Beef Biltong

Name: Beef Biltong
Cuisine: British
Ingredients: 500 g beef; 1/8 c balsamic vinegar; 2 Tbsp Worcherstershire sauce (optional); 1/8 c coriander seeds; Sea salt to taste; Chilli flakes to taste; Black peppercorns to taste; 1 Cardboard box; 1 little fan; 1 buld (I used a makeup mirror ringlight); Wooden skewers (as much as needed); Paper clips (as much as needed)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I had this recipe sitting in my drafts for a while, waiting for the perfect moment to shine. Then #GlobalChallenge called for beef, and it was the perfect nudge share the delicious results with you my CookPad family.

This biltong adventure started with a DIY project, transforming a humble cardboard box into a Biltong box, later on creating the ultimate meat snack. For those who might not be familiar, biltong is a beloved South African treat—seasoned strips of meat dried to perfection. It is a bit like jerky, but with its own unique flavor profile.

Here’s to delicious homemade snacks and the joy of creating something truly special from scratch!

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Here’s to delicious homemade snacks and the joy of creating something truly special from scratch!

Saved

Ingredients

7 days

making biltong
500 gbeef
1/8 cbalsamic vinegar
2 TbspWorcherstershire sauce (optional)
1/8 ccoriander seeds
Sea salt to taste
Chilli flakes to taste
Black peppercorns to taste
making a biltong box
1Cardboard box
1little fan
1buld (I used a makeup mirror ringlight)
Wooden skewers (as much as needed)
Paper clips (as much as needed)

Saved

Steps

7 days

1

Using a very sharp knife, cut the beef along the grain for a chewy effect or cut across the grain to stop the beef from being too chewy. Cut into slices of preferred thickness but still ensuring not to cut too thick for fast drying
2

MAKING THE BILTONG BOX
Meanwhile, make your DIY Biltong box by setting the box upright with the top flaps open. Cut a hole in the side of the box near the bottom for the fan or light to fit into
Make the rods to hang the biltong on by poking the skewers through the box from one side to the opposite side along a straight line near the top edge of the box
Place the bulb and fan in position through the hole cut earlier
3

In a container, poured some balsamic vinegar and work the beef into it. Let marinate for 30minutes to aid preservation (marinating too long makes for a very strong vinegar taste)
4

Using a pestle and mortar, crash the sea salt, black peppercorns, and coriander seeds until fairly course. Mix with the chilli flakes
5

Rub the salt and spice mix into the beef to fully cover
6

Hang into the Biltong Box using small metal hooks (it could be small bent wires, paper/money clips folded into a hook, etc). Let dry for 5-8 days or until desired doneness (some prefer it drier, hence leave it longer, while some prefer it a little wet and rare/pink in the middle)
7

Take it down and slice thin if desired
8

Keep leftover Biltong in a sealable bag for a couple of weeks (mine runs out within 2weeks so I am yet to find out if it lasts longer than that)