Step 6.) Wait.
This is typically anywhere from 18-72 hrs depending on how thick the beef is cut and your preference on the “wetness” of the biltong. The reason I like cutting into the strips is because usually by the next day I have a finished product. If you do the large slabs, it’s usually minimum 48-72 hours. Can be even longer if you cut it really thick. My gf (from SA) would pull the beef out immediately if she could, but I like it a bit more dry because I think it gives the spices more time to penetrate into the beef. More time = more flavor, but too much time = too dry. You want some “wetness” as this lends itself to a more tender piece of biltong.
If you made it this far, thank you for reading and I hope this inspires you to make some biltong of your own. It’s really quite simple and makes for delicious snack that keeps for quite a while (the original reason it was invented). Although, you would be surprised how fast you can go through a few pounds (pre drying) of biltong. It’s quite addicting.
