Go Back
Print

Traditional Biltong Recipe (Classic & EQ Methods)

Making Biltong with salt, acidity and drying, a shelf stable snack, and a South African Classic!

Total Weight of the Meat grams

Ingredients

  • 1000 g Meat Lean Red Meat, Beef Topside, Venison, Rump, Silverside
  • 2.5 g Salt (0.25% of meat weight) approx 1 cup course salt per 1kg/2pds of meat
  • Malt vinegar 2 tbsp per 500 g meat
  • Toasted coriander seeds cracked/crushed to coat after vinegar

Instructions

  1. Cut the meat into ½–1 inch thick slabs, cutting with the grain.

  2. Classic Method: Salt for 1 hour, wipe/rinse/scrap

  3. Soak in malt vinegar for 1 hour.

  4. Poke hole through thinnest end of slab of meat, tie twine or use S hook

  5. Coat the damp meat with toasted, cracked coriander (or the EQ spice mix) so it sticks well.
  6. Dry the meat: hang with a fan, use a dehydrator on low, or use a curing chamber at ~25°C / 80°F and 50–60% RH for 2–4 days (aim for ≥35% weight loss).
  7. Store in a brown paper bag in a cool place. Lasts 2–3 weeks or longer depending on dryness.

Recipe Notes

  • Biltong is cured, not cooked — salt and vinegar denature the proteins, changing the texture and helping preserve the meat before drying.

  • Airflow and humidity are key. Aim for 50–70% RH and around (20-40°C) or 70-100°F for drying

  • Always cut with the grain for that classic chewy texture.

  • Lean cuts like rump, topside, or venison leg dry evenly and safely. Avoid fatty or marbled cuts.

  • Toasting coriander just before using it releases its aroma and gives that distinct biltong flavor.

  • Classic method (1 hr salt + 1 hr vinegar) gives a fast, traditional result with a more rustic flavor.

  • EQ method gives precision — you can control salt levels and consistency batch to batch.

  • For a softer “wet” style biltong, dry for less time and keep a little moisture in the center.

  • For longer shelf life, dry more thoroughly until at least 40-50% weight loss.

  • Store in a brown paper bag in a cool area. Avoid plastic or airtight containers, which trap moisture.

  • Optional: add a light cold smoke before drying for extra depth and complexity.

  • Keep everything clean — utensils, hands, and workspace — to avoid contamination during curing and drying.