How to Make Biltong

A traditional South African dried and cured meat snack, often made from beef or game, seasoned with a blend of spices, and sliced into thin strips.

Prep Time 30

Servings Slices

Calories 60 kcal

Prepare your meat by cutting it into slices that are 2 cm thick. Remove all the fat, gristle, and skin.
Toast the coriander lightly in a frying pan, then coarsely grind it and the peppercorn with a mortar and pestle or in a coffee grinder.
Lay your beef in a deep tray or casserole dish.
Mix together the Worcestershire sauce and red wine vinegar in a separate container, then pour it over your meat to cover it.
Mix the salt and spices in a separate bowl.
Use half of the mixture to coat your meat, then turn it over and coat the other side.
Add all of the meat, spices, and liquids to a Ziplock bag.
Store it in your fridge and allow it to marinade for 24 to 48 hours. Make sure all of the meat is covered.
Remove the meat from the bag and weigh it on a kitchen scale, recording the weight.
Dry the meat. You can air cure it a warm, sunny area with temperatures between 70- and 80-degrees Fahrenheit for about five days. To do this, hang each piece of meat on a hook that has plenty of airflow around it.
Optional: Instead, you can place the meat in a dehydrator for about 12 hours. Be sure there's plenty of room around each piece.
Weight the meat again and make sure it's lost at least 50% of its weight.

Serving: 1ozCalories: 60kcal

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