Estimated reading time: 12 minutes
Biltong is one of those snacks that will always have your mouth watering. It’s a savoury, protein-rich snack made from lean cuts of beef, game or poultry.
And no matter where you are in the world — biltong UK, South Africa or beyond — it’s sure to tantalize your taste buds and keep you fueled up for whatever comes next.
So if you’re looking for a delicious snack with an interesting history and plenty of flavours, this tasty South African air-dried favourite is definitely worth trying!
What is biltong?
This delectable snack has been around for centuries, and its origins are steeped in history. Curators make it from lean cuts of beef, game or poultry which they spice, marinade and cure.
The traditional way hunters or framers made original biltong involves first rubbing the meat with salt and spices. They then hang it in a cool dry place to develop flavour before they finally dry it utilising natural air circulation.
This slow curing process gives biltong its characteristic smoky yet sweet flavour profile, which can vary depending on the types of spice used.
Biltong is an incredibly versatile snack that makes an ideal addition to any pantry or kitchen counter. Whether you buy it ready-made or attempt to make it yourself using a family recipe.
It pairs perfectly with drinks like beer or whisky. Furthermore, you can enjoy it anytime during the day—for breakfast with eggs and toast or for lunch with salads and sandwiches. You may not believe it but we even eat it as a tasty snack at a braai!
There’s no right or wrong way to enjoy this delectable treat: just get creative and have fun!
History of Biltong
Before the advent of refrigeration in Southern Africa, farmers and hunters had to rely on traditional methods to preserve large African game such as Eland or Kudu.
The method originated in the South African highveld where meat was prepared and hung air-dried for two weeks during winter – colder temperatures inhibiting bacterial growth – then stored within cloth bags allowing airflow so mould could not grow.
This practice resulted in a delicacy still enjoyed today. You can find the highest quality biltong in almost any South African shop or butchery.
In the UK you can mostly buy online for home delivery or at select retail outlets. The only problem is that the quality of biltong in the UK varies greatly and unfortunately, the majority available in large retail outlets are a really bad advertisement for the true taste. This is because it is mostly mass-produced with generic recipes and cheaper ingredients.
Can I bring South African Food, in particular, “meat” back to the UK?
The short answer is NO. You will get a fine and your biltong will be confiscated. There are very tight controls in regard to bringing meat into the UK. You can receive a fine of up to £5000 and/or 2 years in jail. So don’t do it!
But what if I vacuum-seal it for personal consumption?
Sorry but the answer is still NO. To be honest it is not really worth it. There are many good online suppliers with the highest quality biltong made to the highest standards using British beef.
Furthermore, you also have the option to make it yourself, which might be a fun and worthwhile exercise! Whatever you do, do not try and bring it from South Africa!
What’s biltong in English?
There is no direct translation and those in the know simply say “biltong”. The word originates from the dutch language and is a combination of the words “rump” and “tongue”.
There are many stories as to its origins but the most likely scenario was that it visually represented a dried “tongue” but was made from “rump” steak. So I guess the English name for this tasty cured meat in the UK would be “Rump-tongue”.
I will just stick to saying “biltong”!
Is This Amazing Snack The Same As Beef Jerky?
No, NO and NOOOOO! Many people use the name jerky to refer to biltong or when they want to explain what it is, they simply say “It is like Jerky”.
Jerky is a popular snack which is most well-known in the United States.
There are major differences, however. For starters, the curing process. Biltong is air-dried and Jerky is smoked, which produces a wet texture.
The other major difference is what is in it. Jerky almost always has a range of ingredients, over and above beef and spice. I have yet to come across jerky that has not been drowned in sugar.
Biltong on the other hand shouldn’t have any added sugar which is why it is seen as a healthy low-fat snack loaded with protein.
Is biltong healthier than jerky?
Most definitely. As I have already mentioned, Jerky tends to have additional ingredients and preservatives. The naughtiest of which is Sugar.
Jerky is much sweeter as a result of this. So don’t get caught in this trap and be sure to buy biltong instead of jerky if you are after a healthy snack packed with protein.
Is biltong good for you?
For a start, it is gluten-free and low in calories. Some people argue that traditional biltong is mostly made from beef. This is true, but you can also make it from game like kudu or springbok and poultry such as chicken or turkey.
It goes without saying that poultry-derived biltong is likely to be the healthier option but you should also consider the practical side. Butchers use around 250g of lean-cut beef to make 100g of biltong. Consequently, nutritionists view this as a highly recommended form of protein delivery.
Most people who regularly taste this amazing protein treat, usually eat no more than 50g or so per day as it is very filling.
The general consensus amongst dieticians is that 50g per day is nothing to be worried about, even if you are on a cholesterol-controlled diet.
Which biltong is the best?
This is a very difficult question to answer.
Firstly there are different types of biltong. Secondly, there are many spice combinations with different flavour results. Thirdly there is the curing process to consider. Lastly, there is an argument not only in terms of fat ratio but also in how thick slices should be.
Types of Biltong
you can make it from beef, game, poultry and even fish. The most popular and well-known types are beef and game.
Poultry or Fish
Biltong made from poultry tends to have very little natural flavour and therefore requires more flavourings and other ingredients. If your goal is to focus on protein intake, chicken or turkey is best – but comes at a price as it is also more expensive when compared to beef or game.
Game & Beef Biltong
Game is quite exotic and has a distinct flavour. Most connoisseurs include ostrich biltong in this category. Game biltong tends to be drier than its beef counterpart and slightly saltier.
The most popular type is beef biltong and it is also the most widely available. (There aren’t many kudu or springbok running around the Yorkshire dales or the Lake district).
Spices and Flavours
This is probably the most contentious area of debate. Some like traditional biltong without lots of different spice options. Others prefer chilli or garlic biltong.
This is 100% down to your personal taste. There are many flavours that cater to all preferences.
Curing process
You cure biltong by rubbing it with salt and spicing it. You then hang it and let it dry naturally in a temperature-controlled environment.
Sounds simple right?
Maybe, but this is one of the steps that can affect the end product tremendously. Some let the strips soak in vinegar for a day and then rub it in a spice mixture before letting it hang for a week, while others speed up the spicing process and let it hang longer.
Generations hand down the secret family recipe they claim to make the best biltong, from one to the next.
Personally, I like biltong that has been dried for at least two weeks and contains little to no fat. My husband on the other hand loves a wet style of biltong with an unhealthy amount of fatty border! Typical South African!
Different strokes as they say…
Cut size
Thick or thin sliced is another area where people tend to disagree a lot. I guess for me it depends on the application. Eating biltong on its own, thick sliced is good.
However if I use biltong in a recipe or even just as a protein-packed addition to a sandwich, I prefer very thin sliced cuts.
On a pizza, in pasta or mixed with cheese spread I would even go for biltong powder!
Ultimately how thinly sliced you like it is your choice. There is a type, style and cut of biltong that suits almost everyone’s taste.
I have recently come across a plant-based vegetarian biltong. All bases are covered.
Is it cheaper to make or buy biltong?
If you’re feeling adventurous, why not try producing your own succulent biltong at home?
You’ll need some basic ingredients like lean cuts of steak or venison, salt and pepper plus any herb such as fresh garlic or spice of your choice – a fun cooking activity as well as a delicious snack!
It may not necessarily be cheaper but it’s a fun activity and the result is as bespoke as it comes. A bit like brewing your own craft beer!
What kind of meat can you use to make biltong?
Making biltong is an art form, and it all starts with the right foundation. Whether you’re looking to make beef biltong or are having a go at producing game biltong, you need to ensure that the cuts are lean and have minimal fat content.
Beef tends to be the most popular choice as it offers a nice balance between flavour and texture, while game meats like ostrich provide a more exotic option.
You can also use poultry but it will require additional spice in order to bring out its flavour.
Whatever your preference, there are plenty of options available for creating delicious homemade biltong!
If it is your first time my advice would be to go with beef.
How to make your own delicious biltong?
Making your own is a great way to get creative in the kitchen and create something truly unique. It’s an art form that requires the right type of quality meat, spices and herbs, as well as a curing process. But don’t worry – it’s easier than you think!
First, you need some good cuts, ideally, go to an independent butcher and source good quality grass-fed organic silverside or sirloin cuts. The better the quality of beef you start with the more pleasurable a product you will produce.
Next, you want to cut it into strips about 1 inch thick and roughly 4 inches wide.
Now go ahead and soak the strips for 2-4 hours in white vinegar (you can create an even better taste by using a combination of 3/4 vinegar and 1/4 Worcestershire sauce).
You then dry pat and rub in the spices (at least, salt, pepper & coriander) and stack your strips in a bowl for 6-24hours.
Lastly, rinse your strips with the vinegar mixture you used in the earlier step and then hang the strips to dry for 3-6 days in a biltong box. You can periodically check in by either squeezing the stick or cutting a small piece.
Store your fresh biltong in the fridge, especially in warmer climates to lock in the freshness.
How to make a drying box?
Before you can start curing, you’ll need a drying box to hang the strips while they dry.
It is easy to manufacture one of these boxes. It can be done with just a few materials that should be in stock at any hardware store.
With these simple steps, you will have your very own homemade curing box in no time!
- Decide on the size you need and source the wood to build a box with a door.
- You will need dowel rods to hook the strips onto
- Make a hole towards the middle bottom of one of the side panels where you can fix a fan (a regular computer fan would do the trick. Get a cheap one from amazon that is powered with USB to make things simple. You might as well get a USB light while you at it.
- Drill some ventilation holes in the top panel. With this configuration, air will flow from the bottom to the top, drying your tasty South African treats in no time.
TIP: If you have a lot of space in your house and want to go big you could source a small freestanding wardrobe and convert it to a drying box.
Can you use a dehydrator to make biltong?
Yes. Whilst this is not the traditional way, the same principle applies as long as you can do so at a very low heat range.
How long does it take to make?
The prep only takes a few hours and depending on your recipe you could have your fresh biltong hanging within 24 hours.
You need to hang your biltong out to dry for anything between 3 and 6 days.
Some recipes can be as many as 14 days. However, it varies and depends on your environment and whether or not you have fan assistance. It is also down to your own choice of taste and how “wet” you want each bite.
Final Word
Biltong is a delicious and nutritious snack that’s perfect for any occasion. Whether you’re looking to buy biltong in the UK online for home delivery or pick it up in a shop, try to find out as much as you can about the manufacturing process and origin of the ingredients.
Many suppliers offer a subscription service where you get a monthly delivery which is usually amazing value and saves you from going to the shop!
Enjoying as part of your daily diet, this delicious South African tradition will surely satisfy all your cravings and meet your protein needs!
With its unique combination of flavours and textures, biltong truly stands out from other snacks. So why not give it a try today?
You won’t regret it – I promise!
Have you tried biltong? What do you like or dislike about it?
Join the discussion by leaving a comment below!
