Perfect Biltong Recipe
A Biltong recipe that produces consistent results with an authentic, traditional spice mix
Prep Time 30 minutes
Cook Time 5 days
How much does your meat weigh (grams)?
Ingredients
Meat
2000 g Beef—silverside or toprump
Curing spice mix
5 tbsp Brown (malt) or cider vinegar
2.5 tbsp Coarse salt (2% of the meat weight)
2 tsp Ground black pepper
2 tbsp Coriander seed
1.5 tbsp Brown sugar (optional)
Instructions
Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.
Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.
Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.
Notes
Note:- if using cheaper cuts of game or beef, add 1 tsp of bicarbonate of soda per kg to tenderise the meat.
Note:- if you don’t have any coarse salt and need to substitute with table salt, double-check that it’s not iodised salt – iodine leaves a bitter taste in the mouth
Thank you, was just looking at how I can create a biltong box. Biltong in France is just so expensive.
I’ve actually recorded myself making one haha, I used an old switch cabinet from work, but the principal is the same. You will hear from loads of people that the air needs to sucked out or in etc etc. When I was a child by father use to hang his biltong from the garage roof haha. After discussing this debate with a biltong wholesaler here in Melbourne, he confirmed what I though, that as long as air constantly circulates around the meat, that will be enough to dry it and get you your biltong.
@Mocs I’ll share the vid.
if you need a biltong box, look for a old server cabinet and convert it with dowels that you can screw from the sides, sometimes they come with extractor fans built in, perfect for making biltong
Thank you! Call around to schools, they normally have old cabinets
What curing spice do you use?
Kalahari, I just order from ebay. there are loads of companies selling locally though
Nice recipe
Thanks 😃