Biltong is a South African dried meat snack, renowned for its intense flavor and tender texture. Unlike jerky, it is marinated in vinegar and spices, then air-dried, giving it a more complex and juicy profile. This homemade recipe lets you enjoy this delicacy without a special dehydrator, using a low-temperature oven.
The combination of brown sugar, sea salt, and spices like coriander and black pepper creates a flavorful crust that enhances the natural taste of the meat. Baking soda helps tenderize the fibers, while the long marinating time ensures deep flavor penetration.
Adjust the spices to your liking, adding chili for a spicy kick or using apple cider vinegar in the marinade for a tangier flavor.
Prep
20 min
Servings
4
Slice the beef into thin strips, about 1 cm wide. Make sure to remove any excess fat.
In a bowl, combine the brown sugar, sea salt, ground coriander, ground black pepper, ground paprika, garlic powder, and bicarbonate of soda. This mixture will be your spice blend.
Coat each beef strip generously with the spice blend. Make sure to cover all sides of the meat. Place the coated strips in a ziplock bag or a covered container and let them marinate in the fridge for at least 4 hours or overnight for the best flavor.
After marinating, remove the beef strips from the fridge and allow them to come to room temperature.
Preheat your oven to its lowest setting, usually around 50-60°C (120-140°F). Alternatively, you can use a food dehydrator if you have one.
Arrange the marinated beef strips on a wire rack placed on a baking sheet to catch any drips. Make sure there's space between the strips for proper air circulation.
Place the beef in the preheated oven or food dehydrator. Let it dry for 4-6 hours or until the biltong is dried to your desired level of doneness. The meat should be firm but still slightly tender in the center.
Once dried, let the Biltong cool completely before slicing it into bite-sized pieces.
Enjoy your homemade Biltong as a tasty and protein-packed snack!
