🇳🇦 Namibian Cuisine

Biltong

Cured Dried Meat

Prep Time 7 days (drying time)

Servings 10

Difficulty Easy

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.

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.