There are many methods used to make biltong For best results when making small quantities at home, we recommend you follow the method described below using the Biltong Factory biltong making kit or a similar biltong dryer.
Silverside or Rump Beef is the best meat to use but for really quick & easy biltong buy thin cut frying steak from the supermarket.
Always use fresh cut meat. Meat that has been frozen is not as suitable. If you use frozen meat defrost slowly.
The thinner you cut the raw meat pieces the better. Thinner pieces dry quicker and more evenly. Pieces of 1 centimetre thickness are recommended.
The raw meat should never come in contact with wood or metal. Spoilage organisms get trapped in wood fibres and will cause mould. Metal will react with the vinegar (if used in the marinade) and sour the meat.
Always wash and soak the meat for at least 5 minutes in wine or vinegar. Squeeze out excess liquid before spicing. This step is very important.
Until you have gained experience in biltong making only use our Premium Biltong Spice which is perfectly suited to the method described here. Other biltong spices may need additional steps to achieve good results.
Try to prevent meat from lying in its own blood. Once meat has been spiced leave it for 20 minutes and then drain off any liquid that has accumulated.
Before hanging the spiced meat, marinate in the fridge for at least 3-4 hours, preferably overnight.
When hanging biltong, always use the plastic hooks provided and ensure they have been properly cleaned with soap and water and wiped down with a cloth soaked in vinegar or wine.
Raw meat must hang freely in the drying apparatus and must not touch. Mould growth is more likely to occur if meat touches during drying.
Meat should be placed on the hook so that it hangs with the thicker part of the strip nearer the hook.
