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Homemade Biltong Recipe: Easy South African Snack You’ll Want on Repeat
Make homemade biltong with silverside beef, coriander, and vinegar. A traditional South African snack recipe you can dry at home.
Making biltong at home isn’t as complicated as it sounds. With a good cut of beef, a few spices, and a little patience, you can create that rich, tangy, perfectly spiced snack right in your own kitchen.
Why You’ll Love Homemade Biltong
- Cheaper than store-bought biltong and just as satisfying.
- It’s loaded with bold flavor from vinegar, coriander, and Worcestershire.
- You control the texture — soft and chewy or dry and crisp.
- No preservatives, just pure, simple ingredients.
This homemade biltong recipe is full of rich coriander and vinegar flavor. Learn how to dry and cure beef at home for the perfect South African snack.
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Homemade Biltong
- Prep Time: 30 minutes
- Drying Time: 4-7 days
- Total Time: 0 hours
- Yield: Makes about 2 kg biltong 1x
- Category: Appetizers and Snacks
- Method: Easy
- Cuisine: South African
Description
Homemade biltong with coriander spice made simple
Have you ever made this before? Would you go classic or add chili heat?
Ingredients
- 2 kg beef (eye of round or silverside, or even silverside)
- 1 cup rock salt
- 1/2 cup brown sugar
- 1 tsp bicarbonate of soda
- 1 cup coriander seeds (toasted and lightly crushed)
- 1 1/2 cups brown vinegar + 3/4 cup Worcestershire sauce (mixed)
- Black pepper, to taste
- Red chili flakes (optional, for a little kick)
Instructions
- Slice the beef into long strips with fat on the outside. Trim off any very thick fat layers.
- Rub with rock salt, refrigerate for a minimum of 15 minutes or up to 60 minutes (longer for a stronger flavor).
- Mix vinegar, Worcestershire sauce, sugar, and bicarbonate of soda to make the brine.
- Crush coriander seeds.
- Rinse or brush off the salt, then pat beef dry. Meat should feel firmer.
- Soak strips in brine for 5–10 minutes, squeeze out excess liquid.
- Season with coriander, black pepper, and optional chili flakes.
- Hang strips in a biltong box or safe airy spot with a fan. Pieces should not touch.
- Dry 4–7 days, checking daily. Softer biltong is ready around day 4; drier biltong takes closer to a week. Watch for mold and discard any pieces that spoil.
- Store finished biltong in paper bags in a cool place (never sealed plastic, as it traps moisture). Slice thinly and enjoy.
Notes
Prepared, tried, and tested by Gail Haselsteiner
South African biltong at home. This recipe delivers bold flavor in just days.
Homemade Biltong is a flavorful South African snack made from beef cured with vinegar, coriander, and Worcestershire sauce. This recipe guides you through each step, from cutting and brining the meat to drying it safely. The result is a bold, protein-packed snack that’s cheaper and fresher than store-bought.
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