How to make Biltong

beef

🥗Healthier: venison

💰Cheaper: pork

Venison is leaner and offers a unique flavor, while pork is often less expensive.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground black pepper

White pepper offers a similar heat with a different flavor profile.

coriander

🥗Healthier: cumin

💰Cheaper: dried herbs

Cumin provides a warm flavor, while dried herbs can be more economical.

vinegar

🥗Healthier: lemon juice

💰Cheaper: water with lemon

Lemon juice adds acidity and brightness with fewer calories.

Cut the topside beef into strips between 1 and 1.5 centimeters thick.

Trim off any excess fat from the meat.

Combine 60% malt vinegar and 40% Worcestershire sauce in a bowl.

Layer the meat in a tray and pour the marinade over each layer.

Let the meat marinate for a few hours, turning every 30 minutes to ensure it is evenly coated.

After two hours, dry the meat with paper towels.

Prepare the spice mixture using 10 grams of salt, 25 grams of black pepper, 30 grams of coriander, and 15 grams of garlic powder.

Mix the spices together and coat the meat thoroughly with the spice mixture.

Cover the container with a lid and let it sit for one hour.

Use built-on hooks or paper clips to hang the meat, ensuring the pieces do not touch each other.

Hang the meat in a cool, dry place for three to four days until dried to your preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary