Today we’re going to make a perfect biltong recipe! South African Biltong is a Beef Jerky, a cured meat, and is a National snack. Canned beef jerky is not only delicious but is quite expensive as well.

Tender, flavorful, and deeply spiced—homemade biltong is a rewarding project and a true South African classic. Here’s how to make it the traditional way!

Ingredients

• 8 lbs beef hump (or another fatty cut like top round or sirloin tip)

• ⅓ cup whole coriander seeds

• 2 Tbsp mixed peppercorns

• ½ Tbsp finely ground coriander

• ½ Tbsp allspice

• ½ Tbsp powdered cloves

For the Marinade:

• 1 cup Worcestershire sauce

• ½ cup brown vinegar (or malt vinegar)

• 2.5 oz sea salt (about 5 Tbsp)

• ½ cup sugar

Instructions

1. Prepare the Beef:

   • Slice the beef with the grain into strips about 1½ to 2 inches (4–5cm) thick.

2. Mix the Marinade:

   • In a bowl, combine Worcestershire sauce, brown vinegar, sea salt, and sugar. Stir until salt and sugar are dissolved.

3. Marinate:

   • Place beef strips in a large zip-top bag or shallow dish.

   • Pour the marinade over the beef, turning to coat all sides.

   • Seal and refrigerate for 24 hours, turning occasionally to marinate evenly.

4. Toast and Prepare the Spices:

   • In a dry pan over medium heat, toast the whole coriander seeds and peppercorns until fragrant and lightly smoking, about 2–3 minutes.

   • Let cool, then coarsely grind them using a spice grinder or mortar and pestle.

   • In a bowl, combine ground coriander/peppercorns with ground coriander, allspice, and cloves.

5. Season the Beef:

   • Remove the beef from the marinade and pat dry with paper towels.

   • Generously sprinkle the spice mix over all sides of the beef, pressing gently so the spices stick.

6. Hang and Dry:

   • Attach a labeled paper clip or hook to the end of each strip (note the weight of each strip for accurate drying).

   • Hang the beef strips in a cool, well-ventilated area (below 68°F/20°C is best), away from direct sunlight.

   • Let dry for 4–5 days, or until the strips have lost 40–45% of their weight. (For chewier biltong, dry less; for drier, dry more.)

7. Slice & Enjoy:

   • Slice the finished biltong thinly against the grain for best texture.

   • Enjoy as a snack, in breakfast, or as a protein-packed lunch addition.

Tips

• Thicker strips need more drying time.

• Use a biltong box, dehydrator, or a fan for consistent airflow if your environment is humid.

• Adjust spice amounts to your taste—some like extra pepper or coriander!

Tips & Tricks

• Selection of the cut of meat is very important. My favorite cut is a top rump with a thick layer of fat. Other popular cuts include silverside and topside. If you are feeling fancy, make it with rump or striploin. Whatever you choose, pick a piece of meat with a nice fat layer to make perfect Biltong’s.
• Don’t forget to cut the strips of meat along the grains. When you cut Biltong’s, that too will be done along the grains.
• Make sure not to grind the spices too fine; you should be able to identify spices even after grinding them.
• Coat the meat with your spice mix, making sure it’s fully covered.
• Don’t skip the paper clipping and weight measuring step, as it is important to track the water loss during the curing process.
• A lot of the spices might fall off during the handling and curing process so place a tray below to prevent wastage of the spices.
• Hang the meat in a place with good airflow. Maintaining good hanging conditions will prevent the spoilage of meat.
• Cut the Biltong’s as fine as you can but along the grains.

Nutrition Facts

Here is the nutrition profile of a 1 ounce of beef biltong serving.

• Calories: 80
• Carbohydrates: 1g
• Proteins: 16g
• Fats: 2g

FAQs

How to store beef jerky?

You can store beef jerky in any sealed airtight bag and enjoy it for one week without refrigerating it. If you want to keep it fresh for longer, then freezing it will keep your homemade beef jerky fresh for up to one or two months. A vacuum-sealed bag is the best option for storing jerky, but a zip lock bag also goes well.

How to check the freshness of beef jerky?

If you notice any change in the color or odor of the beef jerky, it strongly indicates that beef jerky is spoiled and, you need to throw it away.

How much time does it take to dry the beef jerky?

The drying time of beef jerky actually depends on the size of meat as well as the drying method you opted for. I suggest you focus on the moisture content of the meat. Once the meat has lost 45 to 50% moisture, you are done with the dehydrating process. Medium wet beef jerky having lots of fat is the best texture one can achieve through following a perfect biltong recipe.

How to protect the beef jerking from molds?

Beef jerky is susceptible to molds, so its protection requires taking the following precautions.

• Molds can grow if the airflow is not good enough or humidity is high. Rectify these drying conditions to prevent mold from growing on the meat strips.
• Properly dry the meat to enhance the storage life of the beef jerky.
• Prevent the supply of oxygen by storing jerky in an airtight bag as oxygen is the biggest culprit behind the fungus growth.
• Prefer freezing the Biltong over refrigeration.

Why is my jerky too hard?

The perfect texture of jerky depends on the drying time. You might have dried your jerky more than required. Moisture loss of more than 70% makes jerky hard and tough, so always prefer medium wet jerky with 45 to 50% moisture content.

Conclusion

I hope you’ll find this recipe super easy to make. Although making a perfect beef jerky does require time and energy, but making a nutrient-rich snack at home is far way better than buying expensive canned beef jerky.

If you liked my recipe, give it a try, share it with friends, and do let us know about your experience.

Thanks!

On the search for an easy-to-make, tasty recipe for your Blackstone Griddle? Your search ends now! Plunge into our Juicy Smash Burger recipe – it’s a game-changer. Straightforward to whip up and bursting with flavors, these burgers are about to become your new favorite.

We recently purchased a Blackstone Griddle in order to see if it was worth the hype. This is a matter that I am thrilled to share with you. Stay tuned for more recipes. We have so many that we want to share, so stay tuned!

It’s all about homemade cream cheeseburgers. These burgers are simple to make, delicious, and as good or even better than what you’d get at a restaurant. You can also add onions if you like to your Smash Burger recipe. 

What’s a Smash Burger?

A smash burger is a thin, crispy-edged patty that’s pressed (“smashed”) onto a hot griddle, giving it a deeply caramelized crust and loads of flavor. Instead of the thick, juicy burgers you might find at a steakhouse, smash burgers are all about that savory crust, gooey melted cheese, and a soft, toasted bun. They’re classic American diner fare—simple, fast, and seriously crave-worthy!

This is why you’ll love Blackstone Griddle Juicy Smash Burger .

• They are easy to make!
• Perfect for entertainment and parties.
• They are all legitimately being engulfed.
• These are the fastest methods I have found to make burgers.
• You can also roast buns on the grill.
• Blackstone Griddle makes it easy to make anything, and the food is delicious.

Ingredients

• 1 to 2 pounds ground beef (80/20 recommended)

• Kosher salt and freshly ground black pepper, to taste

• Butter (for greasing the griddle)

• Cheese slices (American, cheddar, or your favorite)

• Burger buns

• Toppings: sliced tomato, cucumber, onion, lettuce or salad greens

• Optional: Homemade Smash Burger sauce

Instructions

1. Preheat Your Blackstone:
   Heat your Blackstone griddle over medium-high heat for a few minutes.

2. Form the Burger Balls:
   Take ¼ to ⅓ cup portions of ground beef for each burger. Loosely form into balls—don’t overwork or pack them tightly.

3. Prep the Griddle:
   Grease the hot griddle with a thin layer of butter (or oil, if you prefer).

4. Cook & Smash:
   Place beef balls on the hot griddle. Let them sear for 10–15 seconds, then smash each ball flat using a sturdy spatula. For best results, use a piece of parchment paper between the burger and the spatula, or spray the spatula with nonstick spray.

5. Season:
   Immediately season the smashed patties with salt and pepper.

6. Sear:
   Let the burgers cook undisturbed until the edges are deeply browned and crispy, about 2–3 minutes.

7. Flip & Top:
   Use the spatula to scrape and flip each patty. Add a slice of cheese on top. Cook for another 1–2 minutes, just until the cheese melts and burgers are cooked to your liking.

8. Toast the Buns:
   While the burgers finish, grease another area of the griddle with butter. Place split buns cut-side down and toast until golden.

9. Build Your Smash Burgers:
   Place burgers on toasted buns, add your favorite toppings—tomato, cucumber, onion, lettuce—and a generous smear of Smash Burger sauce if desired.

Tips

• Don’t overpack the beef or press it after flipping—smash only once for the crispiest crust!

• Use parchment paper or a well-buttered spatula to prevent sticking.

• Double up the patties for extra-juicy smash burgers.

Frequently asked questions about Smash Burgers Recipe

Can I use any other meats?

Yes! Ground beef is a favorite ingredient in burgers, so we reach for it often. You can also substitute minced turkey and chicken. You should remember that every ingredient you use will taste differently from traditional ground beef.

How do I add a hamburger to my sandwich?

Anything you like can be added! You can add bacon, ham, hash browns, and fried eggs, as well as lettuce, tomatoes, onions, guacamole, and other toppings. You can add any toppings you like.

What size Blackstone Griddle do I need?

We have 36 inches because we love to have fun and make lots of food. A smaller grid is better if you’re feeding several people. Blackstone grills are also available that you can easily transport and take with you to the lake.

How much meat should I use per burger?

For classic smash burgers, plan on using about ¼ pound (4 ounces) of ground beef per patty. With 1½ pounds of ground beef, you’ll get about 6 standard-size smash burgers. You can always adjust the amount up or down to make your burgers bigger or smaller, depending on your preference!

Blackstone Griddle Recipes

This is how you make a hamburger. You can also use a grill to make it more authentic. They seem furious in summer and post photos of their breakfast, lunch, and dinner onboard with a Blackstone background. While trendy right now, smaller folding grids are used for cooking outdoors.

Also, you can use Electric grill, just like your mom used to make pancakes every Sunday morning. The internal gas grille is an optional feature on stoves with high-end features. It can be heated with propane or natural gases.

The Homemade German recipe of Goetta is made from meat, grain and spices. Ground pork or beef is usually used in this recipe. In the initial days, this dish was mostly used to stretch out servings of meat to save money.

German Goetta Recipe

The Goetta is almost similar to the other German dish of scrapple, which was also introduced by the immigrants to stretch the meat for a few more servings. However, the major difference between scrapple and goetta is that the former uses cornmeal or rice flour, while the latter uses pinhead oats or steel-cut oats.

Oats and other ingredients were used to make this breakfast sausage so that people could use a minimum quantity of meat to feed a large number of people. In Germany, this goetta is traditionally prepared with vegetables and authentic spices like rosemary and thyme.

Currently, the goetta comes with certain USDA restrictions. To be known as the goetta, this dish should contain less than 50% meat only.

Thanks to its rich and filling flavors, the Goetta makes for an excellent breakfast dish. The popularity of this dish has spread to almost all parts of the world today, though it has its origins in Germany. Today in the Metro Cincinnati area, the goetta is so popular that the residents of this region consume close to 1 million Goettas in a single year.

Ingredients

• 2½ cups pinhead (steel-cut) oats

• 4 cups beef broth

• 4 cups water

• 3 Tbsp sea salt

• 3 bay leaves

• 1½ tsp dried marjoram

• 1 lb ground pork

• 1 lb ground beef

• 1 large yellow onion, finely chopped

• 5 garlic cloves, minced

• 1 tsp ground ginger

• 1 tsp ground mace

• ½ tsp freshly ground white pepper

• ½ tsp black pepper

• ½ tsp ground coriander

• ¼ tsp ground cloves

Instructions

1. Cook the Oats:
   In a large heavy pot, combine the oats, beef broth, water, salt, bay leaves, and marjoram. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered on low for about 90 minutes, stirring occasionally, until the oats are very soft and the mixture is thickened. Remove bay leaves.

2. Add the Meat and Seasonings:
   Stir in the ground pork, ground beef, onion, garlic, ginger, mace, white pepper, black pepper, coriander, and cloves. Mix well to combine.

3. Simmer Again:
   Raise the heat and bring the mixture back to a boil, then reduce to low. Simmer gently, uncovered or partially covered (depending on how much liquid remains), for about 1 hour. Stir often to prevent sticking, until the mixture is very thick.

4. Mold and Chill:
   Remove from heat. Spoon the mixture into two greased 9×5-inch loaf pans (or similar containers). Smooth the tops, let cool to room temperature, then cover with plastic wrap. Refrigerate overnight (or at least 4 hours) until firm.

5. Slice and Fry:
   Turn the chilled goetta out of the pans and slice into ½-inch thick pieces. Preheat a nonstick skillet (no oil needed!) over medium to medium-high heat—about 300°F if using an electric griddle.
   Fry slices undisturbed for 5–8 minutes per side, until golden and crisp. Don’t press down or flip too soon; let each side brown and set before turning.

6. Serve:
   Enjoy goetta hot with eggs, toast, or your favorite breakfast fixings.

Notes & Tips

• Freezing: Goetta keeps well—wrap slices tightly and freeze for up to 2–3 months. Thaw before frying.

• Don’t rush the chilling: Slices hold together best when thoroughly cold and firm.

• No oil needed: Fry goetta dry in a nonstick pan; adding oil makes it fall apart.

• Let it crisp: Be patient and only flip once for perfect crispy edges.

Glier’s Goettafest

The regions of Kentucky, Newport, and the nearby areas conduct the Glier’s Goettafest every year in August to celebrate this dish and appreciate the German heritage and culture. The festival is conducted on the Ohio River waterfront.

The greater Cincinnati area is known for its dominant German culture; therefore, it is only natural that the region appreciates this dish like never before during the festival. Music, food and lots of entertainment attract visitors during this time of the year. Currently, Glier’ Goetta is the world’s largest-selling Goettas today.

An interesting point to note is that though the goetta is considered a German breakfast sausage, it is not a breakfast dish that is commonly eaten in Germany. People eat this during other times of the day as well.

To make this dish more filling than ever, some people also eat Goettas with scrambled eggs as well.  Regardless of the way it is eaten, Goettas burst with flavors that remind us of the rich German heritage that is still popular across the world today.