What spices should I use for biltong?

A simple, traditional mix works best:

• 1 part coriander seeds
• 1 part black pepper
• 1 part pink salt

Dry roast the coriander seeds on medium-low heat until fragrant, then grind everything together.

Do I need to roast the coriander seeds?

Yes. Roasting releases the oils and boosts flavour.
Keep the heat medium-low and stop once you smell the aroma.

Why use vinegar in biltong?

Vinegar helps:

• Kill bacteria
• Preserve the meat
• Add that classic tang

⚠️ Tip: Too much vinegar will overpower the flavour.

What does Worcestershire sauce do?

It adds richness and depth.
Use equal parts with vinegar for a balanced taste.

What cuts of meat are best?

• Minute steaks – quick drying (2–3 days)
• Silverside – traditional and flavourful

How should I cut the meat?

Always cut against the grain for tender, easy-to-eat biltong.

How thick should I cut the meat?

For best results:

• Silverside: ~1.5 cm thick
• Thinner cuts = faster drying

How long should I marinate?

• Minute steaks: ~45 minutes
• Thick cuts: up to 3 hours

Use equal parts vinegar and Worcestershire sauce.

How long does biltong take to dry?

Typically 2–3 days, depending on:

• Meat thickness
• Airflow
• Temperature

How do I know when it’s ready?

• Firm on the outside
• Slightly soft inside (depending on preference)

💡 Tip: Start tasting after 2 days.

Where should I keep my biltong box?

Choose a spot that is:

• Cool
• Dry
• Well-ventilated

Avoid:

• Kitchens (too warm)
• Bathrooms (too humid)
• Direct sunlight

Should I use anything to catch drips?

Yes—place a small piece of paper towel at the bottom of your box.

Benefits:

• Absorbs moisture
• Reduces humidity
• Easy to replace