Biltong Making - Hints and Tips

• Usually beef is used to make biltong, any cut will work. Leaner cuts like Blade or Silverside work nicely or Rump.

• Add a few pinches of Bicarbonate of Soda to your spices - it helps tendersise the meat and helps to stave off mould.

• When making biltong use brown vinegar, rather than white vinegar as it adds depth of colour to your biltong.

• Add a splash of Worcestershire Sauce and/or Balsamic Vinegar to the brown vinegar for enhanced flavour in your biltong.

• Once ready, store your biltong in brown paper bag, rather than plastic (plastic can cause the biltong to sweat).

• For 'wet' biltong ask your butcher to cut thumb thick steaks of meat, you need this thickness to get the dark, dry outside and red (or wet) inside.