Whereas American jerky is usually made from slim strips of meat that consist of very little fat, traditional South African biltong are manufactured using large cuts of meat, often having a third of the cut consisting of fat.

The meat cuts are normally thicker than other dried-out meat cuts and the moisture differs greatly depending on the cook’s preference.

I personally favour my biltong to be moist and have a slightly pinkish colour in the middle, including a thick strip of fat on the side, whilst my better half enjoys the biltong without any fat and much-much drier.

Some folks argue that venison biltong ought to be really dry – almost to the point of falling apart, while others like it really soft. There are several different inclinations as there are South Africans on this planet.

We think the real shame is that many people cannot afford this South African delicacy, or even more depressing, have absolutely no idea how to make it for themselves.

Please check the biltong recipe below and afterwards you can enjoy this awesome treat watching the local rugby game on television or enjoy it as treat if you are peckish. You can always pop a few pieces in your youngster’s lunch box; they will enjoy it immensely. It’s not a difficult recipe and quite simple to make, so let’s give it a try.

A Typical South African Biltong Recipe

• 5kg sirloin/rump meat (normally use silverside or topside)
• A cup of brown sugar
• 500 grams of coarse salt(not normal table salt)
• 2 tablespoons of bicarbonate soda
• 1 cup of broken up coriander seeds
• 1 cup of red wine vinegar
• 1 tbsp cracked up black pepper

Just what is the procedure in making your first batch of biltong?

Begin by cutting your meat into strips; remember to only cut on the normal grain of the meat. I definitely prefer our end product to be a little moist on the inside, so if you enjoy a bit of pink in the middle, try to keep it 5cm wide. If you like it dry, you can make them a bit thinner.

Now you need to mix up the salt, coriander, pepper, bicarbonate of soda and the sugar together to make rubbing mixture. You now need to use a large glass container; wipe and rub some of the mix into each item of meat. Place a solitary layer of the mixture in the bottom of this container. Spray some of the red vinegar over meat strips then continue the exact same procedure till all the meat is layered and there is no more vinegar left. You need to remove the access salt from the meat otherwise you may produce really salty biltong.

You now have to cover the container with some cling wrap and leave it to marinade for at-least 12 to 24 hrs depending on the thickness of the meat and the strength of the flavour you want.

At this point you should find a cool completely dry and well-aerated location to hang your meat (we normally hang it high it in the garage area and cover it up with a net to keep the bugs and flies away). If you live on the beach front or in an area where it’s not always dry, you may want to invest in a biltong-maker-ventilation-system. Not everybody likes it moist, so for those that don’t want the biltong to be moist you can leave it for longer to dry out more completely.

Get some galvanized wire hooks to hang your meat. You can hang them until the exterior is dark. Try some of the biltong after 2 days. You will then be able to do a taste test to determine if it is working for you or whether you need to leave it hanging for a while longer.