This recipe balances traditional methods with practicality for home Biltong-making.

Yields: Approximately 1-2 kg (2.2-4.4 lbs) of Biltong, depending on the meat chosen.
Prep time: 30 minutes
Curing time: 4-7 days (depending on thickness and humidity)

Ingredients:

• Meat:

  • 2-3 kg (4.4-6.6 lbs) of beef silverside (bottom round), topside (top round), or eye of round. Silverside is the most commonly used. You can also experiment with other lean cuts like flank steak.

• Dry Rub:

  • 50g (approx. 1/4 cup) coarsely ground coriander seeds, toasted and crushed (toasting enhances flavor). Toast in a dry pan for 2-3 minutes until fragrant.

  • 25g (approx. 2 tbsp) coarsely ground black peppercorns

  • 50g (approx. 1/4 cup) coarse sea salt or kosher salt

  • 25g (approx. 2 tbsp) brown sugar (optional, but adds a slight sweetness and helps with browning)

  • 5g (approx. 1 tsp) bicarbonate of soda (baking soda) - crucial for tenderizing and flavour

  • 5g (approx. 1 tsp) ground nutmeg or allspice (optional, adds a subtle warmth)

  • 10g (approx. 2 tsp) garlic powder (optional)

• Vinegar:

  • 250 ml (approx. 1 cup) brown vinegar or apple cider vinegar. White vinegar can be used in a pinch, but brown or apple cider is preferred for flavour.

Equipment:

• Sharp knife

• Large container (non-reactive, like glass or plastic) for curing the meat

• Hooks or s-hooks (stainless steel or plastic). You can also use heavy-duty paper clips, bent into an "S" shape.

• Biltong box/drier OR a well-ventilated space with good airflow (fan is recommended)

Instructions:

1. Prepare the Meat:

   • Trim the meat: Remove any excess fat and sinew. Biltong is best when made with lean meat. A little fat is okay, but too much will go rancid.

   • Cut the meat: Cut the meat with the grain into strips. Aim for strips that are about 2-3 cm (1 inch) thick, 3-5 cm (1.5-2 inches) wide, and 15-25 cm (6-10 inches) long. Thicker strips will take longer to dry. Cutting with the grain will make it easier to slice the biltong later.

2. Vinegar Wash:

   • In a large bowl or container, submerge the meat strips in the vinegar. Make sure all pieces are coated. Let them soak for 1 hour. This helps to kill bacteria, add flavor, and start the curing process.

   • Drain the vinegar thoroughly from the meat. Pat the meat dry with paper towels. This is important for the dry rub to adhere properly.

3. Apply the Dry Rub:

   • In a separate bowl, thoroughly mix all the dry rub ingredients together.

   • Spread a generous layer of the dry rub on a flat surface.

   • Take each strip of meat and press it firmly into the rub, ensuring it's coated on all sides. You want a good, even coating.

   • Place the coated strips in a single layer in your curing container.

   • Sprinkle any remaining rub over the top.

4. Cure the Meat:

   • Cover the container and place it in the refrigerator.

   • Cure for 12-24 hours. A longer curing time will result in a more intense flavour. Turn the strips over halfway through to ensure even curing.

   • After curing, remove the meat from the refrigerator.

5. Hang and Dry:

   • Prepare your biltong drier/box or drying space. Make sure you have good airflow. A fan is almost essential, especially in humid environments.

   • Insert hooks into one end of each strip of meat. Make sure the hook is secure.

   • Hang the strips in your drier, making sure they are not touching each other. Good airflow is key to preventing mold.

6. Drying Time:

   • Drying time will vary depending on the thickness of the meat, the humidity in your environment, and the airflow.

   • Check the biltong daily. It should be drying from the outside in.

   • Typically, it takes 4-7 days to dry to a medium consistency. Some people prefer it wetter (less drying time), while others prefer it drier (longer drying time).

   • To test for doneness, squeeze a piece of biltong. It should be firm on the outside and still slightly soft in the center. You can also cut a piece open to check the inside. The inside should be dark red/brown, not raw-looking.

7. Slicing and Storage:

   • Once the biltong has reached your desired dryness, remove it from the drier.

   • Slice it thinly against the grain using a sharp knife.

   • Store the sliced biltong in an airtight container in the refrigerator. It will keep for several weeks, but it's best consumed within 1-2 weeks.

Tips and Considerations:

• Meat Quality: Use the best quality meat you can afford. This will have a huge impact on the final product.

• Coriander: Don't skip the toasting of the coriander seeds. It really brings out their flavour.

• Salt: The salt is essential for preserving the meat. Don't reduce the amount significantly.

• Vinegar: The vinegar helps kill bacteria and adds flavour. Don't skip the vinegar wash.

• Airflow: Good airflow is critical to prevent mold growth. If you live in a very humid climate, a dehumidifier can be helpful.

• Mold: If you see any signs of mold, discard the affected biltong immediately. It's not worth the risk of getting sick.

• Experiment: Once you've made a few batches, feel free to experiment with different spices and flavourings. Some popular additions include chili flakes, smoked paprika, or Worcestershire sauce (added to the vinegar soak).

• Biltong Box/Drier: Building a simple biltong box is relatively easy and will provide a more controlled environment for drying. There are many DIY tutorials online. You can also purchase pre-made biltong driers.

• Thickness: Remember that thicker pieces will take longer to dry and are more prone to mold if not dried properly.

• Spice levels: Adjust the amounts of pepper and other spices to your preference.

Safety:

• Always use clean equipment and work in a clean environment to minimize the risk of contamination.

• Ensure the meat is properly dried to prevent the growth of harmful bacteria.

Enjoy your homemade biltong! It's a delicious and satisfying snack.