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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Recipe Information
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
Instructions
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.
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.
In a small bowl, combine the salt, brown sugar, black pepper, paprika, and ground coriander seeds to create the seasoning blend.
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.
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.
After marination, remove the beef strips and pat them dry with paper towels. Discard the marinade.
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.
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.
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.
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
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.9 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
