As a long-time biltong enthusiast, I’m always looking for fun new flavors to experiment with. Biltong, for those unfamiliar, is a South African style of air-dried, cured meat similar to beef jerky. Recently, I tried honey glazed bacon biltong and was absolutely blown away by the sweet, salty, smoky combination. The touch of honey takes this savory snack to a whole new level!
In this article, I’ll walk through how to make incredible honey glazed bacon biltong in your own kitchen With just a few ingredients and some easy techniques, you can craft artisanal biltong that will impress family and friends Let’s get started!
Ingredients You’ll Need
Making your own bacon biltong requires just a handful of ingredients:
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Bacon slices – look for high-quality, thick cut bacon. I recommend applewood smoked.
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Honey – the sweeter the better, so go for wildflower or clover.
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Brown sugar – use light or dark brown, or experiment with coconut sugar.
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Spices like black pepper paprika cayenne, garlic powder, onion powder
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Curing salt – this gives the biltong its signature flavor. Purchase at a butcher shop or online.
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A box fan or other small fan
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Butcher twine
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Drying racks – use biltong racks if you have them or improvise with oven racks
That’s it! With these simple pantry staples, you’re ready tomake exceptional bacon biltong.
Prepare the Bacon
To start, you’ll want to prepare the bacon so it’s ready to be coated in the glaze and spices.
If your bacon slices are large, cut them in half lengthwise so they are thinner and will dry faster. You want the bacon to end up around 1/4 inch thick if possible.
Now lay the bacon slices out in a single layer on a baking sheet lined with parchment paper. Place in the freezer for 1-2 hours until firm but not fully frozen. This firms up the bacon to make it easier to handle and coat later on.
Once the bacon has firmed up, you’re ready to move on to the glaze!
Make the Honey Glaze
One of the keys to incredible honey glazed bacon biltong is taking the time to make a flavor-packed glaze. This not only provides sweetness, but also ensures the spices stick to the meat.
In a small saucepan, combine:
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 tbsp water
Heat over medium, stirring often, until the mixture comes to a gentle boil. Reduce heat and let simmer for 2-3 minutes until slightly thickened.
Remove the glaze from heat and stir in:
- 1 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne (or more if you like heat)
Set the spiced glaze aside to cool and thicken slightly while you prep the rest.
Mix Up the Spice Blend
You’ll also want to make a dry spice blend to coat the bacon before it goes into the glaze.
In a small bowl, mix together:
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp curing salt
Stir to fully combine. This will add even more flavor and help the glaze adhere.
Bring It All Together
Now it’s time for the fun part – getting everything on the bacon! You’ll essentially double coat the bacon – first in the spice mix, then the sweet glaze.
One slice at a time, dip the bacon in the spice blend, pressing gently so it adheres on all sides. Shake off any excess.
Next, dip the spiced bacon in the glaze, turning to coat completely. Let any excess drip off.
Return the glazed bacon to the lined baking sheet. Repeat with remaining slices until all the bacon is double coated.
Now you’re ready to hang the bacon andtransform it into biltong!
Hang the Biltong
To properly dry and cure the biltong, you’ll need to hang the slices so air can circulate around them. This takes a bit of equipment, but creates ideal conditions.
You’ll need:
- Drying racks or biltong racks
- A box fan or small clip-on fan
- Butcher twine
First, carefully arrange the glazed bacon slices in a single layer on your racks. Make sure none of the pieces are overlapping or touching.
Position the fan facing the racks to provide ample airflow. You want a gentle, constant stream of air circulating around the meat.
Hang the racks in a dry spot with good ventilation. Garages or enclosed porches work great.
Use butcher twine to hang the racks from rafters or hooks. Place a tray underneath to catch any drips.
Now, your honey glazed bacon biltong just needs time to work its magic!
Dry and Cure the Biltong
Here comes the hardest part – resisting the biltong for the 3-5 days it needs to cure! But the wait is well worth it.
As the biltong hangs, a few things happen:
- Moisture evaporates, concentrating flavors
- Natural enzymes in the meat help tenderize
- Curing salt penetrates and preserves
- Sugars caramelize slightly
- Meat firms up and develops that iconic chewy texture
During this process, maintain a constant temperature around 60-75°F. The fan will help circulate air and reduce any mold growth.
Check the biltong daily and lightly brush off any excess sugar or spices that accumulate on the racks. This is normal.
After 3 days, start sampling pieces. The biltong is ready when it’s firmed up, the glaze is tacky but not sticky, and it’s lost around half its original weight.
Enjoy Your Biltong!
Once it reaches perfection, remove the biltong from the racks and roughly chop into pieces. You did it – DIY honey glazed bacon biltong!
This gourmet biltong is ideal for snacking, but also makes a next-level addition to dishes like:
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Salads – crumble over greens for a sweet, salty crunch
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Wraps/sandwiches – add crisp chopped pieces for flavor
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Cheese boards – enjoy alongside cured meats and aged cheeses
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Omelets or breakfast tacos – sprinkle in for a morning protein boost
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Snack plates – arrange biltong sticks for a crowd-pleasing appetizer
However you enjoy it, this bacon biltong is sure to be a hit thanks to its magical sweet and savory blend. The touch of honey balances the saltiness from the curing process, while the spices pack even more flavor in every bite. Plus, making it yourself lets you control ingredients and customize flavors.
