Biltong, a beloved delicacy from South Africa, has gained popularity worldwide, particularly among South African expatriates. This flavorful dried meat offers a unique taste experience that sets it apart from traditional jerky.

Understanding the Biltong Drying Process

While many Americans have developed a fondness for biltong during their travels, strict regulations prevent the importation of meat products into the United States.

The distinct flavor of biltong can be attributed to its tangy vinegar marinade combined with spicy coriander. Unlike jerky, which is typically sliced into thin strips before drying, biltong is prepared in larger, thicker slices of muscle.

Another key difference lies in the drying method. Biltong is dried at lower temperatures over an extended period, often taking days or even weeks, whereas jerky is usually dehydrated quickly at temperatures exceeding 150 degrees Fahrenheit.

Despite the lengthy drying process, making biltong is straightforward and requires no specialized curing agents. Instead, vinegar and a modest amount of salt serve as preservatives during drying.

The following recipe offers a close approximation of authentic biltong. For a true taste experience, sourcing game meats such as kudu or ostrich is recommended, ideally in South Africa.

Biltong Recipe Ingredients:

• 3 lbs venison sirloin
• ½ cup white or apple cider vinegar
• ½ cup ground coriander
• 2 tbs ground black pepper
• 2 tbs sea salt
• 2 tsp paprika

1. Cut the sirloin into strips measuring 1½ inches wide by three-quarters of an inch thick. Place the sliced meat in a large bowl and pour the vinegar over it, ensuring all pieces are well coated.

2. While the meat marinates in the vinegar, whisk together the dry ingredients thoroughly.

3. Arrange the meat strips on a cookie sheet or flat surface and generously sprinkle the biltong seasoning over the top. Flip the strips to coat the other side, ensuring an even distribution of seasoning.

4. Hang the strips in a dry, well-ventilated area, away from insects. Proper airflow is crucial for effective drying. Avoid humid environments, which can lead to spoilage. A homemade biltong box or a dehydrator set to its lowest temperature with the door slightly ajar can work well. Biltong can take anywhere from 3 days to over a week to dry, depending on the fat content of the meat and the desired texture.

5. To serve, slice the dried biltong crosswise into thin, chip-like strips.