If you’re looking for an authentic biltong recipe you’re in the right place. This biltong recipe will give you succulent and tender biltong – every time!
I’ve spent most of my life enjoying Biltong and spent the last few years experimenting with different biltong recipes and ingredients. In a similar way to wine making, with just a few good quality ingredients you can achieve loads of variable flavours.
This is our Lekker Bru authentic biltong recipe.
Authentic DIY Biltong Recipe
- Sharp knife
- Pestle and Mortar
- Biltong Box
- 2 kg Silverside or Topside of beef Cut into 1.5cm - 2cm steak slices, ideally ask your butcher.
- 2 tbsp black pepper coarsely ground.
- 2 tbsp course Cornish Sea Salt DO NOT USE cheap fine salt.
- ½ tbsp smoked paprika
- 4 tbsp coriander seeds roasted and coarsely ground.
- 75 ml worcestershire sauce
- 75 ml red wine vinegar
- 1 tsp bicarbonate of soda (This optional to help tenderise cheaper cuts of meat.)
- Cut your joint of meat into 1.5 to 2.5cm thick steaks and leave to rest. If you do it, make sure to use a super sharp knife.
- Toast the coriander seeds in a dry wide pan for 2-3min or until golden brown, this unlocks their FULL flavour.
- Crush the coriander seeds in a Pestle and Mortar. Add the other spices and mix together.
- Coat the meat with the marranade or use a basting brus, hbut mak sure it's well covered
- Sprinkle the spice mix over both sides of the meat pushing it into the meat with your fingers or a spoon.
- Cover the meat and let it cure for 12-24 hours in the fridge, turning the meat once or twice. This is the curing process and also helps make your meat lekker tender!
- Hang and dry your meat (paper clips can work well) either in a biltong box (pictured here) or a dehydrator. It’s really important that you make sure none of the meat is touching.
- Now leave it somewhere safe and let the magic hapen. It should be ready within 3-5 days, a dehydrator is usually a bit quicker.