How to Slice Biltong Like a Pro
Biltong, a normal South African delicacy, has a rich history that dates back to the early settlers of the region. The word “biltong” is derived from the Dutch words “bil” (meaning rump) and “tong” (meaning strip or tongue). It originated as a functional way to preserve meat during long treks and harsh weather conditions. The indigenous Khoisan people had their very own methods of drying and preserving meat, of later adapted by Dutch settlers. Combining salt, vinegar, and spices, they developed a technique that not merely extended the shelf life of meat but also enhanced its flavor. This preserved meat became a choice for travelers, hunters, and farmers, laying the foundation for the modern biltong we enjoy today.
Unlike other preserved meats, such as for example jerky, biltong sticks out because preparation method and ingredients. The meat is first marinated in vinegar, which South African biltong not merely enhances the flavor but also serves as a natural preservative. It is then seasoned with a blend of spices, including coriander, black pepper, and salt, and hung to air-dry for all days. This natural drying process, rather than using heat, gives biltong its distinct texture and rich taste. Additionally, biltong could be produced from various forms of meat, including beef, game meats like kudu or ostrich, and even chicken, rendering it a versatile snack.
Biltong is not just a flavorful treat but also a highly nutritious snack. It is packed with protein, rendering it an excellent choice for athletes, bodybuilders, and anyone looking for a healthy, high-protein option. Unlike many other processed snacks, biltong is free of artificial additives and preservatives. It's low in carbohydrates, which makes it ideal for those following low-carb or ketogenic diets. Additionally, biltong contains essential nutrients like iron, zinc, and vitamin B12, adding to general health and wellness.
Crafting biltong is both a science and an art. The method begins with selecting high-quality cuts of meat, which are then sliced into strips of varying thickness. The meat is marinated in vinegar, sometimes with Worcestershire sauce for added depth, and then coated with a spice mixture. After marination, the strips are hung in a well-ventilated area to dry naturally. The drying period, which typically lasts between 3 to 10 days, depends upon the desired texture—whether soft and moist or dry and chewy. Many biltong enthusiasts try out spices and drying times to create their signature flavors.
While traditionally enjoyed as a treat, biltong has found its way into many different dishes in modern cuisine. It can be used as a topping for salads, adding a savory crunch, or incorporated into soups and stews for an extra burst of flavor. Finely chopped biltong works well in pasta dishes, quiches, and even as a pizza topping. In South Africa, biltong is often paired with cheese on charcuterie boards, creating a pleasant mixture of textures and tastes. Its versatility has made it a well known ingredient in kitchens around the world.
Once a regional delicacy, biltong has gained international recognition over the years. The global rise in health-conscious eating has contributed to its popularity, as consumers seek out high-protein, low-carb snacks. In countries just like the United States, United Kingdom, and Australia, biltong has become a sought-after product, with specialty stores and online retailers offering many different options. This growing demand has also led to the emergence of biltong bars and cafes, where enthusiasts can explore different flavors and pairings.