snackGluten-freeDairy-free

Biltong (Zambian Dried and Salted Meat)

Name: Biltong (Zambian Dried and Salted Meat)
Yield: 7 servings
Ingredients: ¼ cup salt; 2 tablespoons ground coriander; 2 tablespoons ground black pepper; 1 tablespoon brown sugar; 1 teaspoon ground cayenne pepper (adjust to your desired level of spiciness); 1 pound lean beef or game meat, very thinly sliced; ¼ cup vinegar (white or apple cider vinegar); ¼ cup water

Biltong is a popular Zambian snack that consists of dried and salted meat. It is similar to beef jerky but has its unique flavor and preparation method. Biltong is a favorite among Zambians and is often enjoyed as a savory and protein-rich snack.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

¼ cup salt
2 tablespoons ground coriander
2 tablespoons ground black pepper
1 tablespoon brown sugar
1 teaspoon ground cayenne pepper (adjust to your desired level of spiciness)
1 pound lean beef or game meat, very thinly sliced
¼ cup vinegar (white or apple cider vinegar)
¼ cup water

Ingredients for 7 servings (690 g) · the original recipe

Method

1
In a bowl, mix together the salt, ground coriander, ground black pepper, brown sugar, and ground cayenne pepper to create the biltong spice blend.
2
Dip each slice of meat in the vinegar, then coat them with the spice blend. Make sure each slice is evenly covered with the spices.
3
Once all the meat slices are coated, place them in a single layer on a clean surface and let them marinate for about 30 minutes to allow the flavors to penetrate the meat.
4
After marinating, use the butcher's hooks or kitchen hooks to hang the meat slices on a drying rack or any suitable hanging space with good circulation. Make sure to leave space between each slice for air circulation.
5
Allow the meat to air-dry for about 3–5 days, depending on the desired level of dryness. The biltong is ready when it is dry to the touch and has a chewy texture.
6
Once the biltong is dried to your preference, store it in an airtight container to maintain its freshness.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.