• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breads and Muffins
    • Dessert
      • Bars and Slices
      • Biscuits and Cookies
      • Cakes and Cupcakes
      • Puddings
    • Pies and Tarts
    • Savoury
    • South African Recipes
  • About
  • Products
  • Contact

Salty Ginger

menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • PRODUCTS
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • search icon
    Homepage link
    • HOME
    • RECIPES
    • ABOUT
    • PRODUCTS
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • ×
    • Honey mustard chicken with thyme on top
      Honey Mustard Chicken Bake
    • Caramelised Onion and Chilli pasta with lemon and parsley
      Caramelised Onion and Chilli Pasta
    • Cooked chicken with vegetables in a bowl with creamy sauce on top
      Creamy Garlic and Paprika Chicken
    • Tuscan-Chicken-Thighs-recipe-feature-image
      Tuscan Chicken Thighs
    • Oatmeal chocolate chip cookie broken in half.
      Chocolate Chip Oatmeal Cookies
    • Oatmeal cookies with raisins on a baking tray.
      Oatmeal Raisin Cookies
    • Sliced banana date loaf on a wooden plate.
      Banana Date Loaf
    • White chocolate and lemon cookies on a baking tray.
      Lemon and White Chocolate Cookies
    • Cheesecake with a biscuit base.
      Biscuit Base
    • Blueberry cinnamon rolls with blueberry frosting in a baking dish.
      Homemade Blueberry Cinnamon Rolls
    • Lemon poppy sedd scones on a wooden board.
      Lemon Poppy Seed Scones
    • Slice of cheesecake next to the full cheesecake on a serving board.
      The Perfect New York Cheesecake
    Home | Recipes | South African Recipes

    Published: May 12, 2022 · Updated: Sep 30, 2022 by Angie Dixon ·

    Biltong

    jump to recipe Pin
    Hand holding a piece of sliced biltong.

    This easy, all-in-one homemade biltong recipe results in a delightfully spiced, and oh-so-moreish snack!

    Biltong is a dried, cured meat that originated in Southern Africa. It can be made from a variety of types of meat such as beef (which is the most common variety you will find in South Africa), as well as game meats such as kudu or ostrich.

    Sliced biltong on a board.
    Jump to:
    • Eating Biltong
    • Making Biltong Traditional Way
    • The Modern Way
    • Ingredients
    • Making Biltong
    • Making Biltong in a Dehydrator
    • A Note on Humidity and Mould
    • A Note on Air Flow
    • Storage and Freezing
    • Pin for Later
    • Rate & Review!
    • Recipe Card
    • Community Comments

    The word "Biltong" is most likely derived from the Dutch words bil which means "buttock" and tong which means strip.

    The buttock refers to the "round" cut of beef, which is the cut of beef that, is also known as the "topside" and "silverside".

    Beef butcher diagram.
    Beef Butcher Diagram by Salty Ginger

    Eating Biltong

    Walking into a butchery in Southern Africa and asking for biltong you will probably be met with the following questions:

    • Wet, medium or dry? This refers to how dry you want the biltong. But is also influenced by how quickly a butchery sells its biltong. More popular establishments won't have time to dry the biltong beyond "medium".
    • Sliced or not sliced? Biltong can be sold as strips or can be sliced in the butcher. Most have specific slicers reserved just for biltong.
    • If sliced - thin or thick?
    • How much fat? Some people enjoy really fatty pieces and some people only like the really lean cuts of meat. Keep in mind that game biltong usually has very little fat.
    • Would you like extra biltong spice on that?

    But then how do you eat biltong? Well, it's usually eaten as slices for a snack. But biltong can also be added to stews or potjies (a biltong potjie is super delicious!), savoury muffins, and bread, and can even be used to make sandwiches.

    Making Biltong Traditional Way

    Traditionally biltong was made during the cold dry Highveld winters. The Highveld refers to the inland plateau that consists of the Free State, Gauteng and portions of the Eastern Cape, Northern Cape, North West, Limpopo and Mpumalanga.

    The strips of beef or venison would be sliced against the grain and cured with salt and spiced, before being hung in a cool dry area to dry completely. The cold dry air of the winter months of the Highveld allowed the meat to dry out quickly, with a lower risk for the growth of mould and bacteria.

    The Modern Way

    Today, biltong is made throughout the year, using a variety of methods. Many butchers across the country will have a space dedicated to making and drying biltong. Each butcher will generally have their preferred method of curing the meat and drying the meat.

    Because biltong is now throughout the year, many will rely on fans to blow on the meat strips to enhance the drying process.

    Typically homemade biltong is dried in a biltong cabinet. The Mellerware Biltong King is one of the more popular commercial cabinets you can buy. However, if you are looking into making your own cabinet I highly suggest visiting Reddit's Biltong Community.

    This community of 13,000 plus members not only discuss different biltong recipes, but here you will also get a feel for homemade biltong cabinets. These can be made out of wood, or even a plastic tub, and consist of a light bulb and a computer fan for ventilation.

    Ingredients

    Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.

    Beef - typically the beef used for biltong comes from the round (as seen in the diagram above), this is also known as silverside or topside. However tenderloins, sirloin and rump can also be used.

    Vinegar - we tested both malt and red wine vinegar, both make really good biltong. The malt vinegar has a more neutral flavour while the red wine vinegar really stands out as a separate flavour profile.

    Flakey Sea Salt - we tested 2%, 2.5% and 3% salt (w/w) during our recipe development and highly recommend falling somewhere in the 2.25-2.5% salt. We also tested coarse salt vs flakey sea salt and flakey sea salt won. Why? because it grinds down easier in the mortar and pestle which lends to an evenly seasoned piece of meat.

    Note - if you are looking for high-quality local sea salt in New Zealand, I highly recommend Opito Bay Salt!

    Coriander and peppercorns for that deliciously seasoned flavour that we know and love.

    Brown Sugar for the vinegar wash adds a touch of caramelised flavours. We did also test a batch with honey, but I found there was a definite hint of honey (which is not a bad thing!). But if using honey then stick to malt vinegar!

    Worchestershire sauce to further deepen the flavours.

    Biltong ingredients.

    Making Biltong

    Step 1 - Toast the coriander and black pepper until browning, fragrant and smoking a tiny bit in a dry pan.

    Step 2 - Place the coriander, pepper and sea salt into a mortar and pestle and grind until about 50% of the coriander, and black pepper are mostly powder-like. Set aside.

    Crushed coriander seeds in a mortar bowl.

    Step 3 - In a small bowl, combine the vinegar, Worcestershire sauce and sugar. Stir until the sugar has dissolved. Set aside.

    Step 4 - Cut the meat along the grain into 3cm thick strips.

    NOTE - see how to make biltong in a dehydrator below for additional instructions on thickness.

    Meat slices brushed with the vinegar mix.

    Step 5 - In a large glass dish, brush the vinegar mix onto all sides of the meat. Repeat for all the slices. Alternatively, place the meat into the container, pour over the vinegar mix and flip the meat around in the vinegar until all sides have been coated.

    Spiced meat slices.

    Step 6 - Sprinkle the meat with the coriander mix on all sides. Cover the glass dish in cling film or plastic wrap. Place in the fridge for 24 hours. The meat can be flipped over at the 12-hour mark.

    Biltong hung up in a biltong box.

    Step 7 - Set up the biltong box. I like to line the bottom with baking paper and a paper towel to catch and absorb juices that may drip off. Place a hook into each piece of the meat and hang it to dry in the box for 2 - 7 days, depending on how dry your want the biltong.

    NOTE - Roughly 2 days for soft, wetter biltong, about 3-5 days for medium, and 4-7 days for drier biltong. You may need to experiment with your particular setup. Really thick pieces may take up to 2 weeks to be ready.

    Close up of man slicing biltong for snacking.

    Making Biltong in a Dehydrator

    We decided to do a test run of biltong in the dehydrator as an alternative to the cabinet.

    We have the Ezidri Home Dehydrator, which means we were limited in the thickness of the biltong we could make. And cut the meat slices about 1.5-2cm thick and about 10cm long.

    Basically, follow steps 1 - 6, taking into consideration how thick and long to cut the meat to fit into your particular dehydrator.

    Step 7 - set up the dehydrator on the lowest heat setting (our dehydrator at the lowest setting was about 35°C/95F, place the meat in the dehydrator and run the dehydrator for 24 to 72 hours.

    NOTE - If you can place thicker pieces of meat on your dehydrator trays, you may need to run the dehydrator for up to a week at the lowest temperature setting. Just like when using a biltong box, you may need to experiment with your setup for the best outcomes.

    A Note on Humidity and Mould

    When the weather is warm and humid, there is a chance that mould (white dots or furry dots) will appear on the meat. This is why it is important to check on the progress of the biltong every single day.

    At the first sign of mould, take a clean cloth or pastry brush and dab and wipe off the mould. All the specks of mould need to be removed or the mould will spread again.

    However, if you notice that the mould has spread and covered most of the biltong, it will need to be discarded and thrown away.

    A word of caution - we live in Christchurch, New Zealand, where it is fairly humid most of the year. We switched off our box for 24 hours in one of our test batches, but left the meat hanging and the very next day we saw specks of mould all over! Consider that a lesson learnt!

    A Note on Air Flow

    Too much airflow will result in a thick, hard casing (black portion or ring around the biltong). This means that the middle of the portion of the meat may not be able to dry out. Test your product by slicing off the bottom, if the casing is hard and the middle is too wet, the airflow needs to be turned down.

    Storage and Freezing

    Bilting should be stored in a well-aerated cool, dry area as whole pieces. Sliced or cut biltong must be stored in paper bags, in the fridge. This allows the moisture to be removed which prevents mould.

    How long can I store biltong? Well, in my house I have never seen biltong last longer than a week! Because it's just too delicious. However, in a cool, dry environment it should last 4 to 6 days before mould begins to appear. This is dependent not only on how the biltong is but the environment in which it is stored.

    Use your best judgement!

    Pin for Later

    Close up of sliced biltong.

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Recipe Card

    Sliced biltong on a board.

    Biltong

    Angie Dixon
    This easy, all-in-one homemade biltong recipe results in a delightfully spiced, and oh-so-moreish snack!
    5 from 5 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 1 hour hr
    Cook time.Cook Time 0 minutes mins
    Drying Time 2 days d
    Total time.Total Time 2 days d 1 hour hr
    CourseCourse Snack
    CuisineCuisine South African
    Servings 24 (25 gram servings)

    Equipment

    • Biltong Box or Dehydrator
    • Mortar and Pestle or Spice Grinder

    Ingredients
      

    • 1 kg Beef Round Rump, Silverside, Topside
    • 1½ tablespoons Coriander
    • 1½-2½ teaspoons Peppercorns (depends on personal spiciness level)
    • 25 grams sea salt (aim for 2.25-2.5% salt w/w)
    • 2½ tablespoons vinegar (malt or red wine)
    • 2½ teaspoons brown sugar
    • 1 tablespoon Worchestershire Sauce
    Prevent your screen from going dark

    Instructions

    • Toast the coriander and black pepper until browning, fragrant and smoking a tiny bit in a dry pan.
      1½ tablespoons Coriander, 1½-2½ teaspoons Peppercorns
    • Place the coriander, pepper and sea salt into a mortar and pestle and grind until about 50% of the coriander, and black pepper are mostly powder-like. Set aside.
      1½ tablespoons Coriander, 1½-2½ teaspoons Peppercorns, 25 grams sea salt
    • In a small bowl, combine the vinegar, Worcestershire sauce and sugar. Stir until the sugar has dissolved. Set aside.
      2½ tablespoons vinegar, 2½ teaspoons brown sugar, 1 tablespoon Worchestershire Sauce
    • Cut the meat along the grain into 3cm thick strips
      1 kg Beef Round
    • In a large glass dish, brush the vinegar mix onto all sides of the meat. Repeat for all the slices. Alternatively, place the meat into the container, pour over the vinegar mix and flip the meat around in the vinegar until all sides have been coated.
    • Sprinkle the meat with the coriander mix on all sides. Cover the glass dish in cling film or plastic wrap. Place in the fridge for 24 hours. The meat can be flipped over at the 12-hour mark.
    • Set up the biltong box. I like to line the bottom with baking paper and a paper towel to catch and absorb juices that may drip off. Place a hook into each piece of the meat and hang it to dry in the box for 2 - 7 days, depending on how dry your want the biltong.

    Notes

    Note of drying times: roughly 2 days for soft, wetter biltong, about 3-5 days for medium, and 4-7 days for drier biltong. You may need to experiment with your particular setup. Really thick pieces may take up to 2 weeks to be ready.
    Making biltong in a dehydrator - Follow steps 1-6, taking into consideration how thick the meat can be in the dehydrator. Set up the dehydrator on the lowest heat setting (our dehydrator at the lowest setting was about 35°C/95F, place the meat in the dehydrator and run the dehydrator for 24 to 72 hours. 
    If you can place thicker pieces of meat on your dehydrator trays, you may need to run the dehydrator for up to a week at the lowest temperature setting. Just like when using a biltong box, you may need to experiment with your setup for the best outcomes.
     
     

    Nutrition

    Serving: 50grams | Calories: 61kcal | Carbohydrates: 1g | Protein: 9g | Fat: 2g | Sodium: 427mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!
    « Mini Cheese Rolls (Cheese Puffs)
    Potbrood / Pot Bread »

    Reader Interactions

    Comments

      Leave a question, comment, or review :) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Vanessa says

      November 22, 2022 at 9:22 pm

      Yours was the first article that came up when I searched up biltong on pinterest, and it was perfect! I've just ordered my SA husband a biltong cabinet for Christmas - a Mellerware one, so that seemed like a good sign that your instructions would be suitable - then as I read further I see you're in NZ, which is great as I should be able to easily source all of the ingredients you mention...and you're I Christchurch, and I'm just an hour out from there, so the climate conditions are similar!! I don't think I need to look any further for a how-to-guide that I can use! Instead I'll look at your other recipes - the biltong cabinet isn't a surprise gift, but maybe I can make one of the dishes my husband talks about as a Christmas Day surprise. Thanks for such an easy to follow (and personally relevant!) guide on making biltong.

      Reply
      • Mary-Lou says

        November 23, 2022 at 7:37 am

        Hi Vanessa,

        Thank you for your amazing comment on this post.

        The Mellerware biltong king is a great present! And I'm so glad you are going to try your hand at biltong. It's crazy how small the world is sometimes, to think I am so so close to where your biltong magic will be happening. I think the biggest challenge we had here in Chch was definitely the humidity, so keep an eye out.

        I like the idea of a surprise Christmas Dish for your husband...hopefully there is something on here that will please his tastebuds!

        Let me know how it all goes down. Happy Biltong Making!

        Reply
    2. Luke Rathbone says

      November 07, 2022 at 10:57 am

      5 stars
      Nice recipe guys. If you find yourself in Australia I'd recommend checking out this, biltong too.

      Reply

    Primary Sidebar

    Hand holding a piece of sliced biltong.

    Welcome to Salty Ginger

    Hi, I’m Angie Dixon, the cook, photographer, and creator behind Salty Ginger! Here, you will find easy-to-follow recipes for the home cook and baker!

    More about me →

    Let's Keep in Touch!

    Popular Recipes


    These are the most popular recipes on Salty Ginger right now!

    • Condensed milk cookies on a baking sheet.
      Condensed Milk Biscuits (Cookies)
    • Peppermint crisp tart in a serving dish, with a serving spoon, sprinkled with pieces of peppermint crisp.
      Peppermint Crisp Tart
    • Slice of milk tart on a plate with a piece on a fork.
      No-Bake Milk Tart
    • Buttermilk rusks on a plate.
      Buttermilk Rusks (Karringmelk Beskuit)

    Father's Day Recipes


    Are you looking to spoil your dad this coming Father's Day? Here are a few recipes to make him feel special!

    • Biscoff brownie propped on another brownie to show fudgy center.
      Easy Swirled Biscoff Brownies
    • Sliced Biscoff blondie showing the swirl of Biscoff spread through the blondie.
      Biscoff Blondies
    • Sliced tomato puff pastry tart showing cheese, tomatoes and red onion.
      Tomato Puff Pastry Tart
    • Three lemon bars stacked on each other with a dusting of icing sugar.
      Easy Lemon Slice

    Let's Get Social


    Footer

    Hand holding a piece of sliced biltong.

    ↑ back to top

    About

    Contact

    Products I Use

    Recipes

    Subscribe

    • https://www.facebook.com/marylousaltyginger
    • https://www.instagram.com/marylou_saltyginger/
    • Threads
    • https://www.pinterest.nz/marylou_saltyginger/_created/

    Privacy Policy

    Terms of Use

    Photo and Recipe Policy

    COPYRIGHT © 2024 SALTY GINGER | ALL RIGHTS RESERVED

    2.0K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required