In short: Biltong is air-dried beef from South Africa. The meat is seasoned with vinegar, salt, coriander and pepper and then dried in room air, without heat and usually without smoke. It is cut into thicker strips or slices and is often softer inside than jerky.
What is biltong?
Biltong is a South African specialty made from dried meat. The name comes from Afrikaans: bil means rump or buttock, tong means strip or tongue. So it describes a strip of meat from the hindquarter. Beef is the most common choice, but game such as springbok or kudu and ostrich are also used.
Where does biltong come from?
Preserving meat by drying is a very old technique that arose independently in many parts of the world. Biltong is the South African form of it and is closely tied to the country's history. There are many stories about its exact beginnings. We stick to what is documented: biltong has long been an everyday snack in South Africa and neighboring countries. For the background of dried meat in South and North America, read our beef jerky guide.
How is biltong made?
The basic idea is simple. The meat is cut into strips, marinated with vinegar, salt and spices, and then dried in the air.
- Meat: Lean cuts from the hindquarter are typical, such as topside. Little fat dries more evenly.
- Spices: Classic are vinegar, salt, ground coriander and black pepper, often with a little brown sugar.
- Drying: The strips hang for several days in well-ventilated, dry air. The meat is not cooked.
The drying time sets the texture. If you like it slightly moist inside, take it down earlier. If you like it firm, let it hang longer.
Biltong vs. jerky: the differences
- Drying: Biltong is air-dried, while jerky is usually dried at about 50 to 70 °C in an oven or dehydrator.
- Seasoning: Biltong is mostly vinegar-based with coriander. Jerky often uses soy sauce, Worcestershire sauce, smoke and sweetness.
- Cut: Biltong is cut thicker or sliced thinly from a whole piece. Jerky is usually in thin strips.
- Texture: Biltong is often softer and more tender, jerky chewier.
Droëwors
Droëwors is the dried sausage version from South Africa. It is seasoned similarly to biltong, but it is a thin raw sausage and is also air-dried.
Protein, salt and nutrition
Biltong is high in protein because drying removes the water and concentrates the meat. It also contains salt, so keep that in mind if you need to watch your salt intake. For health questions, talk to your doctor.
Making biltong at home
At home you mainly need dry, well-ventilated air and good hygiene. Many people use a biltong box, where a small fan and a gentle heat source keep the air moving. Work cleanly, use fresh meat and keep it cold until it goes into the marinade. Follow a reliable recipe for salt and vinegar, because they are part of what keeps the meat safe. Our beef jerky recipe shows you the marinade and oven drying for comparison.
Spicy biltong
If you like it hot, add chili: flakes or powder in the spice mix. How hot a chili is, you can see in our Scoville scale, and in the chili variety encyclopedia you will find suitable varieties.
Frequently asked questions about biltong
What is biltong?
Air-dried, seasoned meat from South Africa, usually beef.
What is the difference between biltong and jerky?
Biltong is air-dried and seasoned with vinegar and coriander, while jerky is usually dried with heat and a marinade such as soy or Worcestershire sauce.
Can you make biltong yourself?
Yes. You need lean meat, vinegar, salt, spices and a dry, well-ventilated spot, for example a biltong box.
How is biltong eaten?
As a snack, in thin slices with cheese or beer, or on a salad.
How long does biltong last?
It depends on dryness, salt and storage. Stored cool, dry and ventilated it lasts longer. Always follow the producer's instructions.
About the author
Fabian Rueda, the Pikantista, has long experience in the spicy world and cares about everything hot, flavorful and authentic. More food knowledge on Instagram.