Biltong

Name: Biltong
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Namibian
Ingredients: 2kg beef silverside or topside; 1 cup brown vinegar; 3 tbsp coarse salt; 2 tbsp ground coriander, toasted; 1 tbsp black pepper; 1 tsp bicarbonate of soda

Biltong (BIL-tong)

Cured Dried Meat

⏱ Prep Time 7 days (drying time)

📈 Difficulty Easy

👥 Servings

🔥 Calories 249 kcal

Strips of seasoned beef or game meat cured in vinegar and spices, then air-dried to a tender, intensely flavoured jerky that is Namibia's favourite snack.

Nutrition & Info

Protein 40.0g

Carbs 2.0g

Fat 9.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

sharp knife biltong box or drying rack vinegar bowl

Presentation Guide

Vessel: wooden board

Accompaniments: cold beer, dried fruit

Ingredients

2kg beef silverside or topside
1 cup brown vinegar
3 tbsp coarse salt
2 tbsp ground coriander, toasted
1 tbsp black pepper
1 tsp bicarbonate of soda

Instructions

1
Cut beef into long strips along the grain, about 2cm thick.
2
Combine salt, coriander, pepper, and bicarb.
3
Dip strips in vinegar briefly, then coat with spice mix.
4
Layer in a non-metallic container and refrigerate for 12 hours.
5
Hang strips on hooks in a biltong box or well-ventilated area.
6
Dry for 4-7 days depending on thickness and desired texture.

💡

Did You Know?

Namibians consume more biltong per capita than almost any other country, and arguments about the ideal dryness level are a national pastime.

Chef's Notes

Equipment Tips

sharp knife
biltong box or drying rack
vinegar bowl

Accompaniments

cold beer, dried fruit

The Story Behind Biltong

Biltong was developed by Dutch settlers in southern Africa as a way to preserve meat without refrigeration. In Namibia, the tradition was adopted by all communities and is now produced commercially, though homemade biltong remains a source of great pride.

🕐 Traditionally enjoyed anytime snack, road trips, rugby matches 📜 Origins: 17th century Dutch settler preservation

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