Biltong | Charkii

Below are the best recipes for making Biltong

A traditional South African-style biltong recipe inspired by the classic flavours found across the Highveld and Karoo regions.

This is a traditional Boer-style biltong recipe featuring the iconic combination of toasted coriander, black pepper, coarse salt, brown vinegar, and a hint of brown sugar. The result is a rich, savoury biltong with a deep beef flavour and authentic South African character.

Yield

Makes approximately 1 kg finished biltong

Preparation Time

Prep: 30 minutes
Curing: 12–24 hours
Drying: 4–7 days

Ingredients

Meat

2 kg beef silverside, topside, rump, or eye round
Cut into strips 25–40 mm thick and 20–30 cm long

Spice Mix

40 g coarse salt
15 g cracked black pepper
25 g whole coriander seeds
10 g brown sugar
2 g bicarbonate of soda (optional for tenderness)

Vinegar Marinade

125 ml brown malt vinegar
25 ml Worcestershire sauce

Method

Step 1 – Prepare the Meat

Trim away excess fat and silver skin.
Slice the beef with the grain into strips approximately 25–40 mm thick.
Pat dry with paper towel.

Step 2 – Toast and Crush the Coriander

Dry-toast coriander seeds in a pan over medium heat for 2–3 minutes until fragrant.
Allow to cool.
Coarsely crush using a mortar and pestle or spice grinder.

Step 3 – Season the Meat

Mix together:
- Salt
- Cracked pepper
- Toasted coriander
- Brown sugar
- Bicarbonate of soda (if using)
Dip each beef strip in the vinegar and Worcestershire mixture.
Coat evenly with the spice blend.

Step 4 – Cure

Layer the meat in a non-reactive container.
Pour any remaining vinegar mixture over the meat.
Cover and refrigerate for 12–24 hours.
Turn the meat halfway through curing.

Step 5 – Prepare for Drying

Remove meat from the cure.
Lightly pat dry.
Insert biltong hooks or butcher's twine through one end of each strip.

Step 6 – Dry

Hang in a biltong box or drying cabinet.
Maintain:
- Temperature: 20–28°C
- Relative Humidity: Below 60%
- Constant airflow
Dry for:
- 4–5 days for wet biltong
- 6–7 days for medium
- 8–10 days for traditional dry biltong

Charkii Pro Tips

For Authentic Boer Flavour

Use brown malt vinegar rather than white vinegar.
Always toast the coriander.
Slice with the grain for the traditional chewy texture.

For Better Drying

Keep pieces evenly spaced.
Avoid direct sunlight.
Use a small fan for gentle airflow.

Storage

Vacuum seal for up to 3 months refrigerated.
Store in a paper bag in the fridge for up to 2 weeks.
Freeze for up to 12 months.

Charkii Serving Suggestion

Slice thinly across the grain and serve with:

Cold lager
Dry cider
South African-style rusks
Sharp cheddar cheese
Pickled onions

Charkii Classic Boer Biltong delivers the traditional South African balance of beef, coriander, vinegar, and pepper that has made biltong a staple of Boer farming culture for generations.

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A traditional South African-style Kalahari biltong recipe inspired by the dry, rugged flavours of the Kalahari region. This recipe produces a rich, beef-forward biltong with the characteristic coriander and black pepper profile that has made Kalahari-style biltong famous throughout Southern Africa.

Yield

2 kg beef silverside, topside, or eye round
Makes approximately 1.1–1.3 kg finished biltong

Ingredients

Meat

2 kg beef silverside or topside
Cut into strips approximately 25–40 mm thick

Vinegar Cure

250 ml brown malt vinegar
50 ml Worcestershire sauce

Kalahari Spice Blend

40 g coarse coriander seeds
20 g coarse black pepper
35 g coarse sea salt
15 g brown sugar
5 g bicarbonate of soda (optional for tenderness)
3 g ground cloves
2 g ground allspice

Method

Step 1: Prepare the Spice Blend

Toast the coriander seeds in a dry pan for 2–3 minutes until fragrant.
Coarsely crush using a spice grinder or mortar and pestle.
Combine with black pepper, salt, sugar, cloves, and allspice.

Step 2: Prepare the Meat

Trim excess fat and silver skin.
Slice with the grain into long strips.
Pat dry with paper towel.

Step 3: Vinegar Cure

Mix malt vinegar and Worcestershire sauce.
Dip each strip into the vinegar mixture.
Allow excess liquid to drain.

Step 4: Season

Coat every strip thoroughly with the spice blend.
Place in a food-grade container in layers.
Sprinkle remaining spices between layers.

Step 5: Cure

Refrigerate for 12–18 hours.
Halfway through curing, turn the meat over to distribute the cure evenly.

Step 6: Dry

Remove from cure.
Lightly pat off excess moisture.
Hang strips on hooks in your Charkii drying cabinet.
Dry at:
- Temperature: 22–28°C
- Humidity: 45–55%
- Airflow: Moderate continuous circulation

Drying Times

Wet: 3–4 days
Medium: 5–6 days
Traditional Kalahari: 7–8 days
Very dry: 9–10 days

Charkii Recipe Notes

Authentic Kalahari Characteristics

Heavy coriander presence
Robust black pepper bite
Slight sweetness from brown sugar
Minimal chilli heat
Deep beef flavour remains the hero

Premium Variation

For a gourmet Charkii Kalahari Reserve version:

Replace 25% of the salt with smoked salt.
Add 5 g cracked roasted fennel seed.
Use premium Australian Wagyu topside or MB4–MB6 rump cap.

Charkii Serving Suggestions

Serve sliced thinly with:

Sharp cheddar
Pickled onions
Roasted macadamias
Salted peanuts
Ice-cold lager or a glass of South African-style Pinotage

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A classic South African chilli biltong combines the traditional coriander and vinegar base with a balanced chilli heat that enhances the beef without overpowering it. This recipe is designed for a premium artisan Charkii-style product.

Yield

2 kg beef (silverside, topside, eye round, or rump)
Makes approximately 1.1–1.3 kg finished biltong

Ingredients

Beef

2 kg beef silverside or topside
Cut into strips 25–40 mm thick

Dry Spice Mix

40 g coarse roasted coriander seeds
25 g coarse black pepper
25 g coarse sea salt
10 g brown sugar
8 g chilli flakes (medium heat)
5 g smoked paprika
3 g cayenne pepper
2 g garlic powder

Wet Cure

125 ml brown malt vinegar
25 ml Worcestershire sauce

Method

1. Prepare the Meat

Trim away excess surface fat and silver skin.
Slice the beef with the grain into long strips.
Pat dry with paper towel.

2. Toast and Grind the Coriander

Dry roast coriander seeds in a pan for 2–3 minutes until fragrant.
Crush coarsely using a spice grinder or mortar and pestle.
Mix with the remaining dry spices.

3. Vinegar Cure

Place the beef strips into a non-reactive container.
Pour over the malt vinegar and Worcestershire sauce.
Coat evenly and allow to sit for 10 minutes.

4. Apply Seasoning

Sprinkle the spice mixture generously over all sides of the meat.
Massage seasoning into every strip.
Layer meat in the container and cover.

5. Marinate

Refrigerate for 12–18 hours.
Turn the meat once halfway through.

6. Hang the Biltong

Remove meat from marinade.
Lightly pat off excess moisture.
Insert biltong hooks or butcher's twine.
Hang in a biltong box or drying cabinet.

Drying Conditions

Temperature: 20–25°C
Humidity: 45–60%
Good airflow

Drying Times:

Wet: 3–4 days
Medium: 5–6 days
Traditional: 7–8 days

7. Finish

Remove when desired firmness is reached.
Slice thinly across the grain for serving.

Charkii Signature Chilli Variation

For a more premium Charkii catalogue offering:

Add:

5 g crushed African bird's eye chilli
5 g smoked chilli flakes
10 g honey powder

This creates a traditional South African chilli biltong with a gentle smoky finish and a lingering warmth that pairs exceptionally well with a cold lager or South African-style braai platter.

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A traditional South African-style Karoo biltong inspired by the semi-arid Karoo region, known for its robust coriander, pepper, and vinegar-forward flavour profile.

Yield

2 kg beef
Makes approximately 1.1–1.3 kg finished biltong

Recommended Meat

Silverside
Topside
Rump
Wagyu topside (for a premium Charkii version)

Cut into strips:

25–40 cm long
3–5 cm wide
20–30 mm thick

Spice Blend

Ingredients

For 2 kg meat:

60 g coarse sea salt
25 g whole coriander seeds
10 g cracked black pepper
5 g brown sugar
2 g ground cloves
2 g ground allspice
250 ml brown malt vinegar

Optional Karoo Enhancement

Traditionally, many Karoo households used local wild herbs when available.

Add:

2 g dried rosemary
1 g dried thyme

Method

Step 1: Toast the Coriander

Heat a dry frying pan.
Toast coriander seeds for 2–3 minutes until fragrant.
Coarsely crush using a spice grinder or mortar and pestle.

The toasted coriander is the signature flavour of authentic Karoo biltong.

Step 2: Prepare the Meat

Trim excess silver skin.
Leave a thin layer of fat for flavour.
Slice with the grain for traditional biltong texture.

Step 3: Vinegar Cure

Place meat in a large non-reactive tray.
Pour brown malt vinegar over all pieces.
Turn several times to coat evenly.
Rest for 30 minutes.

The vinegar helps preserve the meat while creating the characteristic tang.

Step 4: Apply Spice Mix

Combine:

Salt
Crushed coriander
Black pepper
Sugar
Cloves
Allspice
Rosemary and thyme (if using)

Rub thoroughly into all surfaces of the meat.

Step 5: Cure Overnight

Layer meat in a container.
Cover and refrigerate.
Cure for 12–18 hours.
Turn once halfway through.

Step 6: Drying

Remove meat from refrigeration.

Pat lightly with paper towel.
Hang using butcher hooks.
Leave space between pieces.

Drying conditions:

Temperature: 18–25°C
Humidity: 40–60%
Gentle airflow
No direct sunlight

Drying times:

Preference Time

Wet 3–4 days

Medium 5–7 days

Traditional Karoo 7–10 days

Very Dry 10–14 days

Charkii Premium Karoo Variation

For a gourmet version:

Add:

5 g smoked paprika
10 g local Australian honey
2 g cracked fennel seed

This creates a subtle bridge between traditional Karoo flavours and modern artisan biltong while remaining recognisably South African.

Tasting Notes

Expect:

Rich beef flavour
Bold toasted coriander
Gentle vinegar tang
Peppery finish
Subtle aromatic spice
Traditional Karoo-style dryness

Serving Suggestions

Serve with:

Sharp cheddar cheese
Pickled onions
Salted crackers
Cold lager
South African-style ginger beer
Dry red wine

This recipe is ideal for a Charkii Heritage Collection range, sitting alongside your Boer, Kalahari, Cape Smokehouse, and Chilli Biltong varieties as one of the most authentic traditional South African offerings

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A classic South African-style biltong infused with the fiery Portuguese-African peri-peri flavour that has become a favourite throughout Southern Africa. This recipe balances heat, garlic, citrus, and spice while maintaining the authentic biltong character.

Yield

2 kg beef silverside, topside, or rump
Produces approximately 1.1–1.3 kg finished biltong

Ingredients

Meat

2 kg beef silverside or topside
Cut into strips 25–40 mm thick

Wet Cure

125 ml brown malt vinegar
60 ml Worcestershire sauce
30 ml freshly squeezed lemon juice

Spice Mix

40 g coarse coriander seeds, toasted and crushed
20 g coarse black pepper
35 g coarse sea salt
15 g brown sugar
10 g smoked paprika
8 g garlic powder
5 g onion powder
10 g peri-peri seasoning
5 g dried bird's-eye chilli flakes
2 g cayenne pepper

Method

1. Prepare the Meat

Trim excess fat and silver skin while leaving a thin layer of fat for flavour.

Cut with the grain into traditional biltong strips approximately:

25 mm thick for faster drying
40 mm thick for a wetter centre

2. Toast the Coriander

Dry-toast coriander seeds in a pan for 2–3 minutes until fragrant.

Coarsely crush using a spice grinder or mortar and pestle.

3. Vinegar Cure

Place meat strips into a large non-reactive tray.

Mix:

Vinegar
Worcestershire sauce
Lemon juice

Pour over meat and massage thoroughly.

Allow to cure for:

2 hours refrigerated
Turn meat every 30 minutes

4. Apply Peri-Peri Spice Mix

Combine all dry ingredients thoroughly.

Remove meat from cure and lightly pat dry.

Coat each strip generously with the spice mixture, ensuring complete coverage.

Return to tray and refrigerate for:

12–18 hours

Turn once halfway through.

5. Hang and Dry

Remove excess spice.

Insert biltong hooks and hang in a drying cabinet.

Ideal Drying Conditions

Temperature: 20–25°C
Humidity: 45–60%
Constant airflow
No direct heat

Drying times:

Wet centre: 4–5 days
Medium: 5–7 days
Traditional dry: 7–10 days

6. Rest

Once dried to your preferred texture:

Remove from cabinet
Wrap loosely in brown paper
Rest overnight

This allows moisture to equalise throughout the meat.

Charkii Recipe Notes

For a premium Charkii signature version, add:

5 g lemon zest powder
3 g dried red chilli flakes
5 g smoked chilli powder

This creates a deeper South African braai-inspired peri-peri flavour profile.

Flavour Profile

Medium-hot peri-peri heat
Citrus tang from vinegar and lemon
Rich toasted coriander
Garlic and paprika backbone
Traditional South African biltong finish
Perfect with an ice-cold beer or as a high-protein snack

Heat Rating: 🌶️🌶️🌶️🌶️☆ (4/5)

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A classic South African-style garlic and coriander biltong recipe that balances roasted coriander, garlic, vinegar, and black pepper. This recipe produces a traditional medium-flavoured biltong suitable for your Charkii online recipe catalogue.

Ingredients (2 kg Beef)

Meat

2 kg beef silverside, topside, or eye round
Cut into strips approximately 25–35 mm thick

Spice Mix

40 g coarse coriander seeds
15 g garlic powder
15 g coarse black pepper
30 g coarse salt
10 g brown sugar
2 g bicarbonate of soda (optional for tenderness)

Wet Cure

125 ml brown malt vinegar
25 ml Worcestershire sauce

Method

Step 1 – Prepare the Coriander

Dry roast the coriander seeds in a pan over medium heat for 2–3 minutes.
Allow to cool.
Crush coarsely using a spice grinder or mortar and pestle.

Traditional South African biltong uses freshly roasted coriander because it provides a richer aroma and authentic flavour.

Step 2 – Prepare the Meat

Trim excess fat while leaving a thin fat cap if desired.
Slice with the grain into strips 25–35 mm thick.
Pat dry with paper towel.

Step 3 – Vinegar Cure

Combine malt vinegar and Worcestershire sauce.
Coat all meat evenly.
Allow to marinate for 30–45 minutes.

The vinegar helps preserve the meat and contributes to the traditional biltong flavour profile.

Step 4 – Apply the Seasoning

Mix together:

Roasted coriander
Garlic powder
Salt
Black pepper
Brown sugar
Bicarbonate of soda (optional)

Rub thoroughly into every piece of meat.

Place into a non-reactive container, layering the meat and any remaining spice mix.

Cover and refrigerate for:

12 hours for mild flavour
24 hours for traditional flavour

Turn the meat halfway through curing.

Step 5 – Hang to Dry

Remove meat from the cure.
Lightly pat dry.
Insert biltong hooks.
Hang with space between pieces.

Drying Conditions

Temperature: 20–28°C
Humidity: Below 60%
Gentle airflow

Drying times:

Style Drying Time

Wet Centre 3–4 days

Medium 5–7 days

Traditional Dry 7–10 days

Charkii Pro Tip

For an authentic farmhouse-style garlic biltong:

Add 5 g crushed dried garlic flakes alongside the garlic powder.
Use malt vinegar rather than white vinegar.
Finish with a light dusting of freshly cracked black pepper before hanging.

Flavour Profile

Taste: Savoury, garlicky, and aromatic
Heat: Mild

Best Pairing:

Cold lager, dry cider, or a classic South African braai.

Slice thinly across the grain and serve on a wooden board with:

Sharp cheddar
Pickled onions
Crackers
Wholegrain mustard

This recipe delivers the classic South African garlic-and-coriander flavour that has been a staple in biltong-making for generations.

Serving Suggestion

Slice thinly across the grain and serve on a wooden board with:

Sharp cheddar
Pickled onions
Crackers
Wholegrain mustard

This recipe delivers the classic South African garlic-and-coriander flavour that has been a staple in biltong-making for generations.

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Grabouw, in the Grabouw region, is famous for its apple orchards and cool mountain climate. This recipe combines premium Wagyu beef with traditional South African biltong spices, creating a rich, buttery biltong with classic coriander and pepper notes.

Ingredients (2 kg Wagyu Beef)

Meat

2 kg Wagyu topside, silverside, or rump
Trim excess external fat but retain marbling

Vinegar Cure

250 ml brown malt vinegar
50 ml apple cider vinegar

Spice Mix

40 g coarse toasted coriander seeds
25 g coarse black pepper
35 g coarse salt
10 g brown sugar
5 g bicarbonate of soda (optional, for tenderness)
3 g ground cloves

Grabouw Apple Accent

15 g dried apple powder (or finely ground dried apple chips)
10 g smoked paprika

Method

1. Prepare the Meat

Slice the Wagyu with the grain into strips:
- 25–35 mm thick for traditional wet biltong.
- 15–20 mm thick for drier biltong.
Remove any silver skin.
Pat dry with paper towel.

2. Toast the Coriander

Dry-toast coriander seeds in a pan for 2–3 minutes.
Crush coarsely using a spice grinder or mortar and pestle.

3. Vinegar Cure

Combine malt vinegar and apple cider vinegar.
Dip each strip thoroughly.
Allow excess vinegar to drip off.

4. Apply Seasoning

Mix all dry ingredients.
Coat each strip generously.
Layer in a non-metallic container.

5. Cure Overnight

Refrigerate for 12–18 hours.
Turn the meat once halfway through curing.

6. Hang the Biltong

Remove strips and lightly pat dry.
Insert hooks through one end.
Hang in your Charkii biltong maker.

Ideal conditions:

Temperature: 22–28°C
Humidity: 45–60%
Good airflow

7. Drying Time

3–4 days: Medium-wet centre
5–6 days: Traditional medium
7–8 days: Firm and dry

Because Wagyu contains more intramuscular fat, it generally benefits from a slightly wetter finish.

Expected Flavour Profile

Rich buttery Wagyu character
Traditional coriander-forward South African taste
Gentle sweetness from Grabouw apple
Mild smokiness from paprika
Balanced pepper finish
Tender texture with excellent marbling

Charkii Drying Guide

Preference Thickness Drying Time

Wet 30–35 mm 3–4 days

Medium 25–30 mm 5–6 days

Dry 20–25 mm 7–8 days

Storage

Vacuum seal for maximum shelf life.
Refrigerate for up to 3 months.
Freeze for up to 12 months.
Once opened, store in a paper bag or breathable container to maintain texture.

Pro Tip

For an authentic premium Grabouw-style Wagyu biltong, use coarse-ground coriander as the dominant spice and allow the beef's natural marbling to remain the star of the flavour profile rather than overpowering it with excessive seasoning.

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Cape Smokehouse Biltong

A traditional Cape-inspired smoked biltong recipe combining classic South African spices with subtle wood smoke for a rich, authentic flavour. This recipe is designed for the Charkii recipe catalogue and can be prepared using a biltong cabinet or smoker.

Yield

2 kg finished biltong (approximately)
Preparation: 30 minutes
Curing: 12–24 hours
Smoking: 1–2 hours
Drying: 4–7 days

Ingredients

Meat

3 kg beef topside, silverside, rump, or eye round
Cut into strips 30–40 mm thick

Cape Smokehouse Spice Blend

60 g coarse coriander seeds, toasted and crushed
30 g coarse black pepper
25 g sea salt
15 g brown sugar
5 g smoked paprika
3 g ground cloves
2 g ground nutmeg

Cure

250 ml brown malt vinegar
50 ml Worcestershire sauce

Smoking Wood

Oak, pecan, applewood, or grapevine cuttings

Method

1. Prepare the Meat

Trim excess fat and silver skin while leaving a thin layer of fat for flavour.

Slice the beef with the grain into strips approximately:

25–30 cm long
3–4 cm wide
3–4 cm thick

2. Toast the Coriander

Heat a dry pan over medium heat.

Toast coriander seeds for 2–3 minutes until fragrant.

Coarsely crush using a spice grinder or mortar and pestle.

3. Cure the Meat

Combine:

Malt vinegar
Worcestershire sauce

Dip each strip thoroughly.

Mix all dry spices together and coat the meat generously.

Place into a non-reactive container, layering the strips and distributing remaining spices evenly.

Cover and refrigerate:

Minimum 12 hours
Ideal 24 hours

Turn the meat once halfway through curing.

4. Smoke the Biltong

Remove strips from the cure and lightly pat dry.

Hang in a smoker or place on racks.

Smoke at:

25–35°C
Cold smoke only

Using:

Oak for traditional smokehouse flavour
Applewood for a sweeter Cape-style profile

Smoke for:

1–2 hours

The goal is gentle smoke flavour without cooking the meat.

5. Dry the Biltong

Transfer immediately to a drying cabinet.

Ideal drying conditions:

Temperature: 20–28°C
Humidity: 45–60%
Constant airflow

Hang strips individually without touching.

Dry for:

Preference Time

Wet Centre 4–5 days

Medium 5–6 days

Traditional Dry 6–7 days

6. Test for Readiness

The outside should be firm and dark.

When squeezed:

Slight give = medium
Firm throughout = traditional dry

Internal colour should remain deep red to burgundy.

Charkii Cape Smokehouse Serving Suggestion

Slice thinly across the grain and serve with:

Sharp cheddar
Pickled onions
Seeded crackers
Wholegrain mustard
Roasted macadamias

A cold South African-style ginger beer or craft lager pairs exceptionally well.

Charkii Chef's Tip

For an authentic Cape Smokehouse character, use a blend of:

75% oak smoke
25% applewood smoke

This creates a balanced smoky flavour that enhances the coriander and vinegar cure without overpowering the beef, producing a premium artisan biltong worthy of any South African smokehouse.

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A Bourbon Barrel Biltong combines the classic South African biltong curing process with subtle bourbon and oak barrel notes. The result is a rich, slightly smoky, savoury biltong with hints of vanilla, caramel, and toasted oak.

Ingredients (Makes 2 kg)

Meat

2 kg beef silverside, topside, or Wagyu topside
Trim excess surface fat

Wet Cure

120 ml bourbon whiskey
80 ml brown malt vinegar
20 ml Worcestershire sauce

Spice Mix

40 g coarse coriander seeds, toasted and crushed
20 g coarse black pepper
36 g coarse salt
8 g brown sugar
4 g garlic powder
2 g smoked paprika
2 g ground nutmeg

Optional Barrel Enhancement

5 g finely ground toasted oak chips (food-grade, bourbon barrel aged)

Method

1. Prepare the Meat

Slice meat into strips:
- 25–35 mm thick
- 40–50 mm wide
- Grain running lengthwise
Pat dry with paper towel.

2. Toast the Coriander

Dry roast coriander seeds in a pan for 2–3 minutes.
Allow to cool.
Crush coarsely using a spice grinder or mortar and pestle.

3. Marinate

Combine:
- Bourbon
- Vinegar
- Worcestershire sauce
Coat all meat strips evenly.
Rest for 30 minutes.

The bourbon should complement the meat rather than overpower it.

4. Season

Mix all dry ingredients thoroughly.

Coat each strip generously and massage seasoning into the meat.

Layer in a non-reactive container.

Cover and refrigerate for:

12–18 hours for thinner strips
18–24 hours for thicker strips

Turn once halfway through curing.

5. Prepare for Drying

Remove strips from cure.

Lightly pat excess moisture away.

Attach hooks through one end of each strip.

Allow meat to air-dry for 30 minutes before hanging.

6. Dry the Biltong

Temperature: 20–25°C
Humidity: 45–60%
Good airflow

Drying times:

Preference Time

Wet 3–4 days

Medium 5–6 days

Traditional 7–8 days

Dry 9–10 days

Flavour Profile

Traditional South African biltong base
Toasted coriander aroma
Rich beef flavour
Gentle bourbon sweetness
Oak barrel character
Light vanilla and caramel notes
Clean, savoury finish

This recipe works particularly well with Wagyu topside or premium grass-fed beef and fits perfectly into a premium Charkii artisan biltong range.

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