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Biltong ( South African Jerky )


5 lbs. of lean meat
1 level teaspoon Prague Powder #2
4 ounces salt
1 teaspoon cardamom
2 teaspoons coriander
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground pepper
1 teaspoon finely ground cayenne pepper
1 tablespoon Fermento
2 teaspoons powdered dextrose

Garam Masala Spice Mix

4 oz. coriander seeds
2 oz. cumin seeds
2 tablespoons black pepper
1 tablespoon white pepper
1 tablespoon cardamom seeds
1 oz. cinnamon bark
2 teaspoons cloves
3 nutmegs


Heat all ingredients in warm oven until fragrant and lightly browned. Do not allow to darken. Grind mixture, still warm, in a coffee grinder until very fine.Add the Fermento and dextrose to augment the vinegar flavor. Mix all the spices together, along with the curing salts. Dredge 1/2” slices meat, then layer them in a glass baking dish, wrapped a kitchen trash bag around it and sealed with a twistie.Overhauled after 12 hours. Use minimal vinegar, about 1 cup, dipping (and rinsing) a strips of meat. Hang to dry cure for 24 hours. Smoke if desired.