Biltong Basics: Air-Dried Beef
Biltong is the result of marinating thick strips of beef in vinegar and spices before air-drying them until they are firm to the touch yet still pliable in the center. Unlike jerky, it is never cooked or smoked, relying entirely on the acidic marinade and consistent airflow to cure.
Consistency is your greatest tool
The quality of your biltong depends on the uniformity of your meat strips and the steady movement of air in your drying box.
- Biltong box or drying cabinet
- Sharp butcher knife
- Non-reactive glass or ceramic dish
- S-hooks or stainless steel drying rods
- Desktop fan (if not using a dedicated box)
What goes in.
- 2 lbBeef topside or silverside, sliced into 1-inch thick strips
- 1/2 cupApple cider vinegar or brown malt vinegar
- 2 tbspCoarse sea salt
- 2 tbspWhole coriander seeds, toasted and cracked
- 1 tbspDark brown sugar
- 1 tspBlack peppercorns, cracked
Maintaining the vinegar bath
Ensure every surface of the meat is coated in the vinegar before applying the spice rub. This step is what protects the protein while the air does its work.
The method.
Prep the beef
Cut your beef into uniform strips, following the grain of the muscle for a tougher chew, or across the grain if you prefer it to break apart easily.
Acid soak
Place the strips in a non-reactive dish and submerge them in the vinegar for 2 hours, turning them halfway through.
Spice application
Remove the meat, patting it slightly so it is damp but not dripping. Coat every inch with the salt, sugar, and cracked spices, pressing the mixture firmly into the fibers.
The hang
Thread an S-hook through one end of each strip and hang them in your drying box. Ensure the strips do not touch each other so air can circulate freely.
Drying
Keep the box in a cool, dry area with constant airflow. Begin checking the texture after 3 days. It is ready when the edges are hard and the center gives slightly under firm finger pressure.
Other turns to take.
Chilli Biltong
Add 1 tablespoon of crushed dried bird's eye chillies to the spice rub for heat.
Wet Biltong
Pull the strips from the box 24 hours earlier while the center remains dark and soft.
When it doesn't go to plan.
Always toast your coriander seeds in a dry pan until fragrant before cracking them to release the essential oils.
If you see any white fuzz that isn't salt crystals, discard the batch; this indicates improper drying conditions.
Store finished biltong in paper bags rather than plastic to prevent condensation and mold growth.
The ones that keep coming up.
Can I make this in the fridge?
No. Biltong requires active airflow to draw moisture out; a fridge is too humid and stagnant.
How long does it stay good?
If dried properly and kept in a cool, dry, airy place, it will remain stable for several weeks.