South African Biltong (Air-Dried Cured Beef)

About This Recipe

South African Biltong is a real, traditional South African dish, known as Air-Dried Cured Beef. Strips of beef cured in vinegar and spices, then air-dried until firm and intensely flavorful, a beloved South African snack.\n\nBiltong has roots in the preservation techniques of early Dutch and indigenous South African communities, developed as a way to preserve meat without refrigeration in the region's dry climate, and it remains one of the country's most iconic snacks.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in South African home cooking, not a generic stand-in for a search term.

Ingredients

Serves 10

• 1.5 kgbeef silverside or eye of round(cut into long strips along the grain)
• 200 mlbrown vinegar or malt vinegar
• 3 tbspcoarse salt
• 2 tbspcoarsely crushed coriander seeds
• 1 tbspcracked black pepper
• 1 tspbrown sugar

Instructions

1. 1

   Trim and prep the meat

   Trim excess fat from the beef and cut into long, even strips about 2.5 cm thick, cutting with the grain for the traditional chewy texture.

2. 2

   Marinate in vinegar

   Dip the strips briefly in vinegar, coating them thoroughly, then let sit for 10 minutes.

3. 3

   Season

   Combine salt, crushed coriander, black pepper and brown sugar, then rub the mixture generously over each strip.

4. 4

   Cure

   Layer the seasoned strips in a container, cover, and refrigerate for 24 hours, turning once.

5. 5

   Hang to dry

   Hang the strips in a well-ventilated, cool, dry area (a dedicated biltong box or dehydrator with fans works well) for 4 to 7 days, checking periodically.

6. 6

   Check doneness and serve

   The biltong is ready when it's firm on the outside with a slightly softer, chewier center, depending on preference for wetter or drier biltong; slice thinly against the grain to serve.

Variations

• •

  Some regions use different vinegar types, like apple cider vinegar, for a different flavor note.

• •

  A spicier version adds chili flakes to the seasoning mix.

• •

  Use ostrich or game meat instead of beef for traditional South African variations.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions