Biltong

Biltong is a cured, air-dried meat snack that originated in Southern Africa, developed by Dutch settlers and local communities in the Cape Colony during the 17th century. While beef is the most common base, biltong is also made from venison, kudu, ostrich, and other game meats.

Traditional preparation begins with lean cuts of meat trimmed of fat and cut into thick strips. The meat is salted to draw out moisture and then seasoned with a spice mix, typically coriander seeds, black pepper, and, in many recipes, brown sugar. A vinegar solution or rinse is often applied before or after coating, both for flavor and preservation.

After curing, the meat is hung to air-dry in a cool, well-ventilated area. The drying period lasts several days to weeks, depending on climate and thickness. The result is a dense, chewy product with lower moisture content than fresh meat; the slices are usually thick and flavorful, and can be eaten on their own or with accompaniments.

Biltong differs from jerky in its curing method and texture: biltong is cured and air-dried without smoking and is typically moister and more tender than most jerky varieties. Commercial biltong today is produced globally and varies in spice blends, cut size, and meat used. It remains a popular snack in South Africa and in countries with Afrikaans influence, as well as among game-meat enthusiasts elsewhere.