Biltong
A classic South African cured meat snack, air-dried and seasoned with coriander, vinegar, and salt.
Origin & history
Biltong was developed by indigenous peoples and later refined by Dutch settlers as a way to preserve meat in the harsh African climate without refrigeration.
Ingredients
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Meat
Cure
Spice
The method
Step by step
- 01
Marinate
2 hrSlice the beef into strips along the grain. Rub with salt and spices, then soak in vinegar for several hours in the refrigerator.
Ensure even coating of spices.
- 02
Dry
48 hrHang the strips in a cool, dry, well-ventilated area or a biltong box until the desired level of dryness is achieved.
Check for mold daily.
Chef tips
- — Slice thinly against the grain for serving.
- — Keep in a paper bag to allow airflow.
Common mistakes
- — Using meat with too much fat, which can go rancid.
- — Drying in a humid environment.
Substitutions
- Beef → Game meatVenison is traditional.
Storage & serving
Store in a cool, dry place; can be vacuum sealed for long-term storage.
Serve as a snack or sliced into salads.
Food safety
Ensure proper airflow to prevent bacterial growth; use high-quality meat.
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