Making Biltong at Home: A Complete Guide

Introduction

Biltong is a traditional South African dried meat snack that has gained popularity worldwide. Unlike jerky, biltong is air-dried and typically marinated in vinegar and spices before curing. Making biltong at home is not only a rewarding experience but also allows for customisation in flavour and texture. Whether you're a seasoned biltong lover or a beginner looking to try your hand at this delicious snack, this guide will walk you through the entire process.

What is Biltong?

Biltong is a cured and dried meat product made from beef, game, or even chicken. It has been a staple in South African cuisine for centuries, originally developed as a method of preserving meat without refrigeration. Unlike beef jerky, which is often cooked or smoked, biltong is air-dried, resulting in a more tender texture and deeper flavour.

Choosing the Right Meat

The first step in making biltong is selecting high-quality meat. Traditionally, South Africans use beef cuts like silverside, topside, or rump. These cuts are lean, ensuring that the biltong dries properly without excessive fat, which can cause spoilage.

Other meats that can be used include:

• Game meats: Venison, kudu, or ostrich for a rich, wild flavour.
• Poultry: Chicken or turkey, though these require different drying techniques.
• Pork: Less common but possible with proper curing.

When selecting meat, look for cuts with minimal connective tissue and marbling. Fat can turn rancid during the drying process, so it's best to trim off excess fat before curing.

Preparing the Meat

1. Slice the Meat: Cut the meat into strips about 1 to 1.5 inches thick and 6 to 10 inches long. Cutting along the grain results in a chewier texture, while cutting against the grain produces a more tender bite.
2. Marinate the Meat: Biltong gets its unique flavour from a simple yet effective marinade. The key ingredients include:
   • Vinegar (malt, apple cider, or red wine): Helps with curing and tenderising.
   • Salt: A natural preservative that enhances flavour.
   • Coriander: Toasted and crushed for a distinct biltong aroma.
   • Black Pepper: Adds a mild heat.
   • Brown Sugar: Balances the saltiness and adds a subtle sweetness.
   • Optional spices: Garlic powder, chilli flakes, paprika, or nutmeg for additional depth.

Marination Process

1. Place the meat strips in a container and pour vinegar over them, ensuring each piece is coated.
2. Sprinkle salt, crushed coriander, black pepper, and other spices over the meat.
3. Mix thoroughly, cover, and refrigerate for 12 to 24 hours to allow the flavours to develop.

Drying the Biltong

After marination, the meat is ready to be dried. Traditional biltong is air-dried, and while drying conditions may vary, the ideal environment should be cool, well-ventilated, and free of insects.

Drying Methods

1. Biltong Box: A DIY or store-bought wooden box with hooks, ventilation holes, and a small fan to promote airflow.
2. Oven Drying: Not the most authentic method, but works in a pinch. Set the oven to the lowest temperature (no more than 60°C/140°F) and keep the door slightly open.
3. Dehydrator: Some food dehydrators can work, but airflow and temperature control are crucial.
4. Hanging in a Dry Space: If you live in a dry climate, meat can be hung in a well-ventilated area.

The drying process usually takes 4 to 7 days, depending on humidity and temperature. The biltong is ready when it has a firm outer layer but still retains some internal moisture.

How to Store Biltong

Once dried to your preference, store biltong in:

• A paper bag: Keeps airflow consistent and prevents mould.
• A sealed container: Keeps it fresh but may soften the texture.
• Vacuum-sealed bags: Ideal for long-term storage.

Refrigeration can extend shelf life, but biltong is traditionally stored at room temperature in a dry place.

Tips for the Best Biltong

• Use fresh, high-quality meat: The better the meat, the better the final product.
• Don’t rush the drying process: Slow drying ensures better flavour and texture.
• Avoid excessive fat: While some fat can add flavour, too much can lead to spoilage.
• Experiment with spices: Adjust seasoning to suit your taste, adding chilli for heat or extra coriander for a robust aroma.

Conclusion

Making biltong at home is a fun and rewarding process that allows you to enjoy a delicious, protein-rich snack tailored to your tastes. Whether you like it mild or spicy, soft or dry, the possibilities are endless. With a bit of practice and patience, you’ll master the art of biltong-making and never look back!

Get Your Biltong Supplies Here

Looking for the perfect biltong spice mix? Check out our collection of premium biltong spices and accessories at Brews and Ques.

For more high-quality products and expert advice, visit our store: Brews and Ques NZ

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