How To Make Biltong

The Basic Recipe

The question is often raised in social circles and on the web, How to make biltong. Its extremely fun and easy to do and I always get my children involved and they find the process fascinating.

So lets get started!

How to make Biltong – What do you need?

First of all you need a good grade of meat, I prefer topside or silverside this is the rump cut of the cow. I also prefer to get my meat from a younger cow as the meat is less fatty and also not as tough, Older meat contains more sinews making it tough to eat, which is not a enjoyable experience.

Below is a list of the ingredients, we use for the basic recipe.

- 2Kg Meat
- 20ml Brown Sugar
- 75ml Brown Vinegar
- 25ml Worcestershire Sauce
- Freddy Hirsch Original Biltong Spice

  1. Slice meat into strips of about 20 – 25mm. The thinner meat will dry quicker than the thick cuts and if you live in a humid area thick cuts of meat will go mouldy quicker.
  2. Sprinkle the vinegar and worcestershire sauce over the meat and make sure the entire surface area is covered. think of it like applying suntan, not to much and not to little but cover the whole area.
  3. Sprinkle 100g of Biltong Spice onto both sides of the meat.
  4. Leave the meat in a covered container out of the fridge for around 12 hours.
  5. Remove the meat from the container and pat dry with kitchen towel.
  6. Hang all the strips in a Biltong Maker making sure that there is a even airflow between the sticks.

Check after two days to see how the biltong is progressing, It normally takes about 6 days for my biltong to get a nice firm feel on the outside.


When slicing the meat for the biltong, always use a sharp knife. This alleviates the problem with mould in later stages.

Watch for flies when you are preparing the mixtures and meat, always make sure you work in a hygienic clean environment.

If you see little white marks on your biltong, then mould is forming, this is nothing to worry about. Just make sure that your biltong pieces are not touching each other in the dryer. To get rid of the mould just brush on some vinegar with a pastry brush, then re-hang the meat.

Mould is caused by excess moisture or contamination. It is essential that you clean your hands before handling the meat at any stage of the biltong making process. Try hanging less biltong and spacing it evenly in the box giving it enough air circulation. The vinegar in the recipe should stop mould from forming.

What is Biltong

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