Ingredients:

  • 1 kg (2.2 lbs) Beef Silverside, Topside, or Eye of Round (lean cut)
  • 125 ml (½ cup) Malt Vinegar (or red wine vinegar)
  • 45 g (3 tbsp) Coarse Sea Salt (non-iodised)
  • 20 g (1 tbsp) Caster Sugar or Light Brown Sugar
  • 20 g (2 tbsp) Freshly Cracked Black Pepper
  • 30 g (4 tbsp) Whole Coriander Seeds
  • 1 tsp (5 ml) Bicarbonate of Soda (Baking Soda)

Instructions:

  1. Trim the Beef: Remove any thick, external fat caps or tough silverskin from the beef. Cut the meat into strips roughly 2.5–3 cm (1–1.25 inches) thick, cutting with the grain. Aim for consistent size for even drying.
  2. Prepare the Coriander: Gently toast the whole coriander seeds in a dry pan over medium heat for 2–3 minutes until fragrant. Allow to cool, then roughly crush the seeds using a mortar and pestle (do not powder them).
  3. Mix the Cure: In a bowl, combine the crushed coriander, coarse salt, cracked pepper, sugar, and bicarbonate of soda. Mix thoroughly.
  4. The Vinegar Wash: Pour the malt vinegar into a shallow dish. Dip each strip of beef quickly into the vinegar, ensuring it is lightly coated. The vinegar acts as a preservative and tenderiser.
  5. Apply the Cure: Thoroughly rub the spice mixture onto all surfaces of the vinegar-coated strips. Ensure a heavy, even coating.
  6. The Curing Rest: Place the spiced strips into a non-reactive dish, layering if necessary. Cover and refrigerate for 12 to 24 hours. Turn the meat once after 6 hours to ensure even flavour distribution.
  7. Prep for Drying: Remove the strips from the fridge. Use a paper towel to lightly pat the strips dry, removing excess surface moisture and any wet spice mixture that hasn't adhered.
  8. Hook and Hang: Insert a biltong hook into the thicker end of each strip. Hang the strips in your designated biltong box or drying area.
  9. Begin the Dry: Ensure there is constant, gentle airflow (a fan is key) and that the strips do not touch each other. Monitor temperature (ideally 18°C–25°C or 65°F–77°F).
  10. Monitor and Test: After 4 days, begin the 'Pinch Test.' Press the middle of a strip. If the outside is firm but the centre yields slightly, it is ready (moist Biltong). Allow 6–7 days for a harder, traditional dry stick.
  11. Slice and Store: Once dried to your preference, remove the hooks. Slice the biltong thinly against the grain. Store in a breathable paper bag in a cool, dry place for up to a week, or freeze for longer storage.