South African Biltong recipe are used to create a traditional South African snack. This dried meat delicacy is not only a popular snack but also a reflection of South African culture, history, and even offers some health benefits.
Originating in South Africa, Biltong has a history dating back centuries. It was initially created as a way to preserve meat in a harsh climate where refrigeration was not readily available. The process involves marinating thin slices of meat, often beef or game meats, in a mixture of vinegar, salt, and various spices, such as coriander and pepper. This marinated meat is then air-dried, allowing it to gradually dehydrate and develop a distinctive flavor and texture.
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29 Easy South African Recipes For Your Kitchen
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The relationship between South Biltong and South African culture is deep-rooted. It’s a snack that can be found in homes, markets, and even at social gatherings throughout the country. South Africans take pride in their Biltong, with many families having their own secret recipes that have been passed down through generations.
South African Biltong recipes also has historical significance. It was a staple for early South African settlers and explorers, offering food during long journeys. Today, it’s often associated with outdoor activities like hiking, hunting, and sports events. It represents the rugged and adventurous spirit of South Africans.
The South African Biltong recipe is more than just a snack; it’s a cultural icon that embodies South African history, tradition, and community spirit.
How To Make Our South African Biltong Recipe
Ingredients
Meat
4 lb 6½ oz Beef silverside or toprump
Curing spice mix
5 tbsp Brown or cider vinegar
2½ tbsp Coarse salt
2 tsp Ground black pepper
2 tbsp Coriander seed
1½ tbsp Brown sugar
Prep Time: 30 Minutes (6 Servings)
Cooking Time: 5 Days
Instructions
1. The coriander seeds should be toasted in a dry pan before being ground in a mortar and pestle or spice grinder. You want primarily powder with some whole or broken seed shells.
2. Cut the meat into 1-inch (2.5-cm) thick lengths, making sure to cut against the grain, and store in a non-metallic container.
3. Mix all the seasonings together and rub them into the meat. While flipping the meat with your hands, sprinkle it with vinegar and fully rub it in.
4. Refrigerate the biltong, covered, for 24 hours, during which time you will turn and rub the meat with your hands occasionally.
5. Using paper towels, pat the meat dry, being careful not to remove too much of the seasoning.
6. Each length needs a hook attached to its thickest end. Paper clips with plastic coatings are an inexpensive alternative. Keep it hanging in your biltong box or in a well-ventilated area with a gentle breeze. To prevent the meat’s casing from hardening, don’t aim a fan at it. Check that nothing is touching.
7. Use a sheet of newspaper to catch any juices that may drip from the meat. Put the meat inside the dehydrator.
8. Time required to dry will change depending on ventilation, temperature, and humidity. Every few days, using clean fingers, squeeze the sides to see if the biltong is ready. ‘Wet’ flesh has a slight give when gently squeezed.
10. When the meat bcomes brown and firm your Blitong is ready to serve or pack away for a later day.
Pots, Pans and Cooking Equipment Needed for The South African Biltong Recipe
Dehydrator
Sharp knife for slicing meat
Mixing bowl for marinating
Measuring spoons
Ziplock bags for marinating
Paper towels for patting meat dry
Butcher’s twine (optional)
Best Way to Store Leftovers From The South African Biltong Recipe
a. Place leftover Biltong in an airtight container.
b. Ensure all pieces are well-sealed to prevent moisture.
c. Store in a cool, dry place.
d. Avoid exposure to direct sunlight or heat.
e. Use vacuum-sealed bags for longer shelf life.
f. Consume within a few weeks for the best quality.
Top Ways to Make A Better South African Biltong Recipe
Use lean cuts of beef for a healthier option.
Adjust spice levels to suit your taste preferences.
Regularly check the dehydrator for even drying.
Experiment with different spices for unique flavors.
Slice the meat thinly for faster drying.
Marinate the meat for at least 4 hours for flavor.
Use a fan to improve air circulation during drying.
Tips and Tricks For Easier Creation
Freeze the meat slightly for easier slicing.
Trim excess fat for leaner Biltong.
Double-check meat thickness for uniform drying.
Keep the marinating meat refrigerated.
Use food-safe gloves for handling raw meat.
Label your Biltong batches for tracking.
Consider experimenting with different meats.
Side Dishes and Desserts For the The South African Biltong Recipe
a. Pickled onions and cucumbers
b. Fresh vegetable salad with vinaigrette
c. Cheese and crackers
d. Sliced avocados with lemon juice
e. Dried fruits like apricots and figs
f. Roasted nuts with a variety of seasonings
How To Serve the South African Biltong Recipe
a. Arrange Biltong slices on a platter.
b. Garnish with fresh herbs or spices.
c. Serve with side dishes of your choice.
d. Offer dipping sauces for added flavor.
e. Enjoy as a snack or appetizer.
f. Share with friends and family at gatherings.
Dietary Substitution For The South African Biltong Recipe
1. Vegan Options for the South Biltong Recipe:
a. This recipe is not suitable for Vegan Diets
2. Gluten-Free Options for the South Biltong Recipe:
a. Ensure spices and seasonings are gluten-free.
b. Use tamari or gluten-free soy sauce.
c. Verify that the meat is gluten-free.
d. Substitute malt vinegar with a gluten-free vinegar.
e. Ensure all ingredients are labeled gluten-free.
3. Vegetarian Options for the South Biltong Recipe:
a. This recipe is not suitable for Vegetarian Diets
4. Mediterranean Diet Options for the South Biltong Recipe:
a. Use lean cuts of beef.
b. Include Mediterranean herbs like oregano and thyme.
c. Serve with a Greek salad on the side.
d. Use olive oil for marinating.
e. Add olives and feta cheese as garnish.
5. Keto Diet Options for the South Biltong Recipe:
a. Select fatty cuts of beef for higher fat content.
b. Keep spices and seasonings low in carbs.
c. Marinate with a keto-friendly oil.
d. Serve with avocado and low-carb veggies.
e. Ensure all ingredients are keto-approved.
6. Heart Healthy Diet Options for the South Biltong Recipe:
a. Choose lean cuts of beef.
b. Use olive oil for marinating.
c. Opt for low-sodium soy sauce.
d. Serve with a side of steamed vegetables.
e. Use heart-healthy spices like garlic and cayenne.
7. Paleo Options for the South Biltong Recipe:
a. Use grass-fed beef for a paleo-friendly meat.
b. Marinate with paleo-approved spices.
c. Substitute Worcestershire sauce with coconut aminos.
d. Serve with fresh fruits and nuts.
e. Ensure all ingredients are paleo-compliant.
8. Low Carb Options for the South Biltong Recipe:
a. Choose meat cuts with minimal carbs.
b. Use low-carb spices and seasonings.
c. Marinate with a low-carb sauce.
d. Pair with a side of non-starchy vegetables.
e. Verify that all ingredients are low in carbs.
9. Whole 30 Options for the South Biltong Recipe:
a. Select high-quality beef for Whole30 compliance.
b. Use compliant spices and seasonings.
c. Replace Worcestershire sauce with a compliant alternative.
d. Serve with fresh veggies and fruits.
e. Ensure all ingredients adhere to Whole30 guidelines.
10. Weight Watchers Options for the South Biltong Recipe:
a. Choose lean beef cuts with lower SmartPoints.
b. Use Weight Watchers-approved spices.
c. Marinate with ingredients low in points.
d. Serve with a side of zero-point vegetables.
e. Verify that all components align with Weight Watchers’ plan.
11. Low Fat Options for the South Biltong Recipe:
a. Opt for extra-lean beef cuts.
b. Use a minimal amount of oil for marinating.
c. Select low-fat spices and seasonings.
d. Serve with steamed vegetables as a healthy choice.
e. Ensure all ingredients are low in fat.
12. Vegetable Variations for the South Biltong Recipe:
a. Replace meat with zucchini slices.
b. Marinate with vegetable-based seasonings.
c. Use a plant-based Worcestershire sauce.
d. Serve with a variety of fresh vegetables.
e. Ensure all components are plant-based.
It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice. Please note that these substitutions are provided as options to align the recipe with various dietary preferences and restrictions. Always check labels and choose ingredients that fit your specific dietary needs. Consult with a healthcare professional or registered dietitian for personalized advice.
Final Thoughts
“We are a couple who has visited and sampled food in every country in the world. We strive to get a local recipe for every dish we place on our blog. Some we have cooked in our kitchen, but most we enjoyed in the restaurants and streets of the world. Our thoughts and opinions are based on the food we loved the most, and you may find them and others you will fall in love with as well. Please enjoy the recipe and comment below.”
In summary, South African Biltong recipes are more than just a snack; it’s a cultural icon, a historical reminder, and a flavorful, nutritious option that represents the heart of South African cuisine.
South African Biltong Recipe
Equipment
- Dehydrator
- Sharp knife for slicing meat
- Mixing bowl (for marinating)
- Measuring Spoons
- Ziplock bags for marinating
- Paper towels for patting meat dry
- Butcher's twine (optional)
Ingredients
Meat
- 4 1/2 lb Beef
Curing spice mix
- 5 tbsp vinegar Brown or cider
- 2½ tbsp salt Coarse
- 2 tsp black pepper Ground
- 2 tbsp Coriander seed
- 1½ tbsp sugar Brown
Instructions
- The coriander seeds should be toasted in a dry pan before being ground in a mortar and pestle or spice grinder. You want primarily powder with some whole or broken seed shells.
- Cut the meat into 1-inch (2.5-cm) thick lengths, making sure to cut against the grain, and store in a non-metallic container.
- Mix all the seasonings together and rub them into the meat. While flipping the meat with your hands, sprinkle it with vinegar and fully rub it in.
- Refrigerate the biltong, covered, for 24 hours, during which time you will turn and rub the meat with your hands occasionally.
- Using paper towels, pat the meat dry, being careful not to remove too much of the seasoning.
- Each length needs a hook attached to its thickest end. Paper clips with plastic coatings are an inexpensive alternative. Keep it hanging in your biltong box or in a well-ventilated area with a gentle breeze. To prevent the meat's casing from hardening, don't aim a fan at it. Check that nothing is touching.
- Use a sheet of newspaper to catch any juices that may drip from the meat.
- Time required to dry will change depending on ventilation, temperature, and humidity. Every few days, using clean fingers, squeeze the sides to see if the biltong is ready. 'Wet' flesh has a slight give when gently squeezed.
