Biltong isn’t jerky, though Americans often confuse the two. Jerky is dried quickly at high heat, sometimes smoked, often sweetened. Biltong is air-dried slowly—traditionally over 5-14 days—using only vinegar, salt, coriander, and time. The result is softer, more flavorful, and chemically distinct from its American cousin.
Traditional biltong requires specific climate conditions: dry air, moderate temperatures, and good airflow. Most of the United States is too humid for safe air-drying, which is why using a dehydrator makes sense. You get the authentic flavor profile without risking mold or bacterial growth.
Biltong vs. Jerky: Key Differences
The processing differences create entirely different products. Jerky uses heat (160-165°F) to dry meat quickly and kill bacteria. Biltong uses vinegar’s acidity and salt’s osmotic pressure to cure meat at lower temperatures (80-110°F), then air-dries over days.
Jerky often includes sweeteners—brown sugar, maple syrup, honey. Traditional biltong never includes sugar. The flavor profile is savory, tangy from the vinegar, and aromatic from toasted coriander.
Texture differs significantly. Jerky is typically thin, dry, and chewy. Biltong is cut thicker (1-inch slabs), dried to varying moisture levels, and retains some tenderness in the center when eaten “wet” (50% weight loss) or becomes firm when eaten “dry” (60%+ weight loss).
Selecting the Right Meat Cut
Bottom round (silverside) is the traditional choice for biltong. It’s lean, uniform, and affordable. Top round works well too. Both cuts come from the hind leg and offer consistent grain for slicing.
Cut with the grain into 1-inch thick slabs. Unlike jerky, which is sliced thin against the grain, biltong requires thickness to achieve the proper dried-to-moisture ratio. Each slab should be roughly the size of a deck of cards.
Leave some fat on for flavor, but remove silverskin and gristle. Soft fat renders during drying and creates texture; silverskin becomes tough and unpleasant.
Buy meat with minimal exterior fat. While some internal marbling adds flavor, thick fat caps don’t dehydrate properly and can go rancid. Ask your butcher for “first cut” bottom round if available.
Traditional Biltong Spice Mix
Authentic biltong requires only four ingredients: salt, coriander, black pepper, and vinegar. The simplicity is the point.
For 4.5 lbs (2 kg) meat:
- 102g coarse salt (approximately ⅓ cup)
- 68g whole coriander seed
- 34g black peppercorns
- 120ml apple cider vinegar
- 60ml Worcestershire sauce
Toast coriander seeds in a dry pan until fragrant, then coarsely grind with peppercorns. Don’t grind to powder—you want texture. Mix with salt.
Combine vinegar and Worcestershire in a spray bottle or bowl. The acidity begins the curing process immediately upon contact with meat.
Step-by-Step Preparation
Prepare meat by trimming silverskin and cutting into 1-inch thick slabs with the grain. Lay pieces in a non-reactive tray (glass or stainless steel).
Sprinkle half the salt-spice mixture over the meat, turning to coat all sides. Drizzle half the vinegar mixture over top. Flip meat and repeat with remaining salt, spices, and vinegar.
Massage the seasonings into the meat thoroughly. Cover tray with plastic wrap and refrigerate for 24-36 hours. Every 12 hours, massage and flip the meat to ensure even curing.
The meat will darken and firm up during curing. Liquid will pool in the tray—this is normal. The salt draws moisture out while the vinegar begins protein denaturation.
Dehydrator Method
After curing, remove meat from refrigerator. Do not rinse. The salt and spice coating should remain.
Pat meat dry with paper towels. Hook each piece with sterilized biltong hooks or skewers, or lay flat on dehydrator trays if hooks aren’t available.
Set dehydrator to 95-110°F (35-43°C). This low temperature preserves the raw-cured texture while drying. Higher temperatures cook the meat, creating jerky instead of biltong.
Drying time varies by thickness, humidity, and desired dryness:
- Wet biltong (50% weight loss): 3-4 days
- Medium (55-60% loss): 4-5 days
- Dry (70% loss): 5-7 days
Weigh 3-4 pieces before dehydrating and mark target weights on paper tags. 50% weight loss means a 100g piece should weigh 50g when done. This removes guesswork from determining doneness.
Testing for Doneness
Squeeze test: Properly dried biltong should feel firm but yield slightly to pressure. The center should not feel mushy or wet.
Cut test: Slice a piece open. The exterior should be dark brown/black, transitioning to deep red in the center. There should be no raw pink color, but the center can remain moist for “wet” biltong.
Smell test: Biltong should smell tangy, meaty, and slightly vinegary. Any ammonia, sour milk, or rotten odors indicate spoilage—discard immediately.
Traditional Biltong
Ingredients
- 4.5 lbs bottom round beef
- 102g coarse salt
- 68g coriander seed
- 34g black peppercorns
- 120ml apple cider vinegar
- 60ml Worcestershire sauce
Instructions
- Toast and grind coriander and pepper.
- Mix with salt.
- Cut meat into 1″ slabs with the grain.
- Coat with salt-spice mixture.
- Drizzle with vinegar/Worcestershire.
- Cure 24-36 hours in refrigerator.
- Dehydrate at 95-110°F until 50-60% weight loss.
Storage and Aging
Unlike jerky, biltong improves with brief aging. The vinegar and salt continue preserving and flavor-melding after drying.
Store in paper bags or breathable cloth (not plastic) in a cool, dry place for up to 1 week to age. Then transfer to airtight containers.
Room temperature: 2-3 weeks in breathable wrapping
Refrigeration: 2-3 months
Freezing: Up to 12 months (though texture changes)
Check regularly for mold (white fuzzy growth). White surface mold can be wiped with vinegar and is common on traditional biltong. Green, black, or pink mold indicates spoilage—discard.
Frequently Asked Questions
Only if you live in a dry climate (humidity below 50%). Traditional biltong hangs in open air. In humid climates, meat molds before drying. A fan-assisted box or dehydrator is essential for most US locations outside the desert Southwest.
Case hardening (dry exterior, wet interior) happens when temperature is too high or humidity too low. Keep dehydrator under 110°F. If case hardening occurs, wrap biltong in damp paper towel for 2 hours to equalize moisture, then continue drying at lower temperature.
Game meats like venison, elk, and ostrich work well. Pork requires freezing at 5°F for 20 days first to kill trichinella parasites. Avoid poultry—the vinegar cure isn’t sufficient for salmonella safety in chicken or turkey.
White surface mold is common on traditional biltong and safe to wipe off with vinegar. It indicates proper fermentation. Black, green, or pink mold indicates spoilage. When in doubt, discard.
The tang comes from vinegar and lactic acid fermentation during drying. This is authentic and desired. If sourness is excessive or accompanied by slime or off-odors, the batch has spoiled.
Conclusion
Biltong requires patience that jerky doesn’t demand. The multi-day process rewards you with something fundamentally different—meat that tastes of its own transformation, not just smoke and sugar.
The dehydrator method makes biltong accessible to anyone regardless of climate. Respect the low temperatures, track your weight loss, and accept that proper curing takes time. Rush the process and you get bad jerky. Wait, and you get biltong.
