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Biltong Box
Build the box | Prepare the Biltong
If you have come to this link you are obviously interested in making your own biltong,
well if you follow these directions you will be eating good old South African Biltong in
about 4-5 days.
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1. Card Board Box ( Microwave/TV box's work well) |
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Directions for building the box
1. Cut 4 holes (1 inch squares) in each side of the box (except the front). 2 at the
top and 2 at the bottom. This is to allow the air to flow from the bottom to the top.
2. Straighten the coat hangers and push them through the side of the box so that they
stretch from left to right across the top of the box just under the air holes that you cut
in step 1.
3. Place the light fixture in the bottom of the box.
4. Your ready to make the biltong.
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| Ingredients 1. Beef ( London Broil, Silverside, Rump, Ostrich, etc) 2. Course Ground Coriander 3. Course Ground Pepper 4. Course Rock Salt 5. Apple-Cider Vinegar / Distilled Vinegar |
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Direction for making the Biltong
1. Cut the meat in long strips with the grain ( Make them about an inch thick as they do
shrink while drying )
2. Sprinkle liberally with rock salt
3. Leave for 45 minutes -60 minutes ( The longer you leave it the saltier it will be )
4. Scrap all the salt off with a knife ( Do not wash of with water )
5. Dip the biltong through the vinegar to coat all side ( Do not soak it )
6. Coat biltong with Pepper
7. Coat biltong with Coriander ( You can do this liberally as a lot falls of during drying
)
8. Using the Paper clips hang in box ( They must not touch each other or the sides of the
box as this may cause rotting )
9. Wait 3-5 days depending on how dry you want it
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Other Ideas
1. After step 7 above you can also sprinkle with Garlic Salt or Chili Power to add some
different flavors
Warning
Usually out of the first three or so batches you make there is not enough
to share, so do not offer it to anyone.