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.
1 kg beef topside, silverside, or lean steak
½ cup malt vinegar or apple cider vinegar
2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon coriander seeds, toasted and crushed
1 teaspoon paprika (optional)
1 teaspoon brown sugar
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