Equipment
Ingredients
Meat
- 2000 g beef silverside or top round, trimmed of silver skin, some fat cap left on
Cure & Marinade
- 125 ml white vinegar
- 45 g coarse sea salt
- 40 g whole coriander seeds, whole
- 15 g black peppercorns, whole
- 15 g brown sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 81 kcal
- Protein
- 15 g
- Carbohydrates
- 1 g
- Fat
- 2 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 563 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 38 mg
- Potassium
- 212 mg
- Calcium
- 19 mg
- Iron
- 1.7 mg
- Magnesium
- 12 mg
- Phosphorus
- 139 mg
- Zinc
- 2.3 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.15 mg
- Niacin
- 4.0 mg
- Folate
- 3 mcg
- Water
- 44 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Toast the whole coriander seeds in a dry pan over medium heat until aromatic and slightly darkened. Watch closely to prevent burning.
Crush the toasted coriander and black peppercorns coarsely. Combine with the coarse salt and brown sugar (if using) in a bowl to create the curing rub.
Slice the beef along the grain into strips approximately 2-3cm thick. Leave the fat cap on for traditional flavor.
Place meat strips in a large tray. Drizzle with vinegar and toss to coat every surface lightly. Dredge the vinegar-coated meat in the spice mixture, pressing the spices into the flesh to ensure good adhesion.
Layer the spiced meat in a non-reactive container. Cover and refrigerate to marinate and begin the curing process.
Remove meat from the fridge. Insert hooks into the thickest end of each strip. Hang the strips in a biltong box or designated drying area. Ensure strips do not touch each other.
Allow to air-dry in a cool, well-ventilated area. A low-speed fan is essential for airflow, but do not apply heat. Drying time depends on humidity and thickness.
Slice the dried biltong thinly across the grain using a sharp knife or biltong cutter before serving.
Chef's Notes
- The hallmark of great biltong is the coriander; ensure your seeds are fresh and toasted immediately before use.
- Fat is flavor in biltong. Yellow fat is prized in South Africa, so don't trim the meat too lean.
- Do not use heat to speed up the process. Heat cooks the meat and turns it into jerky; biltong relies on air-curing.
- For 'wet' biltong (rare), dry for 2-3 days. For dry snap sticks, dry for 5-7 days.
Storage
Refrigerator: 1 month — Store in a brown paper bag to prevent sweating; plastic promotes mold.
Freezer: 6 months — Vacuum seal before freezing to prevent freezer burn.
Troubleshooting
White fluff appearing on meat
Cause: Humidity too high or insufficient airflow
Fix: Wipe with vinegar-soaked cloth immediately; if mold is green/black, discard
Prevention: Ensure biltong box has a fan and isn't overloaded
Case hardening (hard shell, raw inside)
Cause: Airflow too strong or temperature too high
Fix: Vacuum seal to equalize moisture for 2 days
Prevention: Reduce fan speed; ensure drying is gradual (ambient temp)
Cultural Context
Originating from Dutch settlers (Voortrekkers) in South Africa, biltong was a survival food born of necessity to preserve meat during long treks across the interior. The name comes from the Dutch words 'bil' (buttock) and 'tong' (strip). It remains a national obsession, eaten at rugby matches and social gatherings (braais).
