Biltong made simple - according to the original recipe
Biltong is a tender, savoury meat snack, rich in protein, to enjoy on the go or as an aperitif. The original recipe was developed when South African pioneers needed to preserve their hunted meat, while on the "trek".
Ingredients (per KG meat)
18 g coarse salt
2 g pepper
4 g roasted coriander
2 g brown sugar (can also be left out)
A little vinegar to moisten (can also be left out)
- Cut pure pieces of meat into 2-2.5cm thick pieces (thicker is better than thinner). Width of the final product may be up to approx. 8cm.
- Rub the meat with spices (breadcrumbs, like a schnitzel).
- Marinade overnight for approx. 8-12 hours.
- Turn/circulate thoroughly at least 2 times during pickling (e.g. one hour after seasoning and 1 hour before hanging if marinated overnight).
- (if you want) Mix and leave for another 8-12 hours.
- Hang and let dry until it is good (approx. 50% weight loss). Duration approx. 7 days.
Tips & Tricks
- Drying in a controlled climate (e.g. in a "Biltong box") takes between 4 and 7 days depending on thickness, ventilation and temperature.
- Drying also works without a controlled climate. Drying can for instance be stimulated/accelerated with a fan. Ideally, drying should never be stimulated too quickly.
- IMPORTANT: Flies should not have access to the meat. Therefore a "Biltong Box recommended.
- THIS IS JUST THE BASIC RECIPE. FEEL FREE TO EXPERIMENT WITH DIFFERENT SPICES; CHILLI, JUNIPER, CUMIN OR PAPRIKA FOR EXAMPLE. The main thing is that it tastes good and you enjoy it.
If you have any questions, feel free to contact us at firstname.lastname@example.org.