Droewors (Homemade Biltong Recipe)

Are you ready to learn how to make the best biltong right at home? We’ll share with you the best way to make South African cured meat. But don’t confuse biltong with beef jerky. Truthfully, this is so much better!

What is Biltong?

A form of dried and cured meat, Biltong originates from South African countries. There are a variety of meats used to make it, ranging from something as simple as beef to game meats including ostrich or kudu.

Is There Pork in Droewors?

Droëwors are salted and dried sausages that are typically made with meats such as beef, game meats, and ostrich. Usually, droewors don’t contain pork as it leads to rancidity.

Ingredients You’ll Need 

• beef
• coarse salt 
• ground black pepper
• curing spice mix
• cider vinegar
• coriander seed
• brown sugar

How to Make Droewors

1. Add coriander seeds to a small dry bowl, and grind down in a spice grinder to make coriander powder. 
2. Cut the meat into thin slices, and transfer to a mixing bowl.
3. Then add in all the ingredients. Rub everything around the meat thoroughly.
4. Cover with plastic wraps and place the meat in the fridge to cure for 24 hours, turning and rubbing the meat from time to time.
5. Remove the meat from the bowl and gently pat dry. Don’t rub off the spices.
6. Insert a hook to the thickest part of the biltong. Then hang it in a well-circulated and ventilated space with a fan. 
7. Let it try for about 5 days, but note that your drying time will vary depending on the airflow, humidity and temperature. 
8. Test the dryness of your biltong every couple of days.
9. Once it is ready, cut your biltong into thin slices and enjoy!

Tips and Tricks

• When using cheap cuts of beef, game meats or venison, add 2 teaspoons of baking soda to tenderize it.
• It’s best to use coarse salt and avoid iodized salt.

How To Dry Biltong

To dry out biltong, simply hang it by a cool window with a fan nearby to circulate the air. If you’re really into making biltong, splurge a little and buy a biltong box or a drying box. 

How Long Does It Take to Dry Droewors?

It takes about 5 days to dry droewors, but the drying time will vary depending on the airflow, humidity and temperature. 

How to Tell When the Droewors is Done

The best way to check for dryness and doness of droewors is to measure with your fingers. Squeeze the flat sides of the meat with your fingers. If there is still any given in the meat, it means that there is still moisture in them and it’s not completely done.

What you want to aim for is a tough texture and consistency throughout, with just a little give. Be sure not to leave it dry for too long or you will have tough biltong!

Should I Leave the Fat On?

This is completely up to you and your tastes! While the biltong will shrink up to half its size when it dries out, leaving the fat on will add a bit more to its overall size. This is because the fat doesn’t shrink the same way muscle does. 

How to Cut Biltong

The easiest way is to use a sharp knife. If you want something a little fancier, there are biltong cutters or even electric cutters, mostly used by butchers and biltong suppliers.

How to Store Biltong

After you’re happy with how your biltong has dried out, then you can store it hung up in a well-aerated space indefinitely. 

Print Pin

Homemade Droewors Recipe

Are you ready to learn how to make the best biltong right at home? We’ll share with you the best way to make South African cured meat. But don’t confuse biltong with beef jerky. Truthfully, this is so much better!

Prep Time 30 minutes minutes

Cook Time 5 days days

Ingredients

• 4 lbs beef
• 2 tbsp coarse salt
• 2 tsp ground black pepper
• curing spice mix
• 4 tbsp cider vinegar
• 2 tbsp coriander seed
• 2 tbsp brown sugar

Instructions

• Add coriander seeds to a small dry bowl, and grind down in a spice grinder to make coriander powder.
• Cut the meat into thin slices, and transfer to a mixing bowl.
• Then add in all the ingredients. Rub everything around the meat thoroughly.
• Cover with plastic wraps and place the meat in the fridge to cure for 24 hours, turning and rubbing the meat from time to time.
• Remove the meat from the bowl and gently pat dry. Don’t rub off the spices.
• Insert a hook to the thickest part of the biltong. Then hang it in a well-circulated and ventilated space with a fan.
• Let it try for about 5 days, but note that your drying time will vary depending on the airflow, humidity and temperature.
• Test the dryness of your biltong every couple of days.
• Once it is ready, cut your biltong into thin slices and enjoy!