Because you're the King of Biltong now...




Biltong Potjie Pot (Toks Van Der Linde)


  • 3 onions,chopped 
  • 3T (45ml) canola oil
  • 250g bacon, chopped
  • 250g button mushrooms, sliced or left whole
  • 350g each of cheese sausages
  • 500g screw pasta
  • 200g creamy mushroom flavoured rice
  • 1.5 litres of boiling water
  • 750g sliced biltong
  • 500ml grated cheese


Toks's Method:

'Saute the onions in oil and in a potjie over the fire. Add the bacon and mushrooms and stir -fry for a few minutes. Add the sausages and stir well.Sprinkle over rice and noodles, as well as the packets seasoning. Add boiling water.Cover with a lid and leave to simmer for 20 minutes or until the noodles and rice are cooked.

Add biltong, replace the lid and cook for a further 5 minutes.

Stir the contents of the pot together, then sprinkle the cheese on top.Replace the lid and allow to steam for 5 minutes.Serve with a green salad.'



Recipe 1



  • Use 2kg of good quality meat (Silverside is ideal, roughly £9.70/kg at supermarkets)
  • Biltong spice (readily available online, we will be stocking it soon)
  • 1 cup of vinegar.


  1. Slice the meat into suitably-size strips, making sure that it is not chunky. 
  2. Place the meat in a tray together with the vinegar. 
  3. Drain off excess vinegar & sprinkle the Biltong spice evenly over all sides of the meat.
  4. Cover the meat and leave for about 3 to 4 hours. 
  5. Place the meat in your Biltong Maker.
  6. It should take 2-3 days to dry (recommendation only, use own discretion).

Recipe 2


  • Use 2kg B-grade beef or venison (silverside or topside cuts).
  • 3 cups of coarse salt.
  • 2 cups of brown sugar.
  • A teaspoon of bicarbonate of soda to soften the meat.
  • Half a teaspoon of coarsely ground black pepper.
  • 12ml coarsely ground roasted coriander seeds.
  • 1.5 cups vinegar mixed with
  • 100ml Worcestershire sauce.



  1. Cut the meat into strips of about 1-2cm thickness.
  2. Place in a bowl with the vinegar mix for 30 minutes. 
  3. Mix all the dry spices together.
  4. Roll meat in the mixed dry spices.
  5. Allow meat to marinade for 3 hours.
  6. Put the meat back into vinegar mix for another 10 minutes. 
  7. Allow excess brine to drip over a kitchen sink before hanging to dry.
Recommendation: you may use dry red wine or lemon juice together with the vinegar mixture for variation or sprinkle peri-peri before hanging for a spicy taste.