The Birth of Biltong

Biltong is dried cured meat made primarily from beef. The word comes from the Dutch word 'bil' meaning buttock and 'tong' meaning tongue/strip. It arose from the voortrekkers, whose only way to preserve meat for their long treks across the African plains was to cure and dry it. These days it is enjoyed more as a delicacy among South Africans.

Storage of Biltong

Beef biltong is at its best when the inside is soft, moist and red in colour, with a hard brown outer layer. To keep it from drying out further, wrap the biltong in cling wrap, squeeze out all the air, and deep freeze it indefinitely (a good household vacuum packer will also do the trick). Thaw biltong overnight in the refrigerator and then at room temperature for about one hour (biltong has very little taste if it is too cold).

More information about Biltong from the free encyclopedia Wikipedia

© Bob's Speciality Meats 2005

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