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 Our biltong recipe 

2 kg beef (in strips) from the Stotzen (corner piece)​

5 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

3 tablespoons coarse Fleur de Sel

2 teaspoons coarsely ground black pepper

2 tablespoons coriander seeds

2 tablespoons brown sugar

Don't want to do it yourself? Then simply buy the best biltong in our shop!


Roast the coriander seeds without fat in a coated pan.

Crush seeds in a mortar.


Mix all ingredients (vinegar, Worcestershire sauce, salt, pepper, coriander seeds and sugar) together well.


Using a sharp knife, cut the meat along the fibers into 2.5 cm thick strips and place in a gratin dish (not a metal container!)

And that's how it's done


Hand marinate the meat with the sauce.

Make sure all parts of the meat are covered with the marinade.


Place the meat, covered, in the fridge for about 12 hours.

Turn the meat over after 6 hours and cover again with the marinade if necessary.

6 .

Take the meat out of the fridge and carefully dab it with kitchen paper .

Be careful not to remove too much of the spices.


Attach a pick (like a paperclip) to the thicker end of the meat. Hang it in die  Biltong-Box  or in a well-ventilated room. Please make sure that you do not aim the fan directly at the meat, this can prevent the meat from becoming too hard on the outside and still too soft on the inside.


Drying times vary depending on the environment. The degree of ripeness can be determined by squeezing the meat with your fingers at least every day . The softer the meat, the wetter it is inside. Basically you can say that the biltong is ready when it is cut open and no more juice escapes in the middle. The pinker the meat, the shorter the shelf life.


Shelf life is difficult to predict. The biltong should be kept airtight or vacuumed in a cool (room temperature) dark place.


The biltong tastes best if you cut it into thin strips just before serving. If you don't eat everything, which we don't believe, it's best to keep the strips in a paper bag or kitchen paper. You can usually keep it in the fridge for 3-4 days without any problems. Take out of the fridge 30 minutes before enjoying again.

small pieces of beef into a plat

Make your own biltong

A good recipe for good food

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