7 days 10 min

    This South African dried, cured meat is something special to the family and a much requested favourite at Christmastime. Use any marinade - just prepare enough to cover your meat. You will also need string and a warm place to hang your meat.

    18 people made this

    Serves: 4 

    • 1kg good quality beef cuts
    • vinegar to sprinkle over
    • marinade of your choice: traditionally a combination of coriander, sugar, salt and pepper

    Prep:10min  ›  Extra time:7days drying  ›  Ready in:7days10min 

    1. Wash the meat. With the back of a big knife or a meat mallet, pummel the meat until softened.
    2. Sprinkle the vinegar over the meat.
    3. Place your meat into your prepared marinade. Place the marinaded meat onto a tray and in the fridge for a few hours, draining off the excess liquid when refrigerated.
    4. In a half and half vinegar/water solution, quickly dip the meat in to remove the surface salt.
    5. Make a hole in one end of the meat and thread some kitchen string through, tying it to the meat with some length on the other end.
    6. Hang/suspend the meat (put some paper down under it to avoid potential dripping!) in a warm place for about a week or so until it is dry.
    7. Consume at will.

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    Reviews in English (3)


    Thanks for sharing your recipe. I'm a big fan of biltong, but not sure if I could make my own regularly. Just not that patient enough. I usually just buy it as there aren't any biltong shortages here in the UK. It's like every South African and their grandma opened up a biltong shop online. I like the ones that don't put bad stuff in it. I like Isle of Wight Biltong, Just Eat Biltong and British Beef Jerky. Your recipe was very thorough and delicious!  -  10 Dec 2012


    Before I got to this website I got a recipe which must have been written by someone who has no idea what they are doing because there is far too much salt. It has now dried but is almost inedible, is there any way I can reduce the salt taste or is it now too late  -  02 Feb 2018


    The meat should be placed in the Biltong King dehydrator for 2-3 days. Available from  -  12 Feb 2013