How To Make The Best Biltong You Ever Tasted - Beginner Cured Meat Tutorial

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.

Decide on the cut of beef to use, preferably with a nice layer of fat.

Slice the beef into 3 cm (1.18 inch) thick steaks, cutting with the grain.

Sprinkle coarse sea salt over the meat, using 6% salt based on the weight of the meat, and let it cool for 3 hours, flipping halfway through.

Prepare the spice mix by lightly toasting coriander seeds, chili flakes, and fennel seeds in a dry pan, then grinding them with black pepper.

Make the marinade by mixing red wine vinegar, Worcestershire sauce, and honey.

After 3 hours, remove the salt from the meat without rinsing it, just pat it dry.

Place the meat in a container, add the marinade, and massage it to ensure it is fully coated. Let it cool for an hour, turning and mixing again after 30 minutes.

Add a small amount of baking soda to the marinade and let it sit for another 30 minutes, turning halfway through.

Remove the meat from the marinade and dry it with a paper towel. Coat it with the spice mix.

Weigh the seasoned meat and label it to track weight loss during curing.

Hang the meat in a cool, dry place with good airflow, ideally in a converted fridge for fermentation control.

Cure the biltong for about 6 days, monitoring for 40-50% weight loss.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary