A guide to making east biltong.


Right folks, ever thought to yourselves, I have bits of meat left over, and don’t know how to use them up.

Well one of our readers, sent this in, for you to try, one of the oldest forms of keeping meat. Coming  form South Africa, Paul grew up in the bush, no shoes, a good knife, and some Biltong, In America they call it Jerky.

So Paul has shown his home made setup and we think its a great idea.


Prepare meat by cutting of excess fat


Cut the meat in to slice, cutting it along the grain of the meat. Do not cut across the grain as the meat will not set properly. Slices should not be more than 1cm thick. The thinner the slice the quicker it dries.


To prepare the meat you can use any recipe for biltong you find off the net, but I prefer to use this spice purchased off the internet from Its less mess and fuss and a lot easier to get right as it removes the necessity to prep the meat in a vinegar solution.

Spice label.


Rub the spice into the meat. Ensure that the meat is completely covered.


Palce the meat in a sealable container…


…and place in the fridge for 12 to 18 hours.


Building the dryin box: I made my box out of a bog standard storage box..


I installed a normal usb desktop fan into the lid ensuring that the air is sucked out of the box.


The heat source for drying a 60 watt lightbulb.


I drilled holes into the drying box to hold the drying supports.


Using proper meat hooks place the meat into the box, ensuring that they do not touch each other.



Leave to dry for a few days (this batch took 3 days to dry to the correect texture)






After the meat has dried its ready to enjoy.


We think it’s a great idea. an easy way to use up left over or spare meat..

Paul used some of my Roe buck meat Rob Killed for me, and Out in the field it was a real tasty treat.

Thanks to Paul for sharing this great idea with us.