How to Make Biltong at Home: The Complete South African Guide
By the Claasens team, makers of South African biltong slicers since 1955.
If you have ever stood at a braai and watched someone slice a freshly cured stick of biltong, you know that the difference between a good batch and a great batch comes down to small decisions made early on. The cut of meat, the salt, the vinegar, the spice, the way you hang it. Every one of those choices shows up in the final piece.
This guide pulls together what we have learned in seventy years of building biltong equipment for South African homes, butcheries, and game farmers. It is the complete walk-through, from raw silverside to the first dark, glossy slice. There is also a printable spice ratio at the bottom, and a troubleshooting section for the times it does not quite go to plan.
What is biltong, and how is it different from jerky?
Biltong is a South African dried, cured meat. The method goes back to the Voortrekkers, who needed a way to preserve meat over long inland journeys without refrigeration. They cured strips of game meat in salt and vinegar, rolled them in coriander and pepper, and hung them in the wind to dry.
That is essentially what we still do today. The differences between biltong and American jerky are worth knowing, because they affect every step of the method.
- Cure: Biltong is cured in salt and vinegar before drying. Jerky is usually marinated in a soya based liquid and then dried with heat.
- Cut: Biltong is cut into thick whole muscle strips, typically 2 to 4 cm thick. Jerky is sliced thin before drying.
- Drying: Biltong is air dried at room temperature with airflow. Jerky is heat dried in a low oven or dehydrator.
- Spice: Biltong is dominated by toasted coriander seed. Jerky leans on soya, sugar, and smoke.
- Texture: Biltong stays slightly soft and oily on the inside. Jerky is dried right through.
None of this is to say one is better than the other. They are different foods. If you set out to make biltong and end up with something that tastes like jerky, the method has gone wrong somewhere.
The best cut of meat for biltong
The single most common question we get is which cut to use. The honest answer is that almost any lean, whole muscle from a beef hindquarter or a piece of well prepared game will make biltong. Some are simply easier and tastier than others.
| Cut | Fat content | Flavour | Best for |
|---|---|---|---|
| Silverside | Lean with an external fat cap | Classic, balanced | The default. Start here. |
| Topside | Very lean | Mild, clean | A leaner finish for those who avoid fat. |
| Sirloin | Moderate marbling | Rich, beefy | A treat batch when the budget allows. |
| Eye of round | Very lean | Mild | Uniform sticks that slice neatly. Good for selling. |
| Game (kudu, springbok, eland) | Lean | Deep, earthy | Traditional. Strip silver skin carefully first. |
If you have access to game, by all means use it. Kudu silverside is, in our view, the closest thing to a textbook biltong cut. Springbok is milder. Eland is rich and a touch fatty. For more on breaking down a carcass at home, see our home butchery and game prep guide.
A note on fat
People feel strongly about biltong fat. Some want it bone dry and lean, others want the soft, almost translucent layer of cured fat that gives biltong its richness. There is no wrong answer. If you want fatty biltong, leave the cap on and add a little extra salt to draw moisture out. If you want lean biltong, trim aggressively before you start.
The traditional biltong spice mix
The classic South African biltong spice rests on four pillars. Toasted coriander seed, coarse salt, black pepper, and brown vinegar. Everything else is variation.
Here is the ratio we use, scaled per kilogramme of trimmed meat.
| Ingredient | Per kg of meat |
|---|---|
| Coarse rock salt | 40 g |
| Coriander seed (whole, toasted, lightly crushed) | 20 g |
| Black peppercorns (cracked) | 5 g |
| Brown sugar | 10 g |
| Bicarbonate of soda | 2 g |
| Brown grape vinegar (for wetting) | 50 ml |
| Worcestershire sauce (optional) | 15 ml |
Toasting the coriander
This is the step most home batches skip. Whole coriander seeds have very little flavour until you toast them. Heat a dry pan over a medium flame, add the seeds, and shake the pan constantly for two to three minutes until they smell warm and citrussy. Tip them out into a mortar and lightly crush. You want a coarse crack, not a powder.
Vinegar choice
Brown grape vinegar is traditional and gives the cleanest result. Apple cider vinegar is acceptable and adds a faintly fruity note. Malt vinegar is too aggressive for our taste. Whatever you use, do not skip the vinegar step. It is what stops the meat going off while it dries.
Regional variations
Some Karoo recipes add a pinch of ground cloves. Hunters often add a touch of saltpetre for colour. Younger palates sometimes add chilli flakes or smoked paprika. All of these are legitimate. Once you have made a classic batch and you know what good looks like, vary at will.
Step by step method
This is the master method. Read it through once before you start, then come back to it.
- Trim and cut. Lay the silverside on the board with the grain running away from you. Trim any silver skin, sinew, and excess fat. Cut the meat into strips along the grain, 3 to 4 cm thick and as long as the meat allows. Cutting with the grain gives biltong its classic chew. Cutting across the grain gives a tender but slightly crumbly result.
- First vinegar. Place the strips in a non reactive bowl (glass, plastic, or stainless steel). Pour the brown vinegar over them and toss to coat. Leave for ten minutes.
- Salt cure. Drain off the vinegar. Mix the salt, sugar, and bicarbonate of soda. Sprinkle this evenly over the strips, working it in by hand so every surface is coated. Pack the strips into the bowl, cover, and refrigerate for 3 to 4 hours. For very thick strips, go up to 6 hours. The salt draws out moisture and starts the cure.
- Rinse. Take the strips out and rinse them under cold running water. Most home batches go wrong here, either by not rinsing enough (too salty) or by soaking the meat in water (washing the cure out). Aim for a quick, thorough rinse that removes the surface salt but does not waterlog the meat.
- Second vinegar. Pour a fresh splash of vinegar over the strips. Toss to coat. This second vinegar bath sets the surface and inhibits surface bacteria during drying.
- Spice. Pat the strips lightly with paper towel. Sprinkle the toasted coriander and cracked pepper over the strips, pressing the spice into the surface. If you are using Worcestershire sauce, brush a thin layer on now and re spice.
- Hang. Pierce one end of each strip with a paper clip or biltong hook. Hang the strips in your biltong box or drying area so that no two strips touch. Airflow between strips is critical. Strips that touch will go mouldy where they meet.
Drying. Temperature, humidity, time
Drying is where patience pays. The aim is to lose moisture steadily without cooking the meat. A purpose built biltong box with a low wattage bulb and a small fan is ideal, but a well ventilated room or pantry will do at the right time of year.
| Climate | Temperature | Humidity | Days to ready | Result |
|---|---|---|---|---|
| Highveld winter | 15 to 20 °C | 35 to 50 percent | 3 to 5 | Excellent. The classic biltong climate. |
| Coastal summer | 22 to 28 °C | 60 to 80 percent | 4 to 6 (with a box and fan) | Tricky. A biltong box is essential. |
| Biltong box | 22 to 25 °C | Controlled | 3 to 5 | Reliable, all year round. |
| Karoo dry | 15 to 25 °C | Below 30 percent | 2 to 4 | Fast. Watch for over drying. |
How do you know when it is ready? Squeeze a stick gently between thumb and forefinger. If it has a slight give in the centre but firm at the edges, it is at classic medium. If it feels solid all the way through, it is dry. If it is still soft and yielding, give it another day. There is no perfect answer. Personal preference rules.
Building a simple biltong box
If you are serious about home biltong, build a small box. The principles are simple. A wooden or plastic cabinet roughly 60 by 60 by 90 cm. A 40 watt globe at the bottom for gentle warmth. A small computer style fan at the top for extraction. Hooks or a stainless steel rod across the top to hang strips from. Vents at the bottom to draw in fresh air. That is the whole machine.
How to slice biltong properly
This is the part where the equipment starts to matter. A correctly sliced piece of biltong has a clean dark edge, a moist red centre, and a thickness that you can actually chew. A badly sliced piece is either shredded or so thick that you are wrestling with it.
With the grain or across the grain
For eating in slices, always slice across the grain. The fibres that gave the strip its chew during drying now need to be shortened, so each bite gives way easily. The classic slice is 3 to 5 mm thick, on a slight angle.
Hand slicer or electric slicer
For most home users, a well made hand slicer is the right tool. It is fast enough for a Sunday afternoon batch, takes up almost no space, and lasts a lifetime if you look after the blade. Our Hand Biltong Slicer and the upgraded Hand Biltong Slicer Pro are the workshop standards. For multi user households, the Hand Biltong Multi Slicer handles larger batches.
If you slice every day, or if you run a small butchery or a biltong stand, the calculation changes. An electric slicer will pay for itself in time and consistency. The Electric Biltong Slicer Mini 0.25kW suits a busy home cook. The 0.55 kW and 0.75 kW machines are built for daily commercial use.
Shavings instead of slices
Some people prefer biltong shavings, particularly for snack platters and salads. A biltong grater turns a stick of biltong into fine, even shavings in seconds. It is a different eating experience, lighter and more delicate, and it is what most butcheries use for bulk packaging.
Looking after your blade
A sharp blade is everything. A dull blade tears biltong instead of slicing it, which means a ragged surface that dries out within hours. Wipe the blade clean after every batch, never put it in the dishwasher, and keep a spare on the shelf. We stock hand slicer replacement blades and electric slicer replacement blades for every machine we make.
How long does biltong last?
Properly dried biltong, wrapped in greaseproof paper and stored in a cool, dry place, will keep for two to three weeks at room temperature. In the fridge it will keep for two months. In the freezer, vacuum sealed, it will keep for a year without significant loss of quality. The enemy is moisture. Never store biltong in plastic with no airflow at room temperature, because the surface will sweat and you will get mould.
Troubleshooting
Why is my biltong too salty?
You either left it in the salt cure too long or you did not rinse it properly. Next batch, reduce the cure to 3 hours for medium strips and give it a thorough rinse under running water. Pat dry before re vinegaring.
Why won't my biltong dry?
High humidity is the usual cause. If the air around the meat is wetter than the meat itself, no moisture moves. Add a fan, move the box, or wait for cooler weather. A 40 watt globe in a sealed box raises the temperature just enough to keep the air moving without cooking the meat.
Why is my biltong mouldy?
Two strips were touching, or the airflow was too still. Discard any mouldy pieces, because the mould may run deeper than you can see. For the next batch, hang strips further apart and improve ventilation.
Why is my biltong too tough?
It has dried for too long, or it was cut across the grain and then dried hard. Cut for chewing texture by going with the grain when you hang, and against the grain when you slice. If the whole batch is over dried, mince it for biltong potjie or biltong bread.
Can I make biltong without a box?
Yes, in the right climate. Highveld winters give perfect biltong conditions on a covered stoep with a small fan. Coastal regions and summer months are much harder. A simple box pays for itself in one season.
Frequently asked questions
How long does it take to make biltong from start to finish?
From raw meat to ready to eat, allow 4 to 6 days. Around 4 hours for the cure, 10 minutes of hands on work, and 3 to 5 days of hanging. Most of the time is the meat doing its own thing.
What is the safest internal temperature for biltong?
Biltong is preserved by salt, vinegar, and water removal, not by heat. Temperature during drying should stay below 30 °C to avoid cooking. The salt and vinegar cure does the food safety work.
Can I make biltong from frozen meat?
Yes. Thaw the meat fully in the fridge first, pat it dry, and proceed as normal. Never start the cure on partially frozen meat, because the salt cannot penetrate evenly.
Do I need a biltong box if I live in Cape Town?
If you want to make biltong year round, yes. Coastal humidity is the biggest single obstacle to home biltong. A box solves it.
Is biltong safe to eat raw?
Biltong is not raw. It is cured. The combination of salt, vinegar, and moisture loss makes it shelf stable in the same way that a good cured ham is shelf stable. Choose your meat from a reputable source and follow the cure carefully.
What is the best wood for a biltong box?
Pine and plywood both work. Avoid any wood with a strong resin smell. Some makers prefer plastic for ease of cleaning. The material matters far less than the airflow.
About Claasens
The Claasens family has been making biltong slicers and meat processing equipment in South Africa since 1955. Three generations of the family have refined the machines you find on our site, and many of the slicers we built in the seventies are still in daily use today. Everything we make is built to last a lifetime, with replacement parts available for every model. If you have a question that is not answered above, our workshop is a phone call away.