South African biltong is a traditional dish…
dating back to the early days of the Voortrekkers (a time of no refrigeration). This air-dried meat dish provided sustenance for the Afrikaners as they made the Great Trek across Africa between 1835 and 1846.
There are many recipes for South African Biltong out there which have been passed down between generations… this recipe is courtesy of Ang on our Zambezi team… we hope you enjoy it!
This recipe uses venison for a healthy, low fat, organic and (of course) delicious option…
Recipe for South African Venison Biltong
- 2 kg venison (silverside)
- 3/4 cup coriander seeds
- 1/2 cup sea salt/garlic salt mix to your taste
- 2 tbsp black pepper (ground)
- 150 grams pickling spice
- 1 litre of water
- 1 cup apple cider vinegar, (plus 100 ml extra)
- hooks for hanging the venison
How to prepare the Biltong…
- Prepare the venison into 5 cm pieces
- Add salt, coriander seeds, brown sugar and black pepper
- Spread part of the mixture on the base of a deep rectangular dish
- Place strips of venison at the bottom
- Sprinkle over some of the remaining mixture
- Layer the venison strips alternating with the mixture
- When you’ve used all the mixture and venison strips, pour over the vinegar to preserve the meat
- Leave to stand for a few hour (the longer you leave it the more salty the beat will be).
- Mix 100ml of the vinegar to the water
- Rinse the meat with the water/vinegar mixture
- Hook the meat and hang in a well ventilated room for between 3 to 6 days
Cut the Biltong into bite-sized chunks and serve with an ice cold beer..
If you can’t get venison, use beef or try using rabbit if you’re feeling adventurous. Once you’ve made it once, you can play with the recipe to suite your palette… have fun and don’t forget to send in your photos!
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