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raditional South African Biltong Recipe
27 May 2015, 15:30,
Exclamation  raditional South African Biltong Recipe

The YouTube clip is here:

Traditional South African Biltong Recipe


a 3 to 5 pound eye of round
malt vinegar; if not available, any other vinegar will work
3 tablespoons coarse salt
2 tablespoons ground coriander
black pepper to taste


Trim all fat and silver from the eye of round. (Bake trimmings at 150-170 F for several hours; reserve the tallow for cooking; and season the cracklings with salt and pepper for a delicious snack). Slice the meat into two even slabs along the grain. Season (in the following order) on both sides with vinegar, salt, coriander, and black pepper. Place in refrigerator for 24 hours. Place on rack in front of a fan for 6-20 days until thoroughly dry and very stiff.
Biltong Drying Options

The traditional method is to tie one end of the slab with a string, or hook it, and suspend in open air in the shade. Supposedly, the black pepper repels flies.
A common practice these days is to make a biltong box and hang it in there. Basically, it’s any box with panels cut out and replaced with screens to allow circulation and prevent flies. There are endless variations on YouTube.
Use a food dehydrator. Just bear in mind that if you have a heated dehydrator, it might actually cook the meat, and you won’t get the dry-cured flavor.
Use a rack and a fan, as in our video. Place some paper under the rack to catch drippings, and make sure there is a gap between rack and paper to assure circulation.
If at first you don't secede, try, try again!

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