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Grandpa’s Traditional Biltong Jerky Recipe: A 90-Year-Old Family Favorite
Grandpa’s Traditional Biltong “Jerky” with Coriander and Vinegar
Biltong is South Africa’s traditional version of jerky, rich in flavor and air-dried instead of cooked. This exact recipe has been in my family since the 1930s. My dad grew up eating it, and it has been passed down through generations. It’s simple, packed with flavor, and still my favorite way to make biltong today.
Benefits of Grandpa’s Traditional Biltong “Jerky”
- Homemade convenience: No store-bought biltong compares to making it yourself
- Authentic flavor: Nearly 90 years of tradition in every bite
- Simple ingredients: Just salt, coriander, vinegar, and a few pantry basics
- Customizable: Use your favorite beef cut and choose how dry you like it
Make Grandpa’s Traditional Biltong “Jerky” at home with this authentic 90-year-old family recipe. Easy, flavorful, and perfect for beef lovers.
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Grandpa’s Traditional Biltong “Jerky”
- Prep Time: 60 minutes
- Drying Time: 5 days
- Cook Time: 0 minutes
- Total Time: 121 hours
- Yield: 25 kg of seasoned meat 1x
- Category: So
- Method: Easy
- Cuisine: South African
Description
If you love homemade snacks, you’ll want to try Grandpa’s Traditional Biltong Jerky. With only a handful of spices, this recipe yields flavorful, air-dried beef that has been perfected over nearly 90 years.
Ingredients
- 500 g kosher salt
- 180 g sugar
- 20 g baking soda
- 12.5 g black pepper
- 80 g coriander seeds
- Brown vinegar (enough for dipping meat)
- 25 kg beef cuts of choice (inside round, topside, silverside, roast beef, or filet)
Instructions
- Heat coriander seeds in a dry pan until fragrant. Do not burn.
- Use a rolling pin or hand grinder to break seeds into coarse pieces (not fine powder).
- In a large bowl, combine salt, sugar, baking soda, pepper, and coriander.
- Slice beef into strips about 1½ inches thick, cutting along the grain.
- Dip strips in brown vinegar, then layer them in a container. Sprinkle spice mix over each layer.
- Leave the meat overnight in the fridge or a cool place. Turn once before hanging.
- Use paperclips as hooks and hang them in a cool, ventilated spot. A fan on low speed will help.
- Dry 3–5 days, depending on how soft or dry you prefer your biltong.
Notes
- About 35 g spice mix per 1 kg of meat.
- Store dried biltong in paper bags in a cool place (not plastic).
Notes
Source, Tried and Tested, and prepared by Roy
Learn how to make Grandpa’s Traditional Biltong “Jerky” with this authentic 90-year-old family recipe. Perfectly seasoned and air-dried for rich flavor.
Grandpa’s Traditional Biltong “Jerky” is a 90-year-old family recipe that delivers authentic flavor with simple spices and air-dried beef. It’s easy to make, rich in taste, and the perfect homemade snack.
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