Biltong is a popular South African snack made from air-dried meat. It is typically made from beef, but can also be made from other meats such as ostrich, kudu, and springbok. The preparation process for biltong is fairly simple and involves curing the meat in vinegar, spices, and salt before air-drying it.

 

The biltong curing process is the same regardless of the type of meat used. The meat is first cut into thin strips and then rubbed in a mixture of vinegar, spices, and salt. The spices vary from recipe to recipe but commonly used spices include coriander, pepper, nutmeg, cinnamon, and clove. The biltong is then left to cure for up to 72 hours before it is air-dried.

 

The air-drying process is the most important step in the biltong-making process and is what gives biltong its unique taste and texture. It involves hanging the strips of cured meat in a cool, well-ventilated space. This allows the meat to slowly lose moisture and develop the unique texture and flavor of biltong. The strips of meat are then cut into smaller pieces and packed in airtight containers before they are ready to be eaten.

 

Biltong is an ideal snack to take on hikes and camping trips as it is lightweight, high in protein, and has a long shelf life. It is also a great addition to salads, sandwiches, and wraps. Biltong is also becoming increasingly popular as a substitute for jerky in the US.

 

In conclusion, biltong is a traditional South African snack made from air-dried meat. The preparation process involves curing the meat in vinegar, spices, and salt before air-drying it. Biltong is lightweight, high in protein, and has a long shelf life. It is an ideal snack to take on hikes and camping trips, as well as a great addition to salads, sandwiches, and wraps. Biltong is also becoming increasingly popular as a substitute for jerky in the US.