Strips of beef cured in vinegar and spices, then air-dried until firm and intensely flavorful, a beloved South African snack.
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.
Serves 10
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.
Dip the strips briefly in vinegar, coating them thoroughly, then let sit for 10 minutes.
Combine salt, crushed coriander, black pepper and brown sugar, then rub the mixture generously over each strip.
Layer the seasoned strips in a container, cover, and refrigerate for 24 hours, turning once.
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.
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.
Cut the beef strips along the grain, not against it — this is essential for biltong's traditional chewy, fibrous texture when sliced later.
Use a dedicated biltong box, dehydrator or a well-ventilated area with a small fan to ensure even air circulation during drying, which prevents spoilage.
Check periodically during drying and adjust the time based on your preference for wetter (juicier) or drier (more intensely cured) biltong.
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.
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.
Biltong 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.
A dedicated biltong box or dehydrator with fans provides the safest, most consistent airflow; without one, a well-ventilated area with a small fan and careful food safety practices is necessary.
Discard any batch that develops mold other than a light white surface bloom, or that smells off or ammonia-like rather than pleasantly tangy and meaty.
Properly dried and stored in an airtight container, it keeps for several weeks at room temperature, or longer refrigerated.
Per serving (60g / 2.1 oz) · 10 servings total
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