My Biltong Beef Jerky Recipe

divine bovine honey teriyaki gourmet beef jerky My Biltong Beef Jerky Recipe
Ingredients:

  • 1/4 c. of Worcestershire
  • 1/4 c. of soy sauce
  • 1 c. of salt
  • 2 oz. of brown sugar
  • black pepper
  • chili spices or hot pepper flakes

Directions:

  1. Cut  strips 2″ wide & 1″ thick.
  2. Rub in salt with hand and let sit overnight. Dip a cloth in vinegar, wring dry and whip the meat.
  3. You can either dehydrate the meat or hang the meat in a well ventilated and dry area or place in the oven on foil on the lowest temp. with the door propped open til jerky is pliable or to your liking. Enjoy!
 

Get more recipes like this for FREE!

Do you want more recipes like this? Download our Beef Jerky Recipes ebook while it's FREE! But hurry...it's only free for a limited time!



Other Recipes You Might Enjoy

Sweet & Spicy Beef Jerky Recipe
Low Sodium Beef/Buffalo Jerky Recipe
Reed’s Rabbit Jerky Recipe
Super Scorchin’ Sticks Recipe
Hawaiian Lamb Jerky Recipe
5 Gold Stars Buffalo Jerky Recipe
Jack Daniels Chicken Jerky Recipe
Best Ever Made Beef Jerky Recipe
Butter Beef Jerky Recipe
Sandi’s Spicy Chicken Jerky Recipe

 

4 Responses »

  1. by Max

    has anyone tried this yet. south africa has really good biltong, but it’s not necessarily jerky, they cure it in pigs blood. if this tastes like real biltong though, i would definitely like to try it.

  2. by Keith

    Never ever heard of Biltong being cured in pig’s blood! The origin of Biltong came from our forefathers who never had fridges/freezers and so after a hunt or slaughter they had to find ways to preserve what they couldn’t gobble up over dinner and so whaaalah biltong!! (Originates from an Old World recipe of dried meat and adapted to local conditions along with the availability of spices & preservatives). No Pig blood involved! Cheers.

  3. by Ian

    Ony leave in salt for 1 hour, tipping out blood evry 20 mins. Then wash salt off with vinigar, spice and marinate over night. Salt for more than an hour and it will be too salty

  4. by Ken

    This may be a decent jerky recipe, but it doesn’t even remotely resemble biltong. Aside from the preperation, biltong MUST contain coriander as the key seasoning. When I make jerky, I almost always use plenty of toasted and crushed coriander. I was inspired to do this due to biltong. My jerky isn’t biltong, either, but it’s closer than this, if only because of the coriander.

RSS feed for comments on this post. TrackBack URL

Leave a Response

We want to hear about your experiences with our Jerky Recipes! Please leave your comments on any recipe and help other jerky makers be successful. If you decide to buy Beef Jerky online, check out Jerky.com!