Authentic South African Biltong Recipe

Ingredients

2 kg of beef silverside or topside
500 ml of malt vinegar
100 g of coarse salt
50 g of coriander seeds
25 g of black pepper
100 g of brown sugar
2 tsp of bicarbonate of soda
2 tsp of worcestershire sauce

Steps and instructions

Start by cutting the beef into long strips about 1-inch thick.
Put the meat in a large dish and pour over the malt vinegar.
In a separate bowl, mix together the coarse salt, coriander seeds, black pepper, brown sugar, and bicarbonate of soda.
Spread the spice mixture over the meat, making sure all pieces are well coated.
Drizzle the worcestershire sauce over the meat.
Cover the dish and refrigerate for at least 24 hours, turning the meat occasionally to ensure it marinates evenly.
After 24 hours, remove the meat from the fridge and rinse off the marinade under cold running water. Pat the meat dry with kitchen paper.
Hang the meat in a cool, well-ventilated place to dry for about two weeks, until it is firm but still slightly soft in the middle.
Once the biltong is dry, you can cut it into thin slices and enjoy.

Tools for making

Large dish - Used to marinate the beef.
Bowl - To mix the spice mixture.
Kitchen paper - To pat the meat dry after rinsing.
Cool, well-ventilated place - To hang the meat for drying.

Recipe variations

Use different cuts of meat such as game meat (such as venison or ostrich) or even fish to create different flavors.
Experiment with different spice blends by adding ingredients like paprika, garlic powder, chili flakes, or dried herbs.
Add a touch of liquid smoke to enhance the smoky flavor of the biltong.
Try using different types of vinegar like apple cider vinegar or red wine vinegar.
Incorporate a sweet and spicy twist by adding honey or maple syrup to the marinade.
Create a unique crust by rolling the marinated meat in crushed peppercorns, sesame seeds, or dried herbs before drying.
For a tangy kick, squeeze some fresh lemon or lime juice over the meat before drying.
Experiment with different drying methods such as using a food dehydrator or hanging the meat near a fan.
For a vegetarian or vegan alternative, substitute the meat with firm tofu or sliced eggplant, marinated in a blend of soy sauce, liquid smoke, and spices.

Recipe overview

Biltong is a traditional South African cured meat that is rich in flavors and surprisingly easy to make at home. This homemade biltong recipe uses basic ingredients such as beef, vinegar, and a unique blend of spices, resulting in a delicious, high-protein snack. The process involves marinating the meat, then hanging it to air-dry over a period of about two weeks. The result is a tasty treat that's perfect for snacking, adding to salads, or serving as part of a charcuterie board. With this recipe, you can bring a piece of South Africa to your own kitchen.

Common questions

How long does it take for the meat to marinate? The meat should marinate for at least 24 hours in the refrigerator.
How long does it take for the biltong to dry? The biltong should be hung to dry for about two weeks in a cool, well-ventilated place.
Can I use other cuts of meat? Yes, you can use beef silverside or topside, but you can also experiment with other lean cuts of meat like venison or ostrich.
What should the consistency of the biltong be? The biltong should be firm but still slightly soft in the middle when it is dry.
Can I adjust the spice mixture? Absolutely! Feel free to adjust the proportions of salt, coriander seeds, black pepper, and brown sugar to suit your taste preferences.
Do I need any special equipment? While not essential, a biltong box or a well-ventilated area with low humidity can help with the drying process. You can also use a dehydrator set to a low temperature.

Serving dishes and utensils

Cutting Board - A sturdy surface for cutting and preparing the beef.
Sharp Knife - Essential for slicing the beef into thin strips.
Large Dish - Used for marinating the meat in the vinegar and spice mixture.
Bowl - To mix and combine the spices and seasoning.
Kitchen Paper - Helps to pat the meat dry after rinsing off the marinade.
Hooks or Clothespins - Used to hang the meat for drying.
Cool, Well-Ventilated Space - A suitable area for air-drying the biltong, such as a pantry or a drying box.

Origin stories

Biltong, a type of dried, cured meat, has a rich history that is deeply woven into the fabric of South African culture. This beloved snack traces its origins back to the indigenous people of South Africa, who used to cure meat for preservation. The tradition was adopted and further developed by the early Dutch settlers, known as the Voortrekkers, in the early 17th century. In the absence of refrigeration, the Voortrekkers needed to find a way to preserve meat during their long and arduous journeys inland, and thus, biltong was born. Prepared with simple ingredients and a time-honored technique, biltong is more than just a snack; it's a testament to the resourcefulness and resilience of South Africa's forefathers, and continues to be a treasured part of the nation's culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.