Make your own biltong





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Uploaded on Nov 18, 2008

Howzit my china's, feeling homesick?...ja me too. Bang this recipe one time & it'll keep you going for a while

1) Rub rock / coarse salt into the meat and leave in the fridge for 20-40min.
2) Dip the salted meat into brown vinegar to remove the salt
3) Spice the meat with whatever you want and place in the fridge for 12hrs
4) Hang the meat for 3-4 days until ready.


1) Never hang the meat in a room where the temp goes up and down (central heating)
2) Never use tablesalt
3) The normal spices in the kitchen are usually concentrated, so dont use too much.
4) Never let the hanging meat touch one another
5) Thicker meat needs more spicing & time hanging and its vica versa with thinner cuts.

How do you know if its gone wrong?

If you follow the above basic steps then you shouldn't have a problem, If you start to see white spots on your meat and little specks of 'fluff'(mould) then you've got a problem with the temp inside/outside of the box

The spices I used in my biltong videos have been bought pre-prepared so I couldn't tell you exactly what was in them. When I don't use pre-prepared stuff I use the following combinations.

Coriander + Crushed black pepper
Coriander + Chili powder
Coriander + Crushed cloves, nutmeg, celery salt, pepper
Coriander + Garlic powder.

The ratio should be 4 parts Coriander and 1 part whatever else you want or 80% to 20%.

You can use coriander that's been bought crushed already, but the best way to do it is to buy whole coriander seeds, place them flat in a metal tray and put it in a hot oven for a few minutes until they're brown, then crush them up to a coarse & not too fine texture.

The reason I wanted to warn people about buying spices online is because there are different spices for different methods of preparation.

When you buy spices online make sure its labelled & described as 'Biltong Spice' we use this spice in the method shown on my video.

The other variant is 'Biltong Cure Spice' or 'All-in-one spice' you cannot use this type of spice with the method shown in the video because the steps are different.

I ended up buying 2kg of the cure spice without realizing it doesn't work with my method and ended up spoiling a batch of meat.

I've included a website for a good online retailer, I buy all my stuff from them and the service and delivery is very smooth & safe, no problems so far.


Hope this helps, let me know if you need anything

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