Biltong, a dried meat product native to South Africa, is typically made in one of two main ways.
When you buy biltong, you'll either purchase from a larger commercial retailer or a small street vendor.
This choice has a lot to do with how your biltong is produced.
In general, street vendors and small shops typically still use the old-school method of creating biltong.
Larger commercial companies use a more modernized version of this same method, which allows them to turn out much more biltong in a shorter amount of time.
Here, we'll review the basics of biltong production, both old-school and commercial.
We'll also take a look at the most common methods of preparing meat for creating biltong.
Old-School Production Believe it or not, a cardboard or wooden box is the most important piece of equipment in creating biltong via the older method.
This drying box shelters the biltong while it dries.
Weather conditions need to be ideal for the "box method" to work; the weather should be as dry as possible to prevent the formation of mold.
Strips of meat which have been prepared are simply hung in a drying box and allowed to dry.
The process typically takes between two to four days, depending on several components.
The thickness of the meat strips or slices, weather conditions and temperature all play a role in how soon the biltong will be fully dried.
Commercial Production In the interest of turning out as much biltong as possible in the shortest amount of time, commercial biltong manufacturers use large drying rooms.
These rooms are climate-controlled and monitored by sophisticated thermometers, as well as devices which measure the amount of humidity.
When you buy biltong that has been mass-produced, you may notice a different flavor.
Many biltong connoisseurs swear by the old-school method, insisting that biltong made in the traditional way has a much deep and more developed flavor.
However, many modern consumers grew up on the flavor of commercial biltong and love the taste.
It's truly a matter of personal choice, and both types of biltong are undeniably delicious.
Commercial production does have one major advantage over traditional drying boxes - time.
Commercial drying boxes can produce ready-to-eat biltong in a matter of hours.
Preparation of Meat for Biltong Before you buy biltong, the meat itself is prepped before drying by soaking in vinegar.
This provides natural preservation.
Additional spices are added according to the individual flavor being produced.
Saltpeter is occasionally added for preservation as well.
Regardless of how your biltong is prepared, as long as you buy biltong from a recognized vendor, you can count on a tasty and healthy snack with a rich heritage and a wide variety of gourmet flavor.
When you buy biltong, you'll either purchase from a larger commercial retailer or a small street vendor.
This choice has a lot to do with how your biltong is produced.
In general, street vendors and small shops typically still use the old-school method of creating biltong.
Larger commercial companies use a more modernized version of this same method, which allows them to turn out much more biltong in a shorter amount of time.
Here, we'll review the basics of biltong production, both old-school and commercial.
We'll also take a look at the most common methods of preparing meat for creating biltong.
Old-School Production Believe it or not, a cardboard or wooden box is the most important piece of equipment in creating biltong via the older method.
This drying box shelters the biltong while it dries.
Weather conditions need to be ideal for the "box method" to work; the weather should be as dry as possible to prevent the formation of mold.
Strips of meat which have been prepared are simply hung in a drying box and allowed to dry.
The process typically takes between two to four days, depending on several components.
The thickness of the meat strips or slices, weather conditions and temperature all play a role in how soon the biltong will be fully dried.
Commercial Production In the interest of turning out as much biltong as possible in the shortest amount of time, commercial biltong manufacturers use large drying rooms.
These rooms are climate-controlled and monitored by sophisticated thermometers, as well as devices which measure the amount of humidity.
When you buy biltong that has been mass-produced, you may notice a different flavor.
Many biltong connoisseurs swear by the old-school method, insisting that biltong made in the traditional way has a much deep and more developed flavor.
However, many modern consumers grew up on the flavor of commercial biltong and love the taste.
It's truly a matter of personal choice, and both types of biltong are undeniably delicious.
Commercial production does have one major advantage over traditional drying boxes - time.
Commercial drying boxes can produce ready-to-eat biltong in a matter of hours.
Preparation of Meat for Biltong Before you buy biltong, the meat itself is prepped before drying by soaking in vinegar.
This provides natural preservation.
Additional spices are added according to the individual flavor being produced.
Saltpeter is occasionally added for preservation as well.
Regardless of how your biltong is prepared, as long as you buy biltong from a recognized vendor, you can count on a tasty and healthy snack with a rich heritage and a wide variety of gourmet flavor.
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