Garlic Biltong
This biltong variant enriches the classic recipe with an intense garlic flavor and a subtle herbal note. Garlic powder and dried thyme complement the toasted coriander in a harmonious way. The result is an aromatic, savory dried meat with deep flavor.
Ingredients(for 1 kg)
Instructions
Prepare the meat
20 minutesCut beef along the grain into strips about 2–3 cm thick. Remove sinew and hard fat spots. Pat strips dry.
Seasoning and curing
12–24 hoursStir salt, sugar, coriander, garlic powder, thyme, and pepper into a homogeneous mixture. First rub the meat with apple cider vinegar, then coat evenly with the spice mixture and massage in. Cure covered in the refrigerator at 4 °C.
Drying
4–6 daysCarefully knock off excess spices. Hang the meat on hooks in a biltong dryer or well-ventilated room at 20–25 °C. Use a fan for constant air circulation. The meat is ready when the outside is dark and firm while the core gives slightly.
Pro Tip
Avoid fresh garlic as it can spoil during drying – garlic powder is the safer and more flavorful choice for biltong.
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