Biltong Recipe’s

Biltong Recipe

The Best Biltong Recipe

To make the best biltong, you need the best biltong recipe. The biltong recipes below, have been used in my family for a long time.

The silverside beef recipe also is known as the traditional biltong recipe contains the best biltong spices, that we used to make by hand mixing in the early morning to hang the biltong by nightfall.

Traditional South African Recipes

This secret biltong spice recipe that we used is now widely available on the internet for everyone to use. It is one the best South African biltong recipes that we have ever used. When you are making biltong at home, you can now buy the Crown biltong spice mix already mixed and ready for you to use.

When you are making biltong using the biltong recipes below, it is essential to follow the process, you can adapt it to your taste, but make slight changes until you get the perfect biltong recipe for you.

The Best Biltong Recipe in the UK

You need excellent quality meat; we use the silverside beef from a young cow as the meat is tender and fresh.

The width you cut the meat is essential when you are making biltong. An effective way to measure the meat before cutting is to place your thumb on a table and push down lightly.

The width of an inch as it is pushing against the table is the ideal width that the biltong should be cut.

Biltong Spice Ingredients

All the biltong seasoning ingredients below are recipes that I have personally used.

Please make sure that equipment used to cut and prepare the meat is sterile before use. You can change the quantities of the ingredients to suit your taste.


Original Biltong Recipe

This recipe is easy to make. All you need is silverside meat and the Crown biltong spice ingredients.

Using Crown Biltong Spice is the easiest way to make Biltong quickly and efficiently. It saves time as you don’t have to mix the biltong spices or spend time drying the coriander.

Original Biltong Recipe Ingredients

To make two or three sticks, you need 2kgs of meat.

  • 2 kg fillet or silverside of beef
  • A sprinkle of Red Wine vinegar to cover meat
  • 40g – 50g Crown spice per kilo of meat

The Process

  1. Put all the meat in a bowl; I like to spray my red wine vinegar onto the meat to make sure I have all the meat covered
  2. I then pour on the spice mix over the meat and give it a good mix around
  3. I cover the bowl in cling film and put it into the fridge for 12 hours
  4. I turn the biltong at 6 hours to make sure the biltong spices move around and cover all the meat
  5. I take it out the fridge after 12 hours and put it into my drier. It normally cures in five days

Traditional Biltong Recipe

If you have time, this is the perfect recipe. You need three bowls for this recipe. You will need to spend some time drying coriander for this recipe before you start the biltong making process.

Traditional Biltong Recipe Ingredients

  • 2 kg fillet of beef
  • 150 ml red wine vinegar
  • 50 ml Worcestershire sauce
  • Two tablespoons coriander seeds
  • One tablespoon black pepper
  • 500 g fine sea salt
  • 150 g brown sugar
  • One teaspoon bicarbonate of soda

The Process

  1. Cut the meat with the grain into 3cm thick strips. Put all the silverside meat into a clean bowl and pour the Vinegar and Worcestershire sauce over the meat
  2. Cover and leave for an hour
  3. In another bowl mix the coriander and pepper together
  4. Take the meat out the bowl of marinade, Add the meat to the container holding the biltong spices, cover all the meat with all the biltong spices
  5. Put the beef in the third bowl with the salt and sugar mixture and cover the meat thoroughly with the salt
  6. Leave it for 4 hours to rest in the bowl
  7. Remove the beef and dip it back into the first bowl in the marinade and leave it for a few minutes
  8. Remove the beef from the marinade and using vinegar marinade to wash all the excess salt off
  9. Lightly squeeze the beef to remove as much liquid as possible
  10. Roll the beef in the spices once more
  11. Insert the sterilised plastic hooks into the meat and place the meat to dry

Best Biltong Recipe Ever

The Best biltong recipe ever was my Grand Fathers favourite biltong. He passed down the biltong recipe to my brother and me to use to make our biltong.

All the quantities and methods are approximate. Spend time tweaking the spices, to cater for your taste.

Best Biltong Recipe Ever Ingredients

  • ¼ Cup of Worcester Sauce
  • ½ cup of brown vinegar
  • 1 cup rock salt
  • ½ brown sugar
  • White pepper
  • Roasted coriander
  • ½ tablespoon black pepper

The Process

  1. Put some salt and sugar on the bottom of the marinating dish. Put the meat into the bowl and on each layer sprinkle some Vinegar and Worcester sauce
  2. Sprinkle a little more salt and sugar
  3. Layer the rest of the meat but divide the spices to coat all the meat
  4. Place the marinade in the fridge for 12 hours to let the flavour set
  5. Turn the meat at 6 hours to make sure all the meat is covered with all the biltong spices
  6. Remove the meat and lightly squeeze to ensure that no salt or spices cling to the meat. Sprinkle the black pepper and coriander onto the meat
  7. The meat is now ready to hang

Chutney Biltong Recipe

Chutney gives a lovely flavour. It is easy to make if you follow the recipe below.
The spices below are per kg of meat

Chutney Biltong Recipe Ingredients

  • 1 kg fillet or silverside of beef
  • A sprinkle of vinegar to cover the meat
  • 18 grams Salt
  • 2 grams Pepper
  • 4 grams roasted coriander
  • 2 grams brown sugar
  • 2 tbsp. Mrs Balls Chutney

The Process

  1. Put all the meat into a bowl and pour the biltong spice and vinegar over the meat
  2. Mix the biltong spice into the meat so that all the meat is covered. Put the bowl of meat in the fridge for 4 hours
  3. Hang the meat in a biltong box and make sure that none of the pieces touches each other
  4. Leave for three days
  5. After day 3
  6. Take the pieces out and cover with Chutney
  7. Pour the chutney sauce over the meat, but do not make the coating too thick otherwise, the meat can go mouldy as it takes to long to dry

I hope you enjoy my recipes, Please reach and ask any questions about the recipes or if you would like help making biltong at home.

About Gareth 17 Articles
I am a keen biltong enthusiast, I like to keep to the traditions that I learnt when I grew up in South Arica. Please feel free to comment on our recipes and join in with ideas.

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