Biltong Recipe
South African · Snack · 20 min total
Biltong is a South African dried cured meat snack, similar to jerky but with a distinct vinegar and spice flavor. This recipe uses beef and a traditional spice mix for authentic taste.
20
min prep
min prep
10
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 lbs beef top round or silverside, sliced 1 inch thick
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp coriander seeds, toasted and crushed
- 1 tbsp black peppercorns, crushed
- 1 tbsp brown sugar
- 2 tsp salt
- 1 tsp baking soda
Instructions
- Slice beef with the grain into 1-inch thick strips, about 6 inches long.
- In a bowl, mix vinegar and Worcestershire sauce. Add beef strips, toss to coat, and let marinate for 30 minutes.
- In a separate bowl, combine crushed coriander, black pepper, brown sugar, salt, and baking soda.
- Remove beef from marinade and pat dry with paper towels. Rub the spice mixture evenly over all strips.
- Place beef strips on a wire rack set over a baking sheet. Refrigerate uncovered for 24 hours to allow surface to dry.
- Hang strips in a well-ventilated area (or use a dehydrator at 160°F/70°C) for 3-5 days until desired dryness. Alternatively, oven-dry at 170°F/75°C with door slightly open for 4-6 hours.
- Slice thinly across the grain before serving.
Tips
- Store in an airtight container in the fridge for up to 1 month.
- For a milder flavor, reduce black pepper to 1 tbsp.
- Biltong is traditionally air-dried, but a dehydrator or low oven works well.
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