The following is a small project which was inspired by my initial attempts to make my own biltong. While the method is really easy, the variations are infinite and, as always, the nature of taste is a very subjective.
A significant proportion of the content of these pages is taken in original or slightly modified form from the publication "Make your own Biltong and Droewors" by Hannelie van Tonder of the South African Meat Board in collaboration with the Red Meat Industry of South Africa. I have also included recipes (suitably acknowledged) from friends and from the Internet. I have purposely excluded those recipes which are commercial or do not divulge the "secret ingredients" of their particular spice mix. I have designed this page so that it can be comprehensively printed without having to follow too many links. Individual recipes will however have to be printed separately. Please feel free to forward the URL of this site to friends - happy to add more recipes so just email them to me...
|
What is Biltong? |
The Basic Method |
Drying the Biltong |
Hints & Tips |
. . . . . . . . . . . . . . . . . . . . . . |
Recipes |
Make your own Biltong Drier |
What is Biltong?Biltong [BILL-tong] is South African delicacy. The word comes from Dutch with BIL meaning buttock and TONG meaning strip. Developed in South Africa, and a staple in many African countries, biltong consists of strips of cured, air-dried beef or game. Though its keeping properties are the same, it is a finer form of jerked meat than American Jerky. The best biltong has been compared to Italian Prosciutto. For most South Africans, these strips of dried meat still remain the tastiest snack. This popular delicacy is synonymous with tradition and, although found in other countries, it is not found in the same form as it is in South Africa. [Extracts from THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst, Barron's Educational Services, Inc. as published by Epicurious Dictionary and from MAKE YOUR OWN BILTONG AND DROEWORS by Hanalie van Tonder of the South African Meat Board, as published by Struik Timmins]
Uses for BiltongBiltong was originally used as preserved meat. Nowadays it is served in many forms ranging from slices served at formal and informal events, to uncut chunks as finger-food and sustinence for hikers, back-packers, travellers and also as a "treat" for visitors to South Africa. It is not unusual to watch a Rugby or Cricket match while cutting slices from a chunk of biltong with a pen knife, and savouring every slice straight from the blade!As a preserved meat, biltong can also be stored for a long time - especially in the freezer. It can be included in recipes (in thin slices, roughly crumbed or even ground) for bread and muffins, in spreads and savories, and even in salads. |