Biltong in an oven


So after a bunch of tries I finally managed to do something pretty close to the biltong that I buy in the South African pub close to my place. It is drier that the one I used to buy but I think it is just due to the meat I used that is very lean.


  • 500 gr of thin peaces of beaf (around 0.8 cm of thickness)
  • 3 tablespoons of vinegar
  • 1.5 teaspoon of salt
  • 3 teaspoons of coriander (powder or crushed grains)
  • 0.5 teaspoon of pepper
  • 0.5 teaspoon of paprika
  • 1 teaspoon of Cayenne pepper

  1. In a bowl mix the vinegar with all the spices.
  2. Dip the meat in the vinegar mix and make sure that all the meat is coated.
  3. Put the meat in a bowl, cover with plastic foil and marinate it over night in the fridge.
  4. Preheat the oven at 60°C with the “fan” mode switched on and a trail at the bottom of the oven.
  5. Hang the meat on a cooking grid and put it in the oven.
  6. Dry for at least 6 hours.
  7. When the meat is dry slice it in very thin pieces and it is done!

Bon appétit!


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