Biltong (South African Dried Cured Beef)
In short: Strips of lean beef cured with coriander, black pepper, salt and vinegar, then air-dried until firm, South Africa's famous high-protein snack. 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
- 220 kcal
Biltong is South Africa's favorite snack: strips of beef cured with vinegar, salt, coriander and black pepper, then air-dried until firm. It is sold in every corner shop and brought to rugby matches, road trips and braais. Unlike jerky, it is dried without heat or smoke, and it can be sliced thin or eaten in chunks. Making it at home needs a ventilated drying box, good beef and a little patience.
Instructions
- Cut the beef with the grain into strips about 2.5 cm (1 inch) thick and 20 cm (8 inches) long. Pat the strips dry with paper towels.
- Mix the salt, sugar, 2 tablespoons of crushed coriander and the pepper. Rub the mixture into every surface of the beef and pack the strips into a non-reactive dish.
- Pour the vinegar over the meat and turn the strips to coat. Cover and refrigerate for 12 hours, turning once.
- Lift the strips out, let the excess liquid drip off and pat them dry. Sprinkle with the remaining tablespoon of coriander.
- Thread each strip with an S-hook or skewer and hang them in a ventilated biltong box or drying cabinet with a small fan, spaced so they do not touch. Keep them in a dry room.
- Dry for 2 to 3 days for medium biltong that is still slightly soft in the center, or up to 5 or 6 days for fully dry. Press a strip to check the firmness.
- Slice thinly across the grain to serve. Store in a paper bag in a cool dry place for up to a week, or in the fridge for up to 3 weeks.
Tips
- Use very fresh beef, clean tools and a dry, well-ventilated space. Discard any meat that smells off or shows fuzzy mold, and keep dried raw meat away from pregnant women and anyone with a weakened immune system.
- No drying box? A food dehydrator at 40 to 45°C (105 to 115°F) takes 8 to 12 hours. The flavor is close, though the texture is a little drier.
Questions and answers
How long does homemade biltong take to dry?
Usually 2 to 3 days for a soft center and up to 6 days for fully dry. Thinner strips, a fan and a dry room all speed it up.
What cut of beef is best for biltong?
Lean topside, silverside or top round cut along the grain. A thin edge of fat is traditional, but too much goes rancid.
Is biltong the same as beef jerky?
No. Biltong is cured with vinegar, salt and coriander and air-dried in thick strips without heat or smoke. Jerky is usually marinated in a sweet or smoky sauce and dried with warmth.
How long does it take to make Biltong (South African Dried Cured Beef)?
About 30 min in total: 30 min of preparation and 0 min of cooking.
How many calories are in Biltong (South African Dried Cured Beef)?
About 220 kcal per serving, with 41 g of protein, 2 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 41 g |
| Carbohydrates | 2 g |
| Fat | 5 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
