How to Make Biltong at Home: No Dehydrator Required
Make authentic South African biltong at home with no dehydrator — just vinegar, salt, and air. Step-by-step recipe with spice ratios and drying tips.
Author: Cole Hartley
Cole Hartley is the founding editor of JerkyNest. A lifelong pitmaster and small-batch jerky maker, he has spent years slicing, marinating, and drying everything from eye of round to venison and biltong. He writes every guide here from hands-on testing, buys the bags he reviews, and is just as quick to tell you which jerky to skip.
Venison Jerky: How to Make Game Meat Jerky That Actually Tastes Good
Venison jerky is lean, rich, and delicious when done right. This step-by-step recipe fixes the gamey-flavor problem and nails the texture every time.
How to Make Turkey Jerky: 5 Steps for Lean, Flavorful Results
Learn how to make turkey jerky at home in 5 simple steps. Slice, marinate, dry — leaner than beef jerky with just as much flavor.
Jerky Marinade: 6 Proven Recipes for Deep Flavor
A great jerky marinade is the difference between flat meat and deep flavor. Get 6 proven recipes, timing, and pitmaster tips for better homemade jerky.
Is Beef Jerky Healthy? The Honest Numbers (2026)
Is beef jerky healthy? An honest, evidence-based look at the protein, sodium, sugar, and processed-meat trade-offs, plus how to pick a smarter jerky in 2026.
How to Make Beef Jerky: 7 Steps in a Dehydrator
Learn how to make beef jerky at home in a dehydrator with 7 simple steps, a basic marinade, food-safety tips, and storage advice from a small-batch jerky maker.
How Long Does Jerky Last? 4 Proven Storage Rules
How long does jerky last? Unopened commercial jerky keeps ~1 year, opened 1-2 weeks, homemade 1-2 weeks at room temp. See our storage rules and bad-jerky signs.
Biltong vs Jerky: 6 Real Differences That Matter
Biltong vs jerky: a pitmaster breaks down 6 real differences in curing, drying, spice, texture, and sugar so you can pick the right dried meat.
Best Cuts of Beef for Jerky: 5 Butcher-Approved Picks
The best cuts of beef for jerky are lean, whole-muscle, and affordable. A pitmaster breaks down 5 butcher-approved picks, what to avoid, and how to slice.