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Archive for February 2015

Biltong Recipe

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My current biltong recipe… very popular with everyone 😉


  1. Safari Biltong Spice (Crown National) – 100 to 200 grams depending on taste (I prefer around 200 grams per batch)
  2. Apple Cider Vinegar – approx. 100ml
  3. Worcestershire sauce – approx. 30ml 
  4. Meat – Topside cut works best – around 3.5 kg (up to 4kg will also work)
  5. 1 or 2 plastic containers – large enough to marinate the meat.
  6. Biltong dryer

Preparation Steps – (15 minutes)

  1. Buy the meat – ask butcher to cut into fillets / strips – WITH the grain – NB. Also – ensure that the fillets are 20mm thick or more.
  2. Measure the biltong spice in a cup.
  3. Add the Apple Cider Vinegar in another cup.
  4. Add the Worcestershire sauce in the cup with the Apple Cider Vineger.
  5. Place each fillet in the container creating a layer of meat  – sprinkle the vinegar on both sides of the meat, rub in the vinegar, sprinkle the spices on both sides of the meat, rub the spices in.
  6. At this stage I usually have 3 or 4 pieces of fillet in the container.
  7. Do the same to the rest of the meat in the other container.
  8. Put lid on the container(s) and put into refrigerator.

Marinating Steps

  1. Leave the container with the meat in the refrigerator for between 8-24 hours. I leave mine in the refrigerator for approx. 1 day to marinate.

Drying Steps

  1. Remove the container from the refrigerator
  2. Put biltong hook through one end of the meat, try to keep the thickest part of the fillet at the top, where the hook is.
  3. Hang the fillets
  4. Biltong will be ready in 3 to 7 days – depending on how you like it, soft, medium, dry etc.


  1. You can use other cuts of meat – Silverside (not corned), or Rump works as well, but Topside gives the best result.
  2. Apple Cider Vinegar is sweet and and gives it a nice taste in conjunction with the spices.

Useful links

  1. Safari Biltong Spice used above
  2. BiltongBru
  3. BiltongSpice

Please ask questions if anything is unclear.


Written by Rudi Engelbrecht

February 4, 2015 at 8:20 am

Posted in Uncategorized