My Wife’s family is from South Africa and always had fond memories of Biltong. Biltong is a thicker, moister beef jerky with a secret ingredient: Coriander. It provides a nice change from beef jerky, it’s home made so it doesn’t have chemicals and preservatives and in my opinion it tastes far better. The only problem is having to share it on the trail!
Here’s the recipe that we use in our house and a video “how to” too.
DISCLAIMER: In our house my wife has to make two batches before a backpacking trip. 1 batch a week before as a distraction and then another one 3 days before to make up for the batch I’m finishing off :).
Biltong recipe
This recipe calls for the beef to be marinaded overnight.
- Partially thaw meat until able to slice with very sharp knife – should still be quite frosted. This ensures clean, neat, uniform thickness slices. If you slice with the grain, the biltong will be chewier, if you slice against the grain, it will be easier to tear. Slice into 1/4 to 1/2 cm. thick slices. Cut slices into any size you want. Trim off excess fat – too much fat, and the biltong will go rancid more quickly.
- Mix rock salt, brown sugar, pepper, soda.
- Marinade meat in large baking pan (13 by 9 inch). On the bottom of the pan, sprinkle a little salt mixture. Lay on a single layer of meat, sprinkle with salt mixture, then vinegar and worcheshire sauce. You want just enough salt mixture and vinegar and worcheshire to get the salt mixture to fizz. Not too much! Not too little! Repeat layers, ending with the salt-vinegar-worcheshire on top. You want to layer it so that by the end, you’ve run out of the salt mixture. It’ll take practice!
- Marinade 12 hours in the fridge. Not much longer than that – if you marinade too long, the meat dries out too much. If you marinade too little, the meat has not cured enough and will be flavourless and will spoil faster.
- Quickly dip each piece of meat in a bowl of apple cider vinegar to get off excess salt – not all the salt, just the excess salt. Lay in dehydrator in single layers – no overlapping. Sprinkle with coriander. Dehydrate about 4 hours – the meat should be pliable but not gooshy and definitely not dry. If it’s gone stiff and hard while still warm, it’s dried too much. Once the pieces have cooled, they should be fairly stiff but still at least a little flexible. I always eat a piece or two to test. 🙂
- Store in ziplock bags with a paper towel to absorb condensation in fridge or freezer – if you freeze for a long time, it tends to dry out a bit more. You don’t want the biltong to get warm and humid, as it will spoil very quickly.
My sister-in-law added this piece of advice:
“One note, I actually take my meat to the butcher and ask them to slice it in to 1/2 inch slices so that I don’t need to freeze it and slice it. It makes it a whole lot easier for uniformity in the dehydrator. I just take the slices and make them into smaller strips. Super easy, and easier when short on time.”