If you’re a meat-lover, it’s highly likely you’ve heard of biltong. If you haven’t, you’ll wonder why after you learn about this delicious snack.
Biltong is a form of dried, cured meat and is a wonderful snack food item. Not only is biltong delicious, but it’s also high in natural protein, iron, helps restore amino acid levels, and is an optimal source of B12. Biltong is easy to transport, has a long shelf life, and is a great option for those who want to stay away from sugary snacks, making this a must-have choice for serious snackers.
Biltong vs. Jerky
Biltong has similarities with jerky but special in its own right.
Like jerky, biltong is most commonly made from beef. However, it’s possible to use other kinds of meat. Traditionally, biltong comes from the finest cuts of beef, sirloin, fillet, or steaks from the silverside or topside. Here are some of the differences between biltong and jerky.
- They have different cultural origins
- They are flavored differently
- They are processed differently
- They have a different drying process
- They come from different meat cuts
These fundamental differences result in food that is vastly different in taste, texture, and smell.
The Nature of Biltong
Biltong is dried meat that originates from South Africa. The genesis of this snack food is credited with early Dutch settlers in South Africa during the early 17th century. The name itself comes from the Dutch words bil—meaning “buttock”—and tong—meaning “strip” or “tongue.”
In the early 1800s, a mass migration of Dutch inhabitants fled the British-run Cape Colony, moving eastward away from British-rule, into the interior of Southern Africa. This is known as the Great Trek. The migration took a long time and the wagon traveling Voortrekkers—the Afrikaan word for pioneer or leading migrant—needed stocks of durable food.
Once the Dutch arrived in South Africa during the Great Trek, building up herds of cattle took time, but thankfully there was game in abundance, which they used for biltong. To stop the meat from molding on the journey, the Voortrekkers packed the biltong in cloth bags.
However, it’s also believed that the South African indigenous people were making biltong before Dutch settlers. However, it wasn’t known as biltong and took a more primitive form. It was the Dutch settlers who established the sophisticated curing process.
How to Make Biltong
Biltong is made in a simple process, using traditional methods:
- It begins with high-quality meat, most usually silverside or topside beef.
- The meat is sliced into thin strips about 2 cm wide, 1 cm deep, and 20 cm long and is either cut with the grain of the muscle or across it, depending on the size.
- This is rubbed with vinegar and then with spices, including pepper, coriander, and cloves.
- Following this, the meat is left to infuse in the flavors for about 12 hours and then taken out to hang in a well-ventilated, dry place.
- The biltong is left to dry for four to five days.
Unlike beef jerky, biltong isn’t cooked. Jerky is usually smoked or roasted, but biltong is simply cured and allowed to air-dry to slow down spoilage.
However, without cooking to eliminate the excess moisture, biltong can be at risk of molding. You can help your biltong last longer with vacuum-packing and storage in the refrigerator or freezer. To get the most from biltong, it needs to be stored in a cool, dry place.
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