South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0050
Printed 03 November 2026
Beef
Kid-Friendly
Biltong
Recipe by
Christo Lochenberg
Published 14 November 2025
191
Total Views
1 (100%)
Community Likes
0
Dislikes
Download PDF
Only for registered users
Ingredients
Tip: Click any item to cross it off while you prep.
- 1kg good quality beef (e.g., silverside, topside, eye of round) or game, cut into strips (approx. 2-3cm thick)
- 100ml (1/2 cup) Coarse salt (e.g., sea salt or pickling salt)
- 30ml (2 tbsp) Brown sugar (optional, for sweetness)
- 10ml (2 tsp) Ground black pepper
- 5ml (1 tsp) Ground coriander (roasted and coarsely ground is best)
- 250ml (1 cup) Brown vinegar (e.g., malt vinegar or red wine vinegar)
- Equipment: Biltong box (with fan and light) or a well-ventilated, cool, dry space, S-hooks or string.
About This Recipe
A beloved South African cured, dried meat snack, similar to jerky but with a unique taste and texture due to its specific spices and curing process. Made from various cuts, often beef or game, and enjoyed by almost everyone.
Preparation Instructions
- Prepare Meat: Trim any excess fat or sinew from the meat. Cut the meat into strips, usually along the grain, about 2-3cm thick.
- Make Spice Mix: In a bowl, mix coarse salt, brown sugar (if using), ground black pepper, and ground coriander.
- Marinate: Dip each meat strip briefly into the brown vinegar, ensuring it's coated. Then, liberally rub the spice mix over all surfaces of each meat strip.
- Place the spiced meat in a non-metallic container. Cover and refrigerate for 6-12 hours (for thinner cuts) up to 24 hours (for thicker cuts). Turn the meat occasionally to ensure even curing. The meat will release some liquid.
- Hang to Dry: After curing, lightly pat the meat strips dry with paper towels. Thread each strip onto an S-hook or string.
- Hang the biltong in a biltong box (with the fan and light on) or in a well-ventilated, cool, dry room. Ensure there's good airflow around each piece.
- Drying Time: Drying time varies greatly depending on preference (wet, medium, dry), meat thickness, and environmental conditions. It can take anywhere from 3 days to 2 weeks.
- Wet/Medium: After 3-7 days, test a piece by cutting into it. It should be firm but still have a reddish-pink centre.
- Dry: For drier biltong, continue hanging until it's very firm.
- Storage: Once dried to your liking, remove from hooks. Store in a breathable paper bag in a cool, dry place, or freeze for longer storage. Avoid airtight plastic containers, as this can make it sweat and mould.
Community Feedback
Did You Enjoy This Recipe?
Help other South African home cooks discover tried-and-tested favourites by leaving your rating.
Back to All Public Recipes
Download Recipe PDF
Only for registered users
© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/biltong · Developed by Christo Lochenberg
