Ostrich Biltong
Biltong prepared in the traditional South African way using tender ostrich meat. The extremely lean and protein-rich ostrich meat is preserved with coriander, vinegar, and salt and air-dried. The result is an aromatic, dark-red dried product with a unique texture.
Ingredients(for 1 kg)
Instructions
Meat Preparation
20 minutesRemove tendons and silver skin from ostrich meat. Cut along the grain into 2-3 cm thick, uniform strips. Lightly coat meat strips with wine vinegar and allow to act for 5 minutes – the vinegar acts as a natural preservative.
Seasoning and Curing
4-6 hoursMix salt, ground coriander, pepper, and sugar. Rub meat strips generously on all sides with the spice mixture. Layer in a stainless steel tray and cure in the refrigerator for 4-6 hours, turning occasionally.
Hanging and Air Drying
4-7 daysPat meat strips dry and hang using meat hooks or toothpicks in a cool, well-ventilated area at 18-25 °C. Alternatively, use a dehydrator at maximum 35-40 °C. Check daily for mold. Done when outside is dry, inside still slightly moist and dark red.
Storage
5 minutesWrap finished biltong in paper (not plastic – it needs to breathe) and store cool. Shelf life is 1-2 weeks at room temperature, up to 4 weeks in the refrigerator. Slice thinly before consumption.
Pro Tip
Authentic biltong is cut WITH the grain, not against it – this creates the typical fibrous texture. Apple cider vinegar instead of wine vinegar gives a milder acidity. Ensure sufficient air circulation to prevent mold growth.
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