📝 About This Recipe
Embark on a culinary journey to the heart of South Africa with this authentic Biltong recipe, a centuries-old tradition of air-curing beef to savory perfection. Unlike American jerky, Biltong is cured with vinegar and air-dried in thick slabs, resulting in a tender, melt-in-the-mouth texture infused with toasted coriander and black pepper. This recipe yields a protein-packed snack that balances earthy spice with the deep, natural umami of premium beef.
🥗 Ingredients
The Beef
- 2 kg Beef Silverside or Topside (trimmed of excess gristle but leaving a thin layer of fat for flavor)
The Curing Liquid
- 100 ml Brown Balsamic Vinegar (adds depth and acidity)
- 50 ml Worcestershire Sauce (for a savory, fermented kick)
The Traditional Spice Rub
- 1/2 cup Whole Coriander Seeds (toasted and coarsely crushed)
- 2 tablespoons Coarse Sea Salt (do not use fine table salt)
- 2 tablespoons Coarse Black Peppercorns (freshly cracked)
- 2 tablespoons Brown Sugar (to balance the salt and acidity)
- 1 teaspoon Bicarbonate of Soda (helps soften the meat fibers)
- 1 teaspoon Dried Chili Flakes (optional, for a subtle heat)
- 1 teaspoon Smoked Paprika (for a hint of woodsmoke flavor)
👨🍳 Instructions
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1
Slice the beef along the grain into long steaks approximately 2 inches (5cm) wide and 1 inch (2.5cm) thick. Slicing with the grain ensures the final product is easy to chew when you later slice it across the grain.
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2
In a dry frying pan over medium heat, toast the whole coriander seeds for 2-3 minutes until they become fragrant and slightly darkened. Crushing them coarsely in a mortar and pestle releases the essential oils.
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3
In a small bowl, mix the crushed coriander, coarse salt, cracked black pepper, brown sugar, bicarbonate of soda, chili flakes, and smoked paprika until well combined.
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4
In a separate jug, whisk together the balsamic vinegar and Worcestershire sauce.
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5
Place a layer of beef steaks in a large glass or stainless steel dish. Sprinkle a generous amount of the spice rub over the meat, then drizzle with a portion of the vinegar mixture.
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6
Repeat the layering process with the remaining beef, spices, and liquid, ensuring every surface of the meat is well-coated.
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7
Cover the dish with plastic wrap and refrigerate for 12 to 24 hours. Flip the meat every 6 hours to ensure the cure penetrates evenly.
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8
Remove the meat from the fridge and pat it lightly with paper towels to remove excess moisture, but leave the spices clinging to the surface.
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9
Hook each piece of meat through the thickest end using plastic biltong hooks or sterilized stainless steel S-hooks.
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10
Hang the meat in a cool, dry, and well-ventilated area (or a dedicated biltong box). Ensure that no two pieces of meat are touching each other to prevent mold growth.
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11
Allow the meat to dry for 3 to 5 days. The timing depends on the humidity and how 'wet' or 'dry' you prefer your biltong. It is ready when the outside is firm and dark, but the center still gives slightly when squeezed.
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12
Once cured to your liking, remove from the hooks and slice thinly across the grain using a sharp knife or a biltong slicer.
💡 Chef's Tips
Always use fresh, high-quality beef; the leaner the cut, the faster it dries, but a little fat adds incredible flavor. Avoid using fine table salt as it will make the biltong far too salty; coarse salt is essential for a controlled cure. If you notice any white vinegar-like spots (harmless mold), simply wipe them off with a cloth dipped in apple cider vinegar. Ensure constant airflow; if you aren't using a biltong box with a fan, a small household fan pointed near the meat will suffice. Store finished biltong in a paper bag in the fridge; plastic bags will cause it to sweat and spoil.
🍽️ Serving Suggestions
Serve as a traditional snack alongside a cold South African Lager or a robust Cabernet Sauvignon. Thinly shave the biltong and toss it through a green salad with avocado and feta cheese. Add chopped biltong to a creamy pasta sauce or a homemade potjie (stew) for an extra layer of savory depth. Pair it on a charcuterie board with dried apricots, roasted macadamia nuts, and sharp cheddar cheese. Use it as a high-protein topping for a loaded baked potato with sour cream and chives.