Biltong is traditionally prepared by cutting lean beef, such as silverside or topside, into thick strips about 2–2.5 cm wide.

The meat is then soaked in brown grape or malt vinegar, which tenderizes it and imparts a subtle tang.

After marination, the strips are coated with a spice blend of coarse salt, roasted coriander seeds, and cracked black pepper, with optional additions like brown sugar or Worcestershire sauce for depth of flavor.

Once seasoned, the meat is hung in a well‑ventilated space or a biltong box to air‑dry for three to seven days.

The drying continues until the biltong reaches the preferred texture—ranging from moist and tender to firm and chewy—depending on personal taste.

Lean, firm cuts of meat are preferred for making traditional biltong because they dry evenly and produce the classic texture.

Silverside (bottom round) is the most popular choice, valued for its consistent grain and low fat content, while topside (top round) offers a slightly softer texture with similar lean qualities.

Eye of round is another excellent option, being very lean and cylindrical, which results in a denser, chewier biltong.

Rump can also be used for its robust flavor, though excess fat must be trimmed to prevent spoilage.

In addition to beef, game meats such as kudu, springbok, and venison, as well as ostrich, are commonly used when available, offering distinctive flavors while maintaining the same drying qualities.

Essential equipment for making biltong includes a sharp boning or cutting knife for slicing the meat into uniform strips and a clean cutting board to ensure hygienic preparation.

Hooks or racks are required to hang the meat so that air can circulate freely around each piece.

For consistent results, a controlled drying cabinet or biltong box is highly recommended, as it maintains optimal airflow and humidity levels to prevent spoilage.

Optional but useful tools include a biltong slicer, which produces neat, even slices when serving, and a scale to monitor the meat’s weight loss during drying, helping determine when the biltong has reached the desired texture.

Vinegar, most commonly brown grape vinegar and sometimes malt or red wine vinegar, is used to baste or soak the meat before seasoning.

It adds the characteristic tangy flavor, assists with spice penetration, and lowers the meat’s surface pH, providing an early microbial control step before the drying process.

This stage helps ensure both flavor development and safer preservation.

Drying time for biltong depends on several factors, including the thickness of the meat strips, the airflow in the drying area, and the ambient humidity.

In most cases, air‑drying takes between three and ten days, with thinner cuts drying more quickly and thicker cuts requiring longer.

It is important to check the biltong after a few days to assess its texture and moisture level, as some prefer it wetter and juicier while others enjoy it drier and firmer.

Adjusting the drying time accordingly ensures the final product matches your personal taste and desired texture.

The traditional spices used in biltong are coarse salt, crushed toasted coriander seeds, and cracked black pepper, which together create the distinctive flavor profile that defines the product.

Many recipes also incorporate optional ingredients such as paprika, garlic, or chili to add depth and subtle heat, while commercial spice blends may include warm spices like cloves or nutmeg for added aromatic complexity.

These variations allow for customization, but the essential characteristics of biltong always rest on the classic trio of salt, coriander, and pepper.

Yes — the choice of heat source significantly influences meat flavor.

Charcoal and wood impart smoke-derived compounds that give stronger smoky notes and enhance flavor complexity.

Different woods, such as hickory, mesquite, or oak, contribute their own distinctive aromatic profiles.

In contrast, gas provides a cleaner, more neutral heat source, allowing the natural taste of the meat to dominate without added smoky influences.

To ensure quality and safety when making biltong, it is essential to start with fresh, properly trimmed meat, removing excess fat to prevent rancidity.

Maintaining strict hygiene by cleaning knives, boards, and work surfaces helps avoid contamination.

Vinegar basting and the correct application of salt not only enhance flavor but also act as preservatives by lowering pH and inhibiting bacterial growth.

Drying must take place in a well‑ventilated area or biltong box with controlled airflow, temperature, and humidity, since high humidity can promote mold and spoilage.

Throughout the drying process, the biltong should be inspected regularly for off‑odors or visible mold, with any affected pieces removed immediately to protect the overall batch.

The biltong market is rapidly expanding, driven by diversification into beef, game meats, poultry, and even plant‑based alternatives, alongside innovative flavors such as peri‑peri, garlic, and teriyaki.

Retail formats like multipacks, tubs, and resealable pouches are growing in popularity, catering to consumer convenience and variety.

International demand continues to rise, with biltong increasingly recognized as a high‑protein, minimally processed snack worldwide.

This global scaling, supported by health‑conscious trends and modern retail channels, is positioning biltong as a sought‑after product well beyond South Africa.

Finished biltong should be stored in airtight packaging or vacuum‑sealed bags to preserve freshness, with refrigeration recommended for extended shelf life, especially for moist batches.

For short‑term storage, breathable paper bags can be used to prevent condensation.

When serving, slice the biltong to your preferred thickness — thin slices are ideal for snacking, while thicker cuts work well in cooking.

Biltong pairs beautifully with cheese or can be added as a flavorful ingredient to a variety of dishes.

The texture and slicing style will depend on whether the batch was dried to a moist or dry consistency, allowing you to tailor the eating experience to your taste.