Elk Biltong South African Style

Name: Elch-Biltong südafrikanischer Art
Total time: 24 h
Ingredients: 1000 g Elchfleisch (Keule oder Rücken); 50 ml Weinessig (Rotwein); 15 g Koriandersamen (grob gestoßen); 15 g Grobes Meersalz; 5 g Schwarzer Pfeffer (grob gemahlen); 5 g Brauner Zucker

DehydratingGameDehydratingMedium24–48 hrs35–40 °C

Biltong differs fundamentally from jerky: the meat is not marinated but dipped in vinegar, rubbed with spices, and then air-dried – traditionally at room temperature or in a dehydrator at low temperatures. Elk meat is excellent for biltong due to its lean, fine-grained texture. The characteristic tangy flavor comes from the vinegar treatment and coriander seeds.

Ingredients(for 1 kg)

Elk meat (leg or loin)1000 g

Wine vinegar (red wine)50 ml

Coriander seeds (coarsely crushed)15 g

Coarse sea salt15 g

Black pepper (coarsely ground)5 g

Brown sugar5 g

Instructions

Cutting the meat

20 min

Trim elk meat and cut into 2–3 cm thick strips along the grain (biltong is cut lengthwise, not across). Strips should have uniform thickness for consistent drying time.

Vinegar treatment & seasoning

2–4 hours

Briefly dip meat strips in red wine vinegar (about 30 seconds per strip), let drain. Mix spice blend of coriander, salt, pepper, and sugar. Rub strips thoroughly on all sides and rest in a single layer on a tray in the refrigerator for 2–4 hours.

Drying

24–48 hours

Hang strips on hooks or lay on dehydrator racks. Dry at 35–40 °C for 24–48 hours. Traditional biltong should be dry on the outside, still slightly pink and moist inside. For fully dried biltong, dry 48 hours or longer. Check strips regularly.

Pro Tip

Coarsely crush coriander seeds in a mortar, do not grind finely – the coarse pieces give the biltong its characteristic texture and typical aroma on the surface.

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