Biltong is a tasty South African style of air-dried, cured meat that is similar to beef jerky It is easy to make your own delicious honey glazed bacon biltong at home with just a few simple ingredients and steps. In this article, I’ll walk you through everything you need to know to make this irresistible snack!
What is Biltong?
For those unfamiliar, biltong originated in South Africa and is made from cured, air-dried meat. It has a unique flavor and texture that is quite different from American style beef jerky.
While beef is the most common meat used for biltong it can also be made from game meats like kudu or ostrich. Pork and bacon biltong is also popular in South Africa.
The curing process uses vinegar or lemon juice, salt spices and sometimes sugar. This gives biltong its signature tangy salty, slightly sweet taste.
Compared to jerky, biltong has a softer, more tender texture as it’s dried slower and at lower temperatures. This preserves more moisture in the meat.
Benefits of Making Your Own Biltong
There are many good reasons to make DIY biltong at home:
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Customize the flavors – When you make it yourself, you can tweak the spices to suit your personal tastes.
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Control quality – You can select high quality meat and ingredients. No questionable additives or preservatives.
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Save money – Homemade biltong costs a fraction of what you’d pay for artisanal brand name biltong.
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Food safety – You control the entire curing and drying process so there’s no risk of contamination.
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Enjoyment – It’s satisfying and fun to create your own delicious biltong!
How to Make Honey Glazed Bacon Biltong
Making honey glazed bacon biltong is simple but does take some time. Here’s an overview of the basic process:
Ingredients
- 2 pounds lean bacon or pork loin
- 1/2 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon salt
- 2 teaspoons coriander
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Instructions
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Slice the meat. Cut the bacon or pork loin against the grain into long, thin strips approximately 1/4 inch thick.
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Make the curing solution. In a bowl, mix together the vinegar, Worcestershire sauce, brown sugar, honey, salt and all the spices. Whisk until well blended.
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Cure the meat. Place the meat strips into a resealable plastic bag. Pour the curing solution over the meat. Remove as much air as possible and seal the bag. Place bag in the fridge to cure for 12-24 hours, turning occasionally.
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Rinse and dry. After curing, remove the meat from the bag and rinse under cold water. Pat very dry with paper towels.
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Hang the biltong. Use butcher string to hang strips individually from a biltong hanger or wooden dowel. Make sure air can circulate around each piece.
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Dry and age. Place the biltong hanger in a cool, dry spot with good airflow. Use a fan if needed. Dry for 2-5 days until meat reaches desired texture.
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Store. When fully dried, biltong should feel firm but still flexible. Brush off any excess spices. Store in an airtight container for up to 2 months.
And that’s it! With just a few basic steps you can make your own delicious honey bacon biltong from the comfort of your kitchen.
Tips for Making Perfect Biltong
Here are some handy tips to help your homemade biltong turn out flawlessly:
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Use very lean meat to avoid spoilage. Visible fat goes rancid.
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Cut meat across the grain for more tender bites.
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Measure ingredients precisely for best results. Don’t eyeball it.
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Make sure all equipment and work surfaces are extremely clean.
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Cure in the refrigerator, not at room temperature.
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Pat meat very dry after curing and before hanging.
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Hang strips separately so air flows between each piece.
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Use a fan to keep air circulating for faster drying.
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Check biltong daily and remove any spoiled pieces immediately.
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When fully dried, biltong will feel firm with slight flex – not brittle.
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Brush off any dried spices before storage to avoid mold growth.
Follow these tips and with a bit of practice you’ll be churning out professional quality biltong!
Flavor Variations
Once you master the basic biltong recipe, you can start experimenting with all kinds of flavors. Get creative with spices, herbs, rubs and marinades. Here are just a few ideas:
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Spicy Chili – Add cayenne and chipotle chili powder to the cure.
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Cracked Black Pepper – Coat the dried biltong in fresh cracked black pepper.
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Peri Peri – Infuse biltong with this zesty African bird’s eye chili blend.
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Chimichurri – Marinate meat in this bright green herb sauce before curing.
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Teriyaki – Brush teriyaki glaze on the meat before drying.
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Tex Mex – Use southwest seasoning blends like ancho chili, cumin and oregano.
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Moroccan – Add ras el hanout, an exotic Moroccan spice mix.
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Greek – Infuse lemon, garlic, oregano and parsley.
Don’t limit yourself – any seasoning combo that sounds good is worth trying!
Storage and Serving Suggestions
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Store biltong in a cool, dark place for 1-2 months. Freezing extends shelf life.
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Wrap individual portions in plastic wrap for grab and go snacks.
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Serve biltong slices on a charcuterie board with cheese, olives, nuts and crackers.
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Crumble on salads, pizzas, pastas or eggs for a protein and flavor boost.
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Stuff pieces into sandwiches and tortillas or eat as is for a satisfying high protein snack.
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Take biltong along hiking, camping, fishing or other activities when refrigeration is limited.
However you choose to store, serve or enjoy your homemade honey glazed bacon biltong, just remember it tastes best when made with care by your own two hands. Once you discover how simple and rewarding it is to make, this South African specialty could become your new go-to snack!
