Biltong is a dried meat product from South Africa, made by seasoning strips of meat and leaving them to dry in the sun. It has a long shelf life and can be eaten plain or added to other foods. The word comes from Afrikaans and reflects a fusion of African and Dutch culture. Successful biltong requires a warm, dry environment with minimal humidity and a good breeze.
Biltong is a dried meat product from South Africa. It is often compared to jerky, another type of preserved meat product, although biltong is dried, not smoked. Meat is a very popular commodity throughout Africa and with people who have spent time in African nations. Biltong can be eaten plain, mashed up on sandwiches and salads, and added to an assortment of other foods. Several companies produce and export biltong, and it can also be made in-house by expert meat-curing cooks.
The word comes from Afrikaans, a language that reflects a fusion of Dutch and African culture in South Africa during the colonial era. Bil in Afrikaans means “rump”, while tong means “tongue” or “stripe”. The meat itself reflects a fusion of African and Dutch culture, as the recipe incorporates techniques from both regions of the world. A similar type of jerky, charki, is made in South America by Native Americans who mastered the art of freeze-drying to preserve their meats.
To prepare biltong, strips of meat such as beef, ostrich or venison are seasoned and then left to dry in the sun. The seasoning usually includes salt, pepper, saltpeter and ground coriander, mixed with vinegar which helps soften and sterilize the meat. As the meat dries, it contracts, concentrating the flavor. When cared for properly, biltong has a very long shelf life, along with an intense flavor. When biltong is made with fish, it’s called bokkoms.
There are several stories to explain the origins of the biltong. According to popular mythology, it was invented by tribesmen who kept wedges of meat under their saddles. The open air of the race dried the meat, while the horse’s sweat seasoned it. This explanation is unlikely for several reasons, not the least of which is that the meat probably would have gone rancid more often than it was cured, but Africans undoubtedly had ways of preserving meat and game. The Dutch, in turn, have their own technique, called taxal, which they brought with them to Africa. With a little refinement, tassel transformed into biltong.
Successful biltong requires a warm, dry environment with minimal humidity and a good breeze. The meat is usually covered or screened as it dries, to ensure it does not become infested with insects. As the meat heals, it is periodically checked. Curing time for biltong can range from five to 14 days, depending on the size of the piece of meat and the level of curing desired. Lightly seasoned or “wet” biltong is a popular staple now that refrigeration keeps the meat stable.
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