Description
Learn how to make biltong at home! Simple step-by-step South African recipe for soft, savoury, perfectly spiced dried beef.
Ingredients
- 3 kg silverside or topside beef
- 1½ cups white vinegar
- ½ cup Worcestershire sauce
- 200 g biltong spice mix
Instructions
- Prep the meat: Trim thick fat and sinew if preferred. Slice into 4–6 cm wide strips, about 2–3 cm thick.
- Dunk & season: Mix vinegar and Worcestershire sauce in one dish, and spread the spice in another. Dip each strip into the liquid, then coat well with spice and rub it in using your hands.
- Hang to dry: Hook one end of each strip and hang in your biltong box or an airy cupboard, leaving space between pieces for airflow. Dry for 3–7 days depending on thickness and your preferred texture.
- Store: Slice thinly against the grain. Store in a paper bag or breathable container in a cool, dry place for up to a week — or refrigerate for longer.
Notes
Tips & Variations
- Use game meat for a wild twist.
- Add chilli, garlic, or smoked paprika to customise the spice blend.
- No biltong box? Hang near a fan in a well-ventilated room — just avoid humidity.