Biltong [BILL-tong] Developed in South Africa and a staple in many African countries, Biltong consists of strips of CURED, air-dried beef or game. Though its keeping properties are the same, it is a finer form of jerked meat than American JERKY. The best Biltong has been compared to the PROSCIUTTO of Italy. To make biltong, venison or beef is cut along the grain into strips and salt, pepper and coriander is added. The meat is salted overnight and hung in a cool, airy place for the curing process to take place. When it is sufficiently dry, it is either cut into slices or grated.First, be sure to sterilize all your hooks, knives, and working surfaces by washing well in hot water and soap.

Here are some recipes for you

Biltong
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(here you can adjust the amounts used)
Beef (Preferably Silverside/London Broil)
Rock Salt
Coarse Ground Black Pepper
Coarse Ground Coriander
Vinegar (preferably Apple-Cider vinegar) Get some half-inch thick strips of beef (silverside - called London Broil in the US). Make sure it's cut with the grain. The pieces should be about 6 inches long. Liberally sprinkle rock-salt on each side of the pieces of meat and let them stand for an hour. The longer you let it stand the saltier it will become.

After the hour, scrape off all the excess salt with a knife (don't soak it in water!). Then get some vinegar - preferably apple-cider vinegar, but any vinegar will do. Put some vinegar in a bowl and dip the strips of meat in the vinegar for a second or so - just so that the meat is covered in the vinegar. Hold the biltong up so that the excess vinegar drips off.

Then sprinkle ground pepper and ground coriander over the meat on all sides.

Once you have done this, the meat is ready to dry. There are several methods of drying. One is to hang it up on a line in a cool place and have a fan blow on it. This method is a bit difficult because if the air is humid the meat can spoil. So use an extra fan if needed.Biltong
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600g fine salt
50ml coriander seeds, roasted, crushed, not ground
25kg beef or venison, well bled and cured
250ml vinegar

(the recipe can be scaled down if 25kg of meat is a bit much)

Mix the salt and coriander.
Cut the meat into strips about four inches wide and three-quarter inch thick.
Rub the salt mixture well into the meat, using up all the salt.
Lay the salted strips flat in a dish, thickest pieces at the bottom. Sprinkle
each layer with vinegar, but do not soak the meat with the vinegar.
Allow to stand for 12 hours in a cool place.
Turn over and allow a further 12 hours of standing.
Hang the strips up in a cool draught. You may use a fan, but NEVER heat the
meat up to dry it quicker.
The biltong is ready for eating once the outer layer has become hard and black,
and it is slightly soft in the centre, with a red tinge. Biltong.
The original jerky.



This dried beef is very popular with most Africian Tribes. This
product can be used as a bacon or a Burger topper. It also can
be used in Quiche.

10 pounds venison
8 ounces Salt
2 ounces Mixed Spices
1/4 tablespoon Chilli peppers
1 teaspoon Cracked Black Pepper, Optional
1 ounce Prague Powder No 2.

1. Using the dry-cure method mix all the salts and spices.
2. Cut the meat into 1 inch thin strips and lay a layer in a
curing pan.
3. Sprinkle the salt mixture over the layer and then place
another layer on top, repeat the proccess.
4. Continue to layer the meat untill all the strips are laid
out and salted.
5. Cure for 24 hours then remove from the cure and scrub all the
salt off.
6. Pre heat the smoker to 100 degrees and smoke for about 8
hours.
7. Cool rapidly
8. Keep in a cool dry place untill the product is needed.


Source: South Africian Goverment


You'll know when the biltong is ready when it is quite hard, but still a bit moist inside. Of course, some people like it 'wet' and others like it 'dry'. It's all a matter of taste. Most South Africans like it in between - basically just a bit red inside. If it has gone green, then the meat has spoiled (i.e. don't eat it).

Variations include the above recipe, but add flavours like Worcestershire sauce, BBQ sauce, tabasco sauce, soy sauce, etc.(these are,t traditional but fun to play about with) Just brush these sauces on after applying the vinegar using a basting brush.

My boys teethed on them I think it was the salt that helped heal their gums!!and
they are dedicated carniveores now!!!!!!!!!!It is very much a tradition to have biltong at any sporting event here in South Africa we have a proper biltong maker at home which has a fan and a mild heater in it so we make loads during the cooler months like now !!as our weather is very cold at the moment.
I hope these recs will help you ,please feel free to ask me if you have any problems
best wishes and have fun
julie