Origin of Biltong

The Dutch settlers who arrived by boat in Southern Africa in the 17th century were faced with the problem of preserving a large mass of meat, in a short time and in a hot climate, during a period of history before electricity and refrigerators had been invented.  The need for preservation in the new colony was pressing.  

Biltong as we understand it today, involved applying vinegar, then rubbing the strips of meat with a mix of herbs, salts and spices.  By hanging the raw meat out to dry, it was preserved from decay and insects within a day or two, and within a fortnight it had fully cured.  Now the wagon-travelling Dutch settlers had stocks of durable food as they migrated into the interior of Southern Africa.

Nowadays, Biltong is hung in dehydrators to keep the process more manageable.
The Process

Biltong is made from fresh strips of 100% USDA approved beef muscle. After being marinated in a brine mixture of spices and vinegar, these beef strips are then hung and cured until they reach their required texture and taste. 

After the Biltong strips have cooled and cut into perfect bite size pieces, they are ready to eat.



Always good

on the road,

at a ball game,

hiking or any time you

feel like a healthy tasty snack.


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