How to Make Authentic Biltong Recipe at Home | Easy Beef Drying

Introduction

Biltong is more than just a dried meat snack it’s a carefully crafted delicacy that brings together tradition, patience, and bold flavor. Originating as a way to preserve meat naturally, biltong has earned its place as a favorite high-protein snack around the world. Its rich taste, chewy texture, and simple ingredients make it a smart choice for anyone looking to enjoy something wholesome and satisfying.

What sets biltong apart is how naturally it’s made. No frying, no baking, and no heavy processing just quality meat, balanced spices, and proper air-drying. This homemade biltong recipe gives you full control over flavor and texture, ensuring every bite is fresh, safe, and exactly how you like it.

How to Make Biltong Recipe?

Making biltong at home is a calm and rewarding process. You start by preparing good-quality meat, season it with classic spices, and allow it to dry slowly in a clean, airy environment. There’s no rush involved. The slow drying allows flavors to develop deeply while keeping the meat tender and delicious. With a little time and care, you’ll have a protein-rich snack that’s far better than anything store-bought.

Ingredients for This Recipe

• Beef (silverside, topside, or rump)
• White vinegar or apple cider vinegar
• Coarse salt
• Ground coriander seeds
• Black pepper
• Brown sugar
• Baking soda (optional)

Complete Biltong Recipe Guide: From Raw Beef to Drying

Step 1: Select and Prepare the Meat: Choose a fresh, lean cut of beef. Trim off excess fat and slice the meat into long strips about 1-inch thick. Cut with the grain for traditional chewy biltong.

Step 2: Vinegar Treatment: Lightly dip each strip of meat into vinegar. This helps preserve the meat and enhances flavor. Place the strips neatly in a clean tray.

Step 3: Season Thoroughly: In a bowl, mix salt, ground coriander, black pepper, and brown sugar. Sprinkle this mixture evenly over the meat, making sure all sides are well coated.

Step 4: Marinate: Cover the tray and refrigerate for 12–24 hours. Turn the meat halfway through so the seasoning absorbs evenly.

Step 5: Dry the Meat: Remove the strips from the tray and gently pat them if needed. Hang the meat in a well-ventilated, dry area or a biltong box. Allow it to dry for 3–7 days, depending on how moist or dry you prefer your biltong.

Step 6: Slice and Store: Once dried to your liking, slice the biltong thinly. Store it in a breathable container to maintain freshness.

Tips and Variations

• Add chili flakes or cayenne pepper for spicy biltong.
• Use apple cider vinegar for a slightly sweeter taste.
• Try venison or other game meats for a traditional variation.
• Shorten drying time for softer biltong or extend it for a drier texture.
• Avoid humid areas to prevent spoilage.

Nutritional Information (Approximate per serving)

• Calories: 150
• Fat: 4g
• Carbohydrates: 2g
• Protein: 25g

FAQs

What cut of meat works best for biltong?

Lean cuts such as silverside or topside are ideal.

How long does homemade biltong last?

It can last up to 2 weeks when stored properly in a cool, dry place.

Is it safe to make biltong at home?

Yes, when hygienic practices and proper drying conditions are followed.

Can biltong be frozen?

 Yes, freezing extends shelf life without affecting flavor.

Conclusion

This Biltong Recipe offers a simple and authentic way to enjoy a traditional, protein-packed snack at home. With minimal ingredients and a natural drying process, biltong delivers bold flavor and long-lasting satisfaction. Whether you enjoy it as a snack, travel food, or part of your meals, homemade biltong is a rewarding recipe that never disappoints.