📝 About This Recipe
Experience the soul of South African snacking with this authentic, air-cured Biltong. Unlike American jerky, Biltong is cured with vinegar and air-dried as whole steaks, resulting in a tender, melt-in-the-mouth texture and a complex profile of toasted coriander and black pepper. This recipe honors the centuries-old tradition of the Great Trek, offering a protein-packed delicacy that is savory, slightly tangy, and utterly addictive.
🥗 Ingredients
The Meat
- 2 kg Beef Silverside or Topside (London Broil) (trimmed of excess gristle but leaving a thin layer of fat for flavor)
The Curing Liquid
- 100 ml Brown Balsamic Vinegar (adds depth and sweetness)
- 50 ml Worcestershire Sauce (provides the essential umami base)
- 50 ml Apple Cider Vinegar (helps soften the meat fibers)
The Spice Rub
- 4 tablespoons Whole Toasted Coriander Seeds (crushed coarsely; the heart of biltong flavor)
- 2 tablespoons Coarse Sea Salt (do not use fine table salt)
- 1 tablespoon Soft Brown Sugar (to balance the acidity and salt)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 1 teaspoon Bicarbonate of Soda (optional; helps tenderize and prevents mold)
- 1 teaspoon Paprika (for a hint of color and warmth)
- 1/2 teaspoon Dried Chili Flakes (optional for a mild kick)
👨🍳 Instructions
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1
Prepare the meat by slicing the beef along the grain into long strips about 1 inch (2.5cm) thick and 2 inches wide. Slicing with the grain ensures the final product is tender when you later carve it against the grain.
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2
In a dry pan over medium heat, toast the whole coriander seeds for 2-3 minutes until fragrant. Coarsely grind them using a mortar and pestle or a spice grinder—you want large fragments, not a fine powder.
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3
In a small bowl, combine the crushed coriander, coarse sea salt, brown sugar, cracked black pepper, paprika, chili flakes, and bicarbonate of soda. Mix thoroughly.
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4
In a separate jug, whisk together the balsamic vinegar, apple cider vinegar, and Worcestershire sauce.
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5
Place a layer of meat strips in a non-reactive glass or plastic container. Splash some of the vinegar mixture over the meat, then sprinkle generously with the spice rub.
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6
Repeat the layering process until all meat is coated. Massage the spices and liquid into the meat strips gently to ensure every inch is covered.
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7
Cover the container with plastic wrap and refrigerate for 4 to 12 hours. Flip the meat strips halfway through the marinating time to ensure an even cure.
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8
After marinating, remove the meat and pat it slightly with a paper towel. You want it moist but not dripping wet. Do not rinse the spices off!
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9
Hook each strip of meat at the thickest end using 'S' hooks or plastic-coated paperclips. Ensure the meat strips do not touch each other to allow for maximum airflow.
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10
Hang the meat in a biltong box or a cool, dry, well-ventilated area. If you don't have a box, a space with a steady, gentle breeze from a fan works perfectly.
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11
Dry the meat for 3 to 5 days. Check the firmness daily; it is ready when the outside is dark and firm, but the center still has a slight 'give' when squeezed.
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12
Once dried to your liking, remove the hooks. Slice the biltong thinly across the grain using a sharp knife or a biltong slicer and enjoy immediately.
💡 Chef's Tips
Always toast your coriander seeds fresh; the oils released are what give biltong its signature aroma. Avoid 'case hardening' by ensuring the humidity isn't too low; if the outside dries too fast, moisture gets trapped inside. If you see white spots, don't panic—it's usually salt or non-toxic mold; simply wipe it off with a cloth dipped in vinegar. For a 'wet' biltong, pull it down after 3 days; for a 'dry' snap-style biltong, leave it for 5-6 days. Ensure your meat is sliced with the grain initially, so that when you eat it, you slice against the grain for a tender chew.
🍽️ Serving Suggestions
Pair with a robust South African Pinotage or a cold Lager to cut through the salt. Serve as part of a charcuterie board with dried apricots, roasted macadamia nuts, and sharp cheddar. Finely dice dry biltong and fold it into a cream cheese dip for a savory party appetizer. Add thin shavings to a garden salad with avocado and feta for a high-protein crunch. Enjoy as the ultimate hiking snack—it's lightweight, shelf-stable, and incredibly satisfying.