Description
Homemade biltong with coriander spice made simple
Have you ever made this before? Would you go classic or add chili heat?
Ingredients
Units
Scale
- 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
