top of page

Trevor's Kitchen - The    Art and Soul of Cooking


I've taken the classic Biltong recipe and changed the traditional spices for spices that are recommended for healthy dogs-no nasty additives or chemicals

  • Instagram

For the beef

500g beef, sirloin or rump

40g course grain salt

20g honey

For the wet marinate

60g red wine vinegar

80g honey

10g baking soda

For the dry marinate

20g nutmeg 

20g fennel seeds

10g cinnamon 



  • Cut the beef into "sirloin steak" size and shape pieces

  • Cover the beef in the salt & honey turn twice in a 2 hour period 

  • After the 2 hours, remove the salt & sugar and pat dry

  • Add to the wet marinate and leave for 3 hours

  • Sprinkle the baking soda on both sides of the meat and wait until all the froth has disappeared, then remove from the wet marinate and pat dry

  • Crush the spices coarsely

  • Cover the beef in the dry marinate

  • Weigh the beef

  • Place in a dry, well ventilated place for 3 to 7 days

  • NOTE: when the beef weighs between 30 and 50% less, it is ready

  • Thinly slice and it's ready

bottom of page