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10 Best Spices for Biltong (Biltong Seasoning Guide)

Biltong is a popular South African snack made from dried, cured meat.

It is a delicious and healthy snack that can be enjoyed anytime, anywhere.

One of the most important factors in making biltong is the seasoning.

The right combination of spices can make all the difference in creating a flavorful and authentic biltong.

In this article, we will explore the top 10 best spices for biltong.

We will look at each spice in detail and discuss how it contributes to the flavor and aroma of biltong.

Whether you are a biltong enthusiast or a beginner, this biltong seasoning guide will help you create the perfect biltong every time.

So, without further ado, let’s dive into the world of biltong seasoning and discover the best spices for making delicious biltong.

Table of Contents

Top 10 Spices for Biltong

1. coriander.

Coriander is the most important spice in biltong. It adds a unique flavor and aroma to the meat. The seeds are usually toasted and ground before being added to the meat mixture. The amount of coriander used depends on personal preference, but it is usually around 2-3 tablespoons per kilogram of meat.

2. Black Pepper

Black pepper is another essential spice in biltong. It adds a spicy kick to the meat and complements the flavor of coriander. It is usually added in the form of cracked black pepper, and the amount used depends on personal preference. A good rule of thumb is to use around 1-2 tablespoons per kilogram of meat.

Salt is necessary for preserving the meat and enhancing its flavor. It is usually added in the form of coarse salt, and the amount used depends on personal preference. A good rule of thumb is to use around 2-3 tablespoons per kilogram of meat.

4. Brown Sugar

Brown sugar adds a touch of sweetness to the meat and helps balance out the flavors of the other spices. It is usually added in small amounts, around 1-2 tablespoons per kilogram of meat.

5. Garlic Powder

Garlic powder adds a savory flavor to the meat and complements the other spices. It is usually added in small amounts, around 1-2 teaspoons per kilogram of meat.

Paprika adds a smoky flavor and a reddish color to the meat. It is usually added in small amounts, around 1-2 teaspoons per kilogram of meat.

Cumin adds a warm, earthy flavor to the meat. It is usually added in small amounts, around 1-2 teaspoons per kilogram of meat.

8. Cayenne Pepper

Cayenne pepper adds a spicy kick to the meat. It is usually added in small amounts, around 1-2 teaspoons per kilogram of meat.

Thyme adds a subtle, herbaceous flavor to the meat. It is usually added in small amounts, around 1-2 teaspoons per kilogram of meat.

10. Mustard Powder

Mustard powder adds a tangy, slightly spicy flavor to the meat. It is usually added in small amounts, around 1-2 teaspoons per kilogram of meat.

These are the top 10 spices for biltong. However, feel free to experiment with other spices to create your own unique flavor profile. Remember to use high-quality spices and adjust the amounts based on personal preference.

How to Choose the Right Spice Combination

Choosing the right spice combination for your biltong can be a daunting task, but with a little bit of experimentation and knowledge, you can create a unique and delicious flavor profile. Here are a few tips to help you choose the right spice combination:

• Start with a base flavor: Choose a base flavor such as garlic, onion, paprika, or coriander. This will give your biltong a solid foundation of flavor.
• Add some heat: Add a little bit of heat to your biltong by using chili flakes, cayenne pepper, or smoked paprika. This will give your biltong a nice kick.
• Experiment with other spices: Try experimenting with other spices such as cumin, caraway seeds, nutmeg, and more. This will give your biltong a unique flavor profile.
• Consider traditional biltong spices: Traditional biltong spices include coarse salt, toasted ground whole coriander, cracked black pepper, and brown sugar. These spices can be a great starting point for creating your own spice combination.

When choosing your spice combination, it’s important to remember that less is often more. Start with a few spices and build from there. Taste your biltong as you go along and adjust the spices as needed.

Another important factor to consider is the type of meat you are using. Different types of meat will pair better with certain spices. For example, beef pairs well with rosemary, black pepper, and thyme, while poultry pairs well with garlic, herbed vinegar, and mashed green peppercorns.

Lastly, don’t be afraid to get creative with your spice combination. Biltong is a versatile snack that can be enjoyed in many different ways. Experiment with different spice combinations until you find the perfect flavor profile for your taste buds.

There you have it, the 10 best spices for biltong! Experiment with different combinations and amounts to find the perfect flavor for your taste buds. Remember, the key to great biltong is using high-quality meat and properly drying it. But a good spice blend can take it to the next level.

Whether you prefer a traditional South African biltong spice blend or want to try something new, there are plenty of options to choose from. From coriander and black pepper to paprika and cumin, each spice brings its unique flavor and aroma to the mix.

Don’t be afraid to get creative with your biltong seasoning. Add a touch of sweetness with brown sugar or a bit of heat with chili flakes. Mix and match until you find your perfect blend.

Remember to store your biltong in an airtight container in a cool, dry place to keep it fresh. And enjoy it as a snack or in your favorite recipes!

10 Best Spices for Biltong

Ingredients   .

• Black Pepper
• Brown Sugar
• Garlic Powder

Instructions  

• Select your favorite spices from this article.
• Organize all the required ingredients.
• Prep a delicious Biltong recipe in 30 minutes or less!

Bite Into Biltong Bliss

Perfect Biltong Spice for Authentic South African Flavour

If you’re a fan of biltong, the beloved South African dried meat snack, you know that its unique and delicious flavor is irreplaceable. Making your own biltong at home allows you to customize the taste and experience the authentic South African flair.

To achieve the best results, it all starts with the perfect biltong spice blend. The traditional mix includes coriander, black pepper, salt, vinegar, and Worcestershire sauce, creating a harmonious blend that elevates the flavor of the beef. Getting the right balance of these spices is crucial for that distinct South African taste.

If you’re ready to embark on your homemade biltong journey, we have the recipe to help you get started. But before we dive into the details, let’s explore why the right spice blend is so crucial.

• Creating the perfect biltong spice blend is essential for an authentic South African flavor.
• The traditional spice mix includes coriander, black pepper, salt, vinegar, and Worcestershire sauce.
• Getting the ratios right is crucial for achieving the ideal balance of flavors.
• Homemade biltong allows you to customize the taste to suit your preferences.
• Stay tuned for the recipe to make your own delicious biltong at home.

The Curing and Drying Process

In the process of making biltong, there are two crucial steps that determine the final flavor and texture: curing and drying. While there may be varying opinions on methods and spice mixes for curing, keeping it simple and avoiding unnecessary steps is key. Many recipes suggest multiple stages of curing and washing off spices, but a single coating of the spice mix is sufficient to achieve the desired results.

The traditional spice blend for curing biltong typically includes salt, coriander, and black pepper, which work together to enhance the flavor and preserve the meat. This simple mixture ensures that each bite of biltong is packed with a delicious combination of savory and aromatic flavors.

Once the meat is properly coated with the spice blend, it’s time to move on to the drying process. Temperature and airflow play a crucial role in achieving the perfect texture and preserving the biltong. It is recommended to hang the biltong in a well-ventilated area with a temperature between 20-24°C (68-75°F) and a relative humidity of around 50-60%. This optimal environment allows the biltong to dry evenly and develop the desired texture.

It’s important to remember that proper airflow is essential during the drying process. Ensuring that air can circulate around the biltong will help prevent the growth of mold and ensure even drying. Hanging the biltong on hooks or using a biltong box with proper ventilation can help achieve the desired airflow and drying conditions.

The drying time can vary depending on the thickness of the meat and the desired level of dryness. On average, biltong can take anywhere between 3-7 days to dry completely. It’s important to check the biltong regularly during the drying process to ensure that it is drying evenly and to adjust the airflow if necessary.

Once the biltong is dry to your liking, it’s ready to be enjoyed! Whether it’s a snack for a road trip, a protein-packed addition to your meals, or a flavorful treat to share with friends, homemade biltong is sure to impress.

With the proper curing and drying process, you can create biltong that captures the authentic South African flavors and textures that you love. Experiment with different spice blends and drying times to find the perfect combination that suits your taste. So why not give it a try? Make your own delicious biltong today!

Tips and Tricks for Making the Best Biltong

When it comes to making the best biltong, attention to detail is key. Starting with the right ingredients and preparing the meat properly can make all the difference in achieving that perfect, authentic South African flavor.

First and foremost, selecting the right meat is crucial. Beef or game meat are the preferred choices due to their taste and texture. Popular cuts like silverside or topside work well, but don’t be afraid to experiment with different cuts to find your personal favorite.

Once you have your meat, it’s important to prepare it properly. Begin by removing any excess fat, as this can hinder the drying process and shorten the shelf life of your biltong. Cut the meat into strips, ensuring they are of uniform thickness to promote even curing and drying.

While the curing and drying process helps to preserve the meat and enhance its flavor, it’s important to note that mold can occasionally develop. To prevent this, make sure the meat is adequately coated with the biltong spice and vinegar mixture. Additionally, maintaining proper temperature and airflow during the drying process can help minimize the risk of mold formation.

What spices are in a traditional biltong spice mix?

The traditional spice mix for biltong includes coriander, black pepper, salt, vinegar, and Worcestershire sauce.

How do I make my own biltong spice blend?

To make your own biltong spice blend, start with a mixture of coriander, black pepper, salt, vinegar, and Worcestershire sauce. Experiment with the ratios to find the perfect balance of flavors.

Can I use different cuts of meat for biltong?

Yes, you can use different cuts of beef or game for biltong. Silverside or topside cuts are popular choices, but feel free to experiment with different cuts to find your favorite.

Should I remove excess fat from the meat before making biltong?

Yes, it’s important to remove excess fat from the meat before making biltong. This helps with the drying process and extends the shelf life of the biltong.

Is it necessary to cure the meat multiple times for making biltong?

No, it is not necessary to cure the meat multiple times for making biltong. A single coating of the spice mix, including salt, coriander, and black pepper, is sufficient to cure the meat.

How should I dry the biltong after curing?

After curing the meat, hang it in a well-ventilated area with good airflow. Maintain a consistent temperature of around 50-60 degrees Celsius (120-140 degrees Fahrenheit) for optimal drying.

Source Links

• https://www.foodandhome.co.za/how-to/how-to-make-biltong
• https://www.boerandbutcher.co.za/the-basic-biltong-recipe/
• https://www.greedyferret.com/perfect-biltong-recipe-south-african-beef-jerky

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Thick cuts of quality beef

Preserved with vinegar and spices

Air dried for 14 days

Sliced to perfection

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Crown National Safari Chilli Bite Biltong Spice

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Crown National Safari Chilli Bite Biltong Spice has a mixture of coarse coriander and black pepper with a well-balanced chilli flavour.

Ingredients Flavourings [maize flour, maize meal, colourants, hydrogenated vegetable fat & oil (palm fruit), anticaking agent, acidity regulator, antioxidant (TBHQ), celery], salt, spices, herbs & spice extracts, flavour enhancer (MSG), corn syrup solids, dehydrated vegetables (onion & garlic, irradiated, vegetable oil (canola seed). Preservative potassium sorbate.

Allergens Celery. May contain cow’s milk, egg, mustard, soy.

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Ultimate South African Biltong Recipe (Video)

Published: May 22, 2021 by Charlé Visser · This post may contain affiliate links · 47 Comments · 2759 words. · About 14 minutes to read this article.

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Biltong is dry cured meat invented by Dutch settlers in South Africa. It's a unique dry cured meat with a method and texture similar but not the same as Beef Jerky and Bresaola .

Making biltong is an easy process anyone can follow and you'll have a delicious dried meat snack in only a few days. It consists of three basic steps. Selection and preparation of the meat, curing and spicing the meat, and finally drying it.

Throughout my 20+ year professional cooking career, I've used and developed many biltong recipes and this is the best way to make biltong.

Curing explained

The best meat for biltong, ingredients, instructions, drying the meat, how long does it take to dry, tips for success, possible variations, frequently asked questions, useful equipment, related recipes.

The aim of curing food is to avoid spoilage and make it more delicious.

Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution.

The meat is then air-dried in a dry environment with very good airflow.

Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level.

Drying the meat gets rid of excess water which in turn helps to preserve it and also give it amazing flavour.

Beef is the most widely used meat for making biltong.

In South Africa Yellow fat C grade beef is very popular to use.

Top rump and Silverside are the two preferred cuts, although I've had great results with other cuts like rump cap and striploin.

The most important thing to remember when choosing meat is the quality of the meat and fat marbling.

Look for meat that is fresh, aged for at least 21 days and has a good amount of fat running through the meat. This will ensure a succulent, soft and perfectly cured result.

For me the best biltong has got to have a nice layer of fat on top, but if you want, you can trim the fat to your liking.

The choice is yours but I fully recommend leaving the fat on. For texture and flavour.

• Biltong spices - Traditionally only coriander was used. Everyone adds their own little touches and with me being a professional chef having more knowledge on flavour pairings, things will hardly just stay at coriander. I love to add fennel seeds, chilli flakes and black pepper. It's what I've settled on and it's what I'm sticking with for the best spices.
• Wet cure - This varies from recipe to recipe but I like using a mixture of red wine vinegar, Worcestershire sauce and honey. Some recipes use brown sugar, brown vinegar and even soy sauce. Traditionally only vinegar was used.
• Bicarbonate of soda - This is not an absolute must but I like to add it right before I remove the meat from the wet cure. It neutralises the acidity a bit so the meat is not over sour and acts as a tenderiser for tougher cuts. Again, it's optional and I've made many batches without it and had no problems.

• Trim the fat to your liking. I recommend leaving on quite a bit for the best texture and flavour.
• Cut the meat into thick pieces ALONG THE GRAIN of the meat. I rarely cut less than 3 cm or 1,1 inch thick slabs. The meat cures and eats a lot better when it's cut thick. Thinly cut meat can become a bit leathery and dry so, stick to thick. We cut along the grain of the meat because when you slice the ready biltong you need to cut ACROSS THE GRAIN .
• Salt the meat all over and let it sit for 3 hours, flipping a few times to make sure it salts evenly.
• While the meat salts, mix together the wet cure.
• After 3 hours simply wipe off the salt but DO NOT wash it off with water.
• Add the meat to the wet cure and let it sit for another 2 hours flipping over twice to make sure it's evenly covered in the liquid. Do this in a clean plastic or non-reactive metal container where the meat fits snugly.
• While the meat is marinating make the spice mix.
• Toast the spices (apart from the peppercorns) in a dry pan until fragrant and starting to gently smoke. We will add the peppercorns unroasted. Remove the spices from the pan and let them cool down before blitzing in a spice grinder. Don't blitz it too fine. You want to see the different spices. Blitz your peppercorns before adding the other spices or grind them with a pepper mill.
• Optionally, add the bicarbonate of soda and give it a good mix through. As soon as the froth disappears remove the meat from the wet cure and pat it dry with a paper towel. This step takes about 15 to 20 minutes.
• Coat the meat in the spice mix making sure to get it into every nook and cranny.
• Weigh the meat individually and place a label onto a stainless steel paper clip or small plastic meat hook, and then the paper clip or meat hook through the meat. This is so we can hang it up and track the moisture loss by weighing it.
• Hang your meat in a biltong box or other dry-air well-ventilated area away from pests, insects or animals. For most people, a balcony with a fan blowing over the meat would be the easiest. You can loosely cover the meat with a muslin cloth to prevent any flies from getting to it. You can also do this in a fridge, but make sure the fridge is spotlessly clean and the meat does not touch anything. This is to minimise the chances of spoilage and mould.
• Your biltong will be ready once it's lost 40% - 50% of its weight. Start weighing after about 3 days to monitor the weight loss.
• When it's ready, slice across the grain with a sharp knife or biltong slicer. You can store it in the fridge for weeks or freeze for many months closed airtight or vacuum-sealed.

Over the years, many ways have become available for people to make cured meats at home or in tight spaces.

Some dry biltong in a dehydrator and some people use a DIY biltong dehydrator or "biltong box" as it's often called.

The aim is to create dry circulating air so that the biltong cures correctly and efficiently.

The simplest, if you have space and live in a dry, breezy climate, is to build a simple wooden frame and close the walls with fine mesh wire.

When you live in a city or a humid climate, you can use one of the following, proven and tested methods.

• A fridge - Make sure it's spotlessly clean and not overcrowded with foods. Fridges are pretty efficient at drying out food that's left uncovered, and likewise with curing meat. Don't let the meat touch any other meat or the sides of the fridge. Every part of the meat should be able to breathe and dry.
• Fan and heater - Hang your meat on a clothing rail and place a fan close by so that it creates good airflow. Place a heater close by if you live in a very cold or slightly humid climate. This will help dry the air and make the biltong cure a bit faster.
• Custom-built box - Basically a fan and a heating source in a wooden box. Simply do it yourself or buy it online. Many tutorials exist, but it's just a computer fan and a light bulb attached to the inside of a wooden box. Simple and effective.
• Closed balcony - Make sure the balcony is closed but well ventilated. Use a fan and heater if needed. Ensure that open windows have a fine mesh cover to avoid flies from getting in.
• Dehydrator - You can use a regular dehydrator for making biltong. Many kitchen I consult for has no space so a dehydrator is often the only way and in my experience it works perfect. Not all dehydrators will be suitable for big pieces though. Set your dehydrator to it's minimum heat setting or off if possible. Monitor every day to check on the progress.

Depends on the method used but, you should have ready to eat biltong in 4-7 days.

It's best to look at weight or moisture loss to decide when it's done.

Aim for 40% - 50% moisture loss for a wet or medium cure biltong and up to 70% for dryer biltong.

Things that affect drying time:

• Heat - It's better to dry in low heat than too high. The perfect temperature is 30 degrees Celsius or 86 degrees Fahrenheit. This mimics the conditions biltong dried in, when it was first invented. Biltong dried at this temperature takes about 4 to 5 days to be ready.
• Humidity - It's best to keep the humidity low if possible, but not cork dry. Otherwise, the outside will suffer from case-hardening which results in biltong that's soft in the middle but bone dry on the outside. I've successfully cured biltong in as high as 70% humidity, but with a fan blowing full steam to keep airflow very good. The higher the humidity, the longer it takes to be ready, and there is also a higher chance of mould growing on the meat.
• Airflow - The more airflow, the quicker it dries, but it comes at a cost. If the air blows too heavily, it can cause case-hardening. It's best to keep the airflow at a constant gentle breeze.
• Pick good quality meat with a nice layer of fat and if possible fat marbling. This will mostly be grain-fed beef.
• Make sure to work clean to minimise the risk of contamination or bad bacteria.
• Cut with the grain of the meat and aim for thick slaps. 3 cm or 1.1 inch thick.
• Use scales when weighing out ingredients. It's the most accurate way of measuring.
• Use a non-reactive storage container when soaking the meat in vinegar. Vinegar is acidic and reacts with certain metals.
• Weigh each piece of meat individually before drying, so you can keep track of the weight loss. It should lose at least 40% - 50% moisture before it's ready.
• Place a tray underneath the meat while drying. This is to catch the spices that fall off as the meat shrink and dries.
• Slice across the grain of the meat to serve.
• Don't store in craft bags as the meat will keep drying out. Store vacuum sealed or wrapped airtight in the fridge or freezer.
• Meat - In South Africa, biltong is made from pretty much all types of meat. Venison, game, chicken, pork, and lamb. The method stays exactly the same.
• Spices - For bland meats like chicken and pork, smoked paprika works great. For venison and game, juniper and cloves. Lamb pairs well with traditional coriander but, with the addition of some chopped rosemary and rubbed with fresh garlic just before spicing.
• Wet cure - I've tried many ways, but the wet cure is the part that actually gives the least flavour. However, if you start adding fermented fish sauce, naturally brewed soy sauce, curry paste or adjika and up the sugar content to balance the saltiness, you will get amazing results.

Vacuum seal tight and store in the fridge or freezer. If you don't have a vacuum sealer, then wrap airtight. It will happily stay high quality in the fridge for two weeks loosely wrapped or about a month vacuum sealed. Can be stored in the freezer for many months.

Make sure that the air flow is not too aggressive but gentle and constant. A dry looking ring on the outside of the meat is normal though and should not be confused with case hardening. If you want to even out the moisture, vacuum seal it tight and place in the fridge for 2 to 3 days.

Mould sometimes happen if the airflow is not good enough and the humidity is high. As soon as you spot mould, wipe it off with vinegar making sure to get all of it. Any mould left on will grow back. Increase the airflow and decrease the humidity to prevent mould from returning. If it smells or looks rotten then throw it out as some other bad bacteria took hold and you can't save spoiled meat.

Making biltong does not require a load of fancy equipment and many DIY methods are available online.

However, it's nice to have everything you need instead of having to buy stuff on the go.

Here are a few items that will make your life easier.

Biltong Slicer

Biltong Dryer

Electronic Kitchen Scales

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Ultimate South African Biltong Recipe

For the meat.

• ▢ 2,5 kilograms ( 5 ½ lb ) top rump - or topside
• ▢ 120 grams ( ⅖ cups ) course sea salt - non iodised
• ▢ 120 grams ( ½ cups ) red wine vinegar
• ▢ 120 grams ( ½ cups ) Worcestershire sauce
• ▢ 60 grams ( ¼ cups ) honey
• ▢ 40 grams ( ½ cups ) coriander seeds
• ▢ 20 grams ( ⅕ cups ) fennel seeds
• ▢ 4 grams ( 1 tablespoon ) chilli flakes
• ▢ 10 grams ( 1 tablespoon ) black peppercorns
• ▢ 6 grams ( 1 teaspoon ) baking soda - optional

Prepping and salting the meat

• Cut the meat into 3cm or 1,1-inch strips along the grain of the meat. Trim off silver skin, connective tissue or any unwanted fat but I suggest you leave the fat on for moisture and flavour.
• Sprinkle the salt all over the meat including the sides.
• Let it sit for 2 hours in the salt flipping a few times to ensure even salting.
• While the meat is salting mix together all the wet cure ingredients.
• Once the meat has salted for 3 hours, rub off the salt but don't wash it.
• Place the meat and the cure in a fitting non-reactive food-safe plastic or ceramic container.
• Let it marinate for 2 hours turning the meat a few times to ensure even marination.
• While the meat is marinating, toast the coriander seeds, fennel seeds and chilli flakes in a dry pan on medium heat. Do this in a well-ventilated kitchen.
• As soon as the spices are nicely toasted, slightly smoky and fragrant, remove them from the pan and let them cool down completely.
• Once cooled, blitz the spices in a spice grinder or pestle and mortar until nicely broken up but not too fine. You want to be able to identify the different spices.

Optional addition of soda

• Optionally add baking soda to the meat along with the marinade and give it a good mix.
• It will froth as the acid reacts with the soda.
• As soon as the froth has settled, remove the meat from the marinade and pat it dry with a paper towel. Throw the marinade out or use it to marinade other meats. Just remember the acid has been slightly neutralised in the mix so you need to add more vinegar if you want to make another batch of biltong.

Hanging and drying

• Cover the meat completely in spices making sure to get it into every nook and cranny.
• Put a small meat hook or paperclip through the meat with a label attached to it.
• Weigh the meat and write it on the label. This is so that you can track the moisture loss and know when the meat is ready. Aim for 50% weight loss. This should take around a week but start monitoring it after 4 days.
• Hang the meat in a well-ventilated, dry-air, warm environment(close to 30°C or 86°F) protected from insects and animals.

Removing and storing

• Once the meat is ready remove the hooks. It's now ready to slice thinly with a sharp knife.
• Store wrapped airtight or in vacuum bags in the fridge or freeze for longer storage.

• Buy good quality beef. It's the most important ingredient.
• Use Kosher or natural untreated coarse salt. Iodized salt has a chemical aftertaste.
• Make sure to work very clean to avoid any bad bacteria creeping it.
• Dry in a well ventilated low humidity environment to ensure proper curing.
• If you spot mould, wipe it off with vinegar and move the biltong to a dryer better-ventilated area.
• See the post for an in-depth explanation of the processes involved.

More The Best Meat Recipes

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Hello I would like to try this recipe how does it work on elk or deer meat they might be to lean

Charlé Visser

Sure can. Game biltong is delicious.

I live in Alaska and our house and garage stay about 66°F. Would a box with heat source be the best way to go to make biltong for us up here or can it be done with this colder temp?

If you want it quick and don't want to wait too long put it in a box. If you are happy waiting a few weeks then the low temp is good and you'll get a very good product.

Tanja, I live in Colorado (low humidity) and just hang my biltong in the garage with a fan blowing it. If I cut it thin (1/4”) it can be ready within 36 hours.

john swinkels

Hi Andew looks lekker my last batch using another recipe (my first) was too salty 1.4 tbsp per kilo for 24 hrs. but it was very good. The author gave me a tongue lashing because I added fennel which was awesome just not to much as it is so strong and I used worcheshire sauce. So before I try your recipe I have a question, in the recipe for salting you say 2 hrs yet the video says 3 hrs and for curing recipe 2 hrs video 1 hrs. Can you please advise.

Fennel is the way forward. Fixed that for you. It's 3 hours salting and 2 hours marinating. Don't worry too much if you leave it longer in the wet cure. You can go up to 6 hours before adding the baking soda if you're using it. The longer you leave it in the wet cure the more the wet cure flavour will be there in the end product. For me, 2 hours is good for maximum beefiness while the cure does its job.

Your house seems like the place to be) Thanks!

Sounds like a good time is coming. Cold Cold smoke it for a short time like 30 minutes just to get a hint on it. If you like very smokey then go for longer but you will lose some of that pure meatiness a bit if you smoke it a lot. I’ve added liquid smoke to my brine in the past. Worked well…

Johann Botha

Used your recipe with some wildebeest, and the only change was adding some allspice berries to the dry herb mix. I'm used to seeing brown sugar instead of honey in most recipes, but its a good change and something I will use going forward. Dankie!

Deon Mouton

I have looked at many different recipes and I think this sounds like the best. Thank you very much for sharing it. I have made some cured hams in the past and used Prague curing salt in the wet cure. Do you ever use pink curing salt when making Biltong? If not why not and if you do how much and how would you put it into the process.

You can use curing salt. Don't use more than 1% Prague/pink salt to the weight of the meat. Mix it with your salt and add as instructed. I've used it in the past but try and use as little curing salt in my food as possible. Especially biltong that can in most cases do without it. With that said if you want an extra guarantee for safe meat then use it by all means.

Thank you very much. I ended up doing this without the pink salt and it is a great recipe. Thanks again

I do a quick fry with my roast whole cut of the cooked parts for stir frys then it has no bacteria.

Zane Laurent

I use the same recipe also and my wife loves it and unfortunately, the dog is now addicted.

I live in the United States and I want to try curing some different meats. A Link to this webpage was sent to me by a friend in South Africa and it looks delicious. This will be the first curing recipe I will try, but I will be using a refrigerator dedicated to this and I will keep it around 12 Celsius, with a fan inside and a device to monitor humidity. I do not mind waiting 2 or 3 weeks. Your tutorial is very good and your recipe looks amazing. My South African friends say Biltong is superior to Jerky in every way and if that is true, I can't wait to try this. Thank you!

Stephan Pekridis

I love this recipe. Have tried others but always come back to this recipe by Charle. You got me addicted to making my own biltong. One question I would like to ask is how do you make chutney biltong flavour. Thanks Sebastian.

Trevor Choram

Hi can I make biltong with Bush pig

Ryan Hemphill

Hi Charle, what do you use to sharpen your knives and what knoves to you use?

Wet stones and ceramic steels. I got a bunch of knives. From costly handmade stuff that is not practical to my favourite 20 dollar knives with no branding. MAC is good if you're looking for good price/quality.

Happy you like! Yes you could do that or you could grind the chilli flakes a bit and add more. Another way is to rub the biltong with very hot cut chilli then add the rub.

Mark Hubbard

About to start my first batch, will let you know how it turns out. I'm really big on prep, usually going from the end forward then back from beginning to end. For cutting after dried, may I suggest a $125 band saw, makes quick work, but only use it for your Biltong.

BTW Charlie, have you ever used a pre-mix call Crown Mills now Crown National? My dads buddy from South Africa used to make it using this pre-mix spice and it was unbelievable. He did use 3/4 tablespoon of pink salt in his wet marinate.I'm going to try and add fennel. your thoughts?

Sure thing. Add a pinch of pink salt if you want. Used it before when I had to go on a long hike. Keeps it from spoiling a bit longer than simply salt and vinegar. I never like the pre-mix because they add some flavouring too, but that's just me. Many folks do love it and that's cool too. The fennel and chilli is very much an inspiration that came from Italian cured sausage I had. Works as well as any classic flavour combination.

Hi Charle This recipe looks fantastic, very new at all of this. Would love to try this. Was wondering if you could give me ingredient amounts for a 2kg silverside. Best wishes

This recipe will still work for that but make sure to use 6% salt still.

I have an Anova Precision Oven which can dehydrate meat at that exact temperature and humidity. I can't wait to try your process in that device. So glad I found your post!!

Looks good going to make this

Derek Hewitt

Hi Charle: I live in Miami where it is hot and humid and the temperature even in Fall is usually over 85 degrees f. I plan to hang the biltong on my porch, suspended inside a muslin bag (to keep out goggas), underneath a rotating ceiling fan with a lightbulb that emits a small amount of heat. Last time I did this, it worked ok, but the texture was not exactly right.

Also, I note in your video that your cut the meat into broad steaks, whereas I have previously cut the strips along the grain but thinner. They dry quicker but is it better to go with the broad pieces?

Thick cut will give you the best texture. If the the strips are too thin they might end up a bit tough. Also, once done, ask a local restaurant if you you don't have one, to vac pack the biltong tight and leave t in the fridge for 3 days. It evens out the moisture and the texture is perfect.

Hello mate! Are there any special settings you’d recommend if I intend on using a dehydrator with your recipe?

We use dehydrators in the small kitchens set to 35C and then we flip the biltong twice a day. Once done, we vac pac it tightly and leave in the fridge for 2 days before using. This is because the outside dries a bit quicker with the dehydrator so we just equal out the moisture a bit. It’s not case hardening so don’t worry about that. Case hardening in biltong is quite rare because the pieces are flat. More common in large cured stuff like pig legs and coppa.

I'll come back to rate once I've made it. A quick question please. I just recently made my first batch of biltong which turned out really tasty but since your rice recipe changed my life I simply must make your biltong. I had previously mixed the salt, vinegar, sugar & Worster and marinated for 24 hours before the dry seasoning. Is their a scientific reason you salt first then marinade, just curious to know please and thank you.

I salt first to draw moisture from the meat and salt the meat at the same time.

I add the vinegar marinade after to drop the ph.

I don’t like the “mix everything together” approach as much.

My family used to make it that way and there’s nothing wrong with it, but if you follow the short salt and marinade version, it will lead to the best biltong you ever tasted.

Taste and texture are both superior.

Thanks so much for your quick response and explanation. Ordering the rump and making on Sat. Super excited!

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South African Biltong Recipe (Dried Spiced Meat)

April 16, 2020 By Darlene at International Cuisine

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South African Biltong is a beloved snack throughout  the entire country.  It is somewhat similar to a beef jerky however the meat is air-dried as opposed to smoked.   It is also flavored with a unique sweetness from brown sugar,  spiced up with coriander, pepper and vinegar.  These flavors come together to make a wonderful bite that truly grows on you.  Once you start, you want another and another.

The word biltong comes from the Dutch, bil (buttock) and tong (strip). 

Back in the day it was made during the cold winter months when the risk of bacterial mold would be at a minimum.  It turns out the marination in vinegar and the spices especially coriander help to reduce bacteria as well. 

Today South African biltong is made all over the world and beloved as a delicious snack.  Fair warning it is addicting.  You can easily make it at home and you should, a lovely treat indeed! I used these handy hooks to dry the beef. You will also need a mortar and pestle or a spice grinder and a fan .

If you would like to learn more about South Africa be sure to check out "Our Journey to South Africa".   You will also find more authentic South African recipes like Bobotie , yellow rice , and melktert .

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Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

South African Biltong

Ingredients.

• 2 lbs top rump beef
• 3 Tablespoons vinegar malt or cider
• 2 Tablespoons salt coarse
• 1 teaspoon black pepper ground
• 1 Tablespoon coriander seeds
• 1 Tablespoon Brown sugar

Instructions

• In a dry pan toast the coriander seeds. Remove and grind with a mortar and pestle or spice grinder.
• Prepare the meat by using a sharp knife and cut into one inch thick pieces along the grain of the meat and place into a glass container.
• Combine all the spices including the vinegar and rub into the meat. Cover and let the biltong cure overnight in the refrigerator.
• Remove the meat and pat dry taking care to not remove the seasoning.
• Put each biltong onto a hook and hang it in a well aired, ventilated space with a fan blowing . Take care not to set the fan right at the meat. Make sure the pieces of the meat are not touching and place paper towels underneath the meat to catch any excess liquid.
• It will take about four days for the meat to cure. You should not be able to feel any give in the meat when you pinch it, that is the indication it is done.
• Once cured, you can cut the pieces into bite size pieces and savor the biltong!

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Crown National Safari Biltong Seasoning 7.05 oz (200g) Sachet

About this item.

• SOUTH AFRICAN SIGNATURE BLEND – Delight your taste buds with the rich, beefy flavors of South Africa with Crown National Safari biltong seasoning. A delicious spice seasoning specially blended with the freshest herbs and spices for that mouthwatering biltong-inspired beef jerky treat.
• FULL FLAVOR SEASONING SPICE – Love munching on beef jerky as snacks on the go? No worries. Simply mix this biltong seasoning to beef, pork, chicken, turkey, or venison, place on a food dehydrator to make jerky snacks in a few hours.
• HIGH PROTEIN SNACKS – Life can get busy. So, when hunger hits and you don’t have time to prepare a meal, healthy snacking is the way to go. High-protein snacks such as jerky are high in protein, an essential building blocks for muscles, bones, and skin
• SAVORY SPICE POWDER – Biltong seasoning has been a regular staple in many of South Africa’s kitchens--bringing families and friends closer together for decades. Salty with hints of coriander and pepper, and halal-friendly
• INSTRUCTIONS: use 40-50 g spice per Kg meat. Sprinkle the meat with vinegar, then sprinkle with seasoning. Lie on a tray for 2-4 hours, turning every 30 minutes. Hang to dry.

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• Product Dimensions ‏ : ‎ 7 x 4 x 1 inches; 7.05 ounces
• Manufacturer ‏ : ‎ Crown Food Group
• ASIN ‏ : ‎ B08X2Z29B6
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Safari Biltong Spice – 500 gram

$ 7.24 $ 6.88

Our famous and easy to use Safari Biltong Spice specially designed for use with our Quick Biltong Recipe – click here to get there. Just use 35 grams for every kilogram of wet meat. Rub in well on all sides, let it stand overnight and hang.

You will have the best biltong your have ever tasted!

Description

Additional information.

• Reviews (0)

This special offer is valid until further notice or until present stocks are depleted!

This spice makes your Biltong making as easy as 1-2-3!

It is the same as used by most butchers in South Africa and will give your Biltong that “real” South African Biltong taste.

Just rub 30-40 gram of the spice all over the meat, let it stand for a couple of hours (overnight is the best) and hang to dry.

Alternatively, marinate your meat in a mixture of vinegar, Worchestershire sauce and the spice overnight, dry the meat, hang it and voila! REAL South African Biltong in just 3 or 4 days!!

The complete recipe for using this spice can be found by clicking here  .

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Crown National Safari Biltong Spice 2kg

Crown National Safari Biltong Spice 2kg is backordered and will ship as soon as it is back in stock.

Make your own Biltong and dry wors droewors from home. 

Safari Biltong Spice is one of the most popular biltong spices in Crown National Safari Biltong Spice is the cornerstone of perfecting homemade biltong. Crafted with a meticulous blend of herbs and spices, it infuses each slice of meat with an irresistible burst of flavor. This signature seasoning is carefully curated to enhance the richness of biltong, elevating its taste to unparalleled levels. Whether crafting traditional recipes or experimenting with innovative twists, this spice blend ensures consistency and authenticity in every batch. From marinating to seasoning, Crown National Safari Biltong Spice is the essential ingredient for achieving biltong excellence. Elevate your biltong-making experience with this premium blend and savor the savory satisfaction with every bite.

This biltong spice will give your biltong the taste of South Africa. 40-50g of spice per kilogram of meat, sprinkled with vinegar. With its beefy, coriander and pepper notes, this seasoning produce.

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Traditional Biltong Spice Recipe

Biltong is a traditional South African delicacy consisting of dried and cured meat, similar to American beef jerky. Because of the curing process and ingredients, biltong has a very distinctive taste. It is also noted for how healthy it is, as the only perservatives are natural. Biltong is an excellent option for healthy snacking, as well as for trips into the outdoors due its weight, high protein content, and great taste.

Biltong spice recipes have great variations, but their fundamental ingredients have remained the same. This recipe is for the traditional spice mix that most South Africans enjoy to this day.

Category Spice Mixes Difficulty Beginner

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

  1 cup coriander seeds   ½ cup kosher salt   15 ml crushed pepper

Please note that this recipe can very easily be scaled up to make in bulk. Simply keep the ratios consistent.

Roast your coriander seeds in a medium pan on low heat. Stay close to the pan for monitoring purposes. The seeds will turn to a rich brown. Do not overheat or overcook the seeds, as they will burn and have an unpleasant taste.

Finely crush the roasted coriander seeds. This can be done in a variety of ways, including:

Placing the seeds in a ziplock bag and using a meat tenderizer or rolling pin to crush them. Using a traditional blender. Using a pestle and mortar.

You will want to crush the coriander as fine as you can, but a few larger kernels is not an issue.

Add the coriander seeds to the salt and the pepper. Shake to mix.

This mix should not expire for a long time if placed in a dry, airtight container.

Ingredients

Growing up in South Africa and moving to Utah, USA as a teenager, Scott is a graduate of Utah Valley University’s Outdoor Recreation program. Scott is currently a Master’s Student at the University of Florida. His research interests include ecotourism, sustainability, and tourist affect cycles. He has worked in multiple therapy, outdoor, and retail settings, and is a published author.

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With a trading history dating back more than 110 years to the Newtown Tin Works in Johannesburg, Crown National is a leading supplier of spices and other food ingredients in Southern Africa. We take a great pride in our heritage and look to combine this with the best of present day technologies to provide a unique vision of our markets – a vision which involves the sharing of knowledge, experience, and expertise.

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Africa’s most popular biltong, drywors and chili bites seasoning is enjoyed by many countries outside Africa, including the USA, Canada, the UK, Australia and even China. With its beefy, coriander and pepper notes, this seasoning produces a mild old-fashioned biltong blend that tastes exactly the way you like it.

Every meals best friend. Add value and flavor to your food with Crown’s best-selling food seasoning and sauce. Six Gun Grill a well balanced blend of herbs and spices: containing celery, onion, paprika, cumin and cayenne pepper – ideal for grilled beef, chicken and lamb as well as potjies (cooking on an open fire in a Dutch oven), mince and stews.

Jimmy’s Sauces is South Africa’s top selling cooking and grill sauce. Our sauces are made of the highest quality ingredients and various secret herbs and spices. Jimmy’s Sauces include the famous Jimmy’s Original Steak Sauce that can be used as a marinade or basting sauce. It is used to enhance the flavor in any dish possible. It is MSG free and because it is oil based, it has an optimal shelf life. The range also includes Jimmy’s infused Sweet Mustard Sauce, Barbecue Sauce, Peri-Peri Sauce, Sweet Chili Sauce, Chip & Burger Sauce, and Salad Dressing

A superb range of dry marinades, including tPer-Peri, Savory, Sosatie and Lemon & Herb with fruit chunks and ingredient pieces that add plenty of flavor and customer appeal. Mix 2.2lb (1kg) Something Chunky to 68 fl oz (2l) water (or use proportional)

MeisterClub products have established itself over many years and have become synonymous with superior quality. All MeisterClub products are top of the range and invariably perform well in it’s respective fields. Included in this brand is Pork Sausage Seasoning, Beef Sausage Seasoning, Sosatie Braaiwors Seasoning as well as Chili Bite Seasoning.

Crown National’s Ouma’s boerewors is the finest example of a recipe perfected over time. Presenting medium flavor with roasted coriander, Ouma’s is the choice of butchers and meat lovers worldwide.

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Crown National Electric Biltong Slicer 0.75Kw (220V)

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Price – $550.00 (Including Free Shipping in the USA)

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With a trading history dating back more than 110 years to the Newtown Tin Works in Johannesburg, Crown National is a leading supplier of spices and other food ingredients in Southern Africa. We take a great pride in our heritage and look to combine this with the best of present day technologies to provide a unique vision of our markets - a vision which involves the sharing of knowledge, experience, and expertise. We are at the forefront of technological advancement, innovative thinking, and new-to-market products that keep up with the latest in industry trends. Through our long-standing history and strong reputation based on credibility, quality products and service excellence, our philosophy ensures that our customers are provided with high levels of service and technical expertise.

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Electrostal History and Art Museum

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Electrostal History and Art Museum - All You Need to Know BEFORE You Go (2024)

• (0.19 mi) Elektrostal Hotel
• (1.21 mi) Yakor Hotel
• (1.27 mi) Mini Hotel Banifatsiy
• (1.18 mi) Elemash
• (1.36 mi) Hotel Djaz
• (0.07 mi) Prima Bolshogo
• (0.13 mi) Makecoffee
• (0.25 mi) Amsterdam Moments
• (0.25 mi) Pechka
• (0.26 mi) Mazhor