Biltong

Biltong is air-dried with no heat, using vinegar, salt, coriander, and pepper as primary seasonings, while beef jerky is typically smoked or dehydrated with heat and often uses sugar-heavy marinades. Biltong also tends to be cut thicker and retains a softer, more tender interior compared to the chewier texture of most jerky.

Lean cuts like silverside, topside, or eye of round are preferred because fat can go rancid during the drying process. South African butchers traditionally use silverside, and the meat is cut into long strips along the grain before being soaked in vinegar and spiced.

Yes, in South Africa, game biltong made from kudu, springbok, ostrich, or wildebeest is widely popular and commonly sold in shops and at markets. Ostrich biltong in particular is prized for its lean profile and dark, rich flavor.

Properly dried biltong can last for months without refrigeration if stored in a cool, dry, well-ventilated environment. However, if any moisture remains in the thickest parts of the meat, mold can develop, so many people in humid climates store it in paper bags rather than plastic.