Perfect Biltong Recipe

This South African biltong recipe produces consistent results with an authentic, traditional spice mix. The slowly dried beef develops deep, savory flavors and a tender texture that makes an excellent appetizer or snack. Perfect for entertaining or as a protein-rich treat.

Servings: 8
Category: Appetizers
Source: Greedy Ferret

Recipe

Servings

Prep:30 minutes

Cook:7200 minutes

Total:7230 minutes

Ingredients

• 2000 g Beef—silverside or toprump
• 75 ml Brown (malt) or cider vinegar
• 40 g Coarse salt (2% of the meat weight)
• 4 g Ground black pepper
• 24 g Coriander seed
• 18 g Brown sugar (optional)

Directions

1. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
2. Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.
3. Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
4. Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
5. Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
6. Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
7. Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it's still 'wet' inside.
8. Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you'll ever eat.

Notes

This traditional South African dried meat recipe requires patience but delivers exceptional results. The long drying time (5+ days) concentrates the flavors and creates the characteristic texture. Use good quality beef cuts like silverside or topside for best results. Store finished biltong in airtight containers for up to 2 weeks.

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Generated from recipe data on September 9, 2025