Biltong
Thinly sliced beef marinated in vinegar and spices, air-dried to achieve a savory, chewy texture.
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20 min
Medium
Sudafricana
8 servings
The story behind
Biltong is an iconic South African snack with a rich history. Unlike jerky, it's cured with vinegar and air-dried as whole pieces, keeping the inside tender and reddish. Your photo captures that perfect balance between the spiced crust and the succulent center.
Instructions
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1Douse the beef strips in vinegar and let them sit for 30 minutes.
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2Mix salt, cracked pepper, and crushed coriander, then rub the mixture thoroughly onto the meat strips.
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3Hang the meat in a cool, dry, and well-ventilated space for 3 to 5 days.
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4The biltong is ready when the outside is firm and dark, but the center remains slightly tender.
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5Slice thinly across the grain to serve.
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