Air-dried, spice-cured beef strips with coriander and vinegar — Namibia's iconic protein-rich snack.
Biltong is arguably the most famous food export of southern Africa, and Namibia has its own proud tradition of crafting this air-dried cured meat. Unlike American jerky which is oven-dried, biltong is cured in vinegar and spices then hung in a well-ventilated space for several days until the outside is firm but the interior remains moist. The key spice is whole coriander, toasted and cracked, which gives biltong its distinctive aromatic crust. In Namibia, beef biltong is most common, but ostrich and game biltong are widely enjoyed.
Sirve 8
Slice beef along the grain into strips about 1 cm thick and 3–4 cm wide. Score any fat lightly to allow cure penetration.
Dip each strip in apple cider vinegar and shake off excess. The vinegar both cures the surface and adds flavour.
Mix salt, bicarbonate of soda, brown sugar, coriander, pepper, and paprika together. Press spice mixture firmly onto all sides of each strip.
Place spiced strips on a rack and refrigerate uncovered for 12 hours to allow the cure to penetrate.
Hook strips with paper clips or S-hooks and hang in a well-ventilated area or a biltong box with a fan for 4–7 days depending on desired moisture level (4 days = moist; 7 days = dry).
Biltong is ready when the outside is firm and dry. Slice thinly against the grain to serve.
Airflow is more important than drying temperature — a small fan is essential.
Silverside sliced with the grain gives chewy, authentic biltong texture.
Do not use iodised salt — it can give an off flavour to cured meats.
Pruebe y ajuste la sal al final — los sabores se concentran a medida que los líquidos se reducen, y un último pellizco de sal escamosa afilará todo el plato.
Ostrich biltong: use ostrich fillet for ultra-lean, slightly gamey biltong.
Droëwors: use the same cure but apply to thin sausages for dried Namibian sausage.
Vegetariano: cambiar la proteína por hongos ostra real asados, tofu ahumado o garbanzos cocidos — ajustar el condimento ligeramente hacia arriba para compensar.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Once fully dried, biltong keeps at room temperature in a paper bag or breathable container for up to 2 weeks. Do not seal airtight or it will mould.
Biltong's origins lie with the Khoikhoi people of southern Africa who preserved meat by drying it in the sun. Dutch settlers adopted and refined the practice in the 17th century, incorporating vinegar and spices. Today biltong is a N$2-billion industry in southern Africa and beloved by Namibians as both everyday snack and cultural touchstone.
Yes — the combination of vinegar, salt, and drying creates an environment hostile to harmful bacteria, making it safe to consume without cooking.
Biltong is cured in vinegar, sliced with the grain, and air-dried. Jerky is marinated, sliced against the grain, and oven-dried at low heat.
Sí — la mayoría de los componentes se pueden preparar con un día de anticipación y refrigerar por separado. Recaliente suavemente y ensamble justo antes de servir para que las texturas se mantengan distintas.
Manténgase cerca del papel que juega cada ingrediente: cambie los aromáticos por otros similares (chalote por cebolla, lima por limón), y mantenga el equilibrio de grasa-ácido-sal intacto. Las mezclas de especias generalmente se pueden aproximar con lo que está en la despensa.
Por porción (60g) · 8 porciones totales
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