How to Make Biltong: A Step-by-Step Guide to South African Jerky

Biltong. Even the name sounds intriguing, doesn’t it? This savory, air-dried meat is a staple in South Africa, much like jerky is in North America. But biltong boasts a unique flavor profile and texture that sets it apart. Imagine sinking your teeth into a tender, flavorful slice of meat, bursting with coriander, black pepper, and a hint of vinegar. That’s biltong, my friends, and today, I’m going to show you how to make it in your own kitchen.

What Makes Biltong So Special?

Unlike jerky, which is often smoked and can be quite tough, biltong is air-dried, resulting in a more tender texture. The magic lies in the marinade and the drying process. We’ll be using a simple yet potent blend of spices that infuse the meat with incredible flavor. Don’t worry; it’s not overly spicy but rather a balanced, aromatic experience.

Gathering Your Biltong Ingredients

For this recipe, we’ll be using beef, but you can use venison or even game meats if you’d like. Here’s what you’ll need:

For the Biltong:

• 2 pounds beef silverside or top round, sliced into 1-inch thick strips
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon coriander seeds, crushed
• 1 teaspoon salt
• 1/2 teaspoon ground ginger

Optional Spices:

• 1/2 teaspoon red pepper flakes (for a touch of heat)
• 1/2 teaspoon garlic powder

Essential Tools for Biltong Making

• Large non-reactive bowl
• Sharp knife
• Paper towels
• Biltong box or dehydrator (or a well-ventilated area)

Let’s Make Biltong!

1. Prepare the Marinade: In your large bowl, whisk together the vinegar, Worcestershire sauce, brown sugar, black pepper, coriander seeds, salt, and ginger (and optional red pepper flakes and garlic powder).

2. Marinate the Meat: Add the beef strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or better yet, overnight. “The longer you marinate, the deeper the flavor,” says Chef Michael, a renowned South African chef I had the pleasure of meeting at a food festival last year.

3. Ready for Drying: Remove the meat from the marinade, patting each strip dry with paper towels. Discard the marinade.

4. Air Drying Time: Now, here’s where your biltong box or dehydrator comes in. If using a biltong box, hang the meat strips, ensuring they don’t touch. If using a dehydrator, arrange the strips on the trays, leaving space between them. Set the dehydrator to 160°F (71°C).

5. The Waiting Game: Air drying can take anywhere from 2 to 5 days, depending on the thickness of the meat and your desired level of dryness. Check the biltong regularly. It should be firm and dry to the touch when it’s ready. “Don’t be afraid to experiment with drying times to achieve your perfect texture,” advises Chef Michael.

biltong drying

Tips for Biltong Success

• Slice Against the Grain: For a more tender biltong, always slice the meat against the grain.
• Ventilation is Key: Whether you’re using a biltong box or air drying, ensure good ventilation to prevent mold growth.
• Storage: Once your biltong is dry, store it in an airtight container in a cool, dry place. It can last for several weeks, if not months, if stored properly.

Savoring Your Homemade Biltong

Your biltong is ready! Slice it thinly and enjoy it as a healthy, protein-packed snack. Pair it with some dried fruit and nuts for a satisfying trail mix, or enjoy it with a cold beer.

biltong snack

FAQs about Making Biltong

Q: Can I make biltong without a biltong box or dehydrator?
A: Yes, you can air dry the meat in a well-ventilated area, away from direct sunlight. Hang the meat strips from a rack or use skewers.

Q: How can I tell if my biltong is dry enough?
A: The biltong should be firm and dry to the touch, with no soft spots. You can test it by bending a piece – it should crack but not break easily.

Your Turn to Try This South African Delicacy

Making biltong is a labor of love, but the reward is well worth the wait. The unique flavor and satisfying texture will have you coming back for more. Now that you have the recipe and the know-how, I encourage you to give it a try and experience the taste of South Africa in your own kitchen. Happy biltong making!