Biltong Barbecue

Name: Biltong Barbeque
Total time: 48 h
Ingredients: 28 g Grobes Meersalz; 12 g Geräuchertes Paprikapulver; 15 g Koriandersamen (geröstet, grob gemahlen); 6 g Zwiebelpulver; 8 g Brauner Zucker; 5 g Schwarzer Pfeffer (grob gemahlen); 20 ml Worcestershiresauce; 20 ml Apfelessig

DehydratingBeefDehydratingEasy48-60 hrs70 °CN/AN/A

This BBQ biltong combines traditional South African dried meat techniques with classic American barbecue flavors. Smoked paprika, onion powder, and a hint of maple syrup give the meat a deep, sweetly smoky character. The result is an irresistible snack with a complex flavor profile.

Ingredients(for 1 kg)

Coarse sea salt28 g

Smoked paprika12 g

Coriander seeds (toasted, coarsely ground)15 g

Onion powder6 g

Brown sugar8 g

Black pepper (coarsely ground)5 g

Worcestershire sauce20 ml

Apple cider vinegar20 ml

Instructions

Preparation

20 minutes

Cut beef (silverside or rump steak) against the grain into 6-8 mm thick, even strips. Mix all dry ingredients in a bowl to form a uniform rub. Combine Worcestershire sauce and vinegar in a separate bowl.

Marinating

8-12 hours

Turn the meat strips in the liquid mixture, then evenly apply the BBQ rub to all sides and gently massage it in. Cover and marinate in the refrigerator (4 °C) for 8-12 hours.

Drying

48-60 hours

Dry the meat strips in the dehydrator at 35-40 °C with good air circulation for 48-60 hours. Check regularly. The biltong is ready when it breaks when bent but still has a slightly moist layer inside. Ensure a core temperature of at least 70 °C.

Pro Tip

For a more intense smoky flavor, you can add liquid smoke (1-2 ml per kg) to the marinade without needing an actual smoker.

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