South African Biltong
Experience the bold and authentic taste of South African Biltong, a traditional dried meat snack that’s both hearty and flavorful. This recipe uses premium cuts of beef such as silverside or top round, carefully seasoned with a blend of toasted coriander seeds, black pepper, paprika, and a hint of brown sugar for the perfect balance of spice and sweetness. Marinated in red wine vinegar and Worcestershire sauce, the beef undergoes an overnight curing process before being air-dried to your preferred texture—whether tender or satisfyingly chewy. With no cooking required, this protein-packed delicacy is a must-try for anyone craving a savory snack rich in South African heritage. Perfect as a standalone treat or a unique topping for soups and salads, this homemade biltong is an irresistible way to savor the art of slow drying and traditional seasoning.
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Ingredients
- 1000 grams beef (preferably silverside or top round)
- 50 grams coarse salt
- 25 grams brown sugar
- 15 grams coriander seeds
- 10 grams black pepper (coarsely ground)
- 5 grams paprika
- 125 milliliters red wine vinegar
- 50 milliliters worcestershire sauce
Directions
Step 1
Trim the beef of any excess fat and sinew, then slice it into long strips about 2-3 cm thick. Ensure the slices are uniform to allow for even drying.
Step 2
Toast the coriander seeds in a dry pan for about 2-3 minutes until fragrant. Allow them to cool slightly before grinding coarsely with a mortar and pestle or spice grinder.
Step 3
In a small bowl, combine the salt, brown sugar, black pepper, paprika, and ground coriander seeds to create the seasoning blend.
Step 4
Rub the seasoning mixture evenly over the beef strips, ensuring each piece is well coated. Set the seasoned meat aside for 1 hour to begin the curing process.
Step 5
After 1 hour, transfer the beef strips to a large glass or stainless steel container. Pour the red wine vinegar and Worcestershire sauce over the meat, ensuring the liquid coats all pieces. Cover and refrigerate for 12-24 hours, turning the strips once halfway through to ensure even marination.
Step 6
After marination, remove the beef strips and pat them dry with paper towels. Discard the marinade.
Step 7
Prepare a dedicated drying space with good airflow. Use food-grade hooks or a drying rack to hang the beef strips in a well-ventilated area, avoiding direct sunlight. Ensure there is space between each strip to allow air circulation.
Step 8
Leave the meat to dry for 4-7 days, depending on the desired texture. For softer biltong, dry for a shorter period; for a firmer, chewier result, allow it to dry longer.
Step 9
Once the biltong has reached your preferred dryness, remove it from the drying space and cut into bite-sized pieces or thin slices. Store in an airtight container in a cool, dry place or refrigerate for longer shelf life.
Step 10
Serve as a protein-packed snack or use as a topping for salads or soups. Enjoy the authentic flavors of South African biltong!
Nutrition Facts
| Serving size | (1285.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2247.9 |
| Total Fat 73.7g | 0% |
| Saturated Fat 30.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 800mg | 0% |
| Sodium 20726.1mg | 0% |
| Total Carbohydrate 53.2g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 30.3g | |
| Protein 303.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 367.3mg | 0% |
| Iron 32.9mg | 0% |
| Potassium 3958.1mg | 0% |
Source of Calories