Versatile Biltong
This is a basic Biltong recipe, which lends itself to any number of variations for those who want to experiment until they have created their “Perfect Biltong”.
  • 2kg Beef or Venison(silverside, topside or such)(London Broil)
  • 3cups Coarse Salt(not table salt or sea salt but the big lumpy salt)
  • 2cups Soft Brown Sugar
  • 5ml bicarbonate of soda(this softens the meat)
  • 2.5ml coarsely ground black pepper
  • 12.5ml coarsely ground roasted coriander seeds
  • 1.5cups brown vinegar mixed with 100ml Worcestershire sauce.
  1. Cut the meat into strips of approximately 1cm thickness.
  2. Layer in a bowl with the vinegar mix for ½ hour.
  3. Mix all dry spices together.
  4. Roll meat in the mixed dry spices in a CLEAN bowl.
  5. Allow meat to draw in its own brine for 3 hours.(thicker pieces to the bottom)
  6. Remove meat and put back into vinegar mix for +/- 10 minutes.
  7. Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat.
  8. Squeeze meat with your hand to get rid of as much liquid as possible.
  9. Hang until ready.
Recipe Notes


Before soaking the meat use half vinegar and half dry red wine or add 100 ml lemon juice to the vinegar/wine mixture. Before hanging make a mixture of ¼ coarsely ground black pepper and ¾ ground coriander. For those who like it HOT, sprinkle some peri-peri of your choice over the meat before hanging


In the biltong maker it will take 2-4 days to be ready!
Under the rafters it will take a bit longer and watch out for flies!

To make the perfect roasted ground coriander seeds do the following: Place whole seeds in a hot DRY frying pan. Allow to singe slightly shaking the pan regularly. Crack seeds with a fork (smell the aroma!!)