How to Make Biltong in the UK: A South African Diaspora Guide
By the Claasens team, makers of South African biltong slicers since 1955.
There are roughly half a million South Africans living in the United Kingdom, and almost every one of them misses biltong. The good news is that decent biltong is entirely possible in a Manchester flat or a Yorkshire farmhouse. The bad news is that the British climate, the cuts of meat, and the available spices are different enough that the standard South African recipe needs a few adjustments.
This guide is for the South African diaspora. It covers where to buy the right meat in the UK, how to adapt the cure for British conditions, and how to set up a small drying box that handles British winter humidity. Most of the principles apply to Ireland, the Netherlands, Germany, and Belgium as well.
For the original South African method, see our complete biltong guide. This article is the diaspora adaptation.
The cut question
The British butchery system labels cuts differently. The good news is that the right cut is available almost everywhere. You just need to know what to ask for.
| South African name | British equivalent | Where to buy |
|---|---|---|
| Silverside | Silverside (same name) | Independent butchers, Tesco, Waitrose, Sainsbury's. |
| Topside | Topside (same name) | Most supermarkets. |
| Sirloin | Sirloin (same name, but cut differently) | Independent butchers for whole pieces. |
| Eye of round | Eye of round | Specialist butchers. |
| Kudu / springbok | Venison (from red deer or roe deer) | Game butchers, farm shops, country markets. |
British silverside is essentially identical to South African silverside. Buy a whole 1.5 to 2 kg piece. Tell the butcher you want it "for biltong, with the fat cap on, in one piece". Most will know exactly what you mean. The South African diaspora has educated British butchers well over the past 20 years.
Beef quality
British beef tends to be slightly fattier than South African beef. This is good. The extra marbling gives biltong slightly more flavour. The downside is that the cure can take a touch longer because the fat slows salt penetration.
Where to buy spice
The British supermarkets stock decent coriander seed. The smaller Indian and Middle Eastern grocers stock excellent coriander seed at half the price. The trick is to buy whole seeds, not pre-ground. Pre-ground coriander has none of the toasted aroma that makes biltong taste like biltong.
- Coriander seed. Tesco, Sainsbury's, Aldi. Cheaper at Indian grocers (look for "dhana" on the label).
- Black peppercorns. Any supermarket.
- Coarse rock salt. Maldon, Cornish Sea Salt, or just plain coarse salt from the baking aisle.
- Brown grape vinegar. Harder to find. Sarson's Malt Vinegar is fine in a pinch but slightly more aggressive. Apple cider vinegar is a better substitute. Spanish supermarkets stock proper vinagre de jerez (sherry vinegar) which works very well.
- Worcestershire sauce. Lea & Perrins is the original. Available everywhere.
- Bicarbonate of soda. Any supermarket.
South African specialty shops in the UK
Several South African food shops in the UK stock authentic biltong spice mixes. Useful for a first batch while you build up your own spice rack. The London-area shops also stock brown grape vinegar imported from South Africa.
The British climate problem
The UK is humid. Not as humid as Cape Town in summer, but humid enough that air drying biltong in a kitchen does not work. You need a box. The good news is that a small biltong box is easier to build in the UK than in South Africa because incandescent globes and small heating elements are still widely available and central heating gives you a controllable ambient.
See our biltong box build guide for the standard plans. A small 50 x 50 x 70 cm box handles a 5 kg household batch comfortably.
Climate adjustments to the cure
Two small adjustments help with British conditions.
- Slightly more salt. Increase to 45 g per kg of meat (versus 40 g in South Africa). The extra salt draws out moisture more aggressively.
- Slightly more vinegar. Use 70 ml per kg (versus 50 ml). British air is wetter and the extra acidity helps inhibit surface bacteria.
The UK biltong recipe
For 1 kg of British silverside.
| Ingredient | Amount |
|---|---|
| Coarse rock salt | 45 g |
| Coriander seed (toasted, crushed) | 20 g |
| Black peppercorns (cracked) | 5 g |
| Brown sugar (Demerara works) | 10 g |
| Bicarbonate of soda | 2 g |
| Apple cider or sherry vinegar | 70 ml |
| Worcestershire sauce (optional) | 15 ml |
Method is the same as the South African version. Cut along the grain, vinegar wet, salt cure for 3 to 4 hours, rinse, re-vinegar, spice, hang in the box for 4 to 5 days at 22 to 25 degrees Celsius with a fan running.
Buying a slicer in the UK
We ship our biltong slicers worldwide. Most UK customers receive their order within 7 to 10 working days through courier from our Johannesburg workshop. Customs duty is paid at delivery. For the slicer choice, see our hand vs electric guide.
For occasional users, our hand biltong slicer is the right choice. For families and frequent slicers, the Electric Mini 0.25 kW works on standard UK 230 volt mains without an adapter.
FAQ
Can I make biltong in a UK kitchen?
Yes, in a purpose-built biltong box. UK kitchens are too humid for open air drying, but a small drying cabinet handles the climate easily.
Where do I find brown grape vinegar in the UK?
South African food shops in London, Manchester, and Edinburgh stock it. Apple cider vinegar or Spanish sherry vinegar are workable substitutes from any supermarket.
Is UK silverside the same as South African silverside?
Essentially yes. The cut is identical. UK silverside tends to be slightly fattier due to British cattle breeds, but the result is excellent biltong.
Can I make biltong from UK venison?
Yes. Red deer venison makes superb biltong, similar to kudu. Roe deer is smaller and more delicate, similar to springbok. Both follow the standard cure with slightly less salt because game cures faster.
Does Claasens ship to the UK?
Yes. Worldwide shipping is available on every machine we make. UK delivery is typically 7 to 10 working days.
Are Claasens electric slicers compatible with UK power?
Yes. Our electric slicers run on 220 to 240 volts, 50 Hz, which matches UK mains. We supply a UK three-pin plug for UK orders.
About Claasens
The Claasens family has been making South African biltong equipment since 1955. We ship to UK, Ireland, Netherlands, Germany, Australia, New Zealand, USA, Canada, and many other countries. Wherever there are South Africans missing home, we can get a slicer to your door.