Making your own biltong in Canada is easier than you think! This delicious South African snack is a hit for its rich flavors, keto-friendly profile, and sheer versatility. While store-bought biltong can be pricey, you can whip up your own batch at home for a fraction of the cost using a dehydrator. Here’s how I do it in my kitchen in West Vancouver, with some tips to get you started.
1. Meat: The best meat for biltong is eye of round. It’s affordable, lean, and easy to cut into slices. At Costco, you can find eye of round for around $11 per kilogram—perfect for making budget-friendly biltong. 2. Spices: For authentic flavor, I recommend Safari or Freddy Hirsh Original Biltong Spice. You can order from our store >>>Here<<< or you can find lots of other stores that sell them >>>here<<<. If you enjoy spicy biltong, grab a chili spice blend for added heat! 3. Vinegar: Regular white vinegar is key for preserving the meat and adding that signature tangy flavor. 4. A Dehydrator: A standard dehydrator from Amazon will do the trick. I use mine to consistently make perfect biltong.
1. Prepare the Meat: – Start by cutting the eye of round into manageable halves or thirds. – Slice the meat with the grain into thick strips. Thicker cuts work better in a dehydrator and ensure a juicy finish. – Set aside fatty cuts for chili biltong, as they absorb flavors beautifully. 2. Season the Meat: – Sprinkle the strips generously with biltong seasoning. Don’t hold back—this is where the magic happens! – Place the spiced meat in a container, layering the pieces and shaking occasionally to ensure even coating. – Let the meat rest for 2–3 hours so the flavors can soak in. 3. Add Vinegar: – Pour about a cup of white vinegar over the meat, ensuring it’s evenly coated. The vinegar not only enhances the flavor but also eliminates bacteria. – Cover the container and let the meat marinate overnight in the fridge. 4. Load the Dehydrator: – Arrange the meat strips on the dehydrator trays, leaving minimal space between pieces. – If you’re making both chili and regular biltong, place the chili biltong on the lower racks to avoid spicy drips onto milder cuts. – Set the dehydrator to 95°F (35°C) and dry for 38 hours. Thick cuts may take longer, so keep an eye on them. 5. Store Your Biltong: – Once dried, weigh your biltong to measure your yield. – Store in the fridge for 1–2 days to let the flavors settle. The biltong will continue to dry slightly, giving it a perfect texture.
Homemade biltong is: – Affordable: With meat costing around $11/kg and spices at $36 for a 2 kg pack, you can make biltong for roughly $23/kg—a fraction of store prices. – Customizable: Adjust the thickness, seasoning, and spice level to your taste. – Healthier: Avoid preservatives and control the salt and fat content. – Fun to Make: The process is simple and rewarding, with fresh biltong ready in just two days.
– Cut with the grain for traditional-style biltong. Thicker cuts work better in a dehydrator and hold flavor well. – Experiment with flavors: Mix up the spices to create unique biltong variations, such as garlic or peri-peri. – Keep it fresh: Biltong is best eaten within 10 days, but you can freeze excess to extend its shelf life.
Q: Can I make biltong without a dehydrator? A: Yes! Traditional biltong is air-dried in a well-ventilated area. If you don’t have a dehydrator, you can hang the meat in a cool, dry space with a fan to circulate air. Q: Is biltong healthy? A: Absolutely! Biltong is high in protein, low in carbs, and free of artificial additives when made at home. It’s a great snack for keto, paleo, and high-protein diets.
Making biltong at home is an easy, cost-effective way to enjoy this South African favorite in Canada. Whether you like it spicy, fatty, or lean, the process is endlessly adaptable to your preferences. Once you’ve tried your own homemade biltong, store-bought versions will be a thing of the past. Give this method a shot and let me know how your biltong turns out! Share your results or ask questions in the comments below. Happy biltong making!
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