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Message
Biltong [W/ Pics]
Posted on 7/27/26 at 1:26 pm
Posted on 7/27/26 at 1:26 pm
Tried my hand at making South African Biltong when top round went on sale at Rouses a week or two ago. It came out pretty good, but wish the cuts they had available were a little bigger and a little more biltong friendly.
I used a pretty traditional spice blend from 2 guys and a cooler.
Hung to try with plastic coated paper clips and weighed each before/after drying.
~6 days later
Final Product:
Anyone else ever make any? This was my first time ever having it much less making it. I thought it was very good but would personally have enjoyed a different (non traditional) flavor profile more most likely. Anyone have any experience making it with different flavors?
I will say the whole process was very easy.
I used a pretty traditional spice blend from 2 guys and a cooler.
Hung to try with plastic coated paper clips and weighed each before/after drying.
~6 days later
Final Product:
Anyone else ever make any? This was my first time ever having it much less making it. I thought it was very good but would personally have enjoyed a different (non traditional) flavor profile more most likely. Anyone have any experience making it with different flavors?
I will say the whole process was very easy.
8
Posted on 7/27/26 at 1:39 pm to Tadey
quote:
Anyone else ever make any?
I still ain't sure what the hell I'm lookin' at...
Posted on 7/27/26 at 2:02 pm to Tadey
quote:
Anyone else ever make any?
I've made it with deer meat before. IDK if it tasted how it's supposed to since I've never had any other but I enjoyed it.
Posted on 7/27/26 at 2:23 pm to Tadey
My wife would have a seizure if I hung meat up to cure in the house LOL. Looks good though
Posted on 7/27/26 at 4:14 pm to RichJ
It is a dried beef similar to how prosciutto is dried ham, biltong is typically dried top/bottom round. Meant to be sliced thin against the grain.
Posted on 7/27/26 at 5:47 pm to Tadey
Never tried making it but have eaten it lots of times including in S Africa. Have also tried some versions made from different proteins commonly available there.springbok, kudu, ostrich.
No 2 places taste the same even comparing beef to beef.
ETA- IWEI, looks great.
No 2 places taste the same even comparing beef to beef.
ETA- IWEI, looks great.
This post was edited on 7/27/26 at 5:59 pm
Posted on 7/27/26 at 7:52 pm to Tadey
Looks good. I haven't made it myself but I love biltong.
Gotta get yourself one of those biltong cutters.
Gotta get yourself one of those biltong cutters.
Posted on 7/27/26 at 8:19 pm to Tadey
quote:Acquired a strong addiction to this while traveling in SA. Kudu, Eland, Springbok, & Gnu were among my favorite. The beef biltong was good too.
Biltong
I've tried a few samples made from beef here in the States and even made my own, but the spice blend never seems the same as what I enjoyed overseas.
One recommendation, try rubbing off the excess spices on the exterior before sampling it again.
Posted on 7/27/26 at 8:24 pm to Tadey
As a South African, I approve
Posted on 7/28/26 at 5:55 am to Tadey
This is the goat biltong
Posted on 7/28/26 at 8:08 am to TigerFanatic99
It is definitely a bit of a pain to cut. Wish I would have done a little thicker on the steaks.
Posted on 7/28/26 at 8:10 am to BigDropper
A lot of that excess spice falls off when you take it out to cut. Did you always have the same traditional seasoning or any other unusual ones you tried you liked?
Posted on 7/28/26 at 11:20 am to Tadey
They actually make special cutting boards for biltong. Some look like a hinged meat cleaver on a cutting board or a paper cutter.
I lived in SA for around 3 years, they use a cut of meat they call silverside for making biltong. The springbok & kudo is pretty good. The taste is alright with certain seasonings, but more bland than beef jerky.
Biltong slicer
I lived in SA for around 3 years, they use a cut of meat they call silverside for making biltong. The springbok & kudo is pretty good. The taste is alright with certain seasonings, but more bland than beef jerky.
Biltong slicer
Posted on 7/28/26 at 11:23 am to Tadey
quote:You do you!
A lot of that excess spice falls off when you take it out to cut.
quote:Pretty much stuck to "traditional" flavors. If the shop had a unique flavor (piri-piri, sweet chili, etc...), I would sample but never buy them.
Did you always have the same traditional seasoning or any other unusual ones you tried you liked?
Some shops had different degrees of dryness (moisture loss). I prefer the biltong that is still soft in the middle with a slight dry exterior.
Man, now I'm craving some...
Posted on 7/30/26 at 2:00 pm to BigDropper
I think I will have to try a somewhat cajun flavor next... or maybe like a sweet heat
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