So, What Is Biltong Beef Jerky Biltong? Everything You Need to Know

Biltong is more than just a snack; it’s a mouthwatering experience rooted in South African culinary tradition. There are many types of biltong available today. These include traditional beef and game meats, such as ostrich and venison. This tasty African snack is high in protein and low in carbs. Thanks to the variety of biltong types, it’s gaining popularity among people seeking healthy options.

Key Highlights

• Biltong is a traditional South African snack. It is made by air-drying slices of meat, like beef. The meat is seasoned with vinegar, salt, and spices.
• It’s known for its tender texture, bold flavour, and high protein content.
• Not the same as beef jerky — biltong is cured and air-dried, not cooked or smoked.
• Now loved in the UK, beef biltong is a quick snack, gym fuel, or charcuterie staple.
• Looking for biltong nutrition info? Check out our full health-focused blog here.
  
  

So, What is Biltong Meat?

Biltong is a traditional South African snack made from air-dried, cured strips of lean meat. Unlike cooked or smoked snacks, biltong is preserved naturally using vinegar, salt, and spices. 

At The Original Biltong Company, we use only grass-fed British and Irish beef. This ensures a fully traceable and ethically sourced product. The result is a high-quality snack that’s as nutritious as it is flavourful — perfect for clean eating and protein-rich diets.

What Does Biltong Taste Like?

Biltong has a bold, savoury flavour with a tangy edge from its vinegar-based cure. It’s rich in umami, slightly spiced, and has a tender, chewy texture that sets it apart from jerky. 

The quality of the meat shines through in every bite. Our curing process enhances deep, complex flavours without overpowering the beef’s natural taste. Whether you're new to it or a long-time fan, biltong is a unique taste experience worth trying.

The History of Biltong and How It’s Made

Biltong making began in the 17th century. South African travellers and farmers needed a way to preserve strips of meat without refrigeration.

They would cure very lean cuts in vinegar and salt, then air-dry them in cool, dry air conditions. This allowed the meat to develop a rich flavour while gaining a naturally long shelf life.

This method wasn’t just practical — it was smart. It relied on simple ingredients and sustainable food preservation. Over time, the technique was passed down through generations and remains in use today.

The Food and Agriculture Organisation (FAO) states that air-drying meat remains vital and sustainable in many cultures. This method remains prized in modern production around the world.

The Ingredients That Make Biltong Unique

At its core, real biltong is all about keeping it simple.

Common Meats:

• Beef biltong: The most popular type, made from very lean cuts like silverside or sirloin.
• Ostrich: Lean, slightly gamey flavour and rich in protein.
• Venison: Includes meats like kudu or impala, offering a bold, earthy taste.
• Springbok or wildebeest: Traditional in southern African countries, prized for their strong, gamey flavour.

Key Seasonings:

• Coriander: Adds a citrusy warmth.
• Black pepper: A subtle kick.
• Salt: For curing and depth.
• Vinegar: Essential for flavour and preservation.

This mix of vinegar and spices sets biltong apart from other cured meats. Traditional spice blends like these are used for both taste and preservation (European Food Information Council (EUFIC)).

Common Meats Used in Biltong

Biltong can be made from various types of meat, each with its unique flavour. Beef is the most common choice, especially lean cuts of meat.  Due to South Africa's rich culinary heritage, game meat is also a popular choice. For example, an ostrich is another favourite snack. It adds a lean and lightly gamey flavour to biltong.

Some producers have also begun offering chicken biltong, which provides a lean, mild-flavoured alternative. It has a richer and stronger flavour. Ultimately, the choice of meat depends on personal preference and local traditions.

This variety allows biltong fans to enjoy different flavour profiles while savouring this well-loved South African snack.

The Making of Biltong: A Step-by-Step Guide

Making biltong is both an art and a science, rooted in tradition but refined through generations of experience.

Here’s how the process typically unfolds:

1. Start with very lean cuts, such as silverside or sirloin.
2. Slice the meat along the grain into thick fillets of meat.
3. Soak the pieces in a mixture of vinegar and spices, allowing flavour to penetrate.
4. Hang them in a dry, ventilated area, ideally in cool, dry air conditions.
5. Wait 4–7 days, depending on the thickness of the meat and humidity levels.

Every step of the way, texture and flavour are developed slowly. Biltong doesn’t need heat, nitrates, or artificial preservatives. It’s made with just air, time, and simple ingredients to create something special.

• Curious about meat safety during the drying process? The UK Food Standards Agency provides practical information on safe meat handling and curing methods.
• Curious about meat safety during the drying process? The UK Food Standards Agency provides practical information on safe meat handling and curing methods.
• Want to know how to store it once you’ve got it home? Read our biltong storage guide here.

How Biltong is Dried and Cured

Drying is the heart of the process. Once marinated, the meat hangs in dry air. This usually happens at a temperature between 15°C and 25°C. There is no heat and no additives—just nature doing its work.

Unlike jerky, which can be brittle, biltong stays moist and chewy. This texture boosts its flavour and makes it especially enjoyable.

Tips for Perfecting the Texture

Achieving the perfect biltong texture depends on your personal preference. Some enjoy lean, dry cuts, while others prefer fatty biltong for its rich, juicy mouthfeel.

In the end, making your biltong means you control everything. From choosing the meat to deciding the drying time, you can create a great and personalised snack experience.

Why Biltong Is Taking Over Snack Shelves

Biltong might be new to some in the UK, but it’s long been a staple in South African cuisine. 

Biltong is a dehydrated meat snack that's high in protein. It's also a fun addition to a cheeseboard. Biltong is popular in Britain for its simple ingredients and clean nutrition. The BBC’s World Cuisine section notes that biltong is now part of modern UK culinary trends.

Biltong vs Jerky — Key Differences in Taste and Texture

Although often compared, biltong and beef jerky are distinct.

Additional Information

Want to learn more about traditional vs modern meat processing? Check out the British Meat Processors Association (BMPA) for a breakdown of curing techniques and safety standards.