Biltong Recipe

How to Make Your Own Biltong

Making your own biltong: The best snack on earth made at home

When you’re a proud South African, you know how biltong is part of our culture. Making your own biltong is the next step to greatness.

Biltong Recipe

How to Make Your Own Biltong

People have been curing meat since before there was even written language. The process of curing and drying meat is as old as time its self and South Africa is arguably the best in the modern age with biltong. Our high quality beef and venison provides us with the best cuts to make the best dried meat out there. If you’re somebody who likes making your own biltong after a hunting trip or going to the family farm, here’s a recipe for you.

Making your own biltong

Biltong, as with any other food, has so many variations and everybody has their favourite. Some prefer it wet and fatty, others like it dry and lean. Some like it well peppered with lots of coriander and other spices, while others prefer it with a more subtle flavour. There’s also a misconception that biltong is made from cut-offs but the best is made from the best cuts like fillet and rump.

If you are going to have it as carpaccio, with the beef almost raw and just lightly cured. Tightly wrap the fillet in plastic wrap and cool it in the frdige. This will help you slice it super thin without jagged edges. Serve it with capers, pepper, salt and some balsamic vinegar and mushrooms.

ALSO READ: Biltong flatbread for the braai

When you’re a proud South African, you know how biltong is part of our culture. Making your own biltong is the next step to greatness.

Last udpated on 6 December 2022

Making your own biltong recipe

4 from 46 votes
Recipe by Irene Muller Course: SnacksCuisine: South AfricanDifficulty: Easy
Prep time

35

minutes
Cooking time

0

minutes
Total time

35

minutes

Ingredients

  • 3 kg beef (silverside)

  • 1 cup grinded coarse salt and black pepper, mixed

  • 1 cup coriander seeds

  • 9 whole cloves

  • 10 whole allspice seeds

  • balsamic vinegar

  • INGREDIENTS – CARPACCIO
  • olive oil

  • black pepper

  • capers (optional)

Method

  • Dry your meat with a paper towel to remove the moisture.
  • Slice the meat into suitable strips.
  • On medium setting, heat a frying pan and add the coriander seeds. Stir until you can smell the coriander aroma – do not toast the seeds. Remove from heat.
  • Add the coriander seeds, allspice and cloves to a mortar and grind 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.
  • BILTONG
  • 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 to rest for 30 minutes before serving.

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