The Dos & Don’ts of Making Homemade Biltong

Biltong isn’t just a snack—it’s a South African legacy. This flavorful dried meat connects generations and traditions. While store-bought biltong is widely available, nothing beats crafting your own at home. When you make homemade biltong from scratch, you get full control over the ingredients, the drying time, and the spice levels. Plus, it's more affordable in the long run.

But, to get it right, you need to understand what works—and what doesn’t. That’s why this guide walks you through the most important dos and don’ts of homemade biltong.

✅ The Must-Know Dos of Homemade Biltong

1. Do Choose the Right Cut of Meat for Traditional Biltong Recipes

To start strong, use lean cuts like silverside, topside, or sirloin. These options work best because they contain little fat, which helps the meat dry evenly and resist spoiling. As a result, your biltong will have better texture and a longer shelf life.

2. Do Slice the Meat Properly When Preparing Homemade Biltong

Always slice against the grain. This technique shortens the muscle fibers, making the final product easier to chew.

Additionally, it gives your biltong the soft but firm bite that fans of traditional South African biltong love.

3. Do Use Authentic South African Spices for Homemade Biltong

Your spice mix is key. Use coarse sea salt instead of iodized table salt. Then add ground coriander, black pepper, and brown sugar for that classic taste.

Moreover, vinegar and Worcestershire sauce form the flavor base and help preserve the meat naturally.

4. Do Marinate the Biltong Meat Thoroughly

Let your meat soak in the marinade overnight. This process not only deepens flavor but also protects the meat from bacteria.

The longer it marinates, the more tender and flavorful your homemade biltong will be.

5. Do Dry Homemade Biltong in a Ventilated Space

Once marinated, the meat should be hung in a cool, dry area with good airflow. Ideally, use a biltong box or drying cabinet.

Proper airflow ensures that the meat dries evenly and safely, without mold.

6. Do Monitor the Drying Process Carefully

Drying usually takes 3 to 5 days, depending on humidity and meat thickness.

Therefore, check daily. Gently press the strips, and cut a small piece to test the texture. Stop when it’s firm but still slightly soft inside.

7. Do Store Homemade Biltong Correctly

After drying, avoid using plastic bags. These trap moisture, leading to mold.

Instead, use paper bags or vacuum-sealed containers, and store in a cool, dry place to maintain freshness.

❌ The Most Common Don’ts When Making Homemade Biltong

1. Don’t Use Iodized Salt in Your Biltong Recipe

Iodized salt can alter both the taste and texture. For traditional biltong, always use coarse, non-iodized salt.

Not only is it more effective at drawing out moisture, but it also complements the spice mix better.

2. Don’t Skip the Vinegar in Your Homemade Biltong Marinade

Vinegar isn’t just a flavor enhancer—it’s a natural preservative. Skipping it increases the risk of spoilage and bacterial growth.

For best results, always include vinegar in your marinade, even if you prefer a milder taste.

3. Don’t Hang Too Many Biltong Strips Close Together

Crowding reduces airflow, which causes uneven drying.

Therefore, leave at least 2–3 cm between strips to let the air circulate freely. This step is crucial to prevent mold.

4. Don’t Dry Biltong in High-Humidity Rooms

Humidity is one of the biggest threats to homemade biltong. Even if everything else is perfect, too much moisture in the air can lead to disaster.

If necessary, use a fan or dehumidifier to keep the drying space at 50–60% humidity.

5. Don’t Try to Speed Up the Drying Process

Biltong takes time. Using heat or fans to rush it will likely result in hard, brittle meat or uneven drying.

Instead, trust the process. Although it may take several days, the results are worth the wait.

6. Don’t Ignore Mold on Your Homemade Biltong

A little white mold can be wiped off with vinegar. However, green, black, or fuzzy mold is a sign to discard the batch immediately.

Better safe than sorry—food safety always comes first.

7. Don’t Store Dried Biltong in Plastic Bags

Even though it may be convenient, plastic traps moisture. Over time, this leads to mold growth.

To extend freshness, go for paper bags, breathable containers, or vacuum-sealed options.

🔄 Extra Tips for Better Homemade Biltong

• Experiment with flavor: Try chili flakes, garlic, or smoked paprika.
• Track your batches: Label with dates and spice combos.
• Start small: Test different drying times and spices before scaling up.
• Taste daily: This helps you decide when your biltong is “just right.”

Homemade Biltong: A Proud South African Craft

In the end, making biltong at home is a deeply rewarding experience. It’s not just about the food—it’s about celebrating South African heritage, quality, and patience.

Moreover, the process becomes easier with every batch. Over time, you’ll develop your own perfect spice mix and drying time.

Karee Biltong Kiosk: Your Partner in Authentic South African Snacks

If you’re ever pressed for time—or if you want to compare your batch to professionally made biltong—visit Karee Biltong Kiosk.

We offer the finest beef biltong, game biltong, chili bites, and droewors, made using authentic recipes and time-honored techniques. Every bite is packed with quality, flavor, and tradition.

We ship across South Africa and share our love of biltong on all major social platforms. Follow us and stay connected to the tradition!

Final Thoughts: Start Your Biltong Journey Today

Making biltong at home may sound intimidating, but once you get the basics right, it’s easy—and addictive. By following these dos and don’ts, you’ll create biltong that’s safe, flavorful, and proudly homemade.

So why wait? Try it yourself. And if you ever need inspiration or quality ingredients, Karee Biltong Kiosk has your back.