Biltong

This traditional South African snack is made by air-curing spiced beef until perfectly dried. Silverside beef is marinated with vinegar, Worcestershire sauce, and a fragrant blend of coriander, black pepper, and optional chili. After curing, it is hung to dry slowly, developing deep, savory flavors with a hint of tang. Once sliced, it makes an addictive high-protein snack that keeps well when stored correctly.

Instructions

1. 1

   Toast the coriander seeds in a dry pan until aromatic. Grind together with black peppercorns in a spice grinder or mortar and pestle, leaving some coarse pieces.

2. 2

   Slice the beef into strips about 2.5 cm (1 inch) thick, cutting along the grain of the meat.

3. 3

   Combine vinegar and Worcestershire sauce in a shallow dish. Add the beef strips and coat well.

4. 4

   Sprinkle half the spice mixture over the meat and rub in thoroughly. Add the remaining spice mix and repeat until evenly coated.

5. 5

   Cover and refrigerate for 24 hours to cure, turning and massaging the meat occasionally.

6. 6

   Remove the meat, pat dry with paper towels while keeping most of the spice coating intact. Weigh each strip, attach hooks, and label with weight for moisture loss tracking.

7. 7

   Hang the strips in a ventilated area or biltong box with gentle airflow. Ensure no pieces are touching. Avoid direct fan airflow to prevent case hardening.

8. 8

   Dry for 4–10 days, depending on humidity and thickness. Check readiness by squeezing gently; firm meat with little give means it is done.

9. 9

   Once dried to your preferred texture, slice thinly across the grain and enjoy.

Recipe Notes

• Grass-fed c-grade beef develops the richest flavor, though other cuts like topside or sirloin also work nicely.

• For extra depth, mix in spices such as crushed aniseed, chili, or cloves when grinding your seasoning blend.

• If using fine salt instead of coarse, reduce the amount to prevent an overly salty result.

• Keep airflow steady and moderate. Excessive fan use can cause the outside to harden before the inside dries.

• Check the meat daily for mold. Wipe any affected areas with vinegar and adjust airflow immediately.

• Freezing finished biltong helps preserve freshness and makes it easier to slice. Store sliced biltong in a paper bag in the fridge for short-term keeping.

• Aim for 50–65% moisture loss depending on how chewy or dry you prefer the final product.