Biltong (South African Dried Cured Beef)

Name: Biltong (South African Dried Cured Beef)
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: South Africa
Ingredients: 3 lb beef silverside, cut into long strips; 1/4 cup vinegar; 3 tbsp coarse salt; 2 tbsp coriander seeds, toasted and crushed; 1 tbsp black pepper, cracked; 1 tsp brown sugar

Biltong (South African Dried Cured Beef) photo 1

10 servings30 min prep0 min cookMedium South Africa

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The Story Behind It

The Tale of Biltong (South African Dried Cured Beef)

Story updated September 17, 2026

Biltong, air-dried cured meat, predates European contact: the Khoisan peoples of southern Africa were already drying game meat in sun and wind for preservation before Dutch settlers arrived in the 17th century and began adding vinegar and saltpeter to the curing process. It became essential travel food for Voortrekkers migrating inland and Boer commandos during the Anglo-Boer Wars.

Ingredients

Scale:· 10 servings

3 lb beef silverside, cut into long strips
1/4 cup vinegar
3 tbsp coarse salt
2 tbsp coriander seeds, toasted and crushed
1 tbsp black pepper, cracked
1 tsp brown sugar

Instructions

1Dip the beef strips in vinegar, coating thoroughly.
2Rub the strips generously with salt, crushed coriander, pepper, and sugar.
3Layer the meat in a container and refrigerate 12-24 hours to cure.
4Rinse briefly with vinegar and pat dry with paper towels.
5Hang the strips in a well-ventilated, cool, dry area or a dedicated biltong dryer with a fan.
6Dry for 4-7 days, checking daily, until firm to the touch with the desired chewiness.
7Slice thinly against the grain to serve.

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