Authentic South African Biltong Recipe – Made Easy!
Have you ever wondered why South African expats are willing to pay premium prices for a simple dried meat snack? The secret lies in the unique flavors and textures of authentic biltong that simply can’t be replicated by commercial jerky. This traditional Biltong Recipe has been perfected over generations, combining simple ingredients with patient curing techniques.
Unlike jerky, which is typically smoked and sweetened, biltong relies on air-drying and a specific blend of spices that create its distinctive taste. Today, I’ll guide you through creating this South African delicacy in your own kitchen, no specialized equipment required!
Ingredients List
- 2 kg (4.4 lbs) beef – silverside, topside, or eye of round (lean cuts work best)
- 125 ml (1/2 cup) apple cider vinegar (white vinegar is a traditional alternative)
- 60 ml (1/4 cup) Worcestershire sauce (optional but adds depth)
- 100g (3.5 oz) coarse salt (kosher or sea salt preferred)
- 30g (2 tbsp) whole coriander seeds, toasted and coarsely ground
- 15g (1 tbsp) black pepper, coarsely ground
- 15g (1 tbsp) brown sugar (optional, helps balance flavors)
- 5g (1 tsp) bicarbonate of soda (baking soda)
- Additional spices (optional): 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp dried chili flakes
For an authentic South African biltong experience, use grass-fed beef when possible. The flavor profile is noticeably richer and more complex than grain-fed alternatives.
Timing
- Preparation time: 30 minutes (cutting meat and applying spices)
- Curing time: 24 hours (in refrigerator)
- Drying time: 3-5 days (depending on desired texture and thickness)
- Total time: 4-6 days from start to finish
While this may seem lengthy compared to commercial jerky production (which takes only hours), the extended drying period is essential for developing biltong’s signature texture and concentrated flavor profile.
Step-by-Step Instructions
Step 1: Prepare the Meat
Cut the beef along the grain into strips approximately 1-inch (2.5 cm) thick and 8-10 inches (20-25 cm) long. Trim away excess fat, leaving just a thin layer for flavor. Thicker cuts will result in a moister final product, while thinner cuts create a drier, snappier biltong.
Step 2: Prepare the Vinegar Bath
In a shallow dish, combine the apple cider vinegar and Worcestershire sauce. The acidity serves two crucial purposes: it begins breaking down tough muscle fibers and acts as a natural preservative against harmful bacteria during the drying process.
Step 3: Create the Spice Mixture
Toast the coriander seeds in a dry pan until fragrant (about 2 minutes), then coarsely crush them using a mortar and pestle or spice grinder. Combine with salt, pepper, sugar (if using), bicarbonate of soda, and any optional spices in a bowl. The bicarbonate helps tenderize the meat while accelerating the curing process.
Step 4: Vinegar Treatment
Dip each meat strip into the vinegar mixture, ensuring all surfaces are coated. This step is non-negotiable in authentic biltong recipe preparation, as it provides both flavor and food safety. Let excess vinegar drip off before moving to the next step.
Step 5: Apply the Spice Mixture
Generously coat each vinegar-dipped strip with the spice mixture, pressing firmly to ensure the spices adhere to all surfaces. Pay special attention to the edges and any natural crevices in the meat where bacteria might hide.
Step 6: Initial Curing
Place the seasoned meat strips in a glass or plastic container, cover, and refrigerate for 24 hours. This allows the salt and spices to penetrate the meat and begin the curing process. Halfway through, turn the pieces to ensure even flavor distribution.
Step 7: Prepare for Drying
After 24 hours, remove the meat from the refrigerator. Rinse lightly if you find the spice coating too intense (though traditionalists skip this step). Pat dry with paper towels. Thread a clean paperclip or S-hook through one end of each strip for hanging.
Step 8: Drying Setup
Create a drying chamber using a cardboard box with small holes punched in the sides for airflow. Install a small fan nearby for gentle air circulation. Hang the meat strips so they don’t touch each other. Cover the opening with cheesecloth or fine mesh to keep insects away while allowing airflow.
Step 9: The Drying Process
Hang the meat in a cool, dry place (60-70°F/15-21°C is ideal) for 3-5 days. The drying time varies based on your desired texture—shorter for “wet” biltong (moister center) and longer for “dry” biltong (fully dried throughout). Check daily for proper drying progress.
Step 10: Testing for Readiness
Biltong is ready when it feels firm but slightly springy when squeezed. The exterior should be dark and dry, while the interior can range from pink (for wet biltong) to completely dried (for dry biltong), according to your preference.
Nutritional Information
- Per 50g serving of finished biltong (approximate values):
- Calories: 160-180 kcal
- Protein: 25-30g (making it one of the most protein-dense snacks available)
- Fat: 4-8g (varies based on the cut and how much fat is trimmed)
- Carbohydrates: 1-2g (primarily from spices)
- Sodium: 400-600mg (varies based on curing time and salt usage)
- Iron: 15% of daily recommended intake
- Zinc: 20% of daily recommended intake
Biltong offers impressive nutritional benefits compared to commercial jerky, which often contains 3-4 times more sugar and significantly more preservatives. This biltong recipe provides exceptional protein quality with minimal processing.
Healthier Alternatives for the Recipe
For reduced sodium: Cut salt content by up to 50% and extend the curing time by 12 hours to compensate. The extended time allows for proper preservation with less salt.
For sugar-free version: Omit the brown sugar entirely. Traditional biltong recipes didn’t include sugar—it’s a modern addition that can be easily eliminated without compromising authenticity.
For alternative meats: Game meats like venison, elk, or bison make excellent biltong with leaner profiles and unique flavor notes. Adjust drying times slightly shorter as these meats typically have less fat.
For spice variations: Those following anti-inflammatory diets can amplify the turmeric content (add 1 tsp) and include 1/2 tsp of ground cloves for additional antioxidant properties.
Serving Suggestions
Classic snacking: Slice biltong into thin pieces across the grain using a sharp knife dedicated to this purpose (a “biltong cutter” in South Africa).
Biltong and cheese board: Pair with aged cheddar, dried fruits, and a robust red wine for an impressive appetizer spread.
Biltong Caesar salad: Shave thin pieces over romaine lettuce with traditional Caesar dressing for a protein-packed lunch.
Breakfast power bowl: Add chopped biltong to scrambled eggs with avocado and roasted sweet potatoes for a nutrient-dense start to your day.
Biltong carbonara: Use finely diced biltong instead of pancetta or bacon in pasta carbonara for a South African twist on an Italian classic.
Common Mistakes to Avoid
- Cutting against the grain: Always cut meat along the grain for biltong preparation. This creates the characteristic stringy texture when bitten into.
- Insufficient air circulation: Without proper airflow, mold can develop. Ensure your drying setup allows for consistent air movement without direct heat.
- Using table salt: Fine table salt draws out moisture too quickly, creating an overly salty exterior while leaving the interior under-cured. Always use coarse salt.
- Skipping the vinegar: The vinegar bath isn’t just for flavor—it’s a crucial food safety step that helps prevent harmful bacterial growth during the drying process.
- Drying in humid conditions: Humidity above 60% significantly increases spoilage risk. Use a dehumidifier if necessary in your drying area.
- Rushing the process: Attempting to speed drying with heat changes the fundamental character of biltong, creating something closer to jerky. Patience yields authentic results.
Storing Tips for the Recipe
For short-term storage (1-2 weeks), wrap biltong in brown paper bags or breathable butcher paper. This allows the meat to “breathe” while protecting it from excessive air exposure. Store in a cool, dry place.
For medium-term storage (up to 1 month), place in airtight containers with a small piece of paper towel to absorb any excess moisture. Keep in the refrigerator, but allow to come to room temperature before serving for best flavor.
For long-term storage (2-3 months), vacuum-seal portions and freeze. The texture changes slightly upon thawing, but the flavor remains excellent. Thaw in the refrigerator overnight before consuming.
Avoid plastic wrap for storage, as it traps moisture against the meat and can lead to mold development. If white mold appears (similar to that on aged salami), it can be wiped off with vinegar; however, discard the biltong if you see green or black mold.
Conclusion
Creating authentic biltong recipe at home connects you to centuries of South African culinary tradition while providing a nutrient-dense, preservative-free protein source. The process requires patience rather than specialized equipment, making it accessible to home cooks everywhere.
Have you tried making this South African delicacy at home? I’d love to hear about your biltong adventures in the comments below! If you enjoyed this recipe, don’t forget to share it with friends and family who appreciate artisanal food crafting. For more authentic African recipes, explore our collection of traditional dishes that bring global flavors to your kitchen.