How to Make Biltong at Home - Traditional South African Biltong

Ultimate Homemade Biltong Recipe Easy Step-By-Step Guide Learn how to make authentic South African biltong at home using 2.5 kg silverside beef, a flavour-packed spice blend, and a simple wet-cure method. Whether you’re using a biltong box, dehydrator, or just want to understand the full process, this video walks you through everything from slicing the meat to drying it perfectly. If you love biltong, jerky, beef snacks, curing meat, or South African cuisine, this recipe is for you! Ingredients Used in This Video Meat: • 2.5 kg silverside beef (trimmed & cut into 2–3 cm thick strips, sliced across the grain for tenderness) Wet Cure: • 200 ml apple cider vinegar • 150 ml Worcestershire sauce Spice Mix: • 30 g coarse salt • 50 g toasted & crushed coriander seeds • 13 g coarse black pepper • 5 g allspice • 13 g chili flakes Preparation & Curing Slice beef across the grain (softer texture). Layer meat in a tray: • Splash vinegar & Worcestershire mix • Sprinkle spice mix Repeat layers, cover, and refrigerate for 12–24 hours. 12–16 hours gives the best balanced flavour. Drying the Biltong Dry in a biltong box or dehydrator at 20–30°C (68–86°F) with good airflow. Avoid high heat to preserve flavour and texture. Drying Times: • Thin cuts (1.5–2 cm): 2–3 days • Medium cuts (2–2.5 cm): 3–4 days • Thick cuts (3 cm+): 4–6 days Dry until firm outside with a slightly soft centre—adjust to your preference. What You’ll Learn in This Video ✔ How to slice beef correctly for premium biltong ✔ How to mix and apply the perfect spice blend ✔ How to layer and cure beef for maximum flavour ✔ Best drying temperatures and times ✔ Tips for texture, flavour and traditional results If You Enjoyed This Video 👍 Like the video 💬 Comment your biltong questions or variations 🔔 Subscribe for more biltong, braai, potjiekos and South African homemade recipes ‪@londonsouthafrican‬