International Cuisine > African Cuisine > Southern African Dishes > Biltong Preparation

Traditional South African Biltong

This recipe guides you through the process of making authentic South African biltong at home. Biltong is air-dried, cured meat, similar to jerky but with a distinct flavor profile due to its unique curing process and spices. It's a delicious and protein-rich snack.

Prep Time
30 minutes
Cook Time
4-7 days (air drying)
Servings
Variable, depending on slice size
Ingredients
  • 1 kg Beef (Silverside or Topside)
  • 50 g Coarse Sea Salt
  • 25 g Brown Sugar
  • 2 tbsp Black Peppercorns (crushed)
  • 3 tbsp Coriander Seeds (crushed)
  • 1 tsp Bicarbonate of Soda
  • 100 ml Brown or Red Wine Vinegar

Preparing the Meat

Begin by trimming any excess fat from the beef. While some fat is desirable for flavor, too much can hinder the drying process and lead to spoilage. Cut the beef into strips about 2-3 cm thick and 15-20 cm long, following the grain. This will allow for easier slicing against the grain once dried.

Mixing the Dry Cure

In a bowl, combine the coarse sea salt, brown sugar, crushed black peppercorns, crushed coriander seeds, and bicarbonate of soda. Mix well to ensure an even distribution of the spices.

Curing the Meat

In a non-reactive container (glass or plastic), layer the meat strips with the dry cure mixture, ensuring that each piece is well coated. Alternate layers of meat and cure until all the meat is covered. Press down gently to ensure good contact.

Vinegar Soak

Pour the brown or red wine vinegar over the meat. Ensure the vinegar evenly moistens all the meat. This step helps to tenderize the meat and adds a subtle tang.

First Marinade

Cover the container with a lid or plastic wrap and refrigerate for 12-24 hours. This allows the cure to penetrate the meat thoroughly.

Second Marinade (optional)

After the first 12-24 hours, some recipes suggest draining the liquid and repeating the vinegar soak with fresh vinegar for another 1-2 hours to enhance the flavor and tenderizing effect.

Hanging the Biltong

Remove the meat from the container and pat dry with paper towels. This is crucial for effective drying. Thread hooks (made from stainless steel or sanitized wire) through one end of each strip. Hang the strips in a well-ventilated area, ideally using a biltong box or a modified refrigerator with a fan and a low-wattage light bulb for gentle warmth. Ensure the pieces do not touch each other.

Drying Process

Allow the biltong to dry for 4-7 days, depending on the desired texture and thickness. Check the biltong daily. The drying time will vary based on humidity and temperature. You are looking for a firm outer layer and a slightly moist center. The longer it dries, the drier and tougher it will become.

Slicing and Storage

Once the biltong has reached your desired consistency, remove it from the hooks and slice it thinly against the grain using a sharp knife. Store the sliced biltong in an airtight container in the refrigerator. It can also be frozen for longer storage.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information can vary based on specific ingredients and preparation methods.

Calories: Approximately 300-400 kcal
Protein: 50-60g
Fat: 5-15g (depending on fat content of the beef)
Carbohydrates: 2-5g
Sodium: Varies widely based on salt content.

Other Important Considerations for Nutrition

Biltong is a good source of protein and iron. However, it can be high in sodium, so moderation is key, especially for individuals with high blood pressure. Choosing leaner cuts of beef can reduce the fat content. Be mindful of the sugar content from the brown sugar, especially if managing blood sugar levels.

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FAQ

  • What is the best cut of meat for biltong?

    Silverside or Topside are the most common and recommended cuts. They are lean and have a good texture for drying.
  • How do I know when the biltong is ready?

    The biltong should be firm to the touch on the outside and slightly moist in the center. You can test it by slicing a small piece and checking the internal texture.
  • Can I use other spices?

    Yes, biltong recipes are often customized. You can add other spices like chili flakes, garlic powder, or smoked paprika to adjust the flavor to your preference.
  • Why is bicarbonate of soda used?

    Bicarbonate of soda helps to tenderize the meat and can also aid in the drying process.
  • What is a Biltong Box?

    A biltong box is a specialized container designed to create the ideal environment for drying biltong. It usually features ventilation, a fan to circulate air, and a low-wattage light bulb or heater to maintain a consistent, warm temperature. This setup helps to prevent mold growth and ensures even drying.