How to Make Biltong

Biltong is one of those snacks that ticks every box. Savoury, chewy, rich in protein and packed with spice, it is beloved in South Africa and increasingly popular in the UK among those who prefer a wholesome, homemade alternative to shop-bought snacks. Unlike jerky, which is often cooked or smoked, biltong is air-dried and cured in a blend of vinegar and spices, producing a more tender, flavourful result. If you have ever wondered how to make biltong at home, the good news is that it is easier than you might think, especially if you enjoy curing and preserving food.

Homemade biltong allows you to control the flavour, texture and ingredients, from spice level to meat choice. With a little patience and the right environment, you can turn fresh meat into a moreish snack that is full of tradition and bold taste.

What Is Biltong?

Biltong is a traditional South African cured meat, made by marinating strips of beef in vinegar and spices and air-drying them until they reach the desired level of dryness. The name comes from the Dutch words “bil” meaning rump and “tong” meaning strip or tongue, and it was originally developed as a way to preserve meat in the hot African climate.

Unlike jerky, which is usually sweetened and cooked at higher temperatures, biltong is raw-cured and dried slowly over several days. It has a softer bite, deeper spice character and a more natural meat texture.

Choosing the Right Cut of Meat

The best meat for biltong is lean, high-quality beef. Traditionally, silverside or topside cuts are used because they are affordable and low in fat. Fat can go rancid during the drying process, so trimming excess fat is important. If you prefer a slightly richer biltong, you can leave a thin strip of fat on one side for extra flavour.

Cut the beef into long, thick strips about 2cm wide and 1cm thick. Make sure all pieces are similar in size so they dry evenly.

Essential Ingredients

To make classic biltong, you will need beef, coarse salt, cracked black pepper, coriander seeds, brown sugar and vinegar. Apple cider vinegar or malt vinegar are commonly used, though red wine vinegar also works well. The salt draws out moisture, the vinegar helps preserve the meat and the spices develop that signature flavour.

For a basic mix, use the following as a guide: for every 1kg of meat, use 2 tablespoons of vinegar, 1 tablespoon of coarse salt, 1 tablespoon of brown sugar, 1 tablespoon of crushed coriander seeds and 1 teaspoon of cracked black pepper. Add chilli flakes or garlic powder if you prefer a bit of heat or depth.

Marinating and Curing the Meat

Place the meat strips in a bowl or container and pour the vinegar over them. Mix well and let them sit for 30 minutes. Then add the dry spice mix and rub it into the meat evenly. Cover and refrigerate for at least 12 hours or overnight, turning the meat once or twice to ensure the cure is distributed evenly.

After marinating, remove the meat and gently pat it dry with kitchen paper. You do not want it soaking wet, just lightly damp with the seasoning still clinging to it.

Drying the Biltong

The most important part of making biltong is the drying. Traditionally, it is hung in a well-ventilated, cool space protected from insects and dust. A dedicated biltong box or drying cabinet can make this process more efficient and hygienic, especially in the UK climate.

Hang the meat strips vertically using sterilised hooks or clips, leaving space between each one. Place a fan nearby to keep air circulating and maintain a consistent temperature between 18°C and 24°C with low humidity. A small dehumidifier can help in damp climates.

Drying usually takes between four and seven days depending on thickness and personal preference. Press the meat gently to test for firmness. It should be dry to the touch but still yield slightly in the centre if you want a softer finish.

Cutting and Storing

Once dried, slice the biltong thinly against the grain using a sharp knife. It can be enjoyed immediately or stored in a paper bag for a few days to let the flavour mature. For longer storage, vacuum sealing or keeping it in an airtight container in the fridge works best. Avoid plastic bags as they can cause sweating and spoilage.

Variations and Flavour Twists

You can tailor your biltong to suit your taste. Add crushed juniper berries for a gin-inspired twist or experiment with smoked paprika, caraway seeds or fennel. You can even try making it from game meats like venison or ostrich for a leaner, more exotic version.

Safety and Hygiene Tips

Always start with clean equipment and fresh meat. Keep your drying area free from insects and monitor the temperature and airflow. If the meat develops a sour smell or sticky surface during drying, it is best to discard it. Biltong should be dark, dry and aromatic when ready.

Final Thoughts

Making biltong at home is a rewarding process that connects you to centuries of culinary tradition. With patience, care and a bit of spice, you can turn simple beef into a delicious, protein-rich snack that puts supermarket versions to shame. Whether enjoyed on its own, paired with cheese or tucked into a sandwich, homemade biltong is a true treat for meat lovers.