Biltong or jerky recipe from corned beef a tasty keto snack

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Corned beef biltong jerky a tasty keto snack

The video below shows you how to make biltong or jerky from corned beef and is ideal for a tasty keto snack. Corned beef is considerably cheaper than fresh beef like topside or silverside in this part of the world so this recipe is a cost effect way to make your favourite snack, biltong or jerky. I have needed to experiment with this recipe to account for the saltiness of corned beef. The biltong is ready for eating after 1.5 to 2 days using a cabinet with continuous fan and mild heat from a 40 watt incandescent light bulb. If you would like to know how to make your own cabinet for next to no cost then take a look at this video:  it also shows the more traditional biltong recipe for fresh beef. Why not try a combination of the 2 recipes on some fresh biltong beef?


  1. 1-2 kg corned beef
  2. 5-10 mls coarse salt
  3. 100 mils coriander corns
  4. 25 mls coriander powder
  5. 50 mls paprika
  6. 5 mls onion powder
  7. 5-10 mls black pepper corns
  8. 50 mls brown malt vinegar


  1. Rinse corned beef under the cold tap
  2. Slice corned beef with the grain 15 to 20mm thick
  3. Coat corned beef in vinegar in a plastic or glass container
  4. Blend all spices together
  5. Coat meat liberally with the spice mixture on both sides
  6. Leave meat to marinade in the spices in the fridge for about 3 hours
  7. Attach hanging clips (you can use bend paper clips – see video below)
  8. Hang strips of marinated corned beef in drying cabinet making sure they do not touch each other
  9. Leave 1.5 to days to dry
  10. Slice across the grain of the meat and enjoy

For a serving size of 50 grams:

Carbs = 2 grams

Calories = 150

Shop for biltong jerky dehydrator Australia:

Shop for biltong jerky dehydrator USA/UK:

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Click this link to see a video demonstration:

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