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DIY Biltong

Make your own SA style biltong at home to save money and upgrade your health
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Prep Time 1 hour 30 minutes
Cook Time 1 day 12 hours

Equipment

  • Dehydrator or biltong drying box
  • High power blender or coffee grinder
  • Large flat trays or baking sheets
  • Pastry brush
  • Bowls

Ingredients
  

  • 6 Kg Grass-fed beef steaks (Silverside or Topside) Choose fatty or lean
  • 375 g Quality coarse rock salt Himalayan or Oryx Desert Salt
  • Freshly ground black pepper to taste Preferably organic
  • 90 g Whole coriander seeds Preferably organic
  • 1/4 tsp Nutmeg powder Preferably organic
  • 60 ml Apple cider vinegar with mother Preferably organic

Instructions
 

  • First, sterilise all your hooks, knives, and working surfaces by washing well in hot water and soap.
  • Salt the meat: Liberally sprinkle coarse salt on both sides of your steaks and let them stand for 1 hour. (The longer you leave them, the saltier they will become.
  • Prepare the spice mix: While waiting, prepare your spice blend: add coriander seeds, nutmeg, and black pepper to a power blender or coffee grinder. Grind until quite fine, then transfer to a bowl ready for use.
  • Remove excess salt: After an hour, scrape off the excess salt with a knife and discard. (Do not soak or rinse with water!)
  • Add vinegar: Pour some vinegar into a bowl and lightly brush it over the entire surface of the steaks. Do not dip. Hold the meat up to allow any excess vinegar to drip off.
  • Spice the meat: Coat the steaks evenly with your spice mix, patting gently to help it stick.
  • Drying options:
    Once seasoned, the meat is ready to dry. Choose one of the following methods:
    Option 1 - Dehydrator: Dry for approx. 36 hours at 38 °C.
    Option 2 - DIY Biltong Box: Use a sealed wooden or cardboard box with holes for ventilation and a 60W light bulb at the bottom. Hang the meat at the top and switch on the bulb. The heat and airflow dry the meat in 3–4 days, even in humid weather. (Make sure all six sides are closed except for the air holes, which are essential for circulation.)
    Option 3 - Air-dry: Hang the meat on a line in a cool place with a fan blowing across it. This can be tricky in humid conditions, as the meat may spoil.

Notes

Storage
  • Up to 1 week: Store at room temperature in a cool, dry place in a sealed container or packet.
  • Several weeks: Store in the fridge in a sealed container or packet.
  • Up to 1 year: Store in the freezer in a sealed container, or preferably vacuum-sealed.