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Snack Ideas Cooking Time : Approximately 5–8 days Recipe Servings : Serves 8–10 people Recipe Dificult : easy 0.00

Namibian Biltong Recipe | Traditional Air-Dried Beef Snack from Namibia

Biltong is one of the most iconic foods of Namibia and Southern Africa. Made by curing and air-drying strips of beef with vinegar, salt, and spices, Biltong is prized for its rich flavor, tender texture, and long shelf life.

Unlike jerky, Biltong is traditionally air-dried rather than cooked with heat, resulting in a distinctive taste and texture. It is commonly enjoyed as a protein-rich snack, appetizer, or travel food. In Namibia, Biltong is often made from beef, game meat, or venison and is a popular treat sold in markets, shops, and roadside stalls.

Simple ingredients and a traditional drying process make Biltong a beloved part of Namibian culinary heritage.

Cooking Method

Trim excess fat from the beef and cut it into long strips about 2–3 cm thick.
Place the meat in a large dish.
Pour the vinegar over the beef and coat evenly.
In a bowl, combine the salt, black pepper, coriander, brown sugar, and paprika.
Rub the spice mixture thoroughly into the meat.
Cover and refrigerate for 12–24 hours.
Remove the meat and pat dry with paper towels.
Hang the strips in a well-ventilated drying area or a biltong drying box.
Ensure the strips do not touch each other.
Allow the meat to air-dry for 4–7 days, depending on thickness and desired texture.
Once dried, slice thinly and serve.