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.
Ingredients
- 2 lbsbeef (silverside, topside, or sirloin), in 1-inch thick strips along the grain
- 0.3 cupcoarse salt
- 2 tbspbrown sugar
- 3 tbspwhole coriander seed, toasted and coarsely ground
- 1 tbspcoarse black pepper
- 1 cupbrown vinegar (malt or cider)
- 1 tbspWorcestershire sauce
- 1 tsppink curing salt (cure #1) — optional, for safety on long dries
Method
Confirm you understand the risks
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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