What Is Biltong?

Biltong, a beloved South African treat, is a form of air-cured meat that combines rich flavours with a satisfying texture. Biltong, a traditional South African delicacy, originated with the Dutch settlers known as ‘Voortrekkers.’ These pioneers needed reliable sustenance during their extensive journeys across the continent. Although the preparation method and spice blend have remained largely unchanged over time, recent variations now include ‘piri piri’ biltong and a version infused with Worcestershire sauce and dried chiles. Whether you’re a seasoned biltong enthusiast or a curious newcomer, this article will guide you through making your delicious biltong at home.

Biltong is often compared to jerky, but it has its unique characteristics. Here’s what sets it apart:

1. Raw Beef: Unlike jerky, which is typically cooked or smoked, biltong starts with raw beef. The meat is marinated and air-dried, resulting in a tender yet chewy texture.
2. Heavily Seasoned: Biltong is heavily seasoned with a blend of spices, including coriander, black pepper, and salt. The spice mix is crucial for achieving that signature flavour.
3. Air-Cured: Instead of using heat or smoke, biltong is air-cured over several days. This slow process allows the flavours to develop fully.

Ingredients for Homemade Biltong

Before we dive into the steps, gather the following ingredients:

• 2 kilograms (4.4 lb) of high-quality beef (such as silverside or topside)
• 125 mL (0.53 c) of red wine vinegar (or apple cider vinegar)
• 125 mL (0.53 c) of Worcestershire sauce
• 125 g (8.3 tbsp) of crushed coriander seeds
• 15 g (1 tbsp) of black pepper
• 30 g (2 tbsp) of salt
• 100 g (6.7 tbsp) of brown sugar
• 15 g (1 tbsp) of baking soda

Step-by-Step Guide to Making Biltong

Let’s create your batch of biltong:

1. Slice the Meat: Cut the beef into 1 cm (0.39 in) thick and 2 cm (0.79 in) wide strips. Aim for uniform slices.
2. Marinate the Meat: Place the meat in a glass or ceramic baking dish. Pour 125 mL each of vinegar and Worcestershire sauce over the meat. Cover with plastic wrap and let it marinate at room temperature for at least 30 minutes (longer for more flavour).
3. Create the Spice Mix: In a large mixing bowl, combine 125 g of crushed coriander seeds, 15 g of black pepper, 30 g of salt, 100 g of brown sugar, and 15 g of baking soda. Mix well.
4. Rub the Spices: Take each strip of marinated meat, squeeze out excess juices, and coat it thoroughly with the spice mix. Press the seasoning into the meat.
5. Hang to Dry: Hang the spiced meat strips in a well-ventilated area. Let them air-dry for 3-5 days. The longer you wait, the firmer the biltong will become.
6. Enjoy!: Once fully dried, slice your biltong into thin strips and savor the flavorful results.

Tips and Variations

• Experiment with Spices: Feel free to adjust the spice mix to your taste. Some people add chilli flakes or paprika for an extra kick.
• Biltong Box or Dehydrator: If you have a biltong box or dehydrator, use it for consistent drying.
• Game Meats: While beef is traditional, you can also make biltong with game meats like venison.

Remember, making biltong is an art that requires patience. Enjoy the process, and soon you’ll have a batch of homemade biltong ready to share with friends and family!