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Discover the authentic taste of South African Style Biltong, a delicious, high-protein snack perfect for any occasion!
Biltong is a quintessential South African delicacy, steeped in history and tradition. Its origins can be traced back to the indigenous peoples of Southern Africa, who needed a method to preserve meat in the region’s harsh climates. The word “biltong” itself is derived from the Dutch words “bil” (meaning buttock) and “tong” (meaning strip or tongue), reflecting its origins during the time of Dutch settlers in the 17th century.
Originally, biltong was made as a way to sustain travelers on long journeys, particularly the Voortrekkers, who were Dutch settlers migrating inland. They would prepare biltong by curing and drying strips of meat, often from game like kudu, springbok, or ostrich, though beef has become more common in modern times.
Biltong is distinct from other dried meats like jerky, primarily due to its preparation process. The meat is marinated in a mixture of vinegar, salt, sugar, and various spices, including coriander and pepper, before being air-dried. This method not only preserves the meat but also infuses it with a rich, unique flavor that has become synonymous with South African cuisine.
Today, biltong is enjoyed as a snack, often paired with a cold beer, or used in cooking to add a burst of flavor to dishes. It remains a symbol of South African heritage, beloved for its deep-rooted history and delicious taste.
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South African Style Biltong
- Prep Time: 40 minutes
- Resting Time: 18 hours
- Total Time: 18 hours 40 minutes
- Yield: 1 1x
- Category: Appetizers and Snacks
- Method: Easy
- Cuisine: South African
Description
Experience tradition with every bite of this South African biltong.
Ingredients
- 4 kg meat
- 120 ml Red Wine Vinegar
- 60 ml Worcestershire Sauce
- 100 g salt
- 35 g Black Pepper Corns
- 60g Coriander (toasted to a light brown color)
- 25 g Garlic granules
- 40–45 g per kg paprika
- 40–45 g per kg ground cloves
Instructions
- Mix vinegar and Worcestershire sauce in a container.
- Sprinkle 20g of salt per layer of meat, along with other spices.
- Start by spreading salt at the bottom of the container.
- Quickly dip each piece of meat in the vinegar mix for less than a minute.
- Place the dipped meat on the salt at the bottom of the container.
- Add more salt and spices on top of the meat.
- Prepare the next piece of meat and repeat the process: place meat on top of the spiced meat, then add salt and spices on top.
- Keep layering meat with salt and spices in between.
- For each new cut of meat, dip it in the vinegar mix before layering.
- Once all the meat is layered, cover the container and refrigerate for 12 hours.
- After 12 hours, mix the meat by hand to make sure the brine covers all pieces. Put it back in the fridge for another 12 hours.
- Drain the liquid, then hang the meat to dry
- Enjoy
Equipment
Buy Now → Notes
Created, Prepared, tried, and tested by Ernst from SA Tasty Recipes – Saffas Daily Recipes
**Nutritional value reflected as the entire batch of biltong, not per serving
Nutrition
- Serving Size: 1
- Calories: 5559
- Sugar: 13.4 g
- Sodium: 41869.2 mg
- Fat: 153.5 g
- Saturated Fat: 55.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 104.3 g
- Fiber: 40.3 g
- Protein: 907.1 g
- Cholesterol: 2357.8 mg
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