Our Secret Biltong Recipe

At FFMM, we marinate the raw meat overnight in a combination of secret spices (yes, I just used that term – a combination of salt, sugar and various dried herbs) and balsamic vinegar. We also use a small amount of pink salt in the cure.

At home, stick to the classic combination of vinegar, coriander seeds, salt and sugar, but be insistent on the cut of meat. It must always be top quality, of course. Topside is best for biltong (be specific: ask for it to be fatty, if you like fatty