MAKE YOUR OWN BILTONG

RECIPES & INSPIRATION

MAKE YOUR OWN BILTONG

Making biltong teaches you something about patience.

The first day is easy. You choose the beef, cut it, add the vinegar and spice, hang it up and feel rather pleased with yourself.

Then comes the waiting.

You look at it. You squeeze it. You wonder whether it is ready. You cut a small piece from the end in the interests of quality control. Then perhaps another.

And somewhere along the way, you discover what you actually like.

Thick or thin. Wet or dry. Lean or with a ribbon of fat. More coriander. More pepper. A little chilli.

That is the pleasure of making biltong yourself. There is a method to learn, certainly, but there is no single perfect biltong.

There is the one you like.

And that starts with choosing the right piece of beef.

MEAT

You do not need the most expensive cut in the butcher's window to make excellent biltong. Topside and silverside are traditional favourites for good reason: they have plenty of beef flavour, are relatively lean and won't cost a fortune.

If this is your first batch, start on the leaner side. Fat can be delicious in biltong, but it also makes drying and storage less forgiving.

Cut the beef along the grain, into long strips. How thick is largely a matter of taste. Thicker pieces take longer to dry and leave more room for that soft, moist centre some people love. Thinner pieces dry more quickly and give you a firmer result.

Already, you are making it yours.

SALT

Salt does more than make biltong taste good. It is an important part of the curing process, so getting the balance right matters.

Sea salt works beautifully. How much you use, and how long the meat remains in contact with it, will influence the final flavour.

The aim isn't to make salty biltong.

It is to make well-seasoned biltong.

VINEGAR

Then comes the unmistakable tang.

Brown vinegar is a classic choice, although other vinegars can produce interesting results. Worcestershire sauce is also commonly used alongside vinegar for another layer of savoury flavour.

This is one of those places where family recipes, personal preferences and strongly held opinions begin to appear.

We suggest starting with the recipe below.

Once you understand it, experiment.

CORIANDER, AND THE REST

If there is one aroma that announces biltong before you have even tasted it, it is toasted coriander.

Crush the seeds roughly rather than reducing them to powder. Add coarsely ground black pepper and you already have the foundations of a classic biltong spice.

From there, things become personal.

Garlic. Chilli. Paprika. Cumin. More pepper. Less pepper.

Or keep things beautifully simple.

If you are making your first batch, a prepared biltong spice mix is an easy way to get the balance right before you start creating a blend of your own.

THE WAITING

This is where you have to relinquish control.

Hang the pieces separately so air can circulate freely around each one and use a purpose-designed biltong dryer that provides controlled airflow.

Then wait.

How long your biltong takes to dry will depend on the thickness of the meat, the conditions inside the dryer and, most importantly, how you like it.

Three or four days may be enough for a softer, wetter biltong. Leave it longer and it becomes progressively firmer and drier.

There is only one reliable way to discover your preference.

Cut a piece.

Someone has to do the quality control.

BASIC BILTONG RECIPE

Makes approximately 1–1.5 kg finished biltong, depending on how dry you like it

INGREDIENTS

For the beef:

2.5 kg silverside or topside beef
90 ml brown vinegar
60 ml Worcestershire sauce
60 ml sugar, optional
30 ml sea salt
15-30 ml prepared biltong spice

For the spice mix:

15 ml sea salt
90 ml coriander seeds, toasted and roughly crushed
15 ml coarsely ground black pepper

Optional additions

Dried oregano
Paprika
Cumin seeds
Chilli flakes

METHOD

1. Cut the beef

Cut the meat along the grain into strips approximately 1.5–2 cm thick and 5 cm wide. Aim for pieces around 15–25 cm long.

If you prefer wetter biltong, cut your pieces a little thicker. For drier biltong, go thinner.

2. Make the marinade

Combine the vinegar, Worcestershire sauce, optional sugar, two-thirds of the salt and the prepared biltong spice in a large glass or food-safe non-reactive dish.

Add the beef and turn each piece so it is thoroughly coated.

Cover and refrigerate while marinating, turning the meat occasionally.

3. Add the spice

Remove the beef from the marinade and allow the excess liquid to drain.

Combine the crushed coriander, black pepper and remaining salt, then coat the meat generously on every side.

This is not the moment to be shy with the coriander.

4. Hang

Hang the pieces individually in a clean biltong dryer, leaving enough space between them for good air circulation.

Make sure the pieces do not touch.

5. Wait

Allow the biltong to dry until it reaches the texture you prefer. Depending on thickness, airflow and drying conditions, this will usually take several days.

Check it as it develops rather than relying entirely on the clock.

6. The important bit

Take down a piece and slice across the grain.

Look at the centre.

Taste it.

Too wet? Give the rest another day.

Exactly right?

You have made biltong.

And the next batch will probably be slightly different, because by then you will already know what you want to change.