Biltong
Ingredients
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- 4 pounds beef top round – trimmed of silverskin, cut into 1–1.25 inch thick strips
- 3 tablespoons coriander seeds – toasted and coarsely crushed
- 3 tablespoons kosher salt
- 2 tablespoons brown sugar
- 2 teaspoons black pepper – coarsely ground
- 1/2 cup apple cider vinegar
Instructions
1. Trim the beef and slice with the grain into long strips 1–1.25 inches thick and 8–10 inches long; remove any silverskin and large exterior fat.
2. Toast the coriander seeds in a dry skillet over medium heat until fragrant and just starting to color, 2–3 minutes; cool, then crush coarsely with a mortar and pestle or rolling pin.
3. In a bowl, combine the crushed coriander seeds, kosher salt, brown sugar, and black pepper to make the spice mix.
4. Pour the apple cider vinegar into a shallow dish. Dip each beef strip briefly to wet the surface, letting the excess drip off.
5. Layer the beef in a nonreactive container, sprinkling the spice mix generously over and between pieces so all sides are coated. Cover and refrigerate 12–24 hours, turning the meat once halfway through.
6. Remove the beef from the cure. Scrape off excess spices and pat the surfaces dry with paper towels. Insert meat hooks or tie loops of kitchen twine at one end of each strip for hanging.
7. Hang the strips in a well-ventilated, shaded space with steady, gentle airflow (cool room or biltong box), keeping pieces from touching. Ideal conditions are 60–75°F (16–24°C) with moderate humidity; use a fan for indirect airflow and avoid direct sun or heat.
8. Dry 2–5 days until the exterior is dark and firm and the interior reaches your preference: for medium biltong, target about 30–40% weight loss and a slightly yielding ruby center (often 72–96 hours); for drier biltong, aim for around 50% weight loss (often 4–6 days). Test by slicing a piece—there should be no wet or squishy raw patches.
9. Slice very thinly across the grain to serve. Store whole pieces wrapped in paper in a cool, dry place up to 1 week, or refrigerate up to 3 weeks; for longer storage, vacuum-seal and freeze.
Biltong is South Africa’s iconic air-cured meat: deeply savory, gently tangy, and perfumed with cracked coriander. The texture ranges from tender-chewy to firm and dry, depending on how long it’s hung, and thin slices reveal a dark exterior with a rosy, concentrated interior. Unlike jerky, which is usually cooked low and slow, biltong is cured with salt and vinegar, then air-dried, yielding a pure, meaty flavor balanced by spice and subtle sweetness.
Rooted in practicality and travel, biltong dates to the 17th–19th centuries when Dutch settlers and later Voortrekkers preserved game and beef without refrigeration. Vinegar, salt, and coriander—ingredients introduced and traded through the Cape—became the defining cure. Over time, regional and household variations emerged, some adding chilies or Worcestershire sauce, but the classic remains a simple coriander-forward cure and careful drying in moving air. Today it’s a national staple, equally at home as a trail snack, bar bite, or pantry standby.