How to Make Biltong (fermented)
Biltong (fermented) is an evolved version of the South African dried meat classic. While traditional biltong relies solely on acidification from vinegar and salt-curing, the fermented variety utilizes a lactic acid starter culture (typically Pediococcus or Staphylococcus xylosus). This controlled fermentation phase occurs at room temperature before drying, lowering the meat's pH to approximately 4.8–5.2. This process enhances food safety by inhibiting pathogens, improves the 'tangy' flavor profile, and results in a more tender texture compared to standard air-dried beef.
Category: Meat & Poultry · Method: Acetic Acid · Time: 3-10d · Difficulty: 3/5 · Yield: varies · Temp: 18-22°C
History
Dutch settlers in South Africa developed biltong in the 17th century, needing to preserve meat without refrigeration. The word combines Dutch 'bil' (rump) and 'tong' (strip). It sustained trekkers during the Great Trek and remains a beloved South African snack, with each family guarding secret spice blends.
Ingredients
- 4 lbs (1.8kg) Beef silverside or topside — Cut with the grain into strips
- 1/2 cup Coarse salt — Non-iodized
- 2 tbsp Brown sugar — Necessary fuel for the starter culture
- 1/4 cup Coriander seeds — Toasted and coarsely ground
- 2 tbsp Black pepper — Coarsely ground
- 1 cup Brown vinegar (5% acidity) — Essential for initial acidification; must be at least 5% acetic acid
- 1/4 tsp (or per packet instructions) Meat Starter Culture — e.g., Bactoferm F-RM-52 or T-SPX
- 2 tbsp Distilled water — Chlorine-free, to dissolve the culture
Equipment
- Sharp knife
- Non-reactive container
- Biltong box or drying chamber
- Meat hooks or paper clips
- Fan for air circulation
- Spice grinder
Instructions
Prepare meat and culture
Cut beef along the grain into strips 1 inch thick. Dissolve the starter culture in 2 tbsp of room-temperature distilled water and let sit for 15-20 minutes to activate.
Time: 30 min
Tip: Use a lean cut; fat can slow down the acidification process.
Acidify and Inoculate
Dip meat strips in vinegar for 30 seconds to lower surface pH. Remove and immediately brush or spray the activated starter culture onto all surfaces of the meat.
Time: 15 min
Tip: The vinegar bath is a critical safety step to inhibit surface pathogens before fermentation begins.
Season and Ferment
Coat meat with the salt, sugar, and spice mix. Place in a container and keep at 20-24°C (68-75°F) for 12-24 hours. This allows the lactic acid bacteria to consume the sugar and drop the pH.
Time: 12-24 hours
Tip: The meat should develop a slightly brighter red color and a mild 'pickled' aroma.
Brush and Prep
Remove meat from the container. Use a clean brush or paper towel to scrape off excess salt and moisture. Do not rinse with water, as this reintroduces surface moisture and increases mold risk.
Time: 15 min
Tip: Scraping ensures the spice crust remains while removing excess sodium.
Hang and Dry
Hang in a biltong box or a well-ventilated area with a constant fan. Maintain 18-22°C and 40-60% humidity. Dry until the meat has lost 40-50% of its weight.
Time: 4-8 days
Tip: Total process time from prep to finish is typically 5-9 days.
Fermentation Timeline
- Day 1: Prep and cure — Meat cut, marinated in vinegar, coated with spices, refrigerated.
- Day 2: Hanging begins — Strips hung to dry. Surface beginning to darken.
- Days 3-4: Drying — Exterior firming. Interior still moist.
- Days 5-7: Ready — 'Wet' biltong done at day 4-5; 'dry' at day 7+.
Signs of Success & Spoilage
Good signs
- Dark maroon exterior
- Deep red interior with no grey spots
- Firm but slightly springy texture
- Clean, tangy, and spicy aroma
- White crystalline salt dusting (normal)
Warning signs
- Fuzzy or hairy mold (green, black, or white)
- Slimy or sticky surface
- Putrid or ammonia-like smell
- Case hardening (hard outside, raw/mushy inside)
Troubleshooting
- Mold growth
- Cause: High humidity or poor airflow; failed acidification Solution: Ensure vinegar bath is thorough and fan is running 24/7. Discard if mold is fuzzy or deep-rooted.
- No tangy flavor
- Cause: Starter culture failed or temperature too low during fermentation Solution: Ensure culture is fresh and fermentation temp is above 20°C.
Storage
Paper bag at room temp short-term; refrigerate or freeze longer Keeps 2 weeks room temp; months frozen. Don't seal in plastic - it needs to breathe.
Health Benefits
- Very high protein
- Low carbohydrate
- Iron and zinc
- B vitamins
- No preservatives (traditional)
- Low fat if trimmed
Serving Suggestions
- Eat as snack, tearing strips
- Slice thin for sandwiches
- With cheese and crackers
- In trail mix
- Crumbled over salads
- With cold beer
Related Meat & Poultry Ferments
Other Acetic Acid Ferments
- Kombucha — Beverage
- Jun — Beverage
- Vinegar — Condiment
- Escabeche vegetables — Vegetables
- Shrub drinking vinegar — Beverages
- Tamarind vinegar — Beverages
- Black tea (oxidized) — Beverages
- Worcestershire sauce — Condiments & Sauces