Ha you must be from SA. This bottom round did not have much, but see Step 5.) from a previous batch where I hung slabs with a nice fat cap.

Step 6.) Wait. This is typically anywhere from 18-72 hrs depending on how thick the beef is cut and your preference on the “wetness” of the biltong. The reason I like cutting into the strips is because usually by the next day I have a finished product. If you do the large slabs, it’s usually minimum 48-72 hours. Can be even longer if you cut it really thick. My gf (from SA) would pull the beef out immediately if she could, but I like it a bit more dry because I think it gives the spices more time to penetrate into the beef. More time = more flavor, but too much time = too dry. You want some “wetness” as this lends itself to a more tender piece of biltong. If you made it this far, thank you for reading and I hope this inspires you to make some biltong of your own. It’s really quite simple and makes for delicious snack that keeps for quite a while (the original reason it was invented). Although, you would be surprised how fast you can go through a few pounds (pre drying) of biltong. It’s quite addicting.

Step 5.) This step involves owning some sort of dehydrator device. I have a “Biltong King” which is a glorified box with a slits on the side and a fan on the top to keep air moving throughout. Nothing fancy at all. Lay your beef slices out on the Biltong box trays and drop into the dehydrator. * If you choose to dry full slabs of beef and slice into pieces once done drying, pop a hook into the top and hang in the biltong box which is made for both methods. You cannot go wrong with either variation. I’ve shared a photo of both. **You can also use a typical food dehydrator or get creative and use a plastic storage box with a hole cut in the roof and cheap Amazon fan dropped on top to keep air circulating.

Step 4.) Transfer your beef slices (or slabs) to a bowl / dish and combine with spices and vinegar. I prefer freshly toasted coriander seed (biltong staple known for antimicrobial properties that help inhibit the growth of bacteria and mold), red chili powder, brown sugar, and obviously a good bit of salt. *This about 1.2lbs of beef and I used roughly 4tbls of vinegar, 2.5tbls of salt, 2-2.5tbls of red chili powder, 1.5tbls of coriander, 1tbls brown sugar. Nothing needs to be perfect here, just cater to your preferences.

#worththesats my gf is eating it by the spoonful

You can go straight to step 4 or follow Step 3.) Slice .5cm ish pieces AGAINST the grain like so.

Step 2.) Cut your piece of beef with the grain into long 1.5-2in wide and .5in tall pieces. It won’t be perfect *I am using a bottom round roast, but any lean cut will work.

Biltong restock tonight. Step 1.) Source high quality meet. I like White Oak Pastures.

Sent them an email though. Will report back.

Glyphosate residue free but doesn’t say anything about the chocolate unfortunately. Ray came to me in a dream and said this batch was okay.

have you had? Delicious.