Biltong

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This perfect biltong recipe has great childhood memories. My wife and I have been making our own biltong for over 15 years now. This biltong recipe never fails, provided you follow the instructions and guidelines carefully.

Biltong is usually made from venison, beef, or ostrich meat, the latter, being our favourite. The best time to make biltong is during the cool dry months. From the end of autumn to the start of spring, over the winter period. If you make biltong in humid areas it is best to use a biltong dryer.

We have experimented and tried many different biltong ingredients to come up with the best biltong recipe. The trick was to get the balance right, not too salty, yet, shiny and tasty. This biltong recipe gives you the perfect balance to the look and taste of the biltong.

Please tell us what you think of this biltong recipe. You can also take a snapshot of your finished biltong and share it with us on our Facebook page.

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