Cured, dried meat.
Recipe type: Light meal, snack
Cuisine: South African
  • 4 pounds top round beef
  • 2 tablespoons coarse salt
  • ½ teaspoon dark brown sugar
  • good dash of black pepper
  • 1 teaspoon ground coriander
  • ¼ + ½ cup malt vinegar, approximately
  1. Following the grain, cut the meat into 7-9 long pieces.
  2. Mix the salt, sugar, pepper and coriander together.
  3. Place the meat in a suitable glass, plastic or enamel container and rub with the spice mix. Sprinkle with about ¼ cup of vinegar and arrange the smaller, thinner pieces on top.
  4. Cover and refrigerate overnight.
  5. After 12-18 hours, mix the remaining ½ cup of vinegar with 2 cups of boiling water. Dip each piece of biltong into this before hanging to dry. This removes surface salt and inhibits mold growth.
  6. Insert a hook near the tip of each piece of biltong.
  7. Line the base of the biltong box with heavy foil to catch the drips. Hang the biltong on the dowels.
  8. Close the lid of the box and secure with a weight – a few large books.
  9. Depending on the method of drying, the thickness of the pieces cut, and personal preferences, the meat could take 3-6 days, to dry.
  10. Store biltong in muslin or paper in a cool place. Do not keep it in plastic unless it is frozen.
Roast, grind and sift 3½ tablespoons of whole coriander seeds for more flavor. The seeds are roasted by gently shaking in a pan over medium to high heat until they become aromatic. Be careful not to burn them.
Recipe by Cape Point Press at