Chunky snapsticks or biltong slices

Recipe By:Amber September
Cooking Time:Drying time: 1-5 days
Prep Time:10 minutes


  • 1/2 cup Brown spirit vinegar
  • 600 g Beef sirloin (for slices)
  • 1 tbsp Worcestershire sauce

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Cut meat against the grain into long thin strips approximately 1 - 2 cm thick and 20 cm long for snapsticks or large steak chunk for slices.
  2. Combine the vinegar and Worcestershire sauce and sprinkle evenly over the meat.
  3. Cover the meat in 25 g Biltong Spice (either using your hands, or shaking around both the meat and spice in a sealed container).
  4. Hang in a biltong maker/drying chamber and leave to dry, checking daily, until your desired texture and dryness is reached.
  5. For slices…slice the chunk to desired slice thickness.
  6. Enjoy the biltong as a tasty, proudly South African snack.
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