South Africa is well known for awesome biltong. This is how we have made biltong for generations, and it remains our number-one recipe.
When choosing the meat, ask your butcher for topside as your first choice. If topside is unavailable, choose rump; silverside is the third option. Beef and game both work beautifully with this simple spice mix.
Ingredients
For every 1 kg of meat, use:
- 18 g salt
- 2 g black pepper
- 1 g brown sugar
- 4 g coarse coriander
- Worcestershire sauce, used sparingly
Method
- Sprinkle the meat alternately with the spice mix and Worcestershire sauce. Use the Worcestershire sauce sparingly.
- Let the meat rest for 12 hours, then mix well again.
- Let it rest for another 12 hours.
- Hang the meat in a well-ventilated room, in front of a fan, or in a biltong cabinet without warm air.
Enjoy! / Eet lekker!
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- Prep
- 24 hours
- Total
- 24 hours
- Serves
- 0 multiple
Ingredients
Method
-
Sprinkle the meat alternately with the spice mix and Worcestershire sauce. Use the Worcestershire sauce sparingly.
-
Let the meat rest for 12 hours, then mix well again.
-
Let it rest for another 12 hours.
-
Hang the meat in a well-ventilated room, in front of a fan, or in a biltong cabinet without warm air.
Tips
- Enjoy! / Eet lekker!
