Namibian Biltong

About This Recipe

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.

Ingredients

Serves 8

• 1 kgbeef silverside or topside, sliced 1 cm thick with the grain
• 60 mlapple cider vinegar
• 2 tbspwhole coriander seeds, toasted and coarsely cracked
• 2 tbspcoarse sea salt
• 1 tbspdark brown sugar
• 1 tspblack pepper, coarsely ground
• 0.5 tspbicarbonate of soda
• 1 tspsmoked paprika

Instructions

1. 1

   Prepare the meat

   Slice beef along the grain into strips about 1 cm thick and 3–4 cm wide. Score any fat lightly to allow cure penetration.

2. 2

   Vinegar bath

   Dip each strip in apple cider vinegar and shake off excess. The vinegar both cures the surface and adds flavour.

3. 3

   Coat in spices

   Mix salt, bicarbonate of soda, brown sugar, coriander, pepper, and paprika together. Press spice mixture firmly onto all sides of each strip.

4. 4

   Rest

   Place spiced strips on a rack and refrigerate uncovered for 12 hours to allow the cure to penetrate.

5. 5

   Hang and dry

   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).

6. 6

   Check and slice

   Biltong is ready when the outside is firm and dry. Slice thinly against the grain to serve.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions