Recipes and Tips
When looking for the “best” biltong recipe in Australia (or the world), “best” really does depend on taste. There are hundreds of variations using different ingredients, meats, herbs and methods. Biltong is a fairly simple concept, but to get it just right for your preferences, it can take a little bit of practice and experimentation before you find your perfect taste. One person’s tastebuds won’t be the same as another, so it’s up to you to find the yummiest blend of marinade, spices, time drying, and of course, the selection and cut of meat or veg you’re creating biltong out of.
It’s an involved and fun process, part art, part science. Once you’ve mastered it, it’ll be a walk in the park to get your favourite flavours just right and taste better than anything off the supermarket shelves.
To get you started, we are here to offer some easy tips, suggestions and standard recipes. You can contact us for specific questions to help you make the most of your biltong making; we’re passionate biltong makers ourselves – so we love to chat about it!
Let the biltong making commence!
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Brilliant Biltong Recipes
All About Biltong
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Tasty tricks and yummy ideas using your fave snack!
The use of biltong to create mouth-watering meals and appetising side dishes is only limited by your imagination!
Here are some creative uses, but feel free to experiment to your heart’s content:
- Biltong bread
- Biltong pizza
- Biltong “braai broodjies”
(toasted sandwiches cooked over the fire) - Biltong baked potato
- Biltong quiche
- Biltong Mac n Cheese
RECIPES & HINTS
What spices do I need? Brown vinegar, salt, black pepper, brown sugar, and coriander are your staple spices. Some people add other more ‘exotic’ flavours such as chili flakes, dried paprika or garlic, but we recommend sticking to the tried and tested ingredients. For a fuss-free alternative shop our ultimate “biltong spices” mix here.
How long do I hang my biltong and how long does it take to dry? Around 5 days depending on the weather, and whether you like your biltong crisp and dry or slightly wet/ moist.
What cuts of meat do I use? Topside and silverside, both cuts of rump, are ideal for biltong. Tenderloin, sirloin, and steak from the rump or hip are also fine to use. Always try and buy the best quality meat you can afford for the best results! Keep an eye out for lean cuts of meat with even yet minimal marbling.
Can I freeze my biltong? Preferably not. Freezing damages the fibres of the meat (because of the jagged water crystals) and softens it, making it mushy.
What equipment do I need? Kalahari Khabu stocks biltong makers, biltong hooks and biltong cutters to ensure your entire process is seamless, efficient and flop proof!
What are the health benefits of biltong? Biltong is both gluten and MSG free and an excellent source of protein. Lean biltong is a great in-between snack for those watching their weight, and it’s an ideal school lunch box snack for the kids.
