homemade biltong

Homemade biltong: Make your own piquant South African snack. Image: Adobe

Homemade biltong: Make your own favourite South African snack

Prepare your own favourite South African snack with this homemade biltong recipe. Just perfect for your weekend snack table.

homemade biltong

Homemade biltong: Make your own piquant South African snack. Image: Adobe

List a few favourite South African snacks and biltong will be close to the top if not at the top of the list. Instead of going to your local butcher to buy biltong, why not make your own homemade biltong with this recipe?

Get some silverside beef at your local butcher with a few other aromatic ingredients and start preparing your own tasty biltong.

Do you like your homemade biltong lean or fatty?

This recipe is versatile and can be adjusted to suit your preferences. If you like biltong wet and fatty, you need to choose your meat accordingly and adjust the drying time as well. If you prefer dry and lean biltong, you will have to get lean meat, slice it thin and allow it to dry really well.

You can also adjust the spiciness and maybe add a bit of chilli if you like chilli bites. Whichever way you prefer your biltong, this recipe will help you to get the desired result.

Homemade biltong recipe

1 from 1 vote
Recipe by Irene Muller Course: SnacksCuisine: South AfricanDifficulty: Easy
Prep time




  • Biltong
  • 3 kg 3 beef (silverside)

  • 1 cup 1 coarse salt and black pepper, grinded and mixed

  • 1 cup 1 coriander seeds

  • 9 9 cloves

  • 10 whole 10 allspice seeds

  • balsamic vinegar

  • Carpaccio
  • olive oil

  • black pepper

  • capers (optional)


  • Biltong
  • Dry the meat with a paper towel to remove moisture.
  • Slice the meat into suitable strips.
  • On a medium setting, heat a frying pan and add the coriander seeds. Stir until you can smell the coriander aroma but do not toast the seeds. Remove from heat.
  • Add the coriander seeds, allspice and cloves to a mortar and grind them into small pieces. Make sure it’s not too fine.
  • Rub the meat on both sides with the balsamic vinegar, then the ground salt and pepper and sprinkle the spices on both sides.
  • Wrap each slice of meat in cling wrap and let it stand overnight in a cool place.
  • The next day, remove the cling wrap, shake off a little of the extra salt and spices.
  • Hang each slice of meat on a hook in a dry and airy place.
  • Hang the meat to dry as you like it. For the first few days, you can use a fan on the hanging meat to help the drying process.
  • Carpaccio
  • To make carpaccio, hang the meat for 48 hours, depending on how you want to have it.
  • To serve the carpaccio, slice it thinly, add a little olive oil and capers, ground black pepper and salt. 
  • Add trimmings of your choice. Allow resting for 30 minutes before serving.


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