The best cut of beef for making biltong is generally silverside, as it is lean, tender, and has a consistent grain that makes it easy to slice and dry. Topside is another popular choice, offering similar qualities and producing excellent results.

Many biltong makers prefer cuts with a small amount of fat left on them because the fat contributes to the flavour and texture of the finished product.

Choosing fresh, high-quality beef and cutting it correctly with the grain are important factors in producing traditional, flavorful biltong with the desired texture and drying characteristics.

The time required to dry biltong depends on the thickness of the meat, airflow, temperature, and humidity, but it typically takes 4 to 10 days to reach the desired level of dryness. Thinner strips may be ready in as little as four days, while thicker cuts can take a week or longer.

Some people prefer their biltong slightly moist in the centre, while others prefer it fully dried and firm. Consistent airflow, moderate temperatures, and low humidity are key factors in achieving evenly dried, high-quality biltong with the desired texture and flavour.

The best vinegar for biltong is traditionally brown spirit vinegar, as it provides the characteristic tangy flavour associated with authentic South African biltong while also helping to inhibit the growth of unwanted bacteria during the curing process.

Many biltong makers also use apple cider vinegar, which adds a slightly sweeter and fruitier flavour profile, or malt vinegar for a richer taste.

The choice of vinegar ultimately depends on personal preference, but brown spirit vinegar remains the most widely used and traditional option for producing classic biltong with a balanced flavour and effective curing properties.

Traditional South African biltong is seasoned with a simple but distinctive blend of spices, with coarsely ground coriander being the most important ingredient. The classic recipe also includes salt and black pepper, while many makers add brown sugar to balance the flavours and assist with curing.

Some variations may include a small amount of bicarbonate of soda, Worcestershire sauce, chilli, garlic powder, or smoked spices, but coriander, salt, and black pepper remain the foundation of authentic biltong.

This combination creates the rich, savoury flavour and characteristic aroma that have made biltong a beloved South African delicacy.

The ideal temperature for drying biltong is typically between 20°C and 25°C (68°F to 77°F), combined with good airflow and low humidity. Unlike jerky, biltong is traditionally air-dried rather than cooked, so excessive heat is unnecessary and can cause the outside to dry too quickly while trapping moisture inside.

Maintaining moderate temperatures, steady air circulation, and relative humidity below about 60% helps ensure the meat dries evenly, develops the desired texture, and retains its characteristic flavour.

Proper environmental conditions are often more important than temperature alone when producing high-quality biltong.

The best humidity level for drying biltong is generally between 45% and 60% relative humidity. This range allows moisture to leave the meat steadily while helping to prevent spoilage and unwanted mold growth.

If the humidity is too high, the drying process slows significantly and the risk of mold increases. If it is too low, the outside of the biltong can dry too quickly and form a hard crust, preventing moisture from escaping from the centre.

Combined with good airflow and moderate temperatures, a humidity level of 45% to 60% helps produce evenly dried biltong with excellent texture, flavour, and shelf life.

Biltong may be drying too quickly if the drying environment is too hot, the humidity is too low, or the airflow is excessively strong. When moisture is removed from the surface of the meat too rapidly, the outside can become hard and dry before the inside has had time to dry properly, a condition often called case hardening. This can trap moisture in the centre and lead to uneven drying.

To achieve the best results, biltong should be dried in moderate temperatures with steady, gentle airflow and humidity levels that are not excessively low, allowing the meat to dry evenly from the inside out while developing the desired texture and flavour.

To prevent mold from growing on biltong, it is important to maintain good airflow, low humidity, and proper hygiene throughout the drying process. The meat should be cured adequately with salt and vinegar before drying, as these ingredients help inhibit the growth of harmful microorganisms.

Ensure that the drying environment remains dry, ideally with relative humidity below 60%, and avoid overcrowding the meat strips so that air can circulate freely around each piece. Regularly cleaning the drying equipment and handling the meat with clean hands or utensils also reduces the risk of contamination.

By controlling moisture levels and maintaining consistent airflow, you can greatly reduce the likelihood of mold developing on your biltong while ensuring a safe and successful drying process.

Yes, game meat can be used to make biltong and has been a traditional choice in Southern Africa for generations. Popular game meats include kudu, springbok, impala, gemsbok, eland, wildebeest, and venison, all of which produce flavorful and often leaner biltong than beef. Because game meat is typically lower in fat, it may dry more quickly and develop a slightly firmer texture.

The same basic biltong-making process applies, using vinegar, salt, coriander, and other seasonings before air-drying. Many biltong enthusiasts value game biltong for its rich, distinctive flavours and the variety that different species bring to the final product.

You can tell when biltong is ready to eat by checking its texture, weight, and internal moisture level. Properly dried biltong should feel firm on the outside while the inside can range from slightly moist to completely dry, depending on personal preference. Many people enjoy biltong when it still has a dark red, tender centre, while others prefer it drier and firmer throughout.

The drying time varies according to the thickness of the meat and the drying conditions, so the best way to judge readiness is by slicing a piece and checking whether the texture and moisture content match your preferred style of biltong.

Whether you should dry biltong with the fat on or off depends largely on personal preference. Leaving the fat on is a traditional approach, as the fat enhances the flavour, richness, and tenderness of the finished biltong. Many biltong enthusiasts enjoy the distinctive taste and texture that a thin layer of fat provides.

Removing the fat, on the other hand, produces a leaner product that may dry slightly faster and have a longer shelf life. For the best balance of flavour and drying performance, many experienced biltong makers prefer to leave a moderate amount of fat on the meat while trimming away any excessive or hard fat before curing and drying.

To store homemade biltong properly, keep it in a cool, dry, and well-ventilated place away from direct sunlight and moisture. For short-term storage, a paper bag or breathable cloth bag is ideal because it allows any remaining moisture to escape while helping maintain the biltong's texture.

Avoid sealing freshly dried biltong in airtight plastic containers or bags, as trapped moisture can encourage mold growth. For longer-term storage, biltong can be vacuum-sealed and refrigerated or frozen to preserve its quality and extend its shelf life. Proper storage helps maintain the flavour, texture, and freshness of homemade biltong for as long as possible.

The shelf life of homemade biltong depends on its moisture content and storage conditions. Properly dried biltong stored in a cool, dry, and well-ventilated environment will typically last 1 to 2 weeks at room temperature.

If refrigerated, it can remain fresh for several weeks to a few months, while vacuum-sealed and frozen biltong can last for up to a year or more without significant loss of quality. Biltong with a higher moisture content has a shorter shelf life than fully dried biltong, so proper storage is essential to maintain its flavour, texture, and safety.

The most common mistakes beginners make when making biltong include using meat that is too fatty, applying too much or too little salt, failing to allow enough time for proper curing, and drying the meat in conditions with poor airflow or excessive humidity.

Many beginners also overcrowd the drying space, which restricts air circulation and increases the risk of uneven drying or mold growth. Another common mistake is drying the biltong at temperatures that are too high, which can cause the outside to harden too quickly while trapping moisture inside.

 Inconsistent meat thickness, poor hygiene practices, and impatience during the drying process can also affect the quality of the final product. By using quality meat, following a proven recipe, maintaining proper drying conditions, and allowing sufficient drying time, beginners can greatly improve their chances of producing flavorful, high-quality biltong.