How to Make Delicious Pork Biltong at Home

As a long-time biltong enthusiast, I’m always looking for new ways to make this tasty South African dried meat snack. Recently, I discovered that pork also makes fantastic biltong! Pork biltong has a milder flavor than beef biltong, but it’s equally delicious. If you want to try your hand at making pork biltong at home, this guide will walk you through the entire process.

Why Make Pork Biltong?

There are several advantages to making pork biltong rather than the traditional beef version:

• Pork is more affordable than beef. Biltong can get pricey when making large batches with beef. Pork provides a budget-friendly alternative.

• Pork biltong has a milder taste The flavor is not as intense as beef This makes it appealing for those who find beef biltong too strong.

• It’s easier to chew. Pork biltong has a softer texture that some people prefer over the chewier beef varieties.

• More variety! Pork biltong adds diversity to your homemade biltong recipes

No matter your reason for wanting to make pork biltong, it’s definitely worth trying if you enjoy this salty, savory dried meat.

Tips for Choosing Pork for Biltong

The first step is selecting the right pork. Here are some tips:

• Go for lean cuts like loin or tenderloin. Fatty pork won’t dry properly.

• Choose pork from heritage breed pigs if possible for deeper flavor.

• Opt for uncured, unseasoned fresh pork. Pre-seasoned or cured cuts introduce unwanted flavors.

• Organic, free-range pork has better texture and taste.

I recommend buying a 2-3 pound pork loin or tenderloin. This gives you plenty of meat for making batches of biltong.

How to Prepare the Pork

Preparing the pork properly ensures your biltong comes out with the perfect texture:

• Trim off any excess fat, connective tissue, or silver skin from the pork.

• Cut the pork lengthwise into 1-inch thick strips. Cutting against the grain helps tenderize.

• If the strips are too long, cut them in half crosswise. 5-6 inch strips work perfectly.

• Use a meat mallet or knife handle to gently pound the pork. This tenderizes and flattens it.

• Rinse the pork strips under cold water and pat thoroughly dry.

Creating Your Own Biltong Spice Blend

One of the joys of making biltong at home is experimenting with different spice blends. Here’s a simple pork biltong spice mix to try:

• 1 tablespoon fine sea salt
• 1 1/2 teaspoons cracked black pepper
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon brown sugar
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger

Mix the ingredients well in a small bowl. Taste and adjust the proportions if needed. You want a blend that’s predominately salty, spicy, and savory.

Curing and Spicing the Pork

Before drying, the pork needs to cure in vinegar and spices:

• Place the pork strips in a shallow dish in a single layer.

• In a bowl, mix together 1 cup vinegar and 1/4 cup of the spice blend. Apple cider or white vinegar work best.

• Pour the vinegar mixture over the pork, turning to coat completely.

• Cover and refrigerate 8-12 hours, turning meat occasionally. This cures and flavors the pork.

After curing, rinse the pork under cold water and pat very dry with paper towels. Place the strips on a baking sheet. Generously sprinkle both sides with the remaining spice blend, pressing it into the meat.

Drying Methods for Pork Biltong

There are a few options for drying pork for biltong:

Oven Method:

• Preheat oven to 150°F. Line a baking sheet with parchment paper.

• Arrange pork strips in a single layer on the sheet, without touching.

• Place in oven with door propped slightly open. Dry 12-18 hours until firm.

Dehydrator Method:

• Arrange pork strips in dehydrator trays without touching.

• Dehydrate 8-15 hours at 145°F until pork is stiff but pliable.

Box Method:

• Hang seasoned pork strips vertically in a homemade biltong box using hooks.

• Keep box in warm area with good airflow. Dry 12-24 hours.

Monitor meat closely and rotate trays or hooks occasionally for even drying. If any spots look wet, pat dry with a paper towel.

Judging When Pork Biltong is Done

It can be tricky determining when pork biltong is ready. Here are some tips:

• The outside should look dried out and feel firm to the touch.

• Fresh pork is pinkish, while done biltong has a brown exterior.

• Try bending a strip. Finished biltong cracks but doesn’t break when bent.

• Finished pork biltong should only lose about 50% of its original weight due to drying.

• If in doubt, dry it longer! Under-dried biltong doesn’t last as long.

Storing Your Homemade Pork Biltong

Properly stored, pork biltong will keep 2-4 weeks at room temperature. For best quality and longevity:

• Allow biltong to cool completely before storing.

• Keep in an airtight container or bag, away from light and moisture.

• For longer shelf life, store in fridge or freezer. Frozen pork biltong can last around 3 months.

• If biltong seems moist, crisping it up in the oven for 10-15 minutes helps remove any residual moisture.

Enjoying Delicious Pork Biltong

Once your pork biltong is perfectly dried, all that’s left to do is savor the fruits of your labor! Here are some serving suggestions:

• Eat it plain as a snack – the flavors really shine through!

• Add slices to sandwiches, wraps, pizza, or tacos for a protein boost.

• Pair it with cheese, nuts, crackers, pickles or fresh fruit for an easy meat & cheese board.

• Crumble into salads or collard greens for a little crunch.

• Chop it up and toss into pasta, rice, soup, or ramen dishes.

You can even swap out the spices to give your pork biltong different flavor profiles. The possibilities are endless. With this complete guide, you can easily make amazing pork biltong at home. Just be prepared to become the neighborhood biltong supplier once everyone tries it!