I’ve been making Biltong for my family, in the USA, since we moved here in 1998 from South Africa. If you are South African, then you know how important having this cured beef snack around, is to us. Especially when watching Rugby on Saturdays! How dare one do that without Biltong and an ice cold beer?
All the pictures on my web site are of Biltong I have personally made over the years, right here in my home, in NJ. My goal is to supply anyone who wants to put their hand to making their own Biltong, with a special blend of Biltong Spices. This recipe that I use to blend my spices with has been tried and tested over the years and found to be the best, this side of the pond!
We like to make sandwiches, amongst plenty of other things, using beef Biltong, whenever a fresh batch comes out of the dry box. If you like it wet (rare) like my wife Amanda does, that means slicing it after just 3 days of drying. That’s it!