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 when using the Biltonator Biltong Making kits

Important note. Run the dehydrator empty for an hour on a temperature setting of 60° c to burn off excess storage oil.

Click here for instructions on setting the Biltonator B1 dehydrator.

The method described below is for easy gourmet biltong. The Biltonator dehydrator will work with most recipes. Find more biltong making recipes and tips at www.BiltongMaking.info

Buy some suitable meat. Traditionally Silverside or Rump Beef is used but with this equipment and method a good rolled brisket of beef will be almost as good and cost approximately half the price.

Cut your meat into strips of about 1 cm thickness. You may like to cut some pieces thinner and some slightly thicker to add variety to your biltong’s final texture. The Biltonator Dehydrator can accommodate strips up to 30 cm in length. To get the most meat into the dehydrator cut the meat into different lengths, some short some long. Unless you are experienced in meat carving you will find rolled beef brisket the easiest meat to cut to the required size.

Place the raw meat into the supplied marinating tray and cover with the liquid you will be using for your marinade.

Recommended liquid is good vinegar such as balsamic, red wine, port or a mixture of 50% brandy and 50% coke. As a rule of thumb use a liquid with more sugar for tough meat and liquid with less sugar for better quality tender meat.

Cover the marinating tray and allow to stand in the liquid for 30 minutes or up to 3 hours for very tough meat. The more sugary your marinade the longer you can let the meat soak. If you are using vinegar soak for the least amount of time.

Preparing the Marinade

It is recommended you use our Original Premium Biltong Spice or Premium Preserve Biltong Spice. Use 40 to 50 grams of spice per kilogram of raw meat.

Drain all the liquid off your meat and mix with half the spice (25 grams per kilogram raw meat).

Cover the meat in the marinating tray with the spiced liquid marinade and allow to stand for up to 8 hours in the fridge.

After a suitable amount of time drain off the liquid marinade and save for use the next time you make biltong.

Sprinkle the meat with the remaining spice, turn and roll the meat so that all sides are covered in the dry spice. Cover the tray and leave in the fridge for 3 to 12 hours. The longer you leave the meat the better the spice penetration but more than 12 hours is not recommended

After a suitable amount of time place the meat in the dehydrator on the trays making sure the pieces are not touching.

The B1 dehydrator has 5 trays the B2 three larger trays. Use as many as necessary. The amount of trays will not affect dying time by any significant amount. Set the temperature of the dehydrator between 25° to 32° c and the timer to 12 hours.

Check your biltong after 12 hours in the dehydrator you may find the thinner pieces are now ready to eat. It is not necessary but you may like to turn the remain thick pieces over.

After 24 hours all your biltong should be ready. If not reset the timer and check your biltong every 3 to 6 hours. Once you gain experience using the Biltonator you will soon get a feel for the time required for the thickness of meat you have prepared.

Once the biltong is ready cut it into pieces using a sharp knife or a biltong cutter. Fresh Biltong should always be stored in a semi permeable bag such as our Micro-perforated Biltong Bags. This will allow any moisture on the surface of the biltong to evaporate. Do not store biltong in a sealed plastic container unless it is vacuum sealed or frozen. Biltong can be frozen but this will change the texture as the small amount of moisture left in the meat freezes and breaks up the proteins. When defrosting biltong, allow it to reach room temperature slowly before consuming. Cold biltong has very little flavour.

Top tips for making biltong with the Biltonator Biltong Making kit

• 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.
  
  
• 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 placing the spiced meat, marinate in the fridge for at  least 3-4 hours, preferably overnight.
  
  
• Raw meat must be placed freely in the drying apparatus and must not touch. Mould growth is more likely to occur if meat touches during drying.
  



Add to Basket