Making Your Biltong
Read all Safety Precautions before using your BiltongMate or the BiltongMate Spice Mixes.
We simplified the biltong recipe to make it easier for you to make your biltong, and effortlessly get consistent results each time.
No more weighing meat!
No more measuring spices!
We fine tuned the proportion of spices in the BiltongMate spice mix to apply the perfect amount of seasoning to each piece of meat, depending on its thickness.
Cut your meat with the grain into strips that are 3/4" thick and no more than 3” wide for biltong slabs. For biltong sticks, use strips of meat 1/2” thick and 1/2” wide.
Step 1 - Dip
Simply dip each piece of meat in vinegar. A shallow bowl is ideal for holding the vinegar.
Step 2 - Coat
Pour a thin layer of BiltongMate Spice Mix into a shallow container that is large enough to accommodate your largest slice of meat.
For biltong slabs, lay each side of the meat strip (including the edges) onto the spice mix once and then immediately remove it.
For biltong sticks, lay each strip of meat onto the spice mix once and then remove it. Use your fingers to rub the spice mix into the strip and distribute it evenly.
During this step, add more spice mix to the container as necessary. Once all the meat has been seasoned, discard any unused spice mix that has come into contact with meat.
Step 3 - Marinate
After coating the meat, place it in a clean container, cover and put in the refrigerator for 1 hour. Turn all the pieces of meat over after 30 minutes. This allows the meat to absorb the flavor from the spices, and lets the salt begin removing some moisture from the meat.
After marinating, your meat is ready to hang in the BiltongMate!
Hang it using the provided hooks, ensuring that the pieces are evenly spaced and that no pieces touch each other. Place the top cover on the BiltongMate and plug it in. Your biltong slabs will be ready in 3 to 6 days. Check them periodically for the desired level of dryness. Biltong sticks will be ready in 2 days! Remove your biltong from the BiltongMate and refrigerate it until it is ready to be enjoyed!
These directions will produce biltong with a medium level of saltiness and flavor. If you prefer your biltong more or less salty, or with a stronger or lighter flavor, simply slightly adjust the amount of spice mix you use to coat each piece of meat according to your taste.
We use generous amounts of coriander in our recipes. It is normal for some coriander to fall off the biltong throughout (and after) the biltong making process. The coriander gives a beautiful and delicious shell to your biltong. If you prefer a more traditional smooth texture, you can brush off some coriander with a paper towel before serving.
Want to make the recipe your own?
Our recipe calls for regular white vinegar. For a slightly different taste, try using malt vinegar ("brown vinegar") or red wine vinegar instead! Traditionally, biltong is made with malt vinegar.
You may increase the marination time in the refrigerator from 1 hour any time up to 12 hours, depending on taste. Longer marination times generally result in stronger and saltier tasting biltong.
Drying time guidelines:
If you like your biltong "wet", it should be ready in 3 - 4 days.
If you like your biltong "dry", it should be ready in 5 - 6 days.
Biltong sticks dry quicker and will be ready in 2 to 3 days!
Keep in mind that your finished biltong will weigh less than the original meat, because it has been dehydrated.