Biltong Recipe

Biltong Recipe Traditional Beef Biltong Recipe
Ingredients (makes ±1 kg biltong)

2 kg beef (silverside, topside, or rump)

30 ml (2 tbsp) coarse salt

15 ml (1 tbsp) brown sugar

15 ml (1 tbsp) coriander seeds, toasted and crushed

5 ml (1 tsp) black pepper, crushed

2–3 ml chilli flakes (optional)

125 ml brown vinegar (malt or apple cider also works)

Equipment

Sharp knife

Baking tray

Paper towels

Biltong box / drying cabinet / well-ventilated space with hooks

Method
1. Prepare the meat

Trim off excess fat and sinew (leave a little fat if you like).

Cut the beef with the grain into strips:

Thickness: 2–3 cm (thicker = wetter biltong)

2. Vinegar soak

Place meat in a tray.

Pour vinegar over all sides.

Let it rest 10–15 minutes, turning once.

3. Spice the meat

Mix salt, sugar, coriander, pepper, and chilli.

Remove meat from vinegar (don’t rinse).

Rub spice mix evenly into all sides of the meat.

4. Rest (cure)

Cover and refrigerate for 6–12 hours
(Turn once halfway.)

5. Hang & dry

Pat meat dry with paper towels.

Hang strips not touching each other.

Drying conditions:

Cool, dry, well-ventilated

Ideal temp: 18–25°C

Drying time:

3–4 days ? wet biltong

5–7 days ? medium

7–10 days ? dry

6. Test & store

Slice across the grain.

If ready, store:

Paper bag (short term)

Vacuum sealed (long term)

Fridge for extra safety

Tips for Perfect Biltong

Too salty? Reduce salt slightly next batch.

Mould forming? Increase airflow, wipe with vinegar.

Want game biltong? Use the same recipe for kudu, springbok, or venison.

Don’t dry in direct sun ?