Biltong (Zambian Dried and Salted Meat)
Make Biltong (Zambian Dried and Salted Meat) once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Easy
Ingredients
- ¼ cup Salt
- 2 tbsp Chopped Coriander
- 2 tbsp Black Pepper
- 1 tbsp Brown Sugar
- 1 tsp Cayenne Pepper, adjust to your desired level of spiciness
- 1 lb Lean beef or game meat, very thinly sliced
- ¼ cup Vinegar, white or apple cider vinegar
- ¼ cup Water
Method
- In a bowl, mix together the salt, ground coriander, ground black pepper, brown sugar, and ground cayenne pepper to create the biltong spice blend.
- Dip each slice of meat in the vinegar, then coat them with the spice blend. Make sure each slice is evenly covered with the spices.
- Once all the meat slices are coated, place them in a single layer on a clean surface and let them marinate for about 30 minutes to allow the flavors to penetrate the meat.
- After marinating, use the butcher's hooks or kitchen hooks to hang the meat slices on a drying rack or any suitable hanging space with good circulation. Make sure to leave space between each slice for air circulation.
- Allow the meat to air-dry for about 3–5 days, depending on the desired level of dryness. The biltong is ready when it is dry to the touch and has a chewy texture.
- Once the biltong is dried to your preference, store it in an airtight container to maintain its freshness.
Tips for the best Biltong (Zambian Dried and Salted Meat)
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Biltong (Zambian Dried and Salted Meat) ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Biltong (Zambian Dried and Salted Meat) recipe medium to make?
It is rated medium: 8 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for chopped coriander?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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