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The blog.

Notes on making biltong at home, from choosing the meat and mixing the spices to understanding different textures. These articles are part of the same ongoing work as my experiments.

Coriander seeds in a dark mortar, photographed during Experiment 001
Coriander ready for Experiment 001. Original photograph.

Start with the process

How I Make Biltong

An earlier account of the way I have made biltong, from the beef and seasoning to checking the dry. I am reviewing this method as I record new experiments.

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Browse the articles

Choose a subject or work down the list.

12 articles

Ingredients & methods

The practical choices behind a batch.

Choosing the right cut of beefWhat I look for in silverside, topside and other cuts.
What does vinegar do?Why vinegar is part of the process, and what I am testing about it.
Why coriander mattersWhy I use toasted coriander and how it shapes the seasoning.
Storing biltongStorage questions, refrigeration and freezing.

The basics

Background, buying and nutrition.

What is biltong?An introduction to biltong and how it differs from other dried meat.
Buying biltong in the UKThings to consider when comparing biltong sold in the UK.
Biltong and nutritionA look at nutrition, salt and the claims that deserve scrutiny.
Biltong as ride fuelWhere a protein-rich snack might fit into endurance training.

Comparisons & texture

What changes between styles of dried meat.

Wet or dry biltong?What different textures mean to the people eating them.
Biltong vs jerkyA comparison of preparation, ingredients and texture.
Biltong vs droëworsHow biltong and dried sausage differ.

Older notes

These articles are from an earlier drying-box project. I have kept them available as a record of what I tried at the time.

Building an IKEA biltong boxArchived project
Fitting the fan and heaterArchived project

The next note

I send an occasional email when I publish a new experiment or article. Nothing on a fixed schedule.