In brief
- Biltong is beef marinated in vinegar, salted, spiced and then air-dried, with no cooking or smoking.
- Origin: South Africa, and more broadly Southern Africa.
- Key ingredients: lean beef, vinegar, salt, coriander, pepper.
- Eaten in thin slices, as an appetizer or a snack.
Origins and cultural history of biltong
Biltong is a dried beef meat, native to South Africa and more broadly to Southern Africa (Namibia, Zimbabwe, Botswana). The method goes back to peoples who had to preserve game meat before the arrival of the refrigerator: salt and vinegar stabilized the meat, and the dry air of the South African climate finished the drying.
The name comes from the Afrikaans "bil" (buttock) and "tong" (strip, tongue), referring to the strips of meat cut for drying. Unlike North American jerky, which is most often smoked or pre-cooked, traditional biltong stays raw: it is neither smoked nor cooked, protected by the salt and the acidity of the vinegar.
What are the key ingredients of biltong
The biltong recipe comes down to a few simple ingredients, but their proportions matter for the texture and for the safety of the finished product.
- lean beef (rump, silverside or a similar cut)
- red wine vinegar or cider vinegar
- coarse salt or sea salt
- crushed coriander seeds
- crushed black pepper
- brown sugar
Nutritional benefits of biltong
According to the USDA (FoodData Central), an 85 g serving of cooked lean beef provides about 25 g of protein. Drying removes a large part of the water from the beef, which further concentrates these proteins by weight. The coriander seeds in the marinade provide, according to the Anses 2017 Ciqual table, about 12.4 g of protein and 41.9 g of fiber per 100 g, but they enter the recipe only in a very small amount.
Frequently asked questions about South African biltong
What is biltong?
Biltong is a dried beef meat from South Africa: strips marinated in vinegar, coated in crushed salt, coriander and pepper, then air-dried for several days. Unlike jerky, it is neither smoked nor cooked before drying.
How can you tell if homemade biltong is ready and safe?
Biltong is ready when it is noticeably firmer and darker than at the start, after losing about 30 to 50% of its original weight. Any suspicious odor, slimy area or trace of mold should lead to discarding the piece concerned: the safety of the drying process rests on fresh meat, sufficient salting and drying in a cool, well-ventilated place.
Where to find the ingredients for South African biltong in France?
NKOSI sells the spices needed for biltong (coriander, pepper, brown sugar) and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 59 €.
