Lifestyle
Make your own biltong at home
No need to hunt down overpriced store-bought biltong when you can create your own, perfectly seasoned biltong steak at home.
Homemade biltong isn’t just about saving money – it’s about full control over flavour, texture, and quality. Whether you like it extra spicy, slightly sweet, or super garlicky, making it yourself lets you tweak every detail. Plus, you get to skip unnecessary preservatives and enjoy a truly authentic, natural snack. Recipe compliments of Safari Vinegar.
Serves: Makes +-15 pieces | Cure time: 5 – 7 days
Ingredients
- 2 kg topside, trimmed
- 60 ml coarse non iodised salt
- 125 ml Safari Brown Grape Vinegar
- 125 ml Worcestershire sauce
- 60 ml brown sugar
- 100 ml coriander seeds
- 15 ml black pepper corns
Method
- Cut the meat into + 3 cm strips along the grain of the meat. Sprinkle salt all over the meat.
- Cover and leave to stand for about 2 hours. Turn every now and again to ensure even spreading of the salt.
- Mix together the vinegar, Worcestershire sauce and sugar. Shake all excess salt off the meat.
- Place the meat into a glass or ceramic dish. Pour the vinegar mixture over the meat and work through the meat using your hands.
- Marinade in the fridge overnight and turn every now and again for even distribution of marinade. Toast the coriander seeds and peppercorns until fragrant. Use a mortar and pestle and crush until fine – it should be mostly powder but must still have a few seed shells in it.
- Remove the meat from the marinade and pat dry with a paper towel. Cover in spices.
- Use a paperclip and hook it through the thickest end of each piece of meat.
- Hang the meat in a well-ventilated space with a fan blowing on low speed for 5 – 7 days until dried to your liking (test for readiness by squeezing the meat together with your fingers – if it is soft it is still wet inside).
