📝 About This Recipe
Experience the soul of South African snacking with this authentic, air-cured beef biltong. Unlike American jerky, biltong is cured with vinegar and air-dried as whole steaks, resulting in a tender, deeply savory treat with a signature coriander-forward spice crust. This recipe delivers a perfect balance of rich umami, bright acidity, and the warm, nutty notes of toasted spices that have fueled travelers across the veld for centuries.
🥗 Ingredients
The Meat
- 2 kg Beef Silverside, Topside, or London Broil (trimmed of excess gristle but leaving a thin layer of fat for flavor)
The Traditional Cure
- 1/2 cup Coarse Sea Salt (do not use fine table salt)
- 1/4 cup Soft Brown Sugar (packed)
- 1 teaspoon Bicarbonate of Soda (helps to tenderize the meat fibers)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1/2 cup Whole Coriander Seeds (the essential 'heart' of biltong flavor)
The Wet Marinade
- 100 ml Brown Balsamic Vinegar
- 50 ml Worcestershire Sauce (adds deep umami complexity)
- 1/2 teaspoon Liquid Smoke (optional, for a subtle campfire finish)
Optional Spice Kick
- 1 tablespoon Dried Chili Flakes (adjust to preferred heat level)
- 1 tablespoon Garlic Powder
👨🍳 Instructions
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1
Begin by prepping the coriander seeds. Toast them in a dry pan over medium heat for 2-3 minutes until fragrant and slightly darkened, then crush them coarsely using a mortar and pestle or a spice grinder.
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2
In a medium bowl, combine the crushed coriander, coarse sea salt, brown sugar, cracked black pepper, bicarbonate of soda, and optional chili flakes or garlic powder. Mix thoroughly.
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3
Slice the beef along the grain into long steaks approximately 2 inches wide and 1 inch thick. Slicing with the grain ensures the final product has the classic biltong 'snap' when you bite into it.
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4
In a separate small jug, whisk together the balsamic vinegar, Worcestershire sauce, and liquid smoke.
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5
Prepare a large glass or stainless steel dish. Dip each piece of meat into the vinegar mixture, ensuring it is fully coated, then lay it in the dish.
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6
Sprinkle a generous amount of the dry spice rub over the meat. Rub it in slightly with your hands to ensure it adheres to all sides.
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7
Layer the remaining meat on top, repeating the vinegar dip and spice rub process. Pour any remaining vinegar mixture over the meat.
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8
Cover the dish with plastic wrap and refrigerate for 12 to 24 hours. Flip the meat pieces halfway through the marinating time to ensure an even cure.
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9
After marinating, remove the meat. Use paper towels to lightly pat away excess moisture, but do not wash off the spices.
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10
Insert biltong hooks (or sterilized heavy-duty paperclips) into the thickest end of each meat strip.
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11
Hang the meat in a biltong box or a cool, dry, well-ventilated area. Ensure the pieces are not touching each other to allow for maximum airflow.
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12
Let the meat dry for 3 to 5 days. The timing depends on the humidity and how 'wet' or 'dry' you prefer your biltong. It should be firm on the outside but still have a slight give when squeezed.
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13
To check for readiness, take one piece down and slice into the thickest part. The center should be a deep maroon color, not bright red (raw) or completely brown (over-dried).
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14
Once dried to your liking, remove the hooks and slice the biltong thinly across the grain using a sharp knife or a dedicated biltong slicer.
💡 Chef's Tips
Always toast your coriander seeds; this is the secret to that authentic 'Biltong Shop' aroma. If you don't have a biltong box, a small desk fan blowing gently over the meat in a dry room works perfectly. Avoid using iodized table salt as it is too fine and will make the meat unpleasantly salty; coarse salt is essential for a slow cure. If you see white spots (mildew), don't panic—simply wipe them off with a cloth dipped in vinegar; however, if the spots are green or black, discard the meat. For the best texture, slice the finished biltong against the grain to break up the long muscle fibers.
🍽️ Serving Suggestions
Serve in a wooden bowl alongside a cold South African Lager or a bold Cabernet Sauvignon. Add thin shavings to a charcuterie board with sharp cheddar, dried apricots, and roasted macadamia nuts. Finely chop dry biltong and sprinkle it over a creamy avocado toast for a protein-packed breakfast. Incorporate into a green salad with blue cheese and balsamic glaze for a savory flavor explosion. Enjoy it the traditional way: as a high-protein snack during a long hike or a sporting event.