I’m a self-proclaimed biltong addict, and so is my family. We eat a solid 4 to 5 kilos of biltong a week. At $80 to $120 a kilo in Canada, buying that much at the store just isn’t happening. I mean, who can afford that? So, we make our own, and honestly, it’s the best decision ever. Not that we’re biltong connoisseurs or anything—our recipe is super simple. But trust me, everyone loves it. Here’s how you can do it too!

Ingredients

• Meat: 2 pieces of Eye of Round (~7 kg total)
  • Tip: Costco is a great place to find these at a reasonable price!
• Spices: 350 g Freddie Hirsch Traditional Biltong Spice (50 g per kilo of meat)
• Vinegar: Safari Brown Vinegar (enough to coat the meat)

Instructions

1. Prepare the Meat

• Cut off about one-third of each Eye of Round to fit your dehydrator racks (usually about 12 inches wide).
• Slice smaller offcuts into thin strips against the grain for biltong sticks or smaller pieces.
• Cut larger pieces into long strips about 1 inch by 0.5 inch (25 mm by 12.5 mm), cutting along the grain for that classic biltong texture.

2. Vinegar Bath

• Dunk the strips in Safari Brown Vinegar, ensuring every piece is coated. This sterilizes the meat and adds a rich flavor.

3. Season the Meat

• Lay the vinegar-coated strips in a plastic container or bowl.
• Generously sprinkle Freddie Hirsch Biltong Spice over each layer, ensuring full coverage.
• Stack the meat neatly, seal the container, and refrigerate for 24 hours to let the flavors soak in.

4. Dehydrating the Biltong

• Lay the marinated strips out on dehydrator racks, leaving a bit of space between pieces.
• Set the dehydrator to the lowest temperature (95°F / 35°C) and let it run for 19 hours.
• For biltong around 50% dry, run it for another 19 hours. For drier biltong, let it run longer.

5. Rest the Biltong

• Transfer the biltong to an open container in the fridge to settle. This enhances texture and flavor.

6. Optional: Freezing

• To stop further drying, freeze the biltong in plastic bags. Let it thaw in the fridge before eating.

FAQs About Making Biltong at Home in Canada

1) How Much Does It Cost to Make Your Own Biltong in Canada?

If you’re thinking about making your own biltong at home in Canada, let me tell you—it’s a total win when it comes to cost compared to buying it from a store. Here’s how it breaks down:

• Eye of Round: For about 7 kilos from Costco, you’ll pay anywhere between $13.50 and $16 per kilo, depending on the time of year. Towards the end of the year, prices creep closer to $15.50–$16 per kilo, but the rest of the year, it usually sticks around $13.50.
• Drying Loss: During the drying process, you lose roughly 50% of the weight as moisture evaporates. So, from 7 kilos of raw meat, you’ll end up with about 3.5 kilos of biltong.
• Final Cost: At $16 per kilo for the raw meat, the dried biltong works out to about $32 per kilo. Add in $4–$5 per kilo for spices, vinegar, and electricity, and you’re looking at around $30–$35 per kilo for the final product.

Now, compare that to the $85–$125 per kilo price tag for store-bought biltong in Canada, and it’s a no-brainer. Making your own isn’t just more affordable—it’s fresher, tastier, and you get to make it exactly how you like it.

2) What Other Cuts of Meat Can You Use to Make Biltong?

When it comes to making biltong, my go-to cut of meat is Eye of Round. Not because it’s the leanest or fanciest option, but because it’s affordable, easy to work with, and fits perfectly in my dehydrator. The consistent grain makes slicing it simple, and it just works without any fuss.

You can also use topside or silverside, which are great alternatives. But keep in mind, these cuts have slightly different grain patterns, which can make them a bit trickier to handle if you’re not used to working with them. If you’re up for experimenting, give them a try!

Brisket? Well, that’s a different story. Some people love it because it’s fattier, but for me, it’s just too much—it’s more fat than anything else, and it’s not ideal for making biltong. Don’t get me wrong, I love a nice fatty piece of biltong, but brisket takes it a bit too far. Plus, it’s harder to cut into proper strips for drying.

So, for ease of use, cost-effectiveness, and reliable results, Eye of Round is my top pick—especially if you’re making biltong in a dehydrator.

3) What Other Spices Can You Use to Make Biltong?

There are plenty of biltong spices available in Canada, so you’ve got loads of options to experiment with. Here are a few to get you started:

• Freddy Hirsch Original Biltong Spice: This is our go-to because it’s simple, reliable, and gives that authentic biltong flavor every time.
• Safari Chili Bite Spice: I often mix this 50-50 with Freddy Hirsch Original Biltong Spice for a bit of a kick. It’s a flavor we really enjoy—it’s got just the right balance of spice and heat.
• Safari Biltong Spice: Another excellent option that’s widely available in Canada and offers a slightly different flavor profile.
• Make Your Own Blend: If you’re feeling adventurous, you can create your own spice mix. The key ingredients are:
  • Coriander: Essential for that classic biltong flavor.
  • Salt and Pepper: The backbone of any biltong spice mix.
  • Optional Extras:
    • Brown sugar for a touch of sweetness.
    • Chutney in the basting for a unique, tangy flavor.
    • Garlic powder or paprika for added depth.

The possibilities are endless—there are literally thousands of biltong spice recipes out there. At the end of the day, it’s all about finding what you like best.

For us, we stick with Freddy Hirsch Original Biltong Spice because it’s easy to use and delivers consistent results every time.

4) What Kind of Dehydrator Should You Use to Make Biltong?

The type of dehydrator you use for making biltong is really up to you, but here are some tips to help you choose the best one:

• Continuous Run Time:
  • Many dehydrators on Amazon have time limits (like 19 or 24 hours), which means you’ll need to restart them manually if you’re drying biltong for two days or longer.
  • Look for a dehydrator that can run continuously or at least has a setting for 48 hours. This will save you the hassle of constantly resetting it.
• Temperature Control:
  • Biltong dries best at room temperature or a maximum of 35°C (95°F).
  • Some dehydrators have a minimum temperature of 130°F, which is too high and will cook the meat instead of drying it.
  • Make sure your dehydrator can go as low as 35°C or has an adjustable temperature setting.
• Size:
  • The size of your dehydrator depends on how much biltong you want to make.
  • Small dehydrators are great for smaller batches or biltong sticks.
  • Larger dehydrators are better for big pieces of biltong or if you’re making large batches.

What Dehydrator Do We Use?

We have two basic dehydrators from Amazon:

• A smaller one for smaller batches or biltong sticks. Check it out her: https://amzn.to/4gQTWVv
• A larger one for making more biltong at once. Check it out here: https://amzn.to/4iOqtNC

By focusing on these three factors—run time, temperature control, and size—you’ll find a dehydrator that works perfectly for making biltong at home in Canada.

5) Do You Have to Cut With the Grain or Against the Grain When Making Biltong at Home in Canada?

This one’s really up to you—it depends entirely on your preference. Cutting with the grain gives you that traditional chewy biltong that pulls apart in strips. On the other hand, cutting against the grain makes the pieces easier to bite and less stringy.

Personally, I cut with the grain because that’s how I like it. But let’s be honest: I’m not a biltong connoisseur—I’m just a biltong lover! I enjoy all kinds of biltong, and I firmly believe there’s no “right” or “wrong” way to make it. Do what makes you happy and what tastes best to you.

Some biltong purists might argue that there’s a proper way to slice the meat, but at the end of the day, it’s your biltong and your kitchen. Experiment and find what works for you. Whether you’re making biltong at home in Canada or anywhere else, it’s all about enjoying the process and the end result.

6) Why Do You Use Freddy Hirsch Original Biltong Spice?

It’s simple: it’s reliable, authentic, and tastes amazing. Freddy Hirsch Original Biltong Spice is my go-to because it takes all the guesswork out of making biltong. Plus, here in Canada, it’s easy to get your hands on, which is a huge bonus.

We love it because it delivers that classic biltong flavor every single time, without needing to mix spices or stress about getting the ratios right. It just works—and when something works, why change it?

If you’re looking for a dependable spice blend to make biltong at home in Canada, Freddy Hirsch is definitely the way to go.

7) Where Can I Find Biltong Spices in Canada?

You’ve got a few great options to get your hands on biltong spices in Canada:

• Buy Online at TheSouthAfricanShop.ca:
  • You can order Freddy Hirsch Original Biltong Spice, Safari Biltong Spice, or Chili Bite Spice directly from us. We deliver across Canada, so it’s super convenient.
  • Shop Biltong Spices Here.
• Check Out Other South African Stores:
  • There are about 100 South African stores scattered throughout Canada, and most of them stock the biltong spices you need.
  • Visit HowzitCanada.ca to find South African stores in your area that might carry Freddy Hirsch or Safari spices.

Whether you order online or visit a local shop, you’ll have no trouble finding the perfect spice to make your biltong.

8) Do You Have to Remove the Sinews or Fat Before Making Biltong?

Short answer: No, you don’t have to.

I leave the sinews and fat on my biltong. Some people prefer to trim them off and prep the meat more thoroughly before drying, and that’s totally fine too—it’s really a personal choice.

For me, the sinews don’t bother me at all. The way I eat my biltong makes them a non-issue:

• Bigger pieces: Since I usually cut with the grain, I tear the meat off the sinews when eating larger strips.
• Thin slices: When I slice the biltong thinly, the sinews get cut into tiny bits, so they’re barely noticeable.

Honestly, I find it a lot of unnecessary work to remove every sinew or trim all the fat. It doesn’t bother me, but everyone’s got their own preferences. If sinews or fat aren’t your thing, go ahead and trim them—it’s completely up to you.

The beauty of making biltong at home in Canada is that you can customize everything, including how much prep you want to do on the meat. Do what works for you!

9) How Safe Is It to Make Biltong in a Dehydrator?

Making biltong in a dehydrator is very safe as long as you follow a few basic steps:

• Use Vinegar:
  • Vinegar acts as a natural sterilizer, killing any bacteria that might be on the meat during preparation.
• Keep the Temperature Low:
  • Set your dehydrator to around 35°C (95°F). This ensures you’re drying the meat, not cooking it.
• Work Clean:
  • Make sure your work surfaces, tools, and dehydrator are clean before you start.

If you stick to these basics, you’ll have no issues. Making biltong at home in Canada using a dehydrator is a safe, easy, and delicious way to enjoy this South African favorite.

10) How Dry Should You Make Your Biltong?

How dry you make your biltong is completely up to you. In our house, we start eating it after 19 hours of drying, which at that point is basically a lightly air-dried steak. We love it when it’s about 50% dry—tender, flavorful, and just the way we like it. That’s our favorite texture, but biltong can be enjoyed at any stage of drying.

For those who prefer very dry biltong, simply keep it in the dehydrator or air-drying process for longer. You can run it for another 19–38 hours or even more, depending on how dry you want it. It’s entirely personal—there’s no right or wrong here.

11) How Do You Keep Biltong at Your Preferred Dryness?

In our house, the biltong rarely lasts long enough to get too dry—we eat it fast! But if you want to maintain a specific level of moisture, here’s what you can do:

• Store it in the fridge: Once it’s dried to your liking, place it in an open container in the fridge. This slows down the drying process and helps preserve the texture.
• Freeze it: If you’ve made a big batch and don’t want it drying out further, freeze it. This stops the drying process entirely and locks in the flavor and moisture.

While some biltong purists might scoff at the idea of freezing, for us, it’s practical and keeps our biltong perfect for longer. At the end of the day, making biltong at home in Canada is about enjoying it your way—wet, dry, or somewhere in between.

12) How Wet Can You Eat Your Biltong?

You can eat biltong as wet as you like—it’s all about personal preference. In our house, we sometimes dig in when it’s barely dried at all, with only about 15–20% moisture loss. At that stage, it’s still quite wet and tender, almost like a lightly air-dried steak.

Why do we eat it so early? Honestly, because we’re impatient! When the biltong supply runs out, nobody wants to wait. That said, our favorite is when it’s around 45–50% moisture loss—tender, flavorful, and just right for us.

If you like wetter biltong, it’s perfectly safe to eat as long as you’ve followed proper drying and hygiene practices. The vinegar and spices do an excellent job of sterilizing the meat, keeping it safe for early snacking.

At the end of the day, making biltong at home in Canada gives you the freedom to enjoy it exactly how you like it—whether that’s barely dried or fully cured.

13) Can You Freeze Biltong?

Yes, you can absolutely freeze biltong, and it’s a great way to store it if you’ve made a big batch. Just make sure to let it thaw in the refrigerator when you’re ready to eat it.

If you ask a biltong purist, they might tell you freezing is a big no-no—that it changes the flavor or texture. And honestly, it probably does a little. But in our house, we don’t mind. It still tastes great, and we love biltong in every form.

Tips for Freezing and Thawing Biltong

• Use Plastic Bags: Freeze the biltong in plastic bags to keep it sealed and fresh.
• Avoid Sweaty Biltong: If you’re freezing biltong that’s still wet, it might get a little “sweaty” when defrosted. If this happens, just pop it back into the dehydrator for a couple of hours to dry it out again.
• Thaw in the Fridge: Always let biltong thaw slowly in the fridge. This helps maintain its flavor and texture as much as possible.

Freezing biltong isn’t ideal for everyone, but for us, it works perfectly when we want to keep some for later. Whether it’s fresh, frozen, or dried, we’re just happy to have biltong to enjoy!

14) What’s the Difference Between Biltong and Jerky?

The main difference between biltong and jerky comes down to the process:

• Biltong: Biltong is purely air-dried and typically marinated in vinegar and spices. It doesn’t involve any cooking, which helps it retain its tender texture and natural meat flavor.
• Jerky: Jerky includes a cook step—the meat is cooked at higher temperatures while it’s being dried. This changes the texture, making it tougher. Jerky is often flavored with sweet marinades that include sugar or honey for added taste.

That said, biltong also comes in flavored varieties, like chutney biltong or chili biltong, but the process remains the same: no cooking, just air-drying.

At the end of the day, the flavor and texture of biltong and jerky are completely different. If you’ve tried jerky but haven’t had biltong yet, you’re in for a whole new experience!