Easy Biltong Recipe
Biltong is a traditional South African dried and cured meat snack. It is made by marinating strips of meat (commonly beef, but also game meats like kudu, ostrich, or venison) in a mixture of vinegar, salt, sugar, and spices such as coriander, black pepper, and cloves. The meat is then air-dried over several days until it reaches the desired texture and flavor.
Differences Between Biltong and Beef Jerky
While biltong and jerky are both dried meat snacks, they differ in preparation:
Biltong is typically air-dried and cured with vinegar and spices.
Jerky is often smoked or dehydrated and uses a marinade without vinegar.
Both are nutritious snacks, high in protein, and commonly enjoyed by hikers, athletes, and anyone looking for a flavorful, on-the-go snack.
Here is a very easy Biltong Recipe
Course: SnacksCuisine: South AfricanDifficulty: EasyServings
4
servingsPrep time
30
minutesCalories
80
kcalDrying Time
4
DaysIngredients
1 kg beef (silverside for a cut with a fat rind or topside for a lean cut)
18 g salt
2 g black pepper
1 g brown sugar
4 g coriander
50ml vinegar
50ml Worcestershire
Directions
- Meat Preparation:
Select silverside beef for a cut with a fat rind or topside for a leaner option.
Slice the meat into strips measuring 2 to 2.5 cm in thickness, ensuring cuts are made along the meat grain (muscle fibers) to facilitate proper texture. - Marination:
In a bowl, combine the vinegar and Worcestershire sauce to create a marinade.
Generously coat each meat strip with the marinade on both sides.
Evenly apply the spice mixture (salt, black pepper, brown sugar, and coriander) to all sides of the meat.
Arrange the seasoned meat in a large tray, cover, and refrigerate for 12 hours.
After the initial 12 hours, mix the meat thoroughly to redistribute the marinade and spices, then refrigerate for an additional 12 hours. - Drying Process:
After 24 hours of marination, remove the meat from the refrigerator.
Without rinsing or wiping off the marinade and spices, hang the meat strips in a well-ventilated area. Ensure the drying environment is cool, avoiding exposure to warm or humid air to prevent spoilage. For best results us a shop-bought or home made dehydrator. I use the Mellerware Food Dehydrator. More information can be found by clicking here. - Drying Duration:
Allow the meat to dry for 4 to 5 days, depending on the desired level of moisture in the final product.
Regularly inspect the biltong during the drying period to achieve the preferred texture and dryness.
Notes
- The vinegar in the marinade acts as a primary inhibitor of Clostridium botulinum bacteria, enhancing the safety of the drying process. Toasting and coarsely grinding the coriander seeds release essential oils, contributing to the authentic flavor profile of traditional biltong.
Photos of the process
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