Biltong recipe

Here’s a perfect snack for watching the Rugby while making the most out of your hunt. 

Serves 6
This is my version of Biltong, or South African beef jerky. My South African chef friends will do doubt want to attack me over it's authenticity but this is Biltong the way I like it...
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Prep Time
25 min
Prep Time
25 min
  1. 1kg Beef (such as striploin, I prefer a little bit of marbling in my Biltong)
  2. 250ml Red wine vinegar
  3. 6g Smoked Paprika
  4. 1g Chilli powder
  5. 2g Fennel seeds
  6. 8g Coriander seeds
  7. 4g Sea salt
  8. 1g White peppercorns, ground
  9. 12g Unrefined brown sugar (such as Muscavado or Demerera)
  1. Remove any sinew or silver skin from you meat and cut into strips along the grain. You can cut into whatever size you like however the thicker you cut it the longer it will take to dry, I cut mine into 15cm long and 1/2cm thick strips.
  2. Coursly grind your fennel and coriander seeds using a spice grinder or pestle and mortar. You want to still be able to see the spices so don't grind to a fine powder.
  3. Combine everything together and mix well.
  4. Marinate your strips of meat in the marinade for 2 hours and then dry in your dehydrator.
  1. You can dry out your Biltong whichever way works best for you. The traditional way is to hang it up somewhere dry and ventilated up to a couple of weeks although the two methods I have used have been with a commercial oven and at home a store bought dehydrator. Try the recipe and you can use whatever red meat you like and adjust the level of spices according to your taste, I like mine with a little bit of a kick.
MacLean Fraser


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