Recipes for bilton

Making Biltong Pictures

Biltong Recipes
Cut the meat into strips


Biltong spice recipe
Rub spices into the meat


Biltong Recipes
Hand and dry the meat

Recipes for South African biltong

Biltong is as South African as the groot trek and an all time favourite snack! Try making your own with this simple biltong recipe.

Prepare the meat for your biltong recipe

Different meats such as beef, ostrich and game (springbok, kudu) can be used to make biltong. A lot of biltong recipes recommend sirloin or rump steak.

Start by removing excess fat.  This will help with the drying process, and ensures your biltong will last longer. Leave some fat for extra flavour, as you like it. Get rid of any gristle and sinew. These bits become extremely tough to chew when dried.

Slice the meat into strips about 20cm in length, with the natural grain of the meat. If you like your biltong a little moist inside cut the strips about 5cm wide. If you want them to dry faster then  a 1cm thickness is ideal. Longer strips are more space efficient for drying, and reduce the number of drying hooks you’ll need to use.

Add flavour with this traditional biltong spice recipe

Here is a basting and biltong spice recipe for approximately 5kg of meat. Or you can buy our proven biltong spice mix to get you going.

500g salt
1 cup of brown sugar
1 cup coriander coriander seeds, cracked
2 tablespoons bicarbonate of soda
1 tablespoon cracked black pepper
1 cup red wine vinegar

Mix the salt, pepper, cracked coriander, bicarb and sugar together in a bowl to form a rubbing mixture.

Take a large glass or stainless steel container. Rub some of the biltong spice mixture into each piece of meat and make a single layer at he bottom of the container. Splash some of the vinegar over the layer of meat strips and then continue the same process until all of the meat is layered and you have no vinegar left. Cover the container with cling film and leave to marinade for 12-24 hours depending on the thickness of the meat and the intensity of the flavour you desire. 5cm thick strips and 18 hours is perfect.

Drying your biltong

Find a cool, dry and well-ventilated place to hang the meat. Or you can use a specially constructed chamber (like a biltong maker).  Humidity is the enemy and primary cause of spoilt biltong, so creating the right environment for drying is an essential part of all recipes for biltong, especially in colder or more humid climates.

Prepare s-shaped galvanized wire hooks to hang the meat on. Hang them until the outside is dark and the center is according to your taste. Depending on the amount of meat, method of drying and how dry you like your biltong, it can take anything from 24 hours to 10 days to complete the drying process. If you are in a hurry, use a slow fan to keep the air circulating around the meat.

Tips for a Successful Biltong Recipe

  • Make biltong during cool dry months.
  • Do not cut meat more than 20 mm thick if it is not really cool.
  • To make game biltong use venison OR ostrich meat instead of beef.

Did you know?

  • Sausage casing is the material that encloses the filling of a sausage.
  • Casings are divided into two categories, natural and artificial. Copcas supplies only natural casings.
  • Natural casings breathe, allowing cooking flavors to infuse the meat, giving a rich flavor.
  • Natural casings have unique natural curves and sheen giving the sausage visual appeal.
  • Natural casings are derived from the intestinal tract of farmed animals (usually pigs and cows).

Where to find us


Copcas stamp of approval