Biltong is dried, spiced meat. It’s one of South Africa’s best-known snacks, but it’s more than just something to chew on. Making it properly takes good meat, the right process, and clean handling from start to finish.
Here’s how biltong is made, what meat is used, how it’s different from jerky, and why all of it matters if you’re selling it or serving it.
The Right Meat
Great biltong starts with choosing the right cut of meat. Most biltong is made from beef, especially cuts like silverside or topside. These are parts are from the hind leg it’s lean, firm, and perfect for drying. They don’t have too much fat or tough bits, which helps the meat dry evenly and stay tasty for longer.
Some butchers also use:
- Rump – A bit more tender and slightly richer with fat. Good flavour, but not too fatty.
- Sirloin – A nice balance of softness and taste, with just enough fat to keep it interesting.
- Eye of round – A very lean cut from the back leg. Dries evenly and gives a clean texture.
Besides beef, people sometimes use other types of meat:
- Game meat – Things like springbok, kudu, or eland. These wild meats are lean and full of flavour.
- Ostrich – Very low in fat with a slightly sweet taste.
- Chicken – Rarely used, and when it is, it’s done carefully due to food safety concerns.
No matter what meat is used, it must be clean, fresh, and handled properly. A little fat is okay, but too much will go bad quickly during drying. The aim is always the same: lean, tasty meat that dries well and gives that classic biltong bite.
How Biltong Is Made
Making biltong isn’t too tricky, but each step is important if you want it to taste right and be safe to eat.
1. Cutting the Meat
First, the meat is sliced into thick strips, usually about 2 to 3 centimetres wide. If it’s cut too thin, it dries out too quickly and can turn hard. If it’s too thick, it takes ages to dry and might not dry properly inside.
2. Soaking in Vinegar
Next, the meat is coated or soaked in brown vinegar. This helps to kill off bacteria and gives the meat that classic tangy taste. It’s a key part of making sure the biltong is safe to eat.
3. Adding the Spices
After the vinegar, the meat is spiced. Most butchers use a basic mix of salt, crushed coriander seeds, and black pepper. Some add extras like chilli flakes, garlic, or even a bit of sugar. The meat rests in the spice mix for a few hours or overnight to soak up all the flavour.
4. Hanging to Dry
Now comes the drying. The spiced meat strips are hung up in a cool place with good airflow. No heaters, no smoke, just fresh air. Drying takes around 4 to 7 days, depending on the weather and how dry you like it. Some people prefer it soft and a little moist in the middle, others like it dry and chewy.
5. Slicing and Packing
Once the biltong is ready, it’s sliced or packed whole. Some like thick pieces to chew on, others want it thin and snackable. If you’re selling it, it’s important to use clean knives and store it properly to keep it fresh.
And that’s it, the simple but careful process behind every bite of biltong.
The Eating Process (Yes, There’s a Method)
You’d think eating biltong is simple. Pick it up, chew, swallow. But if you’ve ever had a family member walk off with your last piece, you know it’s serious business.
Here’s how it usually goes:
Step 1: Open the packet.
Sniff dramatically like a wine tasting. Say “Mmm, coriander” even if you’re not sure.
Step 2: Choose the biggest piece.
This is a test of character. Don’t blink. If someone else reaches for it, assert dominance.
Step 3: Bite it.
If it’s wet biltong, bite confidently. If it’s dry, brace yourself, it may fight back.
Step 4: Chew slowly.
Make eye contact with someone across the room. Let them know you’re enjoying it more than they are.
Step 5: Pretend to share.
Hold out the packet. If they say yes, act surprised and say, “Oh, I didn’t think you actually wanted.”
Step 6: Finish it. Hide the empty packet.
Blame the dog. Or the children. Or “a guest from earlier.”
Biltong brings out the best and worst in people. Respect the snack, protect your stash, and never, ever, leave it unattended.
Biltong vs Jerky
People often mix these up. They shouldn’t.
| Biltong | Jerky | |
| Drying method | Air-dried | Heat-dried |
| Vinegar used? | Yes | No |
| Cut thickness | Thick before drying | Thin before drying |
| Flavour | Savoury, spice-heavy | Often sweet or smoky |
| Common meats | Beef, game, ostrich | Mostly beef |
| Additives | Minimal | Often contains sugar/preservatives |
Jerky is dehydrated meat, often with added sugar or sauce. It’s thinner and usually sweet. Biltong is thicker, saltier, and made using air and vinegar. The two are not the same, not in taste, not in method and if someone tries to tell you otherwise, offer them a piece and let them chew on their mistake.
Clean Handling and Safety
Biltong needs to be made in a clean, well-ventilated space. The area where it dries should have good airflow and the right temperature, not too hot, not too damp. If the air doesn’t move properly, or if hands and tools aren’t clean, the meat can spoil or grow mould. Clean conditions help the biltong dry safely and taste great.
If you’re buying or selling biltong, check for:
- Dry, even texture
- No wet, sticky patches
- No strange smell
- Clear labels (what meat, how it’s packed)
How to Store Biltong
If you’re keeping biltong at home, storage depends on how dry it is.
- Dry biltong can stay in a paper bag in a cupboard for up to 5 days, as long as the weather isn’t too hot or humid.
- Wet (moist) biltong should go straight into the fridge and can last about 7 to 10 days.
- Vacuum-packed biltong lasts the longest, up to 30 days unopened, but it should still be kept in a cool, dry place. Once opened, pop it in the fridge and eat it within a week.
Always check for any funny smells or spots. If in doubt, throw it out.
Why It Matters
Making biltong well shows care. The meat, the spices, the drying time, it all counts. When it’s done right, biltong is a clean, protein-rich food that doesn’t need cooking or fuss.
If you’re a butcher, a retailer, or someone who just really loves biltong, knowing the process helps you serve something safe and honest. And if you’re trying to explain to someone why it’s not jerky, now you’ve got the facts.
If you’re buying it – ask where it comes from.
If you’re selling it – know your process and keep it clean.
If you’re making it at home – don’t hang it in the bathroom. Just… don’t.
Just don’t call it jerky in front of a South African, you might never be invited to a braai again.
Final Thoughts
Biltong is simple, but it’s not lazy. It takes care, good meat, and a little patience. It’s not jerky, it’s not raw, and it’s definitely not something you rush.
While we patiently wait for the biltong to be perfect… why don’t you be impatient and WhatsApp us for all your biltong cravings?
We’ve done the waiting you can do the tasting!