Authentic DIY Biltong Recipe
If you're wondering how to cure meat such as beef or venison at home, you're in the right place. These are the two most popular meats used in the UK to make biltong. We think it’s best to prepare biltong meat using healthy ingredients, the key here is to use great quality meat and natural ingredients.
Servings 1 kg
Pestle and Mortar
- 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
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.