Biltong (Biltong)
The Quirky Foodster Team
Ingredients
- Beef silverside or a similar lean cut, sliced into strips along the grain — 1.5 kg (3.3 lb)
- Vinegar — 60 ml (2 fl oz)
- Coarse salt — 3 tbsp
- Coarsely ground coriander seeds — 2 tbsp
- Cracked black pepper — 1 tbsp
- Brown sugar — 1 tsp
Method
- Trim any excess fat from the meat and cut into long strips about 2 cm (3/4 in) thick, following the grain.
- Dip each strip briefly in vinegar, then arrange in a dish.
- Combine the salt, ground coriander, pepper and sugar, and rub generously over each strip.
- Let the meat cure in the refrigerator for 12–24 hours.
- Rinse off the excess spice mixture briefly and pat dry.
- Hang the strips in a biltong box or well-ventilated, cool, dry space, away from direct sunlight and insects.
- Dry for 5–7 days, checking regularly, until the biltong reaches your preferred level of dryness, from still slightly soft in the centre to fully firm throughout.
Introduction: Air-dried, spiced cured meat strips, a beloved Namibian snack enjoyed on its own or as part of a starter spread.
Cultural Background: Biltong-making reflects a preservation tradition brought by early Afrikaner and German settlers, adapted to Namibia's dry, favourable climate, and it remains one of the country's most cherished and widely shared snacks.
Tips: Cut the meat with the grain, as this is essential for the correct chewy texture once dried. Good airflow is critical for safe, even drying — a dedicated biltong box or well-ventilated space works best.
Variations: Adjust the curing spice blend to taste, some regions favouring more chilli or different herb combinations. Slice thinner for a version that dries faster and eats more like a crisp chip.
Storage: Store in a paper bag or breathable container at room temperature for up to 3 weeks, or refrigerate for longer freshness.
Reheating: Not applicable — biltong is eaten as is, without cooking or reheating.
FAQs:
Q: Is biltong the same as beef jerky?
A: They share the idea of dried, cured meat, but biltong uses vinegar and a distinct spice cure and is typically air-dried rather than smoked or oven-dried.
Q: How do I know when biltong is ready?
A: This depends on personal preference — some prefer it still a little moist in the centre, while others dry it fully firm throughout.
- Beef silverside or a similar lean cut, sliced into strips along the grain — 1.5 kg (3.3 lb)
- Vinegar — 60 ml (2 fl oz)
- Coarse salt — 3 tbsp
- Coarsely ground coriander seeds — 2 tbsp
- Cracked black pepper — 1 tbsp
- Brown sugar — 1 tsp
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