Biltong:NOT jerky

Step 7: Eat!

This is the most difficult step. When can I eat the biltong? It depends on your own personal preference and on the thickness of the cuts. Should you like it dry, you will have to wait at least 14 days, but if you prefer the meat to be moist, you can eat it after four days hanging at the right conditions. Slice it thinly, thick, in chunks, or rip at a whole piece using your teeth only!

Biltong may be frozen should it not be properly dried. If it is very dry, you can keep it for more than a year in a dark, dry and cool place. It will not spoil.

Happy eating!

Comments

[ebrahim1985]

i am expecting some impala on Wednesday, will definitely let you all know how my biltong recipe comes out.

[p1gunslinger]

Thank you for this! As a American I am the third generation to have been making my family Jerky. I will have to try this method

[merpius]

You should post your results when you do. My impression is that everyone who has tried both has only tried commercial Jerky, not the tasty stuff that people make at home. If they'd tried some of the good stuff, then either their comments are incongruous or Biltong is tender as veal and almost as moist as raw meat.... certainly the methodology given above doesn't point to a result approaching raw veal consistency...

[Dr KAZ]

Homemade Jerky is MUUCCHH better than the vacuum-packed stuff! Yes, Biltong is tender and moist, depending on the cut, amount of spice/salt and the time left for drying. Some people prefer it hard, some prefer it dried to the point where it becomes crumbly and easily turns into a powder when struck with a hammer on a hard surface. I prefer mine moist with a good strip of fat, sliced thinly (much thinner than the pictures shown). My wife likes Biltong dry with no fat, sliced into 1 inch chunks. The method I use may be adapted (ever so slightly) to yield "melt in the mouth" Biltong.

[greatnameless1]

HOW? Please tell me how! Biltong is ludicrously expensive in the states, so this is hugely helpful. Also, any tips on making droewors?

[thegreat58]

I really like the way you think, I've always been a clean nut when it comes to making anything that's to be consumed. I've made a ton of jerky....well lots in any case, but I will certainly try Biltong. I tried some that a friends wife brought back to Canada from South Africa, it was delicious.

[sootymax]

Worked in Sth Africa. Love biltong. Will give your recipe a bash. Thanks.