This is a basic Biltong recipe, which lends itself to any number of variations for those who want to experiment until they have created their “Perfect Biltong”.



  • 2 kg beef or venison (silverside, topside or such)(London Broil)
  • 3 cups coarse salt (not table salt or sea salt but the big lumpy salt)
  • 2 cups soft brown sugar
  • 5 ml bicarbonate of soda (this softens the meat)
  • 2.5 ml coarsely ground black pepper
  • 12.5 ml coarsely ground roasted coriander seeds
  • 1.5 cups brown vinegar mixed with 100ml Worcestershire sauce.


  • Cut the meat into strips of approximately 1cm thickness.
  • Layer in a bowl with the vinegar mix for ½ hour.
  • Mix all dry spices together.
  • Roll meat in the mixed dry spices in a CLEAN bowl.
  • Allow meat to draw in its own brine for 3 hours.(thicker pieces to the bottom)
  • Remove meat and put back into vinegar mix for +/- 10 minutes.
  • Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat.
  • Squeeze meat with your hand to get rid of as much liquid as possible.
  • Hang until ready.



Before soaking the meat use half vinegar and half dry red wine or add 100 ml lemon juice to the vinegar/wine mixture. Before hanging make a mixture of ¼ coarsely ground black pepper and ¾ ground coriander. For those who like it HOT, sprinkle some peri-peri of your choice over the meat before hanging.


In the BILTONG MAKER it will take 2-4 days to be ready!
Under the rafters it will take a bit longer and watch out for flies!


To make the perfect roasted ground coriander seeds do the following: Place whole seeds in a hot DRY frying pan. Allow to singe slightly shaking the pan regularly. Crack seeds with a fork (smell the aroma!!)

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