Biltong Maker

A couple months ago I bought 20 pieces of tender rump steaks, about 300 grams each. I used my homemade biltong dryer and compared it to just hanging them in a clean, dry and hot room.


The basic recipe is as follows, roughly:

  1. Cut the beef into strips about 4cm thick. Pack the meat into a smallish bowl, so that it fits tightly.
  2. Add the vinegar and Taka Tala sauce (Worcestershire sauce ) . Leave for 30 minutes.
  3. Mix the lightly fried coriander and pepper together in another bowl.
  4. In a third bowl, mix the salt, sugar and bicarbonate of soda together.
  5. Remove the meat from the marinade,save the marinade for later use.
  6. Add the beef to the bowl of spices, mixing it around until evenly coated. Save any spices that don’t stick.
  7. Bury the spiced beef in the salt and the sugar mixture and leave it for 3 hours.
  8. Remove the beef from the brine and dip it back into the reserved vinegar marinade for another 5 minutes.

All in all, it was eaiser to hang the biltong strips on a hanger in a dark room. The biltong dryer did dry the biltong faster.


Sliced Biltong