Biltong

Nutrition · per serving

Steps

1. 1

   Trim away any silver skin from the beef, then slice it lengthwise with the grain into strips about 2 cm thick, 3-4 cm wide, and 15-20 cm long. Cutting with the grain gives the chewy traditional texture. Pat the strips completely dry with paper towel so the seasoning adheres well.

   500 g beef silverside or topside, in one piece
2. 2

   Toast the coriander seeds in a dry pan over medium heat for 1-2 minutes until fragrant, shaking the pan often so they do not scorch. Crush them coarsely with a mortar and pestle or spice grinder; a coarse texture is traditional and gives better surface coverage.

   12 g coriander seeds
3. 3

   Mix the crushed coriander, black pepper, coarse salt, brown sugar, and bicarbonate of soda in a bowl until evenly combined.

   12 g coriander seeds6 g coarsely ground black pepper12 g coarse salt8 g brown sugar1 g bicarbonate of soda
4. 4

   Splash the vinegar over the beef strips and rub to coat all sides. Then coat the meat evenly with the spice mixture, pressing it in well so every strip is seasoned.

   500 g beef silverside or topside, in one piece60 ml apple cider vinegar12 g coriander seeds6 g coarsely ground black pepper12 g coarse salt8 g brown sugar1 g bicarbonate of soda
5. 5

   Arrange the strips in a non-reactive dish in a single layer if possible. Cover and refrigerate for 30 minutes, turning once halfway through, so the salt and vinegar penetrate evenly.

   500 g beef silverside or topside, in one piece60 ml apple cider vinegar12 g coarse salt12 g coriander seeds6 g coarsely ground black pepper8 g brown sugar1 g bicarbonate of soda
6. 6

   Preheat the oven to 70°C or the lowest setting that stays below 80°C. Remove the beef from the dish, shake off excess seasoning, and pat the strips dry again. Thread hooks or skewers through one end, or lay the strips on a wire rack set over a tray so air can circulate fully around them.

   500 g beef silverside or topside, in one piece
7. 7

   Dry the beef in the oven for about 25 minutes with the door slightly ajar to let moisture escape. The strips should feel dry on the outside but still give a little when squeezed; this quick method makes a softer, less shelf-stable biltong suited to immediate eating rather than long storage.

   500 g beef silverside or topside, in one piece
8. 8

   Cool for 5 minutes, then slice thinly across the grain for easier eating, or leave in strips for a more traditional chew. Serve immediately.

   500 g beef silverside or topside, in one piece

Origin & History

Biltong is a classic South African preserved meat, developed from older Dutch curing practices and adapted to local conditions in southern Africa. Vinegar, salt, and toasted coriander became the hallmark seasoning, creating a snack valued for both flavour and keeping quality.