Skip to main content

Biltong Origin

Biltong originated in South Africa. It is made with beef normally the silverside or topside cuts.

The meat must be cut in a special way to remove the surface fat and the sinews. If cut properly the meat will be easy to eat.

Fresh beef is better to use as the meat is softer and allows the spices and marinades to absorb more.

Spices normally used to flavour the biltong is Coriander, Pepper and Sugar. Vinegar is used to cure the biltong and to help
remove the moisture from the meat.

Vinegar can be put into a spray bottle and can just be sprayed onto the surface of the meat. The meat does not need to lie in the vinegar as it will mess with the flavour.

Spices can then be added and rubbed onto both sides of the meat. The meat should then be stored in the fridge for a few hours to allow the meat to absorb all the flavours.

The meat can then be removed from the fridge. Plastic hooks are a good way to hang the biltong as they can be washed and reused again.

When hanging, the biltong makes sure that you hang the biltong where you have air flow. If biltong touches other biltong sticks while drying that part of the biltong will go rotten.

Make sure there is enough air flow between the sticks to stop the meat from rotting.

Biltong can be ready in 5 days. You can test this by squeezing the biltong. If it still leaks when you squeeze it then it is not ready.

If it is firm when you squeeze it then it should be ready.

Some people like there biltong very dry, I like it slightly pink inside. This is nice as it is slightly juicy when you eat it.

I like Peri Peri biltong flavours, that is my favourite biltong to make.


Post a Comment

Popular posts from this blog

Growing Up with Biltong and Rugby

Growing up in South Africa was interesting, My Father loved Rugby, the Curry Cup was on every Saturday in winter.

So, the Saturday before the first game my dad would go to the local butchers and buy meat to make biltong.

He used the biltong recipe found on Love Biltong and I would help him mix the spices and the vinegar until we had the right blend.

He would put his finger into the mixture and pop it into his mouth and look at me while his tongue interpreted the mixture, sometimes he would add more coriander or pepper.

Then the used to dip the meat into vinegar and let it rest for 3 minutes and pull it out dry it off slightly and then dip it into the spice mix. We would turn the meat over quickly and then put the other side into the spices. Dad would then press the meat down to make sure the whole piece was covered in spices.

Then we would put the meat into the fridge for a few hours. Dad always used the same white bowl. He said it was better not to mess with tradition, whenever I ask…

9 Things You Will Love about South Africa

Biltong, Biltong is a dried meat that originates from the days when the Voortrekkers left the Cape of Good Hope and went inland. They dried and preserved meat to eat on the way to find new land in the interior of South Africa.

Droe Wors, Droewors is a dried sausage that is spiced for flavour. It accompanies biltong as it is often served together for treats or at functions.

Beaches, South Africa has some of the finest beaches in the world. Long White sandy beaches invoke a sense of peace and calm.  You can walk for miles along the coast and stare into the horizon and never see anything but sea.

The beaches also have some of the best waves for surfing. Durban hosts an international competition called the Gunston 500 where all the surfers from the world compete for the top prize.

People, South Africa has 11 official languages and the friendliest people, whenever you go to a market stall or walk around the cosmopolitan areas you will always hear laughter and see big smiles.

Roads, South Afric…