How to make Biltong

Similar to jerky, biltong is a traditional dried beef snack from South Africa. It usually contains beef or game meats and has a distinctive flavor that combines sweet, salty, and spicy flavors. The following is a simple recipe for biltong:


2 lbs of lean beef or game meat (sirloin, round, or fillet)
White vinegar, two cups
Brown sugar, two cups
coarse salt, 2 tablespoons
Black pepper, finely ground, two tablespoons
Coriander seeds, 2 tablespoons
Dried thyme, 2 tablespoons
Dried oregano, 2 tablespoons


The meat should be cut into strips that are 3 to 4 inches broad and 1/4 inch thick.
Coriander seeds, brown sugar, salt, pepper, thyme, and oregano should all be combined in a big bowl.
Make sure the pork strips are completely covered in the marinade before adding them. For at least a day, cover the dish and place it in the fridge.
Remove the meat from the marinade after 24 hours and blot dry with paper towels.
The pork strips should be hung in a shed or garage that is cool, dry, and well-ventilated. Make certain that the meat isn’t exposed to harsh lighting or temperatures.
Depending on the humidity and temperature, let the meat dry for 3 to 7 days. Although dry to the touch, the flesh should still be malleable.
Remove the biltong from the hanging once it has dried to your satisfaction and keep it in the refrigerated in an airtight container or vacuum-sealed bag for up to one year.

Note: Drying time will vary depending on the thickness

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