Biltong Made Easy – Based on the Original Recipe

Biltong is a tender, flavorful, and protein-rich meat snack—perfect for on the go or as an appetizer. The original recipe was created when South African pioneers needed to preserve their game for long journeys.

Ingredients per kilogram of meat

• 18 g coarse salt
• 2 g pepper
• 4 g roasted coriander
• 2 g raw sugar (optional)
• A little vinegar to moisten (optional)

Instructions

1. Cutting Meat: Cut the meat into strips about 2–2.5 cm thick. Slightly thicker strips are better than ones that are too thin. The width of the finished strips can be up to about 8 cm.
2. Seasoning: Thoroughly rub the spices into the meat on all sides—similar to breading a cutlet.
3. Marinating: Let the meat marinate overnight for about 8–12 hours.
4. Turning: Turn and mix thoroughly at least twice while marinating. If the meat is marinating overnight, do this once an hour after seasoning and again an hour before hanging it up.
5. Optional: Marinate longer: If desired, toss the meat again and let it marinate for another 8–12 hours.
6. Drying: Hang the meat up and let it dry until it reaches the desired consistency. As a guideline, the original recipe specifies a weight loss of about 50% and a drying time of about seven days.

Tips & Tricks

Drying in the Biltong Box

In a biltong box , the drying process takes about four to seven days, depending on the thickness of the meat, air circulation, and temperature.

Patience pays off

According to the Slow Food principle, the drying process should not be unnecessarily accelerated. A fan can help circulate the air.

Protect Against Flies

It's important to keep flies away from the meat. That's why we recommend using a biltong box.

Experimentation encouraged

This is a basic recipe. Feel free to experiment with different spices—for example, chili, juniper, caraway, or paprika. The main thing is that it tastes good and you enjoy making it!

Questions about manufacturing?

If you have any further questions, feel free to send us an email.