South African Biltong Coriander-Vinegar

Toast coriander seeds in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden. Allow to cool and coarsely grind in a mortar – not too fine, the seeds should still be recognizable.

Remove excess fat from meat (a thin fat layer can remain – fat is desirable and flavorful in biltong). Cut WITH the grain into 2-3 cm thick and 3-4 cm wide strips. Thick strips are characteristic of authentic biltong.

Mix together toasted coriander, sea salt, black pepper, brown sugar and optional curing salt thoroughly. This quantity is sufficient for 1 kg of meat.

Rub beef strips all over with red wine vinegar and lightly massage in. Then apply the spice mixture generously to all sides and press firmly. Lay strips in a single layer in a stainless steel tray, cover and rest in refrigerator at 4-6°C for 12-24 hours.

Remove meat strips from refrigerator. Lightly pat off excess liquid but do NOT wipe off the spices. Hang strips using butcher hooks or S-hooks through the top end. Strips must not touch each other.

Hang strips in a biltong box or well-ventilated area at 20-25°C. Constant air circulation is essential – a small fan helps. In humid conditions use a UVC lamp for mold prevention. After 4-5 days biltong has a moist center (wet biltong), after 6-7 days it is fully dried (dry biltong).

Biltong is ready when the outside is dark brown and firm. For wet biltong the center should still be slightly pink and moist. Slice thinly against or across the grain for serving. Traditionally biltong is torn into pieces by hand.

Store dry biltong at room temperature in a paper bag or ventilated container for up to 2 weeks – NEVER seal airtight as it will sweat and mold. Store wet biltong in the refrigerator for up to 1 week.