Biltong

Biltong is a form of dried, cured meat that originated in Southern

African countries (South Africa, Zimbabwe, Malawi, Namibia,
Botswana and Zambia). Various types of meat are used to produce it,
ranging from beef to game meats such as ostrich or kudu. The cut
may also vary, either fillets of meat cut into strips following the grain
of the muscle, or flat pieces sliced across the grain. It is related to beef
jerky in that they are both spiced, dried meats; however, the typical
ingredients, taste and production processes may differ.

The word biltong is from the Dutch bil ("buttock") and tong ("strip" Sliced beef biltong
or "tongue").[1]

Contents
Origins
Ingredients
Meat
Preparation
Drying Homemade beef biltong sticks
Comparison to jerky
Retail
Eating
Worldwide
See also
Similar foods
References

Origins
Meat preservation as a survival technique dates back to ancient times. European seafarers preserved meat for
their long journeys by curing meat in salt or brine. European settlers (Dutch, German, French) who arrived in
southern Africa in the early 17th century used vinegar in the curing process, as well as saltpetre (potassium
nitrate). The potassium nitrate in saltpeter kills Clostridium botulinum, the deadly bacterium that causes
botulism, while the acidity of the vinegar inhibits its growth. According to the World Health Organization, C.
botulinum will not grow in acidic conditions (pH less than 4.6); therefore the toxin will not be formed in acidic
foods.[2] The antimicrobial properties of certain spices have also been drawn upon since ancient times. The
spices introduced to biltong by the Dutch include pepper, coriander, and cloves.[3]
In January 2017, a research group at the University of Beira Interior in Portugal published a study on the
antimicrobial properties of coriander oil[4] (coriander being one of the main spices in the most basic of biltong
recipes) against 12 bacterial strains, and found that 10 of the 12 strains of bacteria were killed with a relatively
mild concentration of coriander oil (1.6%). In the two strains that were not effectively killed, Bacillus cereus
and Enterococcus faecalis, the coriander oil reduced their growth significantly.[5]

The need for food preservation in South Africa was pressing. Building up herds of livestock took a long time,
but with game in abundance in South Africa, traditional methods were called upon to preserve the meat of
large African animals, such as the eland, in the warm climate. Iceboxes and refrigerators had not been invented
yet. Biltong as it is today evolved from the dried meat carried by wagon-travelling Voortrekkers, who needed
stocks of durable food as they migrated from the Cape Colony north and north-eastward (away from British
rule) into the interior of Southern Africa during the Great Trek. The meat was prepared with vinegar and
spices then hung to be air-dried for a fortnight during the winter, when the colder temperatures further inhibited
bacterial and fungal growth. Once suitably dried the biltong was ready for packing in cloth bags which
allowed air circulation to help prevent mould.

Ingredients
The most common ingredients of biltong are:[6][7]

Meat
Black pepper
Coriander
Salt
Vinegar

Modern-day ingredients sometimes added include: balsamic vinegar or malt vinegar, sugar, dry ground chili
peppers, nutmeg, paprika, lemon juice, garlic, bicarbonate of soda, Worcestershire sauce,[8] onion powder, and
saltpetre.

Meat
Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in South
Africa. However, biltong is most commonly made today from beef, primarily because of its widespread
availability and lower cost relative to game. For the finest cuts, fillet, sirloin, or steaks cut from the hip such as
topside or silverside are used. Other cuts can be used, but are not as high in quality.

Biltong can also be made from:

Chicken, simply referred to as chicken biltong

Fish in this case, known as bokkoms (shark biltong can also be found in South Africa).[9][10]
Bokkoms should not be confused with other cured fish such as dried angelfish and dried snoek.
Game such as kudu, springbok and wildebeest
Ostrich meat (bright red, often resembling game)

Preparation
Traditionally biltong was only made during the cold winter months when the risk of bacterial growth and
mould would be at a minimum. Some recipes require the meat to be marinated in a vinegar solution (grape
vinegar is traditional but balsamic and cider also work very well) for a few hours, then the vinegar is poured
off before the meat is flavoured with salt and spices. The spice mix is sprinkled liberally over the meat and
rubbed in. Saltpetre is optional and can be added as an extra preservative (necessary only for wet biltong that is
not going to be frozen). The meat should then be left for a further few hours (or refrigerated overnight) and
any excess liquid poured off before the meat is hung in the dryer.

Other recipes, which were handed down from generation to generation, require the biltong to be left overnight
in the vinegar, salt, and spice solution (between 12 and 24 hours).[11] The spice mix traditionally consists of
equal amounts of rock salt, whole coriander (slightly roasted), roughly ground black pepper, and brown
sugar.[12] The vinegar serves as a primary inhibitor of Clostridium botulinum bacteria, according to WHO (the
World Health Organisation),[13] while the salt, coriander, pepper, and cloves all have antimicrobial
properties.[14]

Drying
Traditionally biltong was made during the cold winters of the South
African Highveld for best results. The cold, dry air typically dried out
the biltong much more effectively, and in the best possible food safety
environment. Mould and bacterial risk are at a natural minimum, and
thicker biltong cuts can be hung to dry slowly for a richer texture,
fuller flavor and dark colour. Heat has only been introduced into the
process in recent years, and traditional biltong makers maintain that
heat makes for an inferior end result. Due to increased risk of bacterial
and fungal growth, the heated method, such as that used in cardboard Biltong quick drying using an electric
or wooden biltong boxes (urban) or climate-controlled dry rooms oven
(commercial), cannot be used without the addition of nitrates or
nitrites (curing salts). Depending on the spices used, a variety of
flavours may be produced. Biltong can also be made in colder climates by using an electric lamp to dry the
meat, but care must be taken to ventilate, as mould can begin to form on the meat.

A traditional slow dry will deliver a medium cure in about four days. An electric fan-assisted oven set to 40–
70 °C (100–160 °F), with the door open a fraction to let out moist air, can dry the meat in approximately four
hours.[15] Although oven dried is ready to eat a day or two after preparation, traditional biltong makers still
consider slow dried meat to be safer and of superior quality.

Comparison to jerky
Biltong differs from jerky in three distinct ways:

The meat used in biltong can be much thicker due to the

slower drying time in dry air conditions; typically biltong
meat is cut in strips approximately 1" (25 mm) wide – but
can be thicker. Jerky is normally very thin meat.
The vinegar, salt and spices in biltong, together with the
drying process, cure the meat as well as adding texture Beef jerky
and flavour. Jerky is traditionally dried with salt but without
vinegar.
Jerky is often smoked; biltong is never smoked.
Retail
Biltong is a common product in Southern African butcheries and
grocery stores, and can be bought in the form of wide strips (known
as stokkies, meaning "little sticks"). It is also sold in plastic bags,
sometimes shrink-wrapped, and may be either finely shredded or
sliced as biltong chips.

There are also specialised retailers that sell biltong. These shops may
sell biltong as "wet" (moist), "medium" or "dry". Additionally, some
customers prefer it with a lot of fat, while others prefer it as lean as
possible.

Eating
While biltong is usually eaten as a snack, it can also be diced up into
stews, or added to muffins or pot bread. Biltong-flavoured potato
crisps have also been produced,[16] and there are cheese A display in a shop that sells biltong,
spreads[17][18] with biltong flavour. Finely shredded biltong is eaten Johannesburg
on slices of bread and in sandwiches.[19][20]

Biltong can be used as a teething aid for babies.[21]

Biltong is a high-protein food. Often, 200 g of beef are required to make 100 g of biltong, and the process of
making biltong preserves most of the protein content. Some biltong can have up to 67% protein content.

Worldwide
Biltong's popularity has spread to many other countries with large
South African populations - Canada, the United Kingdom, Australia,
New Zealand, Ireland, the United States, and India. Biltong is also
produced within South African expatriate communities across the
globe, for example in Germany, Ireland and even South Korea.[22][23]

Biltong produced in South Africa may not be imported into Britain,

according to rules governing the importation of meat-based products
from non-EU countries laid down by HM Customs and Excise and its
successor HM Revenue and Customs,[24] thus it is made in the UK.

In the United States, biltong is relatively rare as beef jerky has been
traditionally the more popular dried meat snack. Within the last five
years, biltong has begun a small emergence within the United States,
particularly from South African immigrants who have brought their
local culture and foods with them.
Point of sale display, Despar
supermarket in Johannesburg
See also
List of African dishes – Wikipedia list article
List of dried foods – Wikipedia list article
Similar foods

Foods similar to biltong include:

Bresaola
Carne seca
Cecina
Charqui
Droëwors
Jerky – Lean meat dried to prevent spoilage
Kilishi
Metworst
Mojama – Andalusian cured tuna delicacy
Pastırma – Cured dried beef seasoned with a spice paste
Pemmican – Food mix with long shelf life, sometimes used as survival food
Slinzega

References
1. Eric Partridge (20 September 2006). Origins: An Etymological Dictionary of Modern English (htt
ps://books.google.com/books?id=xA9dxrhfa5kC). Routledge. ISBN 978-0-203-42114-7.
Retrieved 24 September 2008.
2. "Botulism" (https://www.who.int/mediacentre/factsheets/fs270/en/). World Health Organization.
3. Beinart, William (2008). The Rise of Conservation in South Africa (https://books.google.com/bo
oks?id=VBPFyx5WlwwC&q=biltong%20khoekhoe&pg=PA34). Oxford University Press.
ISBN 9780199541225.
4. Silva, Filomena; Domingues, Fernanda C (2015). "Antimicrobial Activity of Coriander Oil and
Its Effectiveness as Food Preservative". Critical Reviews in Food Science and Nutrition. 57 (1):
35–47. doi:10.1080/10408398.2013.847818 (https://doi.org/10.1080%2F10408398.2013.84781
8). PMID 25831119 (https://pubmed.ncbi.nlm.nih.gov/25831119). S2CID 20975653 (https://api.
semanticscholar.org/CorpusID:20975653).
5. PhD, Fernanda Domingues (26 June 2014). "Coriander: The Spice That Fights Food
Poisoning" (https://bottomlineinc.com/health/diet-nutrition/coriander-the-spice-that-fights-food-p
oisoning).
6. Rockland, Louis B.; Beuchat, Larry R. (1987). "Intermediate Moister Foods" (https://books.googl
e.com/books?id=tNhABDqrgw8C&pg=PA318). Water Activity: Theory and Applications to
Food. CRC Press. p. 318. ISBN 978-0-8247-7759-3. Retrieved 29 September 2008.
7. Arora, Dilip K.; Arora, Bharat Rai (1991). "Xerophilic Fungi in Intermediate and Low Moisture
Foods" (https://books.google.com/books?id=u4PShkRejw0C&pg=PA74). Handbook of Applied
Mycology. CRC Press. p. 74. ISBN 978-0-8247-8491-1. Retrieved 29 September 2008.
8. Madikwa, Zenoyise (25 September 2008). "Making biltong is really simple" (http://www.soweta
nlive.co.za/sowetan/archive/2008/09/25/making-biltong-is-really-simple). The Sowetan.
Retrieved 29 September 2008.
9. Wylie, Diana (2001). Starving on a Full Stomach: Hunger and the Triumph of Cultural Racism
in Modern South Africa (https://books.google.com/books?id=gc-JuczADaYC&pg=PA83).
University of Virginia Press. p. 83. ISBN 978-0-8139-2068-9. Retrieved 23 September 2008.
"Sometimes the food donated as famine relief were memorably bizarre, and surprisingly
popular, such as shark biltong (dried shark meat)."
10. Heemstra, Elaine (2004). Coastal Fishes of Southern Africa (https://books.google.com/books?i
d=e4H1uWszXOQC&pg=PA63). NISC (PTY) Ltd. pp. 63–64. ISBN 978-1-920033-01-9.
Retrieved 23 September 2008. "[T]he meat [of the soupfin shark] is dried, salted and sold as
shark biltong."
11. "Making Traditional South African Biltong - A Recipe - SA-Austin.com" (http://www.sa-austin.co
m/blog/2014/04/making-traditional-south-african-biltong-1400.html). www.sa-austin.com.
12. d'Amato, Maria Eugenia; Alechine, Evguenia; Cloete, Kevin Wesley; Davison, Sean; Corach,
Daniel (2013). "Where is the game? Wild meat products authentication in South Africa: A case
study" (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3621286). Investigative Genetics. 4 (1):
6. doi:10.1186/2041-2223-4-6 (https://doi.org/10.1186%2F2041-2223-4-6). PMC 3621286 (http
s://www.ncbi.nlm.nih.gov/pmc/articles/PMC3621286). PMID 23452350 (https://pubmed.ncbi.nl
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14. "Data" (http://www.hi-tm.com/Documents/Spices.html). hi-tm.com. Retrieved 9 April 2020.
15. "Recipe: Homemade Jerky in the Oven" (http://www.thekitchn.com/recipe-homemade-beef-or-tu
rkey-snack-recipes-from-the-kitchn-95962).
16. Examine the World Snack Foods Markets (https://web.archive.org/web/20080924021403/http://
www.reuters.com/article/pressRelease/idUS219371%2B29-Apr-2008%2BMW20080429),
Reportlinker.com, 29 April 2008, archived from the original (https://www.reuters.com/article/pres
sRelease/idUS219371+29-Apr-2008+MW20080429) on 24 September 2008, retrieved
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-view/360/processed-cheese-slices-biltong). Archived from the original (http://www.clover.co.za/
product-view/360/processed-cheese-slices-biltong) on 10 January 2015. Retrieved 10 January
2015.
18. Melrose Cheese Spread. "Melrose Cheese Spread" (http://www.saffatrading.co.za/pMEL001/M
elrose-Cheese-Spread.aspx). SaffaTrading.co.za. Retrieved 10 August 2018.
19. "biltongparadise.co.za" (https://web.archive.org/web/20150110190954/http://www.biltongparadi
se.co.za/index.php/24-biltong-gallery). www.biltongparadise.co.za. Archived from the original
(http://www.biltongparadise.co.za/index.php/24-biltong-gallery) on 10 January 2015. Retrieved
10 January 2015.
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21. Boase, Tessa (10 January 2005). "African snackshot" (https://www.telegraph.co.uk/wine/main.j
html?view=DETAILS&grid=&xml=/wine/2005/10/01/edbill01.xml). The Daily Telegraph.
London. Retrieved 29 September 2008. "[Biltong is] particularly good for teething babies"
22. "Fleisch-Snack vom Kap: Biltong gibt es jetzt "made in Germany" | shz.de" (https://www.shz.de/
tipps-trends/ernaehrung-gesundheit/fleisch-snack-vom-kap-biltong-gibt-es-jetzt-made-in-germa
ny-id76438.html). shz.
23. "Fleisch-Snack vom Kap: Biltong gibt es jetzt "made in Germany" " (https://www.ksta.de/fleisch-
snack-vom-kap--biltong-gibt-es-jetzt--made-in-germany--5981274). Kölner Stadt-Anzeiger. 24
May 2013.
24. HMRC. "FAQ: Meat, food and plants" (https://web.archive.org/web/20090202090454/http://cust
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bel=pageTravel_FAQs&propertyType=document&columns=1&id=HMCE_PROD_009841#P6_
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February 2009. Retrieved 10 September 2007.

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