For every Saffa in the UK, the one thing you miss from back home is biltong… Let us take a moment to explain what biltong is. Biltong is a South African dried meat, traditionally made using beef or game, seasoned with spices and vinegar. Biltong’s American cousin is known as Beef Jerky however both are very different from each other in a number of ways.
Make your own Biltong and Droewors in the comfort of your own kitchen and impress your friends and family. This is a great project for adults and children alike.
Method spice mix:
- Basting and seasoning recipe for approximately 2kg of meat :-
- 250ml vinegar (for basting) Malt, Apple Cider or Red wine vinegar
- 1/2 cup ground coriander
- 2 Tbs ground black pepper
- 2 Tbs sea salt
Or buy pre mixed spices from our online shop
- Grind the coriander seeds and peppercorns in a pestle and mortar.
- Add the salt and mix together.
- Cut the meat into equal size strips of approximately 2cm in width. The thicker they are the longer they will take to dry so aim for around 1cm. Trim off any excess fat but leave a little on for those extra tasty bits.
- Coat each surface of the meat in the mix
- Pour the vinegar over the meat and toss around to ensure every side of the meat has been in contact with the vinegar
- Wrap the dish in Clingfilm and put in the fridge for 1 day. Every 12 hours rotate and move the meat around to ensure that the marinade is covering the meat equally
- After a day the meat should all be brown with no red areas - any red areas mean there is not enough salt and vinegar and you may need to marinade for longer
- Hang the meat in the biltong maker so that the pieces are not touching
- Smaller pieces will be ready in 72hr larger bits will be ready in 7-9 days depending how you like it.
- You can test when the biltong is ready by checking there is no 'give' or 'squishiness' when you press the meat
- The drier it is the longer it will last at room temperature.
- To store for longer than a week: cool, store in an air tight freezer bag and freeze for up to three months.
We hope you enjoy making, eating and sharing biltong as much as we do.