Venison Biltong - Afrikaner Jerky

2018 - Bart Jordan

The Afrikaners (Dutch or French Huguenot settlers of South Africa) used this method to preserve their meat before the invention of refrigeration. Like many other preservation methods (pickling, Jerky...), they liked it so much that it became a national snack, and the tradition carried over into modern times. Biltong is the most confiscated item by customs agents from South Africans and (it is speculated) the primary source of protein for customs agents in Australia.

The process is simple and effective and can be accomplished with things you likely already have in your house.

2 lbs Venison Roasts or steaks (preferably aged)
1/3 Cup Whole Coriander seeds
1/3 Cup Black Pepper
1/3 Very coarse salt
Malt Vinegar
Paper Clips
Small Fan

Meat Preparations

Cut the meat into 1-inch (2.5 cm) wide steaks. Cut the meat lengthwise with the grain of the meat. This will be important in the end.

Put the sliced meat in a ziplock bag with the vinegar and allow it to sit in the fridge for 24 hours. I shake the bag every time I am in the fridge to make sure the vinegar is evenly absorbed.

Put the Coriander seeds in a dry pan and roast over medium heat until they start to brown and smoke. Be careful because they can go from done to ruined in the amount of time it takes to get a glass of water. This Really draws the flavor out of the Coriander.

Crush the Coriander in a mortar and pestle or your favorite food processor. Mix this with the other ingredients (Salt and Pepper)

After 24 hours in the fridge, pull the meat out of the bag and pat dry with a paper towel. Take a fist full of the dry ingredients and coat the meat. When your meat is thoroughly covered, it is ready for drying, and you can set the remainder of the dry ingredients (if any remain) in a bag to be used next time. There will be a next time!

Meat Drying

I will show two tested methods for drying the meat. I had to get creative when my wife needed to use the stove.

Bend your paper clips so that it makes hooks on both ends. Stick one end through the end of your meat.

The Other end of the paper clip will hook onto the stove grates. Notice the foil on the bottom. You will need this to stay out of trouble with your spouse (ask me how I know!).

Use a small fan to move the air around.

Use the lowest setting. Many of the guys building their own "Biltong Boxes" use a tiny computer fan. As I am allowed 0 additional space for my projects, I have to use the things I already own. If this is how you choose to do the drying process, leave the meat hanging for a minimum of 4 days and as many as 10. store in a cool, dry place, and eat or refrigerate any steak you cut into.

Get creative when the oven is taken.

You can use this method if you have a plastic bin and something to hang the Biltong from. If this is how you choose to do the drying process, just leave the meat to hang for a minimum of 4 days and as many as 10. store in a cool, dry place, and eat or refrigerate any steak you cut into.