Biltong
Biltong is a traditional South African cured and air-dried meat snack, distinct from jerky in its preparation method. This recipe uses a classic spice blend and vinegar marinade to produce a savory, chewy treat with a rich, meaty flavor.
An original recipe by Forkin
- Total time
- 5 days 8 hr
- Serves
- 10
- Difficulty
- Medium
- Per serving
- 402 kcal
Allergen information: may contain fish, gluten, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 1,500 gbeef top round, also known as silverside
- 60 gcoarse salt
- 60 gcoriander seed, whole
- 30 gblack peppercorn, whole
- 1 tbspbrown sugar, packed
- 150 mlapple cider vinegar, divided
- 2 tbspworcestershire sauce, check label for allergens if needed(optional)
Equipment
pan · hooks · large non-reactive dish · spice grinder · cutting board · knife
The method
Step by step
- 1
Toast the whole coriander seeds and black peppercorns in a dry pan over medium heat for 2-3 minutes until fragrant.
About 3 min
Cook’s note: Keep the spices moving in the pan to prevent them from burning.
- 2
Allow the toasted spices to cool completely, then coarsely crush them using a spice grinder or a mortar and pestle.
About 5 min
Cook’s note: A coarse grind provides better texture and flavor than a fine powder.
- 3
In a medium bowl, combine the crushed spices, coarse salt, and brown sugar to create the curing rub.
About 2 min
- 4
Trim any tough silver skin from the beef, but you can leave a thin layer of fat for flavor. Slice the beef into strips 2-3 cm thick, ensuring you cut along the grain.
About 15 min
Cook’s note: Cutting along the grain creates the characteristic long-stranded texture of biltong.
- 5
Pour about two-thirds of the apple cider vinegar into a shallow dish. Dip each strip of beef into the vinegar, coating all sides.
About 2 min
- 6
Press each vinegar-dipped strip firmly into the curing rub, making sure it is thoroughly coated on all surfaces.
About 3 min
- 7
Arrange the coated meat strips in a single layer inside a large, non-reactive glass or ceramic dish. Sprinkle any leftover rub over the top and drizzle with the optional Worcestershire sauce.
About 2 min
Cook’s note: Do not use a metal dish, as the vinegar and salt can react with it.
- 8
Cover the dish and place it in the refrigerator to cure for 8 to 12 hours, turning the strips over halfway through.
About 8 hr
- 9
After curing, briefly dip each strip into the remaining apple cider vinegar to rinse off excess salt, then pat them completely dry with paper towels.
About 3 min
Cook’s note: This step is crucial for preventing a crust of salt from forming on the outside.
- 10
Insert a sterilized hook or a bent-open paper clip through one end of each meat strip.
About 5 min
- 11
Hang the strips in a dry, well-ventilated area with good air circulation, like a biltong box or a room with a fan. Ensure the strips are not touching each other.
About 5 days
Cook’s note: Low humidity is key. Avoid hanging in a damp kitchen or basement.
- 12
The biltong is ready when the outside is hard and dry, which can take 4 to 10 days depending on humidity, airflow, and meat thickness. It can be enjoyed slightly moist inside ('wet') or dried completely through.
Cook’s note: Squeeze the thickest part of a piece to check for doneness. It should feel firm with some give.
- 13
Once dried to your liking, slice the biltong thinly against the grain to serve.
Per serving
Nutrition
- Calories
- 401.6kcal
- Protein
- 39.8g
- Carbs
- 4.8g
- Fat
- 23.6g
- Fibre
- 2.5g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in a paper bag or a loosely covered container at room temperature or in the refrigerator.