Biltong, traditional cured beef πŸ₯© from South Africa

Utensils 🍴well dry air ventilated cupboard, hooks, cutting board, kitchen knife, bowl, a pair of hands πŸ˜‰ cling film

Ingredients for 1 South African during 1 Rugby πŸ‰gameπŸ‘€πŸ˜‚

600 g topside beef πŸ₯©, red wine vinegar, salt and ground black pepper, coriander, if you like it spicy use some dried chillies 🌢


  1. Cut the meat 2 cm thick and 8 cm long. Remember it is going to dry and will be half the size.
  2. Rub the red wine vinegar into the meat
  3. Add all spices into the bowl
  4. Put the meat into the bowl and rub the spices evenly in
  5. Cover it with cling film and leave it to rest on room temperature for 2-3 hours
  6. Put the hooks in and hang it in the cupboard

It is important that the cupboard temperature is approximately 24 degrees

After 4 days you have a medium moist Biltong and it is ready to eat

TIP: A true South African combines it with drΓΆe wors, bokkoms and Cabanossi

Delicious with beer 🍺 or brandy/rum and coke

MUSIC 🎢 South African national anthem Nkosi Sikelel’iAfrika. It is sung in Xhosa, English and Afrikaans.

In 1995, South Africa played the first international match over 40 years and won the World πŸ—Ί Cup under Captain Francois Pienaar. The Springboks united a nation.

Romance of this recipe: We bought this old house from 1878. We had to replace and re-wire the whole house including the electrical board.

The original electrical cupboard is now a super Biltong cupboard.

2 thoughts on “Biltong, traditional cured beef πŸ₯© from South Africa

  1. D E L I C I O U S
    It is lovely to enjoy this snack even in a different country.
    One can still be a South African. No matter where you are in the world 🌍

    Liked by 1 person

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