How to Make Biltong
A simple, reliable recipe for making traditional homemade biltong in your Biltong Box. This batch starts with 1 kg of beef and produces roughly 600 g of finished biltong.
Ingredients
Meat
- 1 kg beef eye round roast
Wet Mixture
- ½ brown vinegar + ½ white vinegar (or sherry vinegar)
- 1 teaspoon Tabasco
- 1 tablespoon Worcestershire sauce
Dry Mixture
- 200 g rock salt
- 1 dessert spoon brown sugar
- Ground black pepper
- 40 g coriander seeds
- (optional) chilli powder
- (optional) garlic powder
What You’ll Need
- Biltong Box
- Paper towel or drip tray
- Sharp knife
- Mixing tray or dish
The Meat
Use a 1 kg beef eye round or similar lean cut. Avoid corned or pre-salted meat.
Cut the meat along the grain into 4–12 strips, roughly 2 cm thick.
Wet Mixture
Mix vinegar, Tabasco and Worcestershire. Coat the meat evenly on all sides.
Dry Mixture
Combine salt, sugar, pepper and coriander. Coat the meat thoroughly.
Hang & Dry
Hang the meat in your Biltong Box with a paper towel or drip tray at the bottom.
We recommend setting the Biltong Box to about one-third speed for the first couple of days. This prevents the outer layer from hardening too quickly while the inside is still drying.
After the first few days, increase the airflow as needed to keep the drying process moving and help prevent any mould from forming.
Start checking the biltong regularly from day 3–4 onwards and remove it once it reaches your preferred dryness.