{"id":192,"date":"2023-04-05T02:04:20","date_gmt":"2023-04-05T02:04:20","guid":{"rendered":"https:\/\/biltongbox.au\/?page_id=192"},"modified":"2026-06-16T01:41:43","modified_gmt":"2026-06-16T01:41:43","slug":"biltong-recipe","status":"publish","type":"page","link":"https:\/\/biltongbox.au\/index.php\/biltong-recipe\/","title":{"rendered":"Biltong Recipe"},"content":{"rendered":"<div class=\"et_pb_section_0 et_pb_section et_section_regular et_block_section\">\n<div class=\"et_pb_row_0 et_pb_row et_flex_row\">\n<div class=\"et_pb_column_0 et_pb_column et-last-child et_flex_column et_pb_css_mix_blend_mode_passthrough et_flex_column_24_24 et_flex_column_24_24_tablet et_flex_column_24_24_phone\">\n<div class=\"et_pb_code_0 et_pb_code et_pb_module\"><div class=\"et_pb_code_inner\"><style>\n.bb-recipe-wrap {\n  max-width: 1100px;\n  margin: 0 auto;\n  padding: 30px 0;\n}\n\n.bb-recipe-title {\n  text-align: center;\n  font-size: 38px;\n  line-height: 1.2;\n  font-weight: 800;\n  color: #ffffff;\n  margin: 0 0 14px;\n}\n\n.bb-recipe-intro {\n  max-width: 860px;\n  margin: 0 auto 34px;\n  text-align: center;\n  font-size: 17px;\n  line-height: 1.7;\n  color: #ffffff;\n}\n\n.bb-recipe-hero {\n  background: linear-gradient(180deg, #2b2b2b 0%, #2b2b2b 100%);\n  border-radius: 18px;\n  padding: 34px 26px;\n  margin-bottom: 34px;\n}\n\n.bb-recipe-grid {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 18px;\n  margin-bottom: 34px;\n}\n\n.bb-recipe-card {\n  background: #f5f1ea;\n  border: 1px solid #d8d0c4;\n  border-radius: 14px;\n  padding: 22px 22px 18px;\n  box-shadow: 0 4px 14px rgba(0,0,0,0.05);\n  height: 100%;\n}\n\n.bb-recipe-card h3 {\n  font-size: 24px;\n  font-weight: 800;\n  color: #8b1e1e;\n  margin: 0 0 16px;\n  padding-bottom: 8px;\n  border-bottom: 2px solid #d8d0c4;\n}\n\n.bb-recipe-card h4 {\n  font-size: 17px;\n  font-weight: 800;\n  color: #111111;\n  margin: 18px 0 10px;\n}\n\n.bb-recipe-card p,\n.bb-recipe-card li {\n  font-size: 16px;\n  line-height: 1.7;\n  color: #333333;\n}\n\n.bb-recipe-note {\n  background: #ece7df;\n  border-left: 4px solid #8b1e1e;\n  padding: 14px 16px;\n  border-radius: 10px;\n  margin-top: 16px;\n  font-size: 15px;\n}\n\n.bb-recipe-method {\n  display: grid;\n  gap: 18px;\n}\n\n.bb-recipe-step {\n  background: #f5f1ea;\n  border: 1px solid #d8d0c4;\n  border-radius: 14px;\n  padding: 24px;\n  box-shadow: 0 4px 14px rgba(0,0,0,0.05);\n}\n\n.bb-recipe-step-number {\n  background: #8b1e1e;\n  color: #ffffff;\n  font-size: 12px;\n  font-weight: 800;\n  padding: 6px 10px;\n  border-radius: 999px;\n  display: inline-block;\n  margin-bottom: 10px;\n}\n\n.bb-recipe-step h3 {\n  font-size: 24px;\n  font-weight: 800;\n  margin-bottom: 12px;\n}\n\n.bb-recipe-warning {\n  background: #fff7f3;\n  border-left: 4px solid #8b1e1e;\n  padding: 14px 16px;\n  border-radius: 10px;\n  margin-top: 14px;\n  font-size: 15px;\n}\n\n@media (max-width: 980px) {\n  .bb-recipe-grid {\n    grid-template-columns: 1fr;\n  }\n}\n<\/style>\n\n<div class=\"bb-recipe-wrap\">\n\n  <div class=\"bb-recipe-hero\">\n    <h2 class=\"bb-recipe-title\">How to Make Biltong<\/h2>\n    <p class=\"bb-recipe-intro\">\n      A simple, reliable recipe for making traditional homemade biltong in your Biltong Box.\n      This batch starts with 1 kg of beef and produces roughly 600 g of finished biltong.\n    <\/p>\n  <\/div>\n\n  <div class=\"bb-recipe-grid\">\n    <div class=\"bb-recipe-card\">\n      <h3>Ingredients<\/h3>\n\n      <h4>Meat<\/h4>\n      <ul>\n        <li>1 kg beef eye round roast<\/li>\n      <\/ul>\n\n      <h4>Wet Mixture<\/h4>\n      <ul>\n        <li>\u00bd brown vinegar + \u00bd white vinegar (or sherry vinegar)<\/li>\n        <li>1 teaspoon Tabasco<\/li>\n        <li>1 tablespoon Worcestershire sauce<\/li>\n      <\/ul>\n\n      <h4>Dry Mixture<\/h4>\n      <ul>\n        <li>200 g rock salt<\/li>\n        <li>1 dessert spoon brown sugar<\/li>\n        <li>Ground black pepper<\/li>\n        <li>40 g coriander seeds<\/li>\n        <li>(optional) chilli powder<\/li>\n        <li>(optional) garlic powder<\/li>\n      <\/ul>\n    <\/div>\n\n    <div class=\"bb-recipe-card\">\n      <h3>What You\u2019ll Need<\/h3>\n\n      <ul>\n        <li>Biltong Box<\/li>\n        <li>Paper towel or drip tray<\/li>\n        <li>Sharp knife<\/li>\n        <li>Mixing tray or dish<\/li>\n      <\/ul>\n\n      <div class=\"bb-recipe-note\">\n        Biltong is sliced <strong>with the grain<\/strong>, not against it. This gives it the proper traditional texture.\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"bb-recipe-method\">\n\n    <div class=\"bb-recipe-step\">\n      <div class=\"bb-recipe-step-number\">Step 1<\/div>\n      <h3>The Meat<\/h3>\n      <p>\n        Use a 1 kg beef eye round or similar lean cut. Avoid corned or pre-salted meat.\n      <\/p>\n      <p>\n        Cut the meat <strong>along the grain<\/strong> into 4\u201312 strips, roughly 2 cm thick.\n      <\/p>\n    <\/div>\n\n    <div class=\"bb-recipe-step\">\n      <div class=\"bb-recipe-step-number\">Step 2<\/div>\n      <h3>Wet Mixture<\/h3>\n      <p>\n        Mix vinegar, Tabasco and Worcestershire. Coat the meat evenly on all sides.\n      <\/p>\n    <\/div>\n\n    <div class=\"bb-recipe-step\">\n      <div class=\"bb-recipe-step-number\">Step 3<\/div>\n      <h3>Dry Mixture<\/h3>\n      <p>\n        Combine salt, sugar, pepper and coriander. Coat the meat thoroughly.\n      <\/p>\n    <\/div>\n\n    <div class=\"bb-recipe-step\">\n      <div class=\"bb-recipe-step-number\">Step 4<\/div>\n      <h3>Hang & Dry<\/h3>\n\n      <p>\n        Hang the meat in your Biltong Box with a paper towel or drip tray at the bottom.\n      <\/p>\n\n      <p>\n        We recommend setting the Biltong Box to about <strong>one-third speed for the first couple of days<\/strong>.\n        This prevents the outer layer from hardening too quickly while the inside is still drying.\n      <\/p>\n\n      <p>\n        After the first few days, increase the airflow as needed to keep the drying process moving\n        and help prevent any mould from forming.\n      <\/p>\n\n      <p>\n        Start checking the biltong regularly from <strong>day 3\u20134 onwards<\/strong> and remove it once it reaches your preferred dryness.\n      <\/p>\n\n      <div class=\"bb-recipe-note\">\n        Thicker cuts take longer. If the outside dries too fast, it can harden and slow the inside drying.\n      <\/div>\n\n      <div class=\"bb-recipe-warning\">\n        Hot, humid conditions make biltong harder to dry. Temperature, airflow and humidity all affect results.\n      <\/div>\n\n    <\/div>\n\n  <\/div>\n<\/div><\/div><\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_row_1 et_pb_row et_flex_row\">\n<div class=\"et_pb_column_1 et_pb_column et_flex_column et_pb_css_mix_blend_mode_passthrough et_flex_column_12_24 et_flex_column_12_24_tablet et_flex_column_24_24_phone\">\n<div class=\"et_pb_video_0 et_pb_video et_pb_module et_flex_module\"><div class=\"et_pb_video_box\"><video controls><source type=\"video\/mp4\" src=\"https:\/\/www.instagram.com\/reels\/DZmmf2ky0gJ\/\" \/><\/video><\/div><\/div>\n<\/div>\n\n<div class=\"et_pb_column_2 et_pb_column et-last-child et_flex_column et_pb_column_empty et_pb_css_mix_blend_mode_passthrough et_flex_column_12_24 et_flex_column_12_24_tablet et_flex_column_24_24_phone\"><\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-192","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"How to Make Biltong A simple, reliable recipe for making traditional homemade biltong in your Biltong Box. 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