Home-Cured Smoked Biltong
South Africa's air-dried cured beef and national snack — distinct from American jerky in its thickness, its coriander-and-vinegar cure, and its air-dried (not heat-dried) texture. Adapted respectfully: biltong is a centuries-old South African charcuterie craft, born of necessity on the trek and refined into the country's most iconic snack. This version adds an optional cold-smoke stage; read the safety steps carefully.
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This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).
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