BBQ Biltong Marinade Guide
Our pitmaster's BBQ-spiced marinade for home-cured biltong, built around the same smokey rub we use on the award-winning jerky.
Good biltong starts long before the drying room. It starts with the cure, and a BBQ-spiced cure is the easiest way to bring a bit of smokey, sweet South West character to a home batch.
Toast your coriander seeds in a dry pan until they smell nutty, then crush them coarse. Mix with cracked black pepper, brown sugar, smoked paprika, a little garlic powder and a good splash of red wine vinegar. That vinegar is not optional, it is what keeps the meat safe while it dries.
Coat your cut strips, cover and rest them in the fridge overnight. The next day, shake off the excess, hang them somewhere cool with airflow, and be patient. Three to five days depending on humidity and how dry you like it.
Short on time, or short on a drying box? That is what we are here for. The same rub lives on our award-winning Smokey BBQ jerky, ready to eat.