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Biltong |

biltong recipe


Biltong is as South African as the flag or the Springboks that we all pay an absolute fortune for so here is a biltong recipe that you can make for the rugga games on the weekend or just to have around the house as a snack. Pop a few pieces in your kids lunch boxes, they will be the King of the school every day. It’s not a complicated recipe and very simple to make, give it a try.

What you need

5kg sirloin/rump steak
500g salt
1 cup of brown sugar
1 cup coriander coriander seeds, cracked
2 tablespoons bicarbonate of soda
1 tablespoon cracked black pepper
1 cup red wine vinegar

The process

Start by slicing the meat into strips, with the natural grain of the meat. We like our finished product to be a little moist inside so cut the strips about 5cm wide. You can cut them thinner if you prefer.

Now mix the salt, pepper, cracked coriander, bicarb and sugar together in a bowl to form a rubbing mixture.

Take a large glass or stainless steel container, rub some of the misture into each piece of meat make a single layer in the bottom of the container. Splash some of the vinegar over the layer of meat strips and then continue the same process until all of the meat is layered and you have no vinegar left.

You now need to cover the container with cling film and leave it to marinade for 12-24 hours depending on the thickness of the meat and the intensity of the flavor you desire. 5cm thick strips and 18 hours is perfect.

Now you need to find a cool dry and well ventilated place to hang the meat(we hang it high up in the garage covered with a mosquito net)

Prepare s shaped galvanized wire hooks to hang the meat on and hang them until the outside is dark and the center is according to your taste.

Depending on the dryness of the air and the ventilation, the time will vary. if you are in a hurry, use a slow fan to keep the air circulating around the meat.

A bag of biltong, some spicy chorico and a few beers is all I need right now, Cheers and Go Bulls!

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5 Responses to “Biltong”

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  2. Jonathan says:

    Are you sure on the amount of salt? 500g is 10% of the meat!

    Hoping it’s right because I just made a batch!


    • Graham says:

      Hi Jonathan, sorry about the late reply, been under the whip.. thats the correct amount, 5 kg of meat is a lot. Let us know how it worked out. G

  3. Cindy says:


    We’ve just bought a home biltong maker and I’m trying to make chicken biltong. I far prefer it to beef biltong.
    Can you use same recipe for beef and chicken, or is there a trick to it?

    • Graham says:

      Hi Cindy, Chicken biltong will not taste good with meat spices and I have never made it before but would use something like Onion salt and a light white vinegar that has been watered down a bit as a guess. I don’t think you want to do too much to it and then develop your own flavour from a good base. If you like it with a bit of spice add some paprika or chili but I am afraid I don’t have a chicken biltong recipe. Cheers for now G

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