Snack Recipes Recipes for Snacks Traditional Snacks

Biltong

South Africa’s all time favourite snack – Biltong is a dried meat snack that originates from South Africa. Different meats can be used to make Biltong (beef is the popular standard). Biltong is made from beef, ostrich, game (springbok, kudu) and even chicken meat. Different spices can be used including chilli for a “spicier” snack. Biltong is made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. Blitong is similar to beef jerky (but better!) in that they are spiced, dried meats but differs in typical ingredients, taste and the production process. (ref: Wikipedia).

Ingredients:

  • 12,5 kg beef or venison (sirloin, rump or fillet)
  • 560 g salt (finely ground)
  • 125 ml brown sugar
  • 25 ml bicarbonate of sod
  • 12.5 ml freshly ground pepper
  • 125 ml ground coriander (optional)
  • 250 ml brown vinegar
  • 2,5 l warm water

Preparation:

  1. Slice the beef or venison along the muscle line and then cut into strips about 5 to 7 cm thick, leaving a bit of fat on the strips.
  2. Combine the salt, brown sugar, bicarb, pepper and coriander and rub the meat with the mixture.
  3. Place the meat in a cool area for 1 or 2 days, taking into consideration the thickness of the meat.
  4. Stir the vinegar and water together and then dip the meat into it.
  5. Pat the slices dry with paper towel.
  6. Hang the meat up in a cool dry room with sufficient space for air to circulate.
  7. Dry for 2 to 3 weeks.

If you are interested in South African Culture and Traditions have a look at:
South African Languages & Culture

3 Responses to “Biltong”

  1. Stephen Says:

    Do not use finely ground salt, it needs to be COARSE salt. The fine salt may well spoil the biltong because it will make it too salty!

  2. Allan Says:

    I use similar spices particularly the corriander but prefer Worchester Sauce to vinagar and I never use salt as it can very easily spoil the meat. If you make a simple box with a 100w globe and a computer extractor fan you can have your biltong ready in 48 – 72 hours depending on how dry you like it.

    If you are in South Africa Freddy Hirsch makes the best bilton spices.

    I make 2 kg every week.

  3. Amelia Says:

    10 out of 10 for spices from Freddt Hirsch. Very easy to use and tastes terrific!