A Biltong recipe that produces consistent results with an authentic, traditional spice mix
Prep time: PT30M
Cook time: PT7200M
Rating
4.88 stars (106 reviews)
Keywords
Biltong, Curing, Dried meats
Ingredients
2000 g Beef—silverside or toprump
5 Tbsp Brown (malt) or cider vinegar
2.5 Tbsp Coarse salt ((2% of the meat weight))
2 tsp Ground black pepper
2 Tbsp Coriander seed
1.5 Tbsp Brown sugar ((optional))
Categories
Snack
Cuisine
South African
Zimbabwean
Steps
Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.
Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.
Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.
Reviews
Kath on 2026-05-30 (5 stars): Yes, still our favourite so far
Oleg on 2026-05-24 (5 stars): I use only venison all time – backstrap and back leg muscles
Oleg on 2026-05-24 (5 stars): I use only venison all time – backstrap and back leg muscles
Micky D on 2026-04-02 (1 stars): Well….I think brown malt vinegar is better and more traditional, and apply vinegar is the substitute. But it is always a matter of personal taste.
Traditional biltong also does not contain sugar.
Charles Craddock on 2026-02-03 (5 stars): We get packed jerky and biltong in supermarkets in the UK, also ‘fresh’ at food fares. All awful and nothing like the strips I used to chew on as a kid in Rhodesia in the 1950/60s! I’ll be making my own traditional versions experimenting using your recipe, I remember strips of kudu snd impala hanging from the washing line, happy days!
douglas desmond on 2025-12-10 (5 stars): fourturitley i have a dry aging cabint (pro smoker reserv50)set temp at 60 degrees and humidity at70% worked wonderfully two days and done
David Moore on 2025-12-09 (5 stars): Just completed my first batch of Kangaroo and it has proven to be spot on. Thanks for your advice. Starting next one now. Our road trips will be more like the old country now. Cheers
Quentin on 2025-09-14 (5 stars): I use Corned Silverside, but Silverside or Topside is best, the latter a lot leaner, but I love the fat!
Frans le Roux on 2025-09-14 (5 stars): Great thanks I have also used this recipe now in Cape Town. I am a Namibian also grew up eating biltong made by family.
Jorn Vavik on 2025-07-20 (5 stars): Me again.
Do not trim off the fat off your biltong cut. For those wantig less fat, remove it on your plate. The fat gives flavour and substance to the meat. And; do not brush off the marinade before drying. Especially the coriander.The more coriander the better. Keeps the bugs and the flies away. There are no substitutes for apple vinegar, brown sugar or coriander..
