Welcome to the Open Fire Kitchen! If you’ve been following our journey from the smoky braais of South Africa to the bustling street stalls of Thailand, you know we live for one thing: bold, authentic flavor.
Today, we’re tackling a legend. Biltong. For the uninitiated, biltong isn’t just “South African beef jerky.” It’s a cured masterpiece that respects the meat. I’ve spent years tinkering with spices, but I always find myself returning to the foundation laid by the folks at Greedy Ferret. Their ratios are spot on, but because we like to push boundaries here, I’ve given it the Open Fire Kitchen twist—think more punch, more pepper, and a sneaky hit of heat.
Why You’ll Love This Version
- The Hybrid Vinegar Soak: We’re splitting the tradition. By using half brown vinegar and half red wine vinegar, you get that classic tang paired with a sophisticated, fruity depth.
- The Pepper Kick: We’ve upped the black pepper by a full teaspoon. Why? Because biltong should have a bite that lingers.
- Optional Fire: I’ve added chili flakes as an optional “choose your adventure” step.
The Ultimate Global Flame Biltong
Ingredients
- 2 kg Beef Silverside or Topside
- The Vinegar Mix:
- 50 ml Brown Vinegar
- 50 ml Red Wine Vinegar
- The Spice Rub:
- 4 tbsp Coriander Seeds Toasted and coarsely crushed
- 3 tbsp Coarse Sea Salt
- 2 tbsp Soft Brown Sugar
- 2 tsp Freshly Cracked Black Pepper The extra kick!
- 1 tsp Bicarbonate of Soda Helps tenderize
- 1 tsp Dried Chili Flakes Optional – for the brave
Instructions
- Prep the Meat: Slice the beef with the grain into strips about 1cm to 2cm thick. Moreover, try to keep them uniform for even drying.
- The Vinegar Bath: Mix your brown and red wine vinegars. Lightly douse the meat strips and let them sit for about 30 minutes.
- Toast & Grind: Toast your coriander seeds in a dry pan until fragrant. Consequently, the smell will be incredible. Crush them coarsely.
- Spice It Up: Mix all dry ingredients. Rub the mixture firmly into the meat strips.
- The Cure: Layer the meat in a glass or stainless steel dish. Cover and refrigerate for 24 hours. Importantly, turn the meat every 6-8 hours to ensure the cure reaches every nook.
- The Hang: Pat the meat dry (don’t rub off the spices!). Hook them up in your biltong box.
- Patience: Switch on the fan/light. Wait 3 to 5 days depending on how “wet” or “dry” you like it.
Equipment Needed
| Amount | Name | Description |
| 1 | Biltong Box / Dryer | A ventilated box with a light bulb or fan to create the perfect airflow. |
| 10-12 | Biltong Hooks | Plastic or stainless steel “S” hooks to hang your meat strips without touching. |
| 1 | Heavy-Duty Toasted Pan | For dry-toasting your coriander seeds to release those essential oils. |
| 1 | Sharp Carving Knife | Essential for slicing against the grain once cured. |