Authentic Biltong Recipe South Africa, Africa
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Similar to beef jerky in the USA, biltong is, without a doubt, the most popular meat snack in South Africa. Although its preparation method might seem simple or even primitive at first sight, it is actually a mélange of culinary knowledge and ingredients gathered across three continents — Africa, Europe, and Asia. The first step is to prepare the meat. Unlike the modern versions, which are most commonly based on quality cuts of beef, such as silverside or topside, the classic approach calls for game meat, while extravagant versions include ostrich or crocodile meat. The meat is cut into thin and long strips along the grain and seasoned with salt. After one hour, the salt is scraped off, and the meat is brushed with, or dipped into, vinegar whose purpose is to kill the potentially life-threatening bacteria. Sometimes, Worcestershire sauce and sugar are combined with the vinegar to achieve a richer flavor. Next, the meat is rubbed with a combination of spices — coriander ... Read more
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Cooking tips
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meat
Originally, biltong was made from wild game meat, but nowadays it is most commonly prepared with beef. The general rule is — the finer the cut, the better the biltong. When it comes to beef, sirloin and steaks cut from the hip (such as topside and silverside) will yield the best results. Other options include game (for example, local kudu, springbok, and wildebeest), rhinoceros or ostrich meat, chicken ... Read more -
vinegar
The marinade for biltong is usually based on grape vinegar, which can be replaced with balsamic vinegar or cider. The purpose of vinegar is to inhibit the bacteria responsible for a life-threatening botulism infection, while coriander and other seasonings tend to kill microbes. -
spices
Salt, pepper, and coriander are basic biltong spices, however, you can enrich this list with numerous variations. Modern recipes use bicarbonate soda to help soften the meat, white or brown sugar, dried garlic, paprika and chili flakes. Worcestershire sauce is also a commonly mixed with vinegar, and it gives biltong a richer flavor. -
drying
Traditionally, biltong was prepared during winter, because the cold, dry air gave the best and safest drying results. Nowadays, special biltong-drying machines are available, but you can also dry it in an electric oven on 40-70˚C for 4 hours, or under an electric lamp, or in a well-ventilated room. Many South Africans even build their own biltong boxes out of cardboard and wood — it is important that ... Read more -
serving
Most commonly biltong is served as a snack, and in South Africa it is available in numerous forms, such as wet, medium, dry; lean or fatty; pre-cut, whole, diced or sliced in chips. Very often, biltong becomes a part of stews, salads, breads, quiches, spreads and other savory dishes, and young parents give it to babies to chew on while they are teething. -
storing
The biltong should always be stored in a fridge. If you decide to keep it in a plastic bag, make sure it is vacuum sealed.
Recipe variations
Classic Biltong
PREP 45min
drying time 4d 0h
RESTING 1h
READY IN 4d 1h
This is a traditional biltong recipe which uses only the essential ingredients — meat, salt, pepper, coriander, and vinegar. The recipe suggests drying the meat for 3 to 4 days naturally, or in a home-made wooden biltong box heated with a light bulb.
Ingredients
Classic Biltong
beef (preferably silverside)
rock salt
coarse ground black pepper
coarse ground coriander
vinegar
Preparation
Classic Biltong
First, prepare the beef: cut 1/2-inch (1.25 cm) thick strips along the grain, and make each strip is around 6 inches (15.25 cm) long.
Season the meat with salt on each side. Leave it for one hour or longer if you wish your biltong to be saltier. Then, use a knife to scrape off the excess salt.
Put some vinegar in a bowl – you can use apple cider vinegar or any other to your liking. Brush vinegar on the meat, but do not dip.
Next, season the meat by rubbing pepper and coriander on all sides.
Dry the meat by choosing one of the following methods: either hang it in a dry and cool place and turn on the ventilator, or dry the meat in a biltong box – a sealed wooden or cardboard box with holes with a 60w light bulb.
Dry the meat for 3-4 days – it needs to be hard on the outside and a little bit moist on the inside. Do not consume if the meat turns green.
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