Biltong

One of my favourite Snacks

The Best Cuts

Silverside or Topside

Slicing

Keep the slices consistent.

Cut the slices 1.5 cm to 2.5 cm thick or as preffered. The thicker the slices the long it will take to dry.

Cutting with the grain produces the traditional chewy bite many South Africans love, while slicing against the grain creates softer, easier-to-eat pieces.

Marinade

A mixture of white vinegar and a splash of Worcestershire.

Coat each strip thoroughly before applying the spice mixture.

Spice blend

• Coarse salt
• Toasted coriander seeds
• Freshly cracked black pepper
• Brown sugar

Lightly roast the coriander to release the oils.

Massage the spice mixture generously over every strip so the meat is evenly coated.

Drying Time

This varies. On average the bilton is ready between 3 and 5 days. Thicker cuts up to a week.

Storage

Store it in a paper bag, breathable cloth bag or loosely covered container in a cool, dry place.

Avoid sealing freshly made biltong in an airtight plastic container while it still contains moisture, as this can encourage mould.

If you've made a large batch, freezing portions helps preserve freshness for longer.

If mould appears for any reason discard the piece.

Image Credit - Jeff Siepman - Pexels