Biltong: tasty, high in protein, iron and lean in low fat!
The biltong recipe was originally created and refined by the Dutch settlers in South Africa in the 17th century. Biltong is a staple of the South African lifestyle and is made from cured, spiced and dried beef, venison (Kudu and other antelope such as Impala are popular options) and even Ostrich. The name biltong comes from the Dutch words “bil” for butt or hindquarters and “tong” for strips.
Biltong is generally enjoyed in thicker cuts and slightly “wetter” than traditional jerky made in the USA. Larger strips can be enjoyed whole or cut across the strip into thinner pieces. Another big difference from jerky is that biltong is generally made from larger pieces then cut after it is ready, whilst Jerky is made from pre-cut smaller and thinner pieces.
Biltong can also be made in thinner, drier strips (stokkies). Biltong is also different to Jerky due to the spices and curing which lead to a more savory and salty dried meat than Jerky which is generally sweeter and flavored. A alternative is dried South African sausage called Dry Wors.
Originally biltong was made in the outdoors from game hunted in the South African bushveld and dried in breezy, cool rafters – or hung from a shady tree to dry over a few days. The cool dry winter months of the hunting season were/are ideal for outdoor biltong making.
Nowadays, commercial biltong is mostly made in dehydrators (larger batches and butcher shops), dried in “biltong boxes” which are made or purchased by individuals for more occasional biltong making, and even in a very low temperature oven with the door left open a crack to avoid over-drying the meat (thinner, drier sticks are better for the oven method). Biltong afficianados mostly prefer the open air drying process that take a little longer but provides and authentic experience and taste.
Across the world, South African expats enjoy biltong either made themselves, purchased from local South African stores or ordered over the web and delivered to homes.