biltong recipes are more than just a snack; it’s a cultural icon, a historical reminder, and a flavorful, nutritious option that represents the heart of South African cuisine.

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