Authentic South African Beef Biltong with Spiced Crust
Flavorful beef biltong with a spiced crust and tender texture, ready to enjoy in about 4 days.
About This Recipe
This authentic South African beef biltong is all about the spiced crust and that satisfying chew. The key move? Marinating overnight to let those flavors really sink in.
Beef biltong is a traditional South African snack, made by drying marinated strips of beef. The spiced crust gives it a unique flavor that’s savory and slightly sweet.
The marinating process is essential. By soaking the beef in a mixture of spices and vinegar, we'll enhance the flavor while helping it dry properly. Keep an eye on the drying environment; a cool, airy place is best.
Expect a robust flavor and a chewy texture. A common pitfall is over-drying, which makes it too tough. We want a firm bite, but still tender enough to enjoy.
Serve your biltong sliced thinly as a snack or with cheese and crackers for a pairing. It's great for road trips or as a protein-packed treat anytime.
Why This Recipe Works
Spices Infuse Flavor: The marinating process allows the spices to penetrate the beef, enhancing its taste.
Cool Air Helps Drying: A well-ventilated area ensures even drying without cooking the meat, preserving its texture.
Salt Draws Out Moisture: Salt not only flavors the beef but also helps extract moisture, which is key for proper drying.
Chef's Pro Tip: For the best biltong, ensure your drying area is cool and well-ventilated to avoid spoilage.
Prep Time
15 min
Cook Time
5440 min
Total Time
5455 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Trim excess fat from the beef, then cut it into strips about 1 inch thick.
- 2
Mix sea salt, pepper, crushed coriander seeds, brown sugar, paprika, and chili powder in a bowl.
- 3
Rub the spice mixture generously over the beef strips, ensuring all sides are coated.
- 4
Drizzle the beef with vinegar and Worcestershire sauce, then cover and marinate in the fridge for 12-24 hours.
- 5
Remove the beef from the fridge and hang in a cool, ventilated area to dry for 3-5 days.
- 6
Check the biltong daily; it should feel firm yet slightly moist when ready.
- 7
Slice the biltong thinly, and serve it as a snack or with cheese and crackers.
Nutrition Facts
Per serving
fat
13g
carbs
3g
fiber
0g
sodium
800mg
protein
30g
calories
250
Related Kitchen Tips
All tips
Try these too
More South African recipes
