Easy Biltong Recipe for Carnivore

My Favorite Easy Biltong Recipe: A Carnivore’s Delight

As someone following a carnivore diet, I’m always on the lookout for protein-rich snacks that are both delicious and satisfying. That’s why I absolutely love making my own biltong. This South African dried meat delicacy has become a staple in my kitchen, and I’m excited to share my easy recipe with you!

My Simple Ingredients

• 2 lbs (1 kg) of beef (I prefer top round or silverside, but any lean cut works)
• 1/4 cup (60 ml) of apple cider vinegar (this helps with the curing process)
• 2 tablespoons of coarse sea salt (I avoid iodized salt as it can affect the taste)
• 1 tablespoon of whole black peppercorns
• 1 tablespoon of whole coriander seeds

My Essential Equipment

• A biltong box (I made my own using a wooden box and a small fan, but you can buy one online)
• Hooks for hanging the meat (I use S-shaped hooks)
• A sharp knife for slicing the meat

My Step-by-Step Biltong Process

1. First, I trim any visible fat from the meat. While I love fat on most of my carnivore meals, for biltong, I find that too much fat can go rancid during the drying process.
2. I cut the meat into long strips, about 1 inch thick. I cut along the grain, which makes for easier slicing once the biltong is ready.
3. In a small pan, I lightly toast the coriander seeds until fragrant. This really enhances their flavor. Then, I crush them coarsely using a mortar and pestle.
4. I mix the crushed coriander seeds with the salt and whole peppercorns in a bowl.
5. Now for the vinegar bath: I place the meat strips in a shallow dish and sprinkle them with apple cider vinegar, making sure all sides are coated. This step not only adds flavor but also helps prevent bacterial growth.
6. I then generously coat each strip with my spice mixture, pressing it in to make sure it adheres well.
7. I let the meat sit in the fridge for about 6 hours. This allows the flavors to penetrate and starts the curing process.
8. After 6 hours, I remove the meat from the fridge and pat it dry with paper towels. Any excess moisture can lead to mold, so I make sure it’s really dry.
9. I hang the meat strips in my biltong box, making sure they don’t touch each other. Then, I turn on the fan to provide constant airflow.
10. Now comes the waiting game. I let the biltong dry for 3-5 days, depending on how dry I want it. I check it daily, looking for that dark color and slightly tough exterior that indicates it’s ready.

My Biltong Tips

• The drying time can vary based on the humidity in your area. In drier climates, it might be ready in 3 days, while in more humid areas, it could take up to a week.
• I like my biltong on the dryer side, but if you prefer it moister, you can start checking from day 3 onwards.
• When slicing the finished biltong, I cut it against the grain for the best texture.
• I store my biltong in paper bags rather than plastic. This allows it to breathe and prevents moisture buildup.

Why I Love This Biltong Recipe

As a carnivore, this biltong recipe has been a game-changer for me. It’s a perfect high-protein, zero-carb snack that I can enjoy anytime. I often pack it for long hikes or when I’m traveling, as it doesn’t need refrigeration.

What I love most about making my own biltong is that I have complete control over the ingredients. There are no hidden sugars or preservatives – just pure, delicious meat. Plus, the process of making it is surprisingly meditative. There’s something deeply satisfying about transforming a piece of fresh meat into this flavorful, long-lasting delicacy.

The flavor of homemade biltong is incomparable to store-bought versions. The combination of the vinegar tang, the saltiness, and the aromatic coriander creates a complex taste that I never get tired of. And because I make it myself, I can adjust the spices to suit my taste perfectly.

I hope you enjoy making and eating this biltong as much as I do. It’s a fantastic addition to any carnivore diet, offering a tasty way to get your protein fix. Happy meat drying!