Biltong (Namibian Air-Dried Spiced Beef)
In short: Strips of beef cured with vinegar, salt, coriander and pepper, then hung to air-dry until firm. A chewy, savory snack and a staple of Namibian life. It takes about 30 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 0 min
- Resting
- 72 h
- Total
- 30 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 140 kcal
Biltong is the beef snack that Namibians keep in the car, at the braai and in the pantry. Thick strips of beef are cured with vinegar, salt, toasted coriander and black pepper, then hung in a dry, airy place for several days. The outside turns firm and the inside stays a little soft. Slice it thin and eat it as it is, or shave it into salads and sandwiches.
Instructions
- Cut the beef with the grain into strips about 2 cm (3/4 in) thick and 20 to 25 cm (8 to 10 in) long. Lay them in a non-metal dish and sprinkle with the vinegar, turning to coat.
- Mix the salt, sugar, coriander and pepper. Rub the mixture over every strip, pressing it in. Cover and refrigerate for 8 hours, turning once.
- Shake off excess spice and pat the strips dry. Hang each strip from a hook or a straightened paper clip on a rack, in a clean, dry spot with steady airflow, away from direct sun.
- Dry for 3 to 5 days, depending on thickness and humidity, until the strips feel firm on the outside but still give slightly in the center.
- Slice across the grain into thin pieces to serve. Store in a paper bag in a cool, dry place for up to 2 weeks, or in the fridge for up to 1 month.
Tips
- In humid weather, dry the strips in an oven at 70°C (160°F) with the door slightly open for 4 to 5 hours. The result is closer to jerky, and safer.
- Use fresh, cold beef and clean hands and tools, and discard any biltong that grows mold or smells sour. A small fan speeds the drying.
Questions and answers
What is the difference between biltong and jerky?
Biltong is cured with vinegar and salt and air-dried in thick strips, with no heat. Jerky is usually marinated, cut thinner and dried with low heat.
Can I make biltong with game meat?
Yes. Venison such as kudu or springbok is traditional and works with the same method, but the strips dry faster because the meat is leaner.
How do I know when biltong is dry enough?
Press a strip. It should feel firm with a little give in the middle. Cut one open to check that it is dark red and not wet.
How long does it take to make Biltong (Namibian Air-Dried Spiced Beef)?
About 30 min in total: 30 min of preparation and 0 min of cooking.
How many calories are in Biltong (Namibian Air-Dried Spiced Beef)?
About 140 kcal per serving, with 26 g of protein, 2 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 140 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 2 g |
| Fat | 3 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
