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How to make Biltong

Biltong is a popular South African dried meat snack with a unique flavor. Making biltong with Kalahari Biltong Spice is a delicious way to enjoy this traditional treat. Here’s a step-by-step guide on how to make biltong:


  • 2-3 pounds of beef (preferably lean cuts like sirloin or round)
  • 1/4 cup of Kalahari Biltong Spice (adjust to taste)
  • 1/4 cup of vinegar (white or malt vinegar works well)
  • 1 tablespoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of brown sugar (optional for a hint of sweetness)


  • A biltong box or a DIY drying setup (wooden box, fan, and hooks)
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Plastic or glass container with a lid for marinating
  • Butcher’s twine or hooks for hanging


1. Prepare the meat:

  • Start by slicing the beef into strips about 1 inch wide and 1/4 inch thick. It’s crucial to cut the meat with the grain to help with the drying process and create a chewy texture.

2. Marinate the meat:

  • In a mixing bowl, combine the Kalahari Biltong Spice, vinegar, salt, black pepper, and brown sugar (if using).
  • Place the meat strips in a plastic or glass container with a lid.
  • Pour the marinade over the meat, making sure each piece is well coated.
  • Seal the container and refrigerate for at least 2 hours, but overnight marinating is ideal for the best flavor.

3. Hang the meat:

  • After marinating, remove the meat from the container and allow it to air dry for about 15-30 minutes. This helps the excess marinade to drip off.
  • Using butcher’s twine or hooks, hang the marinated meat strips in your biltong box or DIY drying setup.

4. Dry the biltong:

  • Place the meat in a well-ventilated area with good airflow.
  • Use a fan to circulate air around the meat. Drying times can vary, but it typically takes 3-5 days for the biltong to be ready, depending on the humidity and temperature of your drying area.
  • The biltong is ready when it is dry but still slightly chewy. It should not be too hard.

5. Store the biltong:

  • Once your biltong is dried to your liking, remove it from the drying area.
  • Slice it into thin strips or chunks, as desired.
  • Store the biltong in an airtight container or vacuum-sealed bags to maintain its freshness. It can be kept at room temperature for several weeks or in the refrigerator for even longer.

Enjoy your homemade biltong seasoned with Kalahari Biltong Spice as a flavorful and satisfying snack!

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