Biltong cured meat is a South African delicacy
By Santa Ynez Valley Star Staff · Tue Mar 17 2020
By Vida Gustafson
Contributing Writer
Biltong is a traditional cured and dried meat originating from South Africa. Nearly every corner shop in South Africa has its own butcher counter and its own unique recipe for biltong. While buying other staples you’d be able to order a pound or two, choosing from dry or wet, sliced thick or paper thin. Everyone had their own favorite. I remember a piece of advice I got from a hiker as a child. He said if I ever got lost in the bush and couldn’t find water, to put out some biltong for the baboons and watch from a distance. They would eat it, get thirsty and lead you straight to some drinking water. Of course, this plan rests on having some dried meat on hand!
This method of curing and air-drying meat is an excellent way of preserving large amounts of red meat after a hunt, or a good score at the grocery store. It works really well on even the toughest cuts and is mouthwateringly delicious. This is a basic recipe that you can make saltier or spicier as you’d like. Please do not omit any salt or vinegar however, these are essential to the curing process and keep the meat free from harmful bacteria.
Ingredients