Whole muscle recipeCuresmith Ratio

Quick and Easy Biltong

Name: Quick and Easy Biltong
Yield: 1 kg batch
Cuisine: Charcuterie
Ingredients: 1 kg Beef (silverside or sirloin); 30 g Coarse sea salt; 20 g Coriander seeds, toasted and coarsely crushed; 50 g Apple cider vinegar

This is my go-to biltong recipe. I make it at least twice a month because it is quick, simple and consistently produces great biltong. Over time I have adjusted the ingredients and method to suit my own taste, and the result is a straightforward recipe that does not need a complicated spice mix or a long cure. It relies on good beef, coarse salt, vinegar and toasted coriander.

Introduction

I normally use silverside, though topside works well too, cut lengthways with the grain into strips of slightly different thicknesses so some dry firmer and others stay softer in the middle. The meat is salted for around 30 minutes to draw out moisture, wiped, dipped briefly in cider vinegar, then coated with salt and plenty of coarsely crushed toasted coriander before it hangs to dry.

What I like most about this recipe is its simplicity. It takes very little time to prepare, uses ingredients that are easy to find, and gives reliable results every time. It has become a regular part of my routine and remains one of the easiest ways I know to make excellent biltong at home.

Where it comes from

Beef cut chart with the Silverside (round) highlighted — Beef · Silverside (round)Biltong is best from the silverside or topside, the lean muscles of the beef round in the hindquarter. They cut cleanly with the grain into long, even strips, which is exactly what biltong needs.

South Africa

Before you begin

Purpose and scope

The recipes published on The Curesmith are intended for educational and informational purposes only. Meat curing, fermentation and smoking involve processes that, if carried out incorrectly, can result in products that are unsafe to eat. By using any recipe on this website you acknowledge that you do so entirely at your own risk, and you agree that The Curesmith and its authors cannot be held liable for any outcome arising from its use.

Limitation of liability

The Curesmith and its authors accept no responsibility or liability for any illness, injury, loss or damage arising from the use of these recipes, including but not limited to illness caused by improperly cured, handled or cooked meat products, errors in measurement or technique, equipment failure, or deviation from the stated method or quantities.

Nitrite and cure safety

Meat curing involves the use of nitrite salts, which must be measured accurately and used strictly according to the quantities specified. Nitrite in excessive quantities is toxic. Please ensure you understand the following before proceeding:

Always use a calibrated digital scale accurate to at least one gram. For smaller batches, a scale accurate to 0.1g is strongly recommended.
Never exceed the stated cure amounts. Never substitute cure types without recalculating.
Store all curing salts clearly labelled, separately from regular salt, and out of reach of children.
Different cure products have different nitrite concentrations. Always check your manufacturer's label and adjust quantities accordingly.

Food hygiene and cross-contamination

Raw and cured meat products must be stored, handled and prepared in a clean environment using food-safe equipment. Hands, surfaces, tools and containers must be thoroughly cleaned and where appropriate sanitised before use. Cross-contamination between raw meat and ready-to-eat products must be avoided at all times.

Temperature control

Temperature control is critical throughout all curing and smoking processes. Inadequate temperature management can allow the growth of dangerous pathogens including Clostridium botulinum, Listeria monocytogenes, Salmonella and E. coli. A reliable refrigerator thermometer and a calibrated probe thermometer are essential pieces of equipment for anyone producing cured or smoked meat at home.

Uncooked cured products

Whole muscle products that are eaten without cooking, such as air-dried bresaola, coppa or prosciutto, must reach their target weight loss before consumption. Products that have not been cured and dried to the correct specification may not be safe to eat uncooked. Pancetta and guanciale cured to less than 38% weight loss must not be consumed uncooked.

Bacon and other uncooked cured products

Bacon and other uncooked cured products must be cooked thoroughly before eating. Cold smoking adds flavour and colour but does not cook the product. A cold-smoked bacon or sausage remains a raw product and must reach a safe internal temperature before it is safe to consume. For pork and beef this is 72°C / 162°F. For poultry this is 74°C / 165°F.

When in doubt, seek professional guidance

If you are unsure about any aspect of the curing, smoking or fermentation process, we strongly encourage you to seek formal training or guidance from a qualified food safety professional before proceeding. The information on this website is not a substitute for proper food safety education and training.

Commercial production

These recipes are produced for home and small-scale producers. They are not intended for commercial food production. Commercial meat processing is subject to regulatory requirements that vary by country and jurisdiction. If you intend to produce cured or smoked products for sale, you must ensure full compliance with all applicable food safety regulations in your region.

The recipe

StyleVinegar-cured, air-dried (no nitrite)

Cure time30 minutes

Ingredients

Beef (silverside or sirloin)gAdjust to
scale the recipe

Beef (silverside or sirloin)
Beef (silverside or sirloin)	Reference	1000 g
Cure
Coarse sea salt	A generous coat	30 g
Guide only: about 3% of the weight.
Coriander seeds, toasted and coarsely crushed	2%	20 g
A generous coating, to taste. Crush coarsely, not to a powder.
Apple cider vinegar	5%	50 g
For a brief dip, not a soak. Optional extras: coarse black pepper, chilli flakes, dried garlic or rosemary, to taste.

Curing timeline

Cure time30 minutes (salted to draw moisture, then wiped and vinegar-dipped)

Salt30 minutes, then wipe off the salt and liquid

VinegarA brief dip, then drain

Dry2 to 3 days in moving air (thin pieces ~24 hours)

Method

Prepare the beef. Trim away loose connective tissue but leave some exterior fat if you enjoy fattier biltong. Cut the meat lengthways into long strips, always with the grain. Cutting to different thicknesses (1 to 2.5 cm) gives a mix of drier and wetter biltong.

Salt the meat. Lay the strips in a non-reactive tray and cover them with coarse sea salt: enough to coat, not so much that it over-salts. Leave for 30 minutes, during which the salt draws liquid from the surface.

Toast the coriander. While the meat salts, toast the whole coriander seeds in a dry pan until fragrant, then crush them coarsely. Do not grind them to a fine powder.

Wipe and vinegar-dip. After 30 minutes, wipe the salt and released liquid off with a clean cloth. Briefly dip each piece in apple cider vinegar and let the excess drain away.

Season. Coat the damp meat with a light layer of coarse salt and a generous coating of the crushed toasted coriander. Add black pepper, chilli, garlic or rosemary now if you want them.

Hang and dry. Hang the pieces in a biltong box with space between them so the air circulates; they must not touch. Dry for about 2 to 3 days, until the biltong reaches your preferred texture. Check a smaller piece by cutting across the grain, then slice the rest across the grain to serve.

Key tipsThe whole point is simplicity: good beef, coarse salt, a quick vinegar dip and toasted coriander. Cut to different thicknesses for variety, keep the pieces apart in moving air, and do not over-salt, a coat is enough, not a burial.

ImportantBiltong is raw, salted and air-dried beef, eaten as it is, not cooked. Start with fresh, good-quality beef kept cold, dry it in clean moving air, and keep the finished biltong dry and airtight. The salt, vinegar and rapid drying are what make it safe, so do not rush the drying or skip the vinegar.

Recipe by The Curesmith — thecuresmith.com

Health & Safety Disclaimer