Biltong Recipe
Biltong is a form of dried cured meat that originated in Southern Africa. Some like to call biltong South African beef jerky, but biltong is far superior to beef jerky.
Biltong was created by Dutch pioneers in South Africa who needed reliable food sources on their long journeys across the country. The method of biltong preparation has not changed too much since that period.
However, there are a few variations, like “Piri-Piri” biltong and the use of additional ingredients like Worcestershire sauce and dried chilies, so don’t be afraid to experiment with this recipe!
Is This Recipe Hard?
Making biltong is easier than you may expect. Different recipes may be misleading. Some of them even call for rinsing off the spices, and that is completely unnecessary.
Why wash the biltong and remove all those wonderful flavors? People usually do this because they over-salt the biltong and too much salt can leave a burning sensation, but the simple solution is just to use less salt.
The salt is an excellent flavor enhancer and helps cure the meat, so it should absolutely be included, just avoid using too much. You’ll also be using vinegar to help cure the meat anyway.
What Is The Perfect Drying Temperature For Biltong?
Biltong is dried meat and the drying process means the moisture has to be removed from the meat. A combination of good airflow and the right temperature is a key to successful biltong.
Speaking of the right temperature, heat is not needed for biltong. All you need is a cool, low-humidity, and well-ventilated place to store it. If you live in a humid area, I suggest getting a dehumidifier for the room where you’ll be storing your meat.
As a perfect example of this, the Italians make their beautiful Bresaola in cold temperatures. The heat has nothing to do with biltong and does not improve the flavor.
Good air circulation will dry out your biltong to perfection, just avoid humid spots.
How To Dry Biltong?
I made this biltong by hanging it in a shed, with the windows open. I just hung the piece of meat near the slightly opened window, with good airflow, and that’s it.
There are also biltong drying boxes that are easy to make and you can find DIY tutorials online or even buy one at very cheap prices.
This is one of the methods for drying biltong. The second method involves an oven – and without baking. The first method is used when you have thicker pieces of meat and this process usually takes seven days.
The oven method is suitable for smaller and thinner cuts of meat, and with this one, you can dry the biltong within three days.
All you need is an oven light, that will give just the right temperature and a slightly opened door that will allow for air circulation.
You can also hang your biltong on a wire rack, if drying in the oven, with metal hooks, or just tie it with kitchen twine and lay it on the bare rack.
Choosing The Meat
When choosing meat, choose cuts that do not have any tendons. The tendons will end up being rather chewy. If you are thinking about whether to choose fat or no fat, that is your personal preference.
There is nothing wrong with perfectly lean meat or meat with some fatty bits.
Here are some of the most used meat cuts for biltong:
- Silverside
- Topside
- Rump
- Sirloin
- Tenderloin
Instead of beef, you can also use venison. I have found recipes with pork and lamb as well, but I have not tried out these. If some of you have, let me know what that particular biltong tastes like!
What Are The ingredients?
Every biltong maker has their preference for the spice mix. Still, for biltong, more does not mean the better. I like to stick with classic seasonings. These include salt, pepper, vinegar, Worcestershire sauce, and coriander.
You can add in a bit of brown sugar, but it is not mandatory. If you think you should avoid coriander, please don’t. The coriander is the key ingredient for flavoring biltong.
For this biltong, you can use plain coriander or toasted. Toasting coriander releases its oils. This has two benefits: it adds flavor and suppresses bacterial growth.
You can gently crush the coriander or turn it into a fine powder and use it like that on biltong.
Choosing The Vinegar
I used red wine vinegar in this biltong recipe, as I had it on hand. Traditionally, people use brown vinegar, but red wine vinegar, balsamic vinegar, or even apple cider vinegar work just as well.
I do not recommend alcohol vinegar due to its taste, but all the others will work great.
Can I Skip The Brown Sugar?
Yes, as it is not necessary. The biltong will develop great flavor during the drying process, but if you want to add a bit more complexity, then you can add brown sugar.
Brown sugar is not a traditional ingredient, but it balances the saltiness out well. Still, make sure you are not using too much sugar, as you will be walking dangerously close to beef jerky territory.
How To Deal With Mold
If you spot any mold during the process, you can use a cloth soaked in vinegar and just dab or wipe off the mold. Make sure you remove everything or it will reappear.
How To Store Biltong
The ideal way is to store biltong in a well-aired space, but if you want to keep it in the fridge, make sure you wrap your biltong in a few paper bags.
Beef Biltong Recipe
Preparation time: 5-7 days
Servings: 12
Ingredients
- 4 lb beef, desired cut
- 5 tbsp red wine vinegar or brown vinegar or cider vinegar
- 4 tbsp Worcestershire sauce
- 2 ½ tbsp coarse salt
- 2 tsp black pepper, ground
- 2 tbsp coriander seeds
- 1 tbsp brown sugar, optional
Instructions
1. You can toast the coriander seeds or just crush them as they are.
2. In a bowl or a baking dish, combine vinegar and Worcestershire sauce.
3. Sprinkle meat with the spice mixture and place it into the bowl with vinegar.
4. Cure the meat for 24 hours, turning and rubbing meat occasionally.
5. Add a hook to the meat or make a hole and make a loop with kitchen twine.
6. Dry the meat in a biltong box or just in a well-ventilated room.
7. The drying takes 5-7 days. Well-dried meat will be firm.
8. Serve as desired.
Biltong Recipe
This traditional recipe is as easy to make as it is delicious!
Ingredients
- 4 lb beef, desired cut
- 5 tbsp red wine vinegar or brown vinegar or cider vinegar
- 4 tbsp Worcestershire sauce
- 2 ½ tbsp coarse salt
- 2 tsp black pepper, ground
- 2 tbsp coriander seeds
- 1 tbsp brown sugar, optional
Instructions
- You can toast the coriander seeds or just crush them as they are.
- In a bowl or a baking dish, combine vinegar and Worcestershire sauce.
- Sprinkle meat with the spice mixture and place it into the bowl with vinegar.
- Cure the meat for 24 hours, turning and rubbing meat occasionally.
- Add a hook to the meat or make a hole and make a loop with kitchen twine.
- Dry the meat in a biltong box or just in a well-ventilated room.
The drying takes 5-7 days. - Well-dried meat will be firm.
Serve as desired.
