Best cuts: Silverside or topside are traditional because they’re lean, consistent, and easy to slice. Rump or cuts with a fat rind give richer flavor.

Trimming: Remove sinew and excess fat if you prefer lean biltong. Leave a thin fat layer for flavor and moisture balance.

Slicing: Cut strips 2–2.5 cm thick. Length can be 15–25 cm. Always cut along the grain for length (so it tears neatly when eaten) and across the grain for width (so it’s tender).

Why it matters: Even thickness ensures consistent drying and prevents case hardening (hard outside, raw inside).

Wet cure base: Combine vinegar and Worcestershire sauce in equal parts to create just enough marinade to lightly coat the meat.

The vinegar reduces pH, inhibiting bacterial growth, while Worcestershire sauce enhances flavor complexity.

Spice mix (per 1 kg of meat):

18 g salt (extracts moisture and acts as a preservative)

4 g crushed coriander seeds (provides a traditional aroma)

2 g black pepper (adds warm spice)

1 g brown sugar (optional, to balance acidity)

Application: Lightly drizzle the vinegar mixture over the meat, ensuring it is coated but not saturated. Then, evenly rub the spice blend over all surfaces.

Tip: Toast coriander seeds prior to crushing to intensify their aroma.

Duration: 24 hours total.

Method: Place seasoned strips in a non-reactive tray (glass/stainless). Cover and refrigerate.

Turning: After 12 hours, turn the strips so both sides absorb flavor evenly.

Why cold cure: Keeps meat safe from bacterial growth while salt and vinegar penetrate.

Do not rinse: Hang strips with spice crust intact.

Setup: Use hooks or rods in a biltong box, or a cool, ventilated room with a fan. Ensure strips don’t touch.

Airflow: Gentle, steady airflow is key. Avoid warm or humid air—it encourages mold.

Duration: 3–7 days depending on thickness, airflow, and preference.

Wet biltong: 3–4 days (soft center).

Medium: 5–6 days (ruby center).

Dry: 7+ days (fully brown inside).

Touch test: Outside should be firm, inside slightly yielding for medium biltong.

Slice test: Cut one piece—look for ruby-to-brown center. Adjust drying time to taste.

Buyer note: Some prefer “wet” biltong (soft center), others “dry” (chewy, longer shelf life).

Case hardening: Outside dries too fast, inside stays raw. Fix: thinner slices, cooler airflow.

Mold: Caused by humidity or poor airflow. Fix: increase ventilation, space strips apart, wipe light mold early.

Too salty: Reduce salt slightly or shorten cure next batch.

Too wet inside: Extend drying time; check humidity.

Short-term: Store in breathable paper bags at room temp for a few days.

Longer-term: Refrigerate in paper inside a loose bag (avoid condensation). Freeze for months.

Serving: Slice across the grain for tenderness. Pair with bread, cheese, or enjoy as a snack.

Extra coriander crust: Press coarse toasted seeds onto meat before hanging.

Chili biltong: Add chili flakes to spice mix.

Different vinegars: Apple cider vinegar for fruity tang, malt vinegar for deeper flavor.