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.

    5 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 (2)


    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


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

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