They learned to preserve fruit and vegetables and dried meat, an essential part of the daily routine and provided food in the winter months. History

Optionally, add the bicarbonate of soda and give it a good mix through. As soon as the froth disappears remove the meat from the wet cure and pat it dry with a paper towel. This step takes about 15 to 20 minutes. When you make biltong, you don’t cook the meat like Jerky. Instead, you use the air to dry it. This means that biltong takes longer before it is ready to eat. Hang your meat in a biltong box or other dry-air well-ventilated area away from pests, insects or animals. For most people, a balcony with a fan blowing over the meat would be the easiest. You can loosely cover the meat with a muslin cloth to prevent any flies from getting to it. You can also do this in a fridge, but make sure the fridge is spotlessly clean and the meat does not touch anything. This is to minimise the chances of spoilage and mould.

Top rump and Silverside are the two preferred cuts, although I've had great results with other cuts like rump cap and striploin.

Add the meat to the wet cure and let it sit for another 2 hours flipping over twice to make sure it's evenly covered in the liquid. Do this in a clean plastic or non-reactive metal container where the meat fits snugly. All the protein remains in the biltong, so you are getting double the amount of protein in half the serving.We recommend using Silverside or Topside cuts as these cuts of beef work well. In addition, you can use game meats like kudu, impala and springbok. Traditional Biltong Recipes other optional ingredients: paprika, cayenne pepper or peri-peri spice (for spicier biltong – not much needed..), crushed dry garlic, any other herbs and spices that you want to experiment with. cup of whole coriander seeds (these will be roasted in a pan then crushed and applied just before drying and also after cutting the finished biltong)

Mycotoxins may cause cancer in humans. What’s more, many countries don’t test for them as part of their food safety standards ( 8). Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution.Drying time takes 5 to 7 days, depending on the climate you are in. The airflow should be able to flow around the meat in the box, and no meat should be touching each other as this can cause mould. Weight loss diets use it as it can suppress your appetite. However, being full of protein also keeps you full for longer.