7 days 2 minutes

    A much requested family favourite at Christmas time. This dried, cured meat is something special to the family as it is a tradition from where my mother was born -- South Africa. use whatever marinade you want - just prepare enough to cover your meat. You will also need string and a warm place to hang your meat.

    9 people made this

    Serves: 4 

    • 1 kg good quality beef cuts
    • vinegar to sprinkle over
    • marinade of your choice: traditionally a combination of coriander, sugar and salt and pepper - but you can add chilli, garlic, peanut butter -- up to you!

    Preparation:7days  ›  Extra time:2min  ›  Ready in:7days2min 

    1. Wash the meat. With the back of a big knife or a meat mallet, pummel the meat until softened.
    2. Sprinkle the vinegar over the meat.
    3. Then place your meat into your prepared marinade, making sure it has absorbed your marinade.
    4. Place the marinated meat onto a tray and in the fridge for a few hours, draining off the excess liquid when refrigerated.
    5. In a half and half vinegar/water solution, quickly dip the meat in to remove the surface salt.
    6. Make a hole in one end of the meat and thread the strong through, tying it to the meat with some length on the other end.
    7. Hang/suspend the meat (put some paper down under it to avoid potential dripping!) in a warm place for about a week or so until it is dry.
    8. Consume at will.

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    Reviews in English (3)


    Thanks for sharing your recipe. I'm a big fan of biltong, but not sure if I could make my own regularly. Just not that patient enough. I usually just buy it as there aren't any biltong shortages here in the UK. It's like every South African and their grandma opened up a biltong shop online. I like the ones that don't put bad stuff in it. I like Isle of Wight Biltong, Just Eat Biltong and British Beef Jerky. Your recipe was very thorough and delicious!  -  10 Dec 2012  (Review from Allrecipes UK & Ireland)


    Before I got to this website I got a recipe which must have been written by someone who has no idea what they are doing because there is far too much salt. It has now dried but is almost inedible, is there any way I can reduce the salt taste or is it now too late  -  02 Feb 2018  (Review from Allrecipes UK & Ireland)


    The meat should be placed in the Biltong King dehydrator for 2-3 days. Available from  -  12 Feb 2013  (Review from Allrecipes UK & Ireland)