What is more South African than biltong?
It is super easy to get your hands on awesome biltong, available at almost every food store in South Africa. However, it is so rewarding and of course always tastes even better when prepared freshly at home.
We want to share a beginner’s guide to making biltong at home. And, even if you are already a fundi in this respect, you might pick up a cool new tip you haven’t tried yet.
Our simple step by step guide will help you with everything you need to know but if you have any questions, don’t hesitate to send us a message.
Biltong is traditionally made with beef but it is also made with many types of Venison. It can also be made with pork and chicken.
The best cut to use is Silverside or Topside. Both cuts have a nice amount of fat on the top. The same meat can be used to also make sticks.
Read: Different Cuts of Meat
Dry Wors is made by mincing beef trimming 80/20 (this is 80 % meat and 20% fat). You will use a sheep casing to fill the minced and spiced meat in, or you can opt for an artificial casing.
There are many ways to dry your meat.
There are a few items you will be needing to make sure you can cut, hang and pack your biltong.
Spices and sauces have been fairly standard through the years, for that traditional biltong taste, coriander, salt, pepper and some sugar. As time has gone on, these flavours have expanded, to Smokey, Chilli, Sweet Chilli, Lemon Pepper, BBQ, to name a few. View some of our Megalicious range of Spices available in bulk for some inspiration.
Biltong spice can be made from scratch or can be bought, like the Nou Gaan Ons Braai BBQ Grill. Go wild and try out different mixes until you find the best taste for you.
Another decision is whether to add Brown Vinegar and Worcester Sauce or just one and not the other? Some use a 50/50 mix of Worcester and Vinegar while others just use Worcester.
Now you have what you need, let’s make some biltong!
Once you get the hang of making your own biltong, it’s time to play around with flavours. Try coating your biltong with Sauce-a-licious Sweet Chilli before hanging it to dry or if you like it hot, use Nou Gaan Ons Braai Extra Hot Peri-Peri to soak in to add extra heat.