Sambar Biltong

Sambar Biltong at Home

Biltong has long been a staple for those who spend time outdoors. It's lightweight, packed with protein, and doesn't need refrigeration—ideal whether you're heading off-grid or just after a satisfying snack.

This version keeps things simple and traditional, using familiar ingredients and a slow drying process that brings out deep, savoury flavours. No special gear needed—just good meat, a basic marinade, and a bit of patience.

Hope you enjoy this Recipe. Jez 

INGREDIENTS:

• Venison or other game: Top round or silverside are both lean, reliable options.

• Salt: Use coarse, non-iodized salt for best results.

• Sugar: Brown sugar adds flavour and assists in the drying process.

• Vinegar: Malt vinegar, or a mix of brown and white vinegar, is ideal.

• Worcestershire Sauce: Adds depth and a savoury edge.

• Spices:

  • Coriander seeds, toasted and roughly crushed

  • Cracked black pepper

  • Optional: Chilli flakes for a mild kick

METHOD:

• Slice the Meat: Cut meat into strips roughly roughly 1-2cm thick, along the grain.

• Mix the Marinade: In a bowl, combine vinegar, Worcestershire sauce

• Marinate: Place meat strips in a tray or dish, coating evenly with the marinade. Cover and refrigerate for 2-3 hours.

• Spice: Remove the meat, and roughly dry with a paper towel, then coat with , salt, sugar, and spices, and allow to rest overnight.

• Dry: hang in a cool, dry, well-ventilated area. A dehydrator can also be used, but traditionally this snack is air dried.

• Check Doneness: Biltong is ready when it feels firm, doesn’t give when pinched, and is slightly chewy. Drying time varies—typically 3-6 days depending on thickness, humidity, and airflow.

Tip: To store, wrap biltong in paper or cloth to allow airflow and prevent it from sweating. Vac Seal if freezing