How to Make Biltong like a South African!

Biltong is more than just food in South Africa. It’s part of the culture, a snack passed down through generations, and a symbol of heritage. From rugby matches to road trips, biltong is enjoyed everywhere. It’s prepared with care, cured in spices, and dried to perfection, giving it its unmistakable flavour and texture.

If you’ve ever wanted to make biltong at home, this guide will walk you through everything you need to know – from ingredients to slicing.

A Quick Look At Biltong’s Roots

Biltong originated in South Africa centuries ago as a way to preserve meat. Early settlers and indigenous communities used salt, vinegar, and spices to cure meat strips before drying them in the sun or wind. The word itself comes from Dutch: “bil” (buttock) and “tong” (strip) – literally meaning “strip of meat.”

Today, the tradition continues with modern drying cabinets and biltong boxes, but the principle remains the same: air-dried meat, rich in flavour, ready to enjoy anytime.

Ingredients You’ll Need

Here’s the classic recipe to make authentic South African biltong:

  • 2–3 kg beef (silverside or topside are ideal)
  • 1 cup brown vinegar
  • 1 cup Worcestershire sauce
  • 1 cup coarse salt
  • 1 cup ground coriander (toasted for extra flavour)
  • 2 tbsp black pepper, coarsely ground
  • 2 tbsp brown sugar
  • 1–2 tsp bicarbonate of soda (optional, tenderising)

Equipment Essentials

👉 While a knife works, a Claasens slicer ensures safety, consistency and speed, especially if you’re preparing biltong often.

Step-By-Step Guide To Making Biltong

1. Prepare The Meat

Trim away excess fat and sinew. Cut strips about 2–3 cm thick. Remember to slice against the grain for a tender chew.

2. Marinate With Care

Combine vinegar, Worcestershire sauce, salt, coriander, pepper, and sugar in a bowl. Submerge the meat, cover, and refrigerate for 4–24 hours. Longer marination = deeper flavour.

3. Drain And Pat Dry

After marinating, drain the meat and pat dry with paper towels. This step is crucial to prevent excess moisture during drying.

4. Add The Dry Spices

Sprinkle extra coriander and black pepper over the strips. Optional: lightly dust with bicarbonate of soda for tenderisation.

5. Hanging The Strips

Tie with butcher’s twine or use hooks. Hang strips in your biltong box or drying cabinet, leaving space between them for airflow.

6. Drying Conditions

The general sweet spot:

  • Temperature: 25–30°C
  • Humidity: 35%
  • Time: 3–5 days depending on strip thickness

Check daily – thinner strips dry faster.

7. Testing For Readiness

Press the strip between your fingers. It should feel firm yet slightly springy. Colour should be dark and aroma tangy-sweet.

8. Slice And Serve

Slice thinly against the grain. Enjoy as a snack, or serve with cheese, bread, and a glass of red wine.

Quick Nutrition Facts

Nutrient Per 100g (approx.)
Protein ⚡ 50–55g
Fat 🥩 5–7g
Carbs 🍞 < 2g
Calories 🔥 250–300 kcal

✅ High in protein, low in carbs, naturally gluten-free. Perfect for athletes, hikers, or anyone needing a healthy, energising snack.

Pro Tips For Perfect Biltong

  • Toast your coriander seeds before grinding. It boosts aroma.
  • Avoid overcrowding strips when drying. Airflow is key.
  • Control humidity: If your area is damp, use a small fan or heater in your drying box.
  • Slice thinly: Thinner strips dry faster, thicker strips give more chew.
  • Experiment: Add garlic, chili flakes, or paprika for a modern twist.

Storage Advice

  • Store in an airtight container in a cool, dry place.
  • For longer storage, vacuum-seal and refrigerate.
  • If your biltong becomes too dry, wrap it in a slightly damp paper towel for a few hours to soften.

Why A Claasens Designs Biltong Slicer Makes The Difference

Once your biltong is ready, slicing it right is essential. Hand-cutting can be uneven, leading to wasted pieces or inconsistent texture. A Claasens Designs Biltong Slicer offers:

  • Razor-sharp precision for even slices
  • Durability built for frequent use
  • Speed and efficiency – slice kilograms in minutes
  • Perfect results for home use or small business production

👉 Explore our range of slicers and elevate your biltong-making experience.

Final Takeaway

Making biltong the South African way is both simple and rewarding. With the right cut of meat, balanced spices, and patience during drying, you’ll enjoy a snack that connects you to South African tradition. Pair that with our Hand Biltong Slicers or Electric Biltong Slicers, and you’ll have perfectly sliced biltong ready to serve and enjoy.

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