Biltong

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This authentic homemade biltong is a fantastic high-protein snack for anyone looking for a savoury, sugar-free alternative to shop-bought jerky. Traditionally made with lean beef, venison, or ostrich, it relies on a simple yet punchy blend of toasted coriander seeds, sea salt, and cracked black pepper to cure the meat naturally. The result is a deeply flavourful, chewy snack that captures the true essence of South African charcuterie without the need for artificial preservatives.

As a diabetes-friendly option, this recipe is excellent for managing blood sugar levels while providing a satisfying, savoury treat. It is perfect for preparing in large batches and storing in the pantry for a quick energy boost or a nutritious addition to a grazing board. Simply adjust the drying time to achieve your preferred texture, from slightly soft to classic snap-dry.

Ingredients for Biltong

2,5 kg (2.5kg ) lean meat (venison, beef or ostrich)
60 ml (1/4 cup) coriander seeds
60 ml (35g ) salt
15 ml (1 tablespoon ) milled black pepper

How to make Biltong

Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up.

Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly.

Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!

Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.

Ansvarsfriskrivning

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