By Eben van Tonder, based on the recipe of Kobus Grobbelaar (personal communication), 25 October 2025
Biltong time!
Dean sent me a voice note from the US. He is making his own biltong. How can we help him? The best way is to review some basics quickly with the help of Kobus.
1. Meat selection
Cut: Silverside, topside, or thick flank. Silverside gives the best balance between texture and drying rate.
Trim: Remove surface fat and silverskin if making retail packs. For home use, a thin fat layer can add flavour and protect from overdrying.
Cut size: Strips 25–30 mm thick, 40–60 mm wide, and 250–300 mm long. Uniform thickness ensures even drying.
2. Spice formulation (per kg raw meat)
| Ingredient | Amount | Notes |
|---|---|---|
| Coarse salt (non-iodated) | 19–20 g | Essential for flavour and water activity |
| Roasted coriander seed (ground fine) | 8 g | Deep roast gives richer flavour. Grind immediately after roasting |
| Whole black pepper (freshly cracked) | 4 g | Never use pre-ground pepper |
| Brown sugar | 2 g | Balances flavour and colour |
| Worcester sauce (high-quality) | 20 ml | Adds molasses notes and helps spice distribution |
| Potassium sorbate (optional, commercial use) | 1.5–2 g per kg (0.15–0.2%) | Prevents mould. Do not use vinegar with sorbate |
3. Spice preparation
Roast coriander seeds in a dry pan until deep brown and aromatic.
Grind finely; coarse particles can harbour mould under the surface.
Combine with cracked black pepper, salt, sugar, and Worcester sauce.
Mix into a thick, grainy slurry.
4. Mixing method
For home batches, mix by hand in a large bowl or tub, ensuring even coating.
For larger batches, place up to 50 kg of meat in a 210 L plastic drum or tumbler, add the spice mixture, seal, and roll for 10–15 minutes. “Motorise” the drum so that you dont have to turn it by hand.
This distributes spices uniformly without handling loss. A simple rolling action is sufficient.
5. Curing
Transfer the coated meat to a non-reactive container.
Cover and refrigerate for 8–12 hours at 3–5 °C (overnight).
Turn or re-tumble halfway through. This allows salt and sugar to diffuse evenly.
6. Hanging and drying
Hook or hang strips so they do not touch.
Dry at 25–30 °C with good airflow and 50–55% relative humidity for 2–5 days, depending on desired moisture.
For wet biltong, aim for 45–50% weight loss.
For commercial dry packs, aim for 60–65% loss (target 30–35% moisture).
Avoid direct sunlight, which causes rancidity.
7. Controlling relative humidity at home
To reduce humidity in a biltong cabinet, maximise airflow. Use a small oscillating fan or computer fan to move air continuously across the meat without blasting it directly.
Place a tray of coarse salt or uncooked rice in the cabinet to absorb moisture naturally.
If available, a low-wattage incandescent bulb or dehumidifier element can gently warm the air and keep humidity below 55%.
Ensure the cabinet has ventilation holes at both the top and bottom to allow air exchange.
Avoid using heaters that raise the temperature too much, as this can case-harden the surface and trap moisture inside the meat.
In humid climates, running the fan full-time and keeping the cabinet in a dry indoor room gives the most stable results.
8. Optional enhancements
Chilli or garlic (1 g per kg) for variation.
Liquid smoke (1 ml per kg) for a smoky note.
A thin beef fat glaze brushed on before hanging slows drying in very dry climates.
9. Storage
For personal use, vacuum-pack and store below 10 °C. It prevents mildew.
For retail production, include 0.2% potassium sorbate, dry to 35% or less moisture, and pack under nitrogen or vacuum.
10. Key science notes
Salt level between 19 and 20 g per kg ensures safety and the correct flavour.
Below 18 g per kg, there is a risk of microbial growth.
Worcester sauce adds reducing sugars and amino acids that enhance aroma through Maillard reactions.
Roasted coriander provides aldehydes that create an authentic biltong aroma.
Avoid vinegar when using potassium sorbate because low pH converts sorbate to sorbic acid, which volatilises and loses preservative effect.
11. Summary of ratios per 10 kg beef
| Ingredient | Quantity |
|---|---|
| Coarse salt | 190–200 g |
| Roasted coriander (fine) | 80 g |
| Fresh-cracked black pepper | 40 g |
| Brown sugar | 20 g |
| Worcester sauce | 200 ml |
| Potassium sorbate (optional) | 15–20 g |