Biltong
South Africa's iconic air-dried meat — beef or game strips cured in a vinegar-and-spice brine then hung to air-dry for 4–7 days. The result is deeply savoury, slightly spiced dried meat eaten as a snack. The cornerstone of South African culture.
- Total
- 50 min
- Serves
- 10
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Wipe the beef strips with a cloth. Splash malt vinegar over all surfaces; let the excess drip off. The vinegar should coat, not soak, the meat.
About 5 min
Mix salt, sugar, bicarbonate, crushed coriander and black pepper in a bowl. This is the cure. Roll each beef strip thoroughly in the cure, pressing firmly to adhere on all sides.
About 14 min
Layer the coated strips in a non-reactive container. Cover and refrigerate for 4–8 hours (or overnight) to cure.
About 14 min
Remove strips and shake off any excess spice. Using S-shaped hooks or string, hang each strip in a cool, dry, well-ventilated area (or a purpose-built biltong box with a fan).
About 14 min
Dry for 4–7 days depending on your preferred texture: 4 days for slightly moist "wet" biltong, 6–7 days for fully dry. It is ready when the outside is dark and leathery and the interior is deep red-brown. Store in a paper bag (not plastic) at room temperature.
About 3 min
Nutrition per serving (estimate)
- Calories
- 180
- Protein
- 30 g
- Carbs
- 2 g
- Fat
- 6 g
- Fibre
- 0 g
- Sugar
- 2 g
- Sodium
- 620 mg
Contains: gluten
You might also cook
Recipe by Boon Tools.