Biltong Making FAQs

What spices do I need?

Brown vinegar, salt, black pepper, brown sugar, and coriander are your staple spices. Some people add other more ‘exotic’ flavours such as chili flakes, dried paprika or garlic, but we recommend sticking to the tried and tested ingredients. For a fuss-free alternative shop our ultimate “biltong spices” mix here.

How long do I hang my biltong and how long does it take to dry?

Around 5 days depending on the weather, and whether you like your biltong crisp and dry or slightly wet/ moist.

What cuts of meat do I use?

Topside and silverside, both cuts of rump, are ideal for biltong. Tenderloin, sirloin, and steak from the rump or hip are also fine to use. Always try and buy the best quality meat you can afford for the best results! Keep an eye out for lean cuts of meat with even yet minimal marbling.

Can I freeze my biltong?

Preferably not. Freezing damages the fibres of the meat (because of the jagged water crystals) and softens it, making it mushy.

What equipment do I need?

Kalahari Khabu stocks biltong makers, biltong hooks and biltong cutters to ensure your entire process is seamless, efficient and flop proof!

What are the health benefits of biltong?

Biltong is both gluten and MSG free and an excellent source of protein. Lean biltong is a great in-between snack for those watching their weight, and it’s an ideal school lunch box snack for the kids.

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