Biltong Smoked Paprika
This biltong recipe uses smoked paprika from Spanish tradition to bring a deep smoky note to the air-dried meat without needing a smoker. The combination of sweet and hot smoked paprika, garlic, and coriander creates a full-bodied, slightly robust flavor profile. Ideal for those who love smoky aromas.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesCut lean beef (silverside, topside, or top round) against the grain into even 5-8 mm thick strips. Mix all spice powders into a uniform rub. Prepare apple cider vinegar and Worcestershire sauce in a shallow bowl.
Soaking and Rubbing
12-18 hoursSoak meat strips in the vinegar-Worcestershire mixture for 4-6 hours. Then drain and generously and evenly rub the paprika rub onto all sides. Rest covered in the refrigerator at 4 °C for a further 8-12 hours.
Drying
48-72 hoursPlace meat strips on drying racks or hang them and dry at 35-40 °C. Turn the strips once after 24 hours for even drying. A core temperature of at least 70 °C must be reached. The biltong is ready when it breaks slightly when bent and shows a deep, dark red color inside.
Storage
5 minutesAllow the finished dried biltong to cool and breathe at room temperature for 1-2 hours. Store in parchment paper or a breathable bag. Do not store in airtight plastic bags, as this can promote mold growth.
Pro Tip
Use a blend of sweet (pimentón dulce) and hot (pimentón picante) smoked paprika in a 2:1 ratio for the best balance of smokiness and heat.
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