Venison Biltong
Venison biltong is a South African-inspired dried meat preserved without smoking, using only salt, vinegar, and spices, then air-dried at room temperature. The coriander-pepper flavor is characteristic and pairs excellently with the bold venison taste. Unlike jerky, biltong is cut thicker and remains tender inside.
Ingredients(for 1 kg)
Instructions
Prepare and cut meat
30 minutesClean the venison (topside or silverside) of sinews and silver skin. Cut along the grain into strips 2-3 cm thick and approximately 15 cm long. Uniform thickness is crucial for even drying.
Vinegar treatment and seasoning
30 minutesRub the meat strips with red wine vinegar and Worcestershire sauce and leave to marinate for 30 minutes. Then press the dry spice mixture (salt, coriander, pepper, sugar) evenly onto all sides.
Short Cure
12-18 hoursLayer the seasoned strips in a container and weigh down with a weight. Rest in the refrigerator at 4 °C so the spices can penetrate and some liquid is drawn out.
Air Drying
4-6 daysHang the meat strips using hooks or clothespins on a wooden frame or coat hanger. Dry at 20-25 °C with good air circulation. Check daily for mold. At 40-50% weight loss the biltong is ready.
Pro Tip
For optimal air circulation, place a small fan near the hanging meat. The pieces should not touch each other. The biltong is ready when the outside is firm but the center still yields slightly.
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