BILTONG is formed from the Dutch words “BIL” meaning Hindquarter or Rump of a cut of meat, (mainly Beef) and ‘TONG” meaning “strip”. It’s a strip of meat that has been preserved, following a specific method, to bring out the best in flavour and texture.
Various types of meat are used to produce it, ranging from Beef to Game meats. It is typically made from raw fillets of meat cut into strips following the grain of the muscle. These flat pieces are sliced across the grain, after it’s been air dried.
I use a “Silverside Cut” of locally sourced Beef, to produce my Biltong.
The basic spicing is a blend of vinegar, salt, ground black pepper, coriander and other spices that people ask for in the preparation of this snack, according to their own personal tastes in flavours.
Why is it such a Great Snack:
- Biltong is made from approximately twice the weight of meat. To make 100g of biltong, approximately 200g of beef is needed at the start of the drying process.
- Beef Biltong is cured and not cooked, therefore it retains more of the nutrients than cooked meat. Cooking meat, breaks down the nutrients found in it’s raw state.
Biltong is ideal for People-on-the-go:
- No Refrigeration required
- No MSG
- No Sodium Nitrate.
- No artificial preservatives.
- No artificial colourings.
- No harmful Ingredients/ Chemicals.
Don’t make the mistake of comparing Biltong to Beef Jerky, because Biltong differs from Beef Jerky in 3 distinct ways:
- The meat used in biltong is usually sliced to 1″ (25 mm) wide and can be sliced wider. Beef Jerky is normally very thin cut of meat.
- The vinegar, salt and spices in biltong, together with the drying process, cure the meat as well. This adds a more palatable texture and flavour. Beef Jerky is produced with salt at a high temperature, without the use of vinegar.
- Beef Jerky is usually smoked, whilst Biltong is never smoked.
If you have come across my Biltong at a Market day I attended, kindly leave feedback on this site or you can use FaceBook or Twitter.
You can also find out the status of my Market Day Events and the Biltong Production on these Social Media Platforms.
Go here to find: LITERATURE REVIEW ON MICROBIOLOGICAL HAZARDS ASSOCIATED WITH BILTONG AND SIMILAR DRIED MEAT PRODUCTS.