Biltong

Biltongis a form ofair-dried,curedmeatwhich originated inSouth Africa, and from there spread to otherSouthern Africancountries -- (Zimbabwe,Malawi,Namibia,Botswana,Lesotho,Eswatini, andZambia). Various types of meat are used to produce it, ranging frombeeftogamemeats such asostrichorkudu. The cut may also vary being eitherfilletsof meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beefjerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least 71 °C (160 °F).
The word "biltong" is from theAfrikaansbil("buttock") andtong("strip" or "tongue").
Meat preservationas a survival technique dates back to ancient times.
Meat can be preserved by curing it insalt,brine, orvinegaras well assaltpetre(potassium nitrate). Potassium nitrate killsClostridium botulinum, the deadly bacterium that causesbotulism, while the acidity of vinegar inhibits its growth. According to the World Health Organization,C. botulinumwill not grow in acidic conditions (pH less than 4.6), and so the toxin will not be formed in acidic foods.
Theantimicrobialproperties of certain spices have also been drawn upon since ancient times. The spices introduced to biltong by the Dutch includepepper,coriander, andcloves.
According to local lore, biltong was originally made in the 17th century by Dutch pioneers who would place large strips of raw meat under horses' saddles to dry with the horses' salty sweat. This salty sweat preserved the meat while also tenderizing it from the shocks of riding. This "drying" process helped to provide a reliable and rich source of protein that would keep for months.Others speculate that the early Dutch settlers simply adopted a local custom of preserving meat. This is unlikely, however, as the use of horses did not begin until the colonization of South Africa.
In January 2017, a research group at theUniversity of Beira InteriorinPortugalpublished a study about the antimicrobial properties of coriander oil(coriander being one of the main spices in the most basic of biltong recipes) against 12 bacterial strains, and found that 10 of the 12 strains of bacteria were killed with a relatively mild concentration of coriander oil (1.6%). In the two strains which were not effectively killed,Bacillus cereusandEnterococcus faecalis, the coriander oil reduced their growth significantly.
The need for food preservation in Southern Africa was pressing.Iceboxesandrefrigeratorshad not been invented yet, and building up herds of livestock took a long time. With game in abundance in Southern Africa, however, traditional methods were called upon to preserve the meat of large African animals including theeland.
The meat was prepared with vinegar and spices then hung to be air dried for a fortnight during the winter, when the colder temperatures further inhibited bacterial and fungal growth. Once suitably dried, the biltong was ready for packing in cloth bags which allowed air circulation to help prevent mold.
The most common ingredients of biltong are:
Modern-day ingredients sometimes includebalsamic vinegarormalt vinegar,sugar, dry groundchilli peppers,nutmeg,paprika,lemon juice,garlic,bicarb soda,Worcestershire sauce,onion powder, andsaltpetre.
Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in Southern Africa, but biltong is most commonly made today frombeef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts,fillet,sirloin, orsteakscut from the hip, such as topside orsilverside, are used. Other cuts can be used, but are not as high in quality.
Biltong can also be made from:
Traditionally, biltong was only made during the cold of winter when the risk of bacterial growth and mould would be at a minimum. Some recipes require the meat to bemarinatedin a vinegar solution (grape vinegar is traditional but balsamic and cider also work very well) for a few hours, then the vinegar is poured off before the meat is flavoured with salt and spices.  The spice mix is sprinkled liberally over the meat and rubbed in. Saltpetre is optional and can be added as an extra preservative (necessary only for wet biltong that is not going to be frozen). The meat should then be left for a further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer.
Other recipes, which were handed down from generation to generation, require the biltong to be left overnight in the vinegar, salt, and spice solution (between 12 and 24 hours).The spice mix traditionally consists of equal amounts of rocksalt, wholecoriander(slightly roasted), roughly ground black pepper, and brown sugar.The vinegar serves as a primary inhibitor ofClostridium botulinumbacteria, according to theWorld Health Organization,while the salt, coriander, pepper, and cloves all have antimicrobial properties.
Biltong is always an air-dried meat. When heat is added, it is called 'jerky.'
Traditionally, biltong was made during the cold winters of the South Africanhighveldfor best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavour, and darker colour.
Heat has only been introduced into the process in recent years by sellers who erroneously still call it 'biltong', however, it is not authentic biltong and traditional biltong makers maintain that heat makes for an inferior end result.
Biltong differs fromjerkyin four distinct ways:
Biltong is a common product in Southern African butcheries and grocery stores, and can be bought in the form of wide strips or much thinner strips (known asstokkies, meaning "little sticks"). It is also sold in plastic bags, sometimesshrink-wrapped, and may be either finely shredded or sliced as biltong chips.
Also, some specialised retailers sell biltong. These shops may sell biltong as "wet" (moist), "medium", or "dry". Additionally, some customers prefer it with a lot of fat, while others prefer it as lean as possible.
While biltong is usually eaten as a snack, it can also be diced up into stews, or added tomuffinsorpot bread. Biltong-flavoured potato crisps have also been produced,and some cheese spreadshave biltong flavour. Finely shredded biltong is eaten on slices of bread and in sandwiches.
Biltong can be used as ateethingaid for babies.
Biltong is a high-protein food. Often, 200 g of beef is required to make 100 g of biltong, and the process of making biltong preserves most of the protein content. Some biltong can have up to 67% protein content.
Biltong's popularity has spread to many other countries with large South African populations, who often regard it with pride as a defining national food -Canada, the United Kingdom,Australia, New Zealand, Ireland, the United States, and India. Biltong is also produced within South African expatriate communities across the globe, for example in Germany, Ireland, and even South Korea.
Biltong produced in South Africa may not be imported into Britain, according to rules governing the importation of meat-based products from non-EU countries laid down byHM Customs and Exciseand its successorHM Revenue and Customs,thus it is made in the UK.
In the United States, biltong is relatively rare, as beef jerky has been traditionally the more popular dried meat snack. Within the last few years,biltong has begun a small emergence within the United States, particularly from South African immigrants who have brought their local culture and foods with them. Due to concerns related to the presence offoot-and-mouth diseasein South Africa, theUnited States Department of Agriculturerequires a meat inspection certificate issued by a South African government authority to accompany imports of biltong.
Media related toBiltongat Wikimedia CommonsThe dictionary definition ofbiltongat Wiktionary
Foods similar to biltong include: