Biltong is thinly sliced dried, cured meat originating in Southern African countries like Zimbabwe, Botswana and South Africa. If we had to compare it to something, we’d say it was a little like beef jerky. But trust us - it’s a whole different beast. Just like beef jerky, biltong was traditionally used to pep up weary travellers on epic, long-distance journeys. But their similarities end right about there.
When it comes to flavour and curing, beef jerky and biltong couldn’t be more different. Back in the day, the people of Southern Africa preserved their meat by curing it with salt and hanging it up. Then European settlers came along and changed the whole process. They brought vinegar, spices, pepper, cloves, and coriander to the mix. Ever heard of saltpeter? It’s a natural mineral source of potassium nitrate (good old KNO3), and is bitong’s best friend.
When it comes to flavour and curing, beef jerky and biltong couldn’t be more different. Back in the day, the people of Southern Africa preserved their meat by curing it with salt and hanging it up. Then European settlers came along and changed the whole process. They brought vinegar, spices, pepper, cloves, and coriander to the mix. Ever heard of saltpeter? It’s a natural mineral source of potassium nitrate (good old KNO3), and is bitong’s best friend.