Biltong is South Africa's answer to jerky, but richer and more complex. Thick strips of beef are marinated in vinegar, then coated in coriander, black pepper, and salt before being air-dried for several days. The result is tender, deeply savoury, and unlike anything else.
Serves 8
Lay beef strips in a dish, pour vinegar over and turn to coat. Leave 1 hour at room temperature.
Combine salt, coriander, pepper, and sugar. Remove beef from vinegar, shake off excess, then press the spice mix firmly onto all sides.
Hook each strip with a paper clip or butcher's hook and hang in a well-ventilated, cool spot (18–22 °C) out of direct sunlight. A small fan speeds drying.
Dry for 3–5 days depending on thickness and preferred wetness. Slice against the grain to serve.
Slice with the grain before drying; cut against the grain to eat.
A biltong box or dehydrator set to 40 °C makes reliable results.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Droëwors uses the same cure applied to thin sausage.
Game biltong (kudu, springbok) is prized for its lean, intense flavour.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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.
Store in a paper bag or breathable container for up to 2 weeks. Avoid plastic — it causes sweating.
Biltong evolved from the curing methods of indigenous San and Khoikhoi peoples, refined by Voortrekker settlers who needed preserved meat during the Great Trek of the 1830s.
No — biltong is air-dried rather than oven-dried, uses vinegar, and is typically thicker and moister.
Yes, set it to 40 °C (no higher) and check after 24 hours.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (60g / 2.1 oz) · 8 servings total
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