5 Must-Try Biltong Spice Recipes Made Easy for Beginners

Biltong seasoning is usually built on a simple base of coriander, black pepper, salt and vinegar, with paprika, chilli or garlic added for different flavour profiles. If you are looking for simple biltong recipes, the five below are a sensible starting point, even for beginners.

1. Classic Coriander and Black Pepper Biltong Spice

Ingredients

• 2 tbsp coriander seeds
• 1 tbsp cracked black pepper
• 1 tbsp coarse salt
• 80 ml brown vinegar

Steps

• Lightly toast the coriander seeds in a dry pan, then crush them coarsely.
• Mix the coriander with pepper and salt.
• Splash the vinegar over the meat strips, then rub the spice mixture into all sides.
• Leave to marinate for several hours before drying.

2. Smoky Paprika Biltong Spice

Ingredients

• 2 tbsp coriander seeds
• 1 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 tbsp cracked black pepper
• 1 tbsp coarse salt
• 80 ml brown vinegar

Steps

• Toast and crush the coriander seeds.
• Combine all dry ingredients in a bowl.
• Coat the meat with vinegar first, then press the spice mix evenly over the surface.
• Marinate well so the smoky flavour settles into the meat before drying.

3. Chilli and Pepper Biltong Spice

Ingredients

• 2 tbsp coriander seeds
• 1 tbsp cracked black pepper
• 1 tsp chilli flakes
• 1 tbsp coarse salt
• 80 ml brown vinegar

Steps

• Toast the coriander seeds and crush them.
• Mix coriander, pepper, chilli and salt.
• Moisten the meat with vinegar.
• Rub the spice blend onto the meat, making sure the chilli is evenly spread.
• Leave it to rest before hanging or placing in a drying box.

4. Garlic and Herb Biltong Spice

Ingredients

• 2 tbsp coriander seeds
• 1 tbsp cracked black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tbsp coarse salt
• 80 ml brown vinegar

Steps

• Toast and crush the coriander seeds.
• Stir together the coriander, pepper, garlic powder, thyme and salt.
• Coat the meat strips with vinegar.
• Apply the seasoning mix generously and press it in well.
• Marinate until the meat smells fragrant and savoury, then begin drying.

5. Hot Paprika Biltong Spice

Ingredients

• 2 tbsp coriander seeds
• 1 tbsp smoked paprika
• 1 tsp chilli powder
• 1 tbsp cracked black pepper
• 1 tbsp coarse salt
• 80 ml brown vinegar

Steps

• Toast the coriander seeds and crush them.
• Mix all the dry ingredients together.
• Rub vinegar over the meat first.
• Cover the meat with the seasoning blend and massage it in.
• Let the spices sit on the meat for a few hours before drying for a fuller, warmer finish.

Getting the spice right is the easy part

For many beginners, biltong is easiest to get right when the spice mix stays simple and balanced. These five blends give you a useful range, from a traditional cured-beef profile through to smokier and hotter versions.

The spice is not usually what separates good homemade biltong from disappointing homemade biltong. The drying is. Real biltong is slow-dried over 7 to 14 days at around 20-25°C, flipped every few hours so it dries evenly, and it is finished when it reaches the right texture rather than when a timer goes off. Airflow direction and intensity change how fast the moisture leaves, so two batches hung on the same day can finish days apart.

Get that wrong and you either find mould, or you reach for heat and end up with jerky. Our full method is in DIY biltong at home if you want to take it further.

What it costs to make versus buy

Worth doing the sums before you commit a couple of kilos of good beef to a first attempt. Roughly 3kg of raw beef becomes 1kg of finished biltong, because about 65% of the starting weight leaves as water. So the raw meat alone for a kilo of homemade biltong costs more than most people expect, before you count two weeks of drying, a setup that holds temperature and airflow steady, and the batches that do not come out right.

We broke the whole thing down honestly in what biltong should actually cost per kg in Australia, including what drives the price and how to spot when you are being overcharged. It is a useful read whether you end up making your own or buying it.

If you would rather skip the fortnight, our Original is the traditional coriander, pepper and vinegar cure and our Paprika is the smoked paprika and garlic version, both made from Australian grass-fed topside and slow-dried 7 to 14 days. Five ingredients, no sugar, no preservatives. And if you are not 100% satisfied, we offer a 100% money-back guarantee.