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Preparation info

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 2 kg silverside (the fatty yellow layer is what you want)
  • 140 ml brown vinegar
  • 200 ml Worcestershire sauce
  • 40 g crushed black pepper
  • 60 g toasted coriander seeds
  • 8 g sea salt flakes
  • 5 g brown sugar


Cut the silverside into 3 cm-wide slices and place in a dish. Mix together the vinegar and Worcestershire sauce and add the meat strips. Combine the remaining ingredients and rub the spice mixture into the meat.

Layer the strips in a glass container and marinate for 4 hours in the fridge. Place the marinated strips in a biltong maker or dehydrator at 24°C for 3–4 days (the longer you hang the meat strips, the dryer it becomes). Once dried, slice the biltong on a gravity slicer on setting 1.