Classic Biltong
Biltong is a South African dried meat that is dried without heat at room temperature or with a slight draft. The classic version uses vinegar, coarse salt, and coriander as main flavors. The meat is cut into thick strips and air-dried over several days.
Ingredients(for 1 kg)
Instructions
Prepare the meat
20 minutesCut beef (e.g. silverside or topside) along the grain into strips about 2–3 cm thick. Remove sinew and excess fat, a thin layer of fat can remain.
Marinating
12–24 hoursRub meat strips all over with apple cider vinegar. Mix salt, sugar, coriander, and pepper and rub evenly onto the meat. Cure in a flat dish covered in the refrigerator at 4 °C.
Drying
4–6 daysKnock off excess spices and hang the meat on hooks or strings in a well-ventilated room or biltong box at 20–25 °C. A light fan ensures constant air circulation. The meat is ready when the outside is firm but the inside still gives slightly.
Pro Tip
Ensure even air circulation around the meat – a simple fan in a biltong drying box ensures optimal results and prevents mold formation.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.