Natural form

Whole biltong sticks as sold: dark, rough-edged, dried beef strips.

Shows the recognizable exterior — the deep mahogany crust and thick strip form that distinguishes biltong from other dried meats.

Proteins

Biltong

South African air-dried, vinegar-and-spice cured beef eaten as a snack.

Biltong is a South African cured meat made by marinating strips of beef or game in vinegar and spices like coriander, then air-drying. Unlike jerky it is not cooked or heavily sweetened, yielding a tender, savory, slightly tangy snack. It is sliced thin and eaten on its own or crumbled over dishes.

Biltong is South Africa's homegrown cured meat — a deeply savory, tangy, air-dried beef that differs fundamentally from the smoked, sauced jerky most non-South Africans know. Where jerky relies on smoking and liquid seasonings, biltong cures in a vinegar-and-dry-spice bath and dries without heat or smoke. The result is a dense, protein-rich strip with layered flavor: sharp vinegar tang, warm coriander, black pepper heat, and concentrated umami. The word is Dutch — bil (hindquarter) and tong (strip) — a nod to the cuts used and the legacy of 17th-century Dutch settlers at the Cape.

The curing process is what makes biltong work. Wine vinegar or brown malt vinegar denatures surface proteins and acidifies the meat, creating a hostile environment for spoilage organisms during the long air-drying that follows. The dry spice rub (coriander seed is non-negotiable; everything else adapts) goes on after the vinegar soak. Drying happens in a dark, ventilated space at 15–20°C (59–68°F), taking 3–7 days depending on thickness and climate. The finished product ranges from moist (~60% moisture, needs refrigeration) to dry (~25% moisture, keeps at room temperature for weeks). Beyond beef, the same method applies to ostrich, venison, kudu, and eland.

Biltong is a protein-dense snack, a charcuterie component, and a pantry staple. Eaten out of hand, chopped into eggs, crumbled into salads, or sliced thin alongside cheese, it brings a distinctive savory punch that no other cured meat quite replicates.

Measured in: g
Storage: Pantry

Types & varieties

Beef biltong

The standard; silverside is the most common cut, yielding well-marbled, flavorful strips

Ostrich biltong

Very lean with a slightly gamey edge; popular and widely available in South Africa

Venison biltong

Traditional across southern Africa; leaner and more assertively flavored than beef

Dry biltong

Traditional style; firm texture, long shelf life at room temperature, the reference standard

Wet biltong

Modern product style; higher moisture, softer bite, must be refrigerated and consumed promptly

Spiced or peri-peri biltong

Chili flakes or peri-peri blend folded into the spice rub for built-in heat

Biltong vs. Jerky: The Core Difference

These are parallel traditions, not the same thing. Jerky is cooked — by smoking, torching, or dehydration with heat — and seasoned with liquid sauces: Worcestershire, soy sauce, teriyaki, barbecue. The smoke itself acts as a preservative. Biltong is raw throughout its process: vinegar-cured, then air-dried at ambient temperature with no heat and no smoke. The vinegar performs the preservation work that smoke does in jerky. The flavor reflects this: where jerky is smoky and often sweet, biltong is tangy, herbaceous, and savory. If a recipe specifies biltong, substituting jerky will noticeably change the dish's character.

Jerky is cooked (smoked or heated); biltong is raw-cured and air-dried
Jerky uses liquid seasonings; biltong uses dry spice rubs applied after a vinegar soak
Smoke preserves jerky; vinegar preserves biltong during drying
Flavor profile of jerky: smoky, often sweet. Biltong: tangy, coriander-forward, savory

How to Make Biltong at Home

The process is straightforward but demands patience and attention to temperature and airflow. A dedicated biltong box (a wooden frame with wire mesh shelves and a small fan) is the standard tool, but a dark pantry shelf or closet with a small fan works fine — as long as the space stays cool and dry. Commercial dehydrators are not ideal because the gentle heat they apply can cook rather than dry the meat, altering texture and flavor.

Select lean beef cuts; trim every visible trace of fat — fat goes rancid during air-drying
Slice strips with the grain, about 2–3 cm thick, or against the grain for faster vinegar penetration
Soak in wine vinegar or brown malt vinegar (enough to coat all surfaces) for 12–24 hours in the refrigerator
Drain and pat dry, then coat generously with a rub of crushed coriander seed, cracked black pepper, and salt
Hang or lay strips on a biltong box or ventilated rack in a dark space at 15–20°C (59–68°F)
Ensure airflow with a small fan; rotate strips daily for even drying
Test doneness by squeezing: properly dried biltong springs back with no moisture on your fingers
In humid climates, run a dehumidifier in the drying space to prevent mold

Common uses

Eaten as a high-protein snack straight from the strip, out of handChopped and added to stews and soups near the end of cooking for depthSliced thin for charcuterie boards and cheese plates alongside aged cheddar or goudaCrumbled or chopped into green or grain salads for savory proteinServed alongside boerewors at braais (South African barbecues) as a traditional accompanimentChopped into scrambled eggs, omelets, or frittatas for a protein boostUsed as a garnish for pasta dishes, especially cream-based saucesChopped finely and scattered over avocado toast or smashed avocado for a South African twistGiven as a food gift or edible souvenir representing South African cuisine

Tips & pitfalls

Trim every trace of fat before curing — fat oxidizes and turns rancid during air-drying, ruining the batch
Slice with the grain for traditional thick strips, or against the grain for faster vinegar penetration and thinner final product
Lightly crush coriander seeds with a mortar or rolling pin; grinding them fine loses aromatic oils too quickly
Apply the dry spice rub after the vinegar soak, not before — vinegar needs direct contact with the meat surface to work
Use a dedicated biltong box or a dark, well-ventilated space at 15–20°C (59–68°F) with a small fan running
Test doneness by squeezing: properly dried biltong springs back without leaving moisture on your fingers
Commercial biltong may contain sulfites, BHA, or BHT as preservatives; homemade relies on vinegar and spices only
In humid climates, place a small dehumidifier in the drying space to prevent mold from forming on the surface
Rotate strips daily if not using forced-air circulation to ensure even drying from end to end
Common mistake: drying too warm (above 20°C). This cooks the exterior before the interior dries, creating uneven texture and spoilage risk

Nutrition

311kcal

Energy

1301 kJ · per 100 g

Where the calories come from

Protein 50%Carbs 42%Fat 8%

Protein

41.7g

83% DV

Carbs

34.7g

13% DV

Fat

4% DV

Fiber

17.5g

63% DV

Sodium

10mg

0% DV

Notable micronutrients

Vitamin B12250% DV

Niacin (B3)138% DV

Vitamin B679% DV

Riboflavin (B2)69% DV

Iron67% DV

Thiamin (B1)59% DV

Source · USDA FoodData Central · approx. Meat extender

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In the shops

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Good to know

Primary Cuts: Silverside, top round, bottom round; lean cuts with minimal connective tissue
Curing Agent: Brown malt vinegar or white wine vinegar; acid denatures surface proteins and prevents spoilage during drying
Key Spices: Coriander seed (essential), black pepper, salt; optional chili, cloves, bay leaf
Drying Time: 3–7 days at 15–20°C (59–68°F), depending on strip thickness and ambient humidity
Moisture Range: Wet biltong (~60% moisture, soft texture) to dry biltong (~25% moisture, firm texture)
Flavor Profile: Savory, sharp vinegar tang, aromatic coriander, cracked pepper; intensely umami-dense
Storage (Dry): Cool, dry place for weeks; refrigerated for months
Storage (Wet): Refrigerate; consume within 2 weeks

Substitutes

Beef jerky — Similar texture but smoked and typically sweeter from sauce seasoning; the flavor profile differs significantly
Cantonese-style air-dried beef (lap cheong) — Salt-and-sugar cure followed by drying; sweeter and denser than biltong, different spice profile entirely
Bresaola — Italian air-dried beef cured in wine and spices including juniper; herbal and wine-forward, not coriander-dominant
Prosciutto-style dried game meat — Acceptable substitute for venison or game biltong varieties; similar lean texture and earthy flavor

Pairs with

Coriander seed Black pepperAged cheddar or aged GoudaSouth African wine (Pinotage, Chenin Blanc)Chili flakes or peri-periBoerewors AvocadoMango or dried apricot

Also called

Dried Meat