Biltong is a kind of dried meat that originated in southern Africa. Many kinds of flesh can be used to make it, ranging from beef through game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats but differs significantly in typical ingredients, taste and production process. The word biltong is from the Dutch bil ("rump") and tong ("strip" or "tongue").^[1] A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... For other uses, see Beef (disambiguation). ... Game is any animal hunted for food or not normally domesticated (such as venison). ... Binomial name Carolus Linnaeus, 1758 The present-day distribution of Ostriches. ... Hong Kong style unpackaged beef jerky Jerky is meat which has been cut into strips with the fat trimmed off, marinated in a spiced, salty or sweet liquid for a desired flavor, then dried with low heat (usually under 70°C/160°F) or occasionally salted and sun-dried. ...

Origins

The Dutch who arrived in South Africa in the 17th Century brought recipes for dried meat from the Old World. Preservation involved rubbing strips of meat with salt, pepper and coriander and then covering them with vinegar to preserve them. The need for preservation in the new colony was pressing. Building up herds of livestock took a long time. There was native game about but it could take hunters days to track and kill a large animal such as an eland and they were then faced with the problem of preserving a large mass of meat in a short time in a hot climate during a period of history before iceboxes had been invented. Desiccation solved the problem. Biltong as we understand it today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony (Cape Town) into the interior of South Africa during the Great Trek. They added saltpetre to the mix of herbs and salts, sprinkled vinegar over the meat and hung it up to dry in the warm but dry African air. The meat became stable against decay or attack by insects within a day or two and within a fortnight would be black and rock-hard. Binomial name Coriandrum sativum L. Percentages are relative to US recommendations for adults. ... Species Taurotragus oryx Taurotragus derbianus Taurotragus is a genus of antelopes, containing two species: the Common Eland, and the Giant Eland. ... The inside of a fridge A refrigerator (sometimes shortened to fridge) is an electrical appliance that uses refrigeration to help preserve food. ... The Voortrekker Monument built in 1949. ... Anthem: God Save the Queen Cape Colony Capital Cape Town Language(s) English and Dutch1 Religion Dutch Reformed Church, Anglican Government Constitutional monarchy Last Monarch King George VI Last Prime Minister  - 1908 – 1910 John X. Merriman Last Governor  - 1901 - 1910 Walter Hely-Hutchinson Historical era 19th century  - Dutch East India... City motto: Spes Bona (Latin: Good Hope) Location of the City of Cape Town in Western Cape Province Province Western Cape Mayor Helen Zille Area  - % water 2,499 km² N/A Population  - Total (2004)  - Density Not ranked 2,893,251 1,158/km² Established 1652 Time zone SAST (UTC+2... Trekboers in the Karoo. ... R-phrases   S-phrases   Supplementary data page Structure and properties n, εr, etc. ...

Preparation

The meat is marinated with rock salt, coarse black pepper, coarse ground coriander, a little saltpeter to improve the colour and vinegar and is then air-dried. It is typically dried out in the cold night air (rural settings), dry boxes (urban) or refrigerated chill rooms (commercial). Depending on the spices used, a variety of flavours may be produced.Biltong can also be made in colder climates by using an electric lamp to dry the meat, but care must be taken to air it, as mold can begin to form on the meat. Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... Edible salt is mostly sodium chloride (NaCl). ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name Coriandrum sativum Coriander (Coriandrum sativum) is an annual herb commonly used in Middle Eastern, Mediterranean, Indian, Latin American and Southeast Asian cooking. ... R-phrases   S-phrases   Supplementary data page Structure and properties n, εr, etc. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ...

Additional: The saltpetre is totally optional and added as an extra preservative (necessary only in wet biltong that is not going to be frozen). Ideally the meat is marinated in a vinegar solution (cider vinegar is traditional but balsamic also works very well) for a few hours. This is then poured off and the meat thoroughly mixed with the spice mix. Traditionally equal amounts of: rock salt, whole coriander, black pepper and brown sugar. This mix is then ground roughly together and sprinkled liberally over the meat and rubbed in. The meat should then be left for a further few hours and any excess liquid poured off before the meat is hung in the dryer. A good dryer will deliver a medium dry cure in about 4 days.

Biltong differs from jerky in 2 fairly important ways. 1) the meat used can be much thicker, typically biltong meat is cut in strips approx 1 inch wide - but can be thicker. Jerky is always very thin meat. 2) The vinegar in biltong has at least as much to do with the preservation of the meat as the salt and drying process as it chemically 'cooks' the meat, further helping to preserve as well as adding texture and flavour. Jerky is traditionally just salted and dried. It is the addition of the vinegar stage that allows biltong to be much thicker than jerky while also keeping for at least as long - if not longer.

Fish can also be used. In this case, it is called Bokkoms.

Retail

Biltong is a common product of Southern African butcheries and grocery stores, and can be bought in the form of wide strips (known as Stokkies (meaning: little sticks)) or in packets, either finely shredded or sliced as biltong chips. There are also specialised stores that retail biltong. Its popularity has spread to many other countries, notably the United Kingdom, which has a large South African population, and the United States, where it is FDA approved. hi “FDA” redirects here. ...

When customers at a retail shop ask for biltong, they will request it either as wet (moist), medium or dry. As it is sold by weight, wet is best for the seller, but the price is insignificant either way. Additionally, some customers prefer it with a lot of fat within the muscle fibres, and some with as little fat as possible.

Biltong has been said to be best enjoyed with a beer. Biltong is an excellent camping food, containing a high-degree of protein and fat, in a lightweight package. Dogs are also known to enjoy biltong.

Biltong is more often made from beef sirloin or from steaks cut from the hip, but can be made from venison, and even ostrich meat (which is a bright red, often resembling venison). The primary flavouring appears to be from the dried and roasted coriander seeds, along with garlic and/or onion powder and salt and pepper seasoning.

See also

Foods similar to biltong include:

• Basterma
• Bresaola
• Cabanossi
• Droë wors
• Jerky
• Slinzega

Pastırma is a highly seasoned, air-dried cured beef in the cuisines of the former Ottoman countries. ... Bresaola is air-dried salted beef fillet that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. ... Cabanossi (pronounced is a type of dry sausage, similar to a very mild salami. ... This article or section does not cite any references or sources. ... Hong Kong style unpackaged beef jerky Jerky is meat which has been cut into strips with the fat trimmed off, marinated in a spiced, salty or sweet liquid for a desired flavor, then dried with low heat (usually under 70°C/160°F) or occasionally salted and sun-dried. ... Slinzega is a type of air-dried meat produced in Valtellina, Italy. ...

Notes and references

1. ^ Stephanie Hanes (2006-09-20). Biltong: much more than just a snack. The Christian Science Monitor. Retrieved on 2006-10-03.