Biltong

About This Recipe

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.

Ingredients

Serves 8

• 1 kgbeef silverside or topside, sliced 2 cm thick with the grain
• 60 mlapple cider vinegar
• 2 tbspcoarse salt
• 2 tbspwhole coriander seeds, lightly crushed
• 1 tspcoarsely ground black pepper
• 1 tspbrown sugar

Instructions

1. 1

   Marinate

   Lay beef strips in a dish, pour vinegar over and turn to coat. Leave 1 hour at room temperature.

2. 2

   Season

   Combine salt, coriander, pepper, and sugar. Remove beef from vinegar, shake off excess, then press the spice mix firmly onto all sides.

3. 3

   Hang to dry

   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.

4. 4

   Wait

   Dry for 3–5 days depending on thickness and preferred wetness. Slice against the grain to serve.

Variations

• •

  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.

Storage

Store in a paper bag or breathable container for up to 2 weeks. Avoid plastic — it causes sweating.

Frequently Asked Questions