1. What is Biltong?
The dried, cured meat known as biltong was first produced in Southern African nations including South Africa, Zimbabwe, Malawi, Namibia, Botswana, Lesotho, Eswatini, and Zambia. Meat is cut into strips and dried with salt and vinegar to make it. The meat is then seasoned with coriander and black pepper. It is comparable to beef jerky, however, there may be differences in the usual ingredients, flavor, and production methods. Biltong is a dried meat-based snack with a high protein and low carbohydrate content.
2. How long does it take to make biltong?
The recipe and drying technique are what determine the length of time it takes to manufacture biltong. Biltong is typically marinated for 12 to 24 hours before being hung to dry for 3 to 5 days. Nevertheless, depending on the desired texture and flavor, some recipes may take longer or shorter.
3. How is biltong different from beef jerky?
While both beef jerky and biltong are dried meat treats, their composition, flavor, and texture, as well as methods of preparation, vary. Jerky is always made from extremely lean beef cuts, but biltong offers more flexibility. To achieve the correct texture, biltong cuts can be either lean or fatty. In contrast to jerky, which is marinated in sauces and spices before being dried out without any curing, biltong calls for the curing and marinating of the meat in vinegar, salt, and basic spices.
The flavoring used will determine how the jerky or biltong will taste overall. The various drying techniques also distinguish between the flavors of jerky and biltong, giving biltong a pronounced meat flavor and jerky a lingering smokey flavor.