1 Zone / 16 Tray / 2.56m² Tray Area - Biltong Bundle
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- 2 lbs top rump beef
- 3 Tablespoons vinegar malt or cider
- 2 Tablespoons salt coarse
- 1 teaspoon black pepper ground
- 1 Tablespoon coriander seeds
- 1 Tablespoon Brown sugar
- 2 lbs top rump beef
- 3 Tablespoons vinegar malt or cider
- 2 Tablespoons salt coarse
- 1 teaspoon black pepper ground
- 1 Tablespoon coriander seeds
- 1 Tablespoon Brown sugar
- In a dry pan toast the coriander seeds. Remove and grind with a mortar and pestle or spice grinder.
- Prepare the meat by using a sharp knife and cut into one inch (2.5 cm) thick pieces along the grain of the meat and place into a glass container.
- Combine all the spices including the vinegar and rub into the meat. Cover and let the biltong cure overnight in the refrigerator.
- Remove the meat and pat dry taking care to not remove the seasoning.
- Put each biltong onto a hook and hang it on the rack in your dehydrator.
- It will take about 2-7 Days - at 25°C depending on the thickness of the meat and the fattiness, the thinner and leaner the quick it is to cure, the thicker and fattier the longer it will take for the meat to cure. You should not be able to feel any give in the meat when you pinch it, that is the indication it is done.
- Once cured, you can cut the pieces into bite size pieces and savor the biltong!
Create your perfect biltong recipe
Origins of biltong
Biltong is more than just a dried meat snack—it’s a centuries-old method of preservation rooted in South African tradition. Passed down through generations, it was originally made by slicing meat into thick strips, seasoning it with salt and spices, and air-drying it in warm, dry climates. Read more on the origins and history of Biltong here.
Today, Commercial dehydrators make it easier to control the process, but the essence remains the same: bold flavour, natural drying, and a deep respect for the craft. If you’re from South Africa, chances are you grew up with biltong on road trips, at sports matches, or packed into school lunchboxes. It’s personal. And if you’re new to making it, here’s your chance to learn the method while honouring the original spirit behind it. We’ve put together this simple guide to help you create your own biltong recipe at home using a commercial dehydrator—whether you’re making it for the first time or tweaking your flavour game. We’ve also included five flavourful variations to get you started.
What are the best meats for biltong?
The most widely used meat for biltong is beef, but you can feel free to experiment. Other popular choices include lamb, game meats like venison, and kangaroo is definitely an option for an Aussie spin on a South African classic.
Similarly to making jerky, the best choices for making biltong are lean cuts as fat can go rancid and ruin your biltong or reduce its shelf life.
Preparation considerations
One of the most important things when making biltong is to make sure your meat is cut into thin strips. This helps to reduce the drying time. Usually for biltong, long strips of meat are used, with meat cut along the grain, but you can absolutely experiment with cutting across the grain to see which result you prefer.
The other critical thing to remember when making biltong is that the environment must be dry. You’re looking to replicate the dry heat of Southern Africa. Meat and Livestock Australia recommends drying biltong at around 30°C with high air movement. For biltong that is intended for commercial production, the best way to ensure a consistent temperature and safe final product is through a dehydrator where temperature and humidity can be controlled.
Unlike jerky, biltong is usually dried with the meat hanging from hooks rather than flat on trays. When choosing your dehydrator, make sure it can be used in this way if you want a traditional biltong result.
We recommend our Biltong Range of Dehydrators - Click here to shop now.
Build Your Marinade
At the heart of every good biltong recipe is a balance of bold, earthy, and tangy flavours. While every family has their own secret twist, the foundational ingredients are almost always the same:
- Vinegar – usually malt or brown vinegar, used for both flavour and food safety. Apple cider vinegar works well too.
- Salt – coarse or flake salt helps draw moisture out and preserves the meat.
- Black pepper – adds a warm, peppery bite.
- Coriander seeds – traditionally toasted and roughly crushed—a defining flavour in biltong.
That coriander aroma when it hits the pan? Pure nostalgia for many South Africans. From there, you can make it your own. A pinch of brown sugar adds balance, while chili flakes, garlic, paprika, or even clove and nutmeg can add depth. But if you’re hoping to impress a South African friend, just don’t skip the coriander or vinegar.
Spice up your biltong
Preparing biltong for drying involves marinating in a vinegar base, combined with salt, sugar and other spices. Coriander is usually considered essential and reflects Southern Africa’s history as being a key stop on the spice routes from Asia.
Biltong provides a great base for experimenting with different flavours and ingredients. Popular additions include smoked paprika, garlic, cumin, curry powder, and various types of chilli. For an Australian twist, try native spices like pepperberry, bush tomato, and lemon aspen.
You can also play with texture and moisture level to match your preferences—drier for a chewy snack or left slightly moist for a more tender bite. Whichever way you go, at-home biltong lets you tailor the recipe to meet both your flavour and health goals.
Dry It Right
Hang your marinated strips in a dehydrator, ensuring air can circulate around each piece. Traditional biltong was dried in open-air boxes or on hooks in dry rooms—today, a Commercial dehydrator lets you replicate that controlled airflow and temperature with consistency.
- Temperature: Set your dehydrator to 25c to mimic the natural air-drying conditions.
- Drying Time: Dry for 4 to 7 days, depending on the thickness of your cuts and your preferred texture:
- Softer, slightly pink center: 4–5 days
- Drier, firmer texture: 6–7 days
Remember: biltong isn’t cooked—it’s air-dried. That’s one of the biggest differences between biltong and jerky, which is often smoked or heat-dried at higher temperatures.
Slice and Store
Once dried to your liking, slice the biltong across the grain into thin pieces for serving. For storage, wrap loosely in paper or breathable bags and keep in a cool, dry place. For longer shelf life, vacuum-sealing and refrigeration work well.And yes—sharing it straight from the cutting board while you slice? Totally part of the experience.
