How to make it
6 steps. Take it one step at a time.
Toast the coriander seeds
Toast the coriander seeds in a dry pan until fragrant, then coarsely crush them along with the black peppercorns using a mortar and pestle or spice grinder.
5 minMix the crushed coriander, pepper, coarse salt, and brown sugar together
Mix the crushed coriander, pepper, coarse salt, and brown sugar together in a small bowl.
Place the beef strips
Place the beef strips in a large non-reactive glass or stainless steel dish. Drizzle with apple cider vinegar and Worcestershire sauce, ensuring all sides are coated.
Rub the spice mixture thoroughly
Rub the spice mixture thoroughly into the meat. Cover and refrigerate for 4 to 12 hours, turning the meat once or twice to ensure even penetration of the cure.
12 hrRemove the meat from the fridge and pat slightly dry
Remove the meat from the fridge and pat slightly dry with paper towels. Hang the strips in a biltong box or a cool, dry area with excellent airflow. Ensure the pieces do not touch each other.
Dry for 3 to 5 days, depending
Dry for 3 to 5 days, depending on the thickness of the meat and your preference for 'wet' or 'dry' biltong. It is ready when the outside is dark and the center is still slightly pink.
5 days
A little kitchen wisdom
Quality of meat is key; use lean cuts like topside or silverside. The toasted coriander provides the signature 'biltong' flavor. Ensure there is good airflow during the drying process to prevent mold.
