Walk into any biltong shop in South Africa and the first thing you notice is the hanging meat thick cuts of beef suspended in the air, slowly transforming over days into something extraordinary. No ovens. No smoke machines. No liquid preservatives. Just beef, a handful of natural ingredients, and time.
That process air-drying is the heart of what makes biltong different from every other cured meat on the market. It's a method over 300 years old, and at Lowfeld Soul Food, it's exactly how we make ours today. Here's a complete look at how it works, step by step.
The Tradition Behind the Method
Where It Comes From
Biltong was born out of necessity. South African Voortrekkers Dutch settlers trekking across the country in the 17th and 18th centuries needed a reliable way to preserve large quantities of meat with no refrigeration and no fixed home base. The solution they developed was elegant: treat meat with vinegar and salt, coat it in spices, and hang it to dry in the open air.
The method worked so well that it became a cultural staple not just a preservation technique, but a tradition. Today, biltong is made the same way in homes, butcher shops, and small businesses across South Africa and around the world.
Why the Method Still Matters
Modern food manufacturing has replaced natural curing with faster, cheaper shortcuts heat, chemical preservatives, liquid smoke, and stabilizers. Biltong rejects all of that. The air-drying process isn't just about nostalgia; it produces a genuinely superior product: more protein, no added sugar, no preservatives, and a depth of flavor that heat-dried meat simply can't replicate.
At Lowfeld: Every batch we make follows the same traditional method our founders grew up with in the Lowveld, near Kruger National Park. No shortcuts. No compromises.
The Ingredients: Simple by Design
One of the most important things about traditional biltong is what it doesn't contain. No corn syrup. No MSG. No artificial flavoring. The ingredient list is short on purpose and every item earns its place.
Core Ingredients
|
Ingredient |
Role in Biltong |
Why It Matters |
|
Beef (Silverside) |
Provides flavor, protein, and texture |
Quality cut = quality biltong. Grass-fed is ideal. |
|
Vinegar |
Natural preservative & pH reduction |
Kills harmful bacteria without heat or chemicals |
|
Coarse Salt |
Draws out moisture and seasons the meat |
Essential for curing and flavor development |
|
Coriander Seed |
The defining spice of biltong |
Toasted and cracked slightly citrusy and warm |
|
Black Pepper |
Adds heat and depth |
Coarse grind gives texture and bite |
|
Optional: Chili / Garlic |
Flavor variation (chili bites, garlic biltong) |
Adds variety without changing the method |
A Note on Coriander
If you've never made biltong before, coriander seed might surprise you as the defining spice. It's not the ground coriander used in curries, it's whole seeds, lightly toasted and then cracked. The result is a warm, slightly citrusy, nutty flavor that is unmistakably biltong. It's the one ingredient that separates biltong from every other cured meat, and it cannot be skipped.
The Process: Step by Step
Here's exactly how traditional South African biltong is made from raw beef to the finished product in your hands.
|
Step |
Stage |
What Happens |
|
1 |
Meat Selection |
High-quality beef (typically silverside or topside) is chosen. Thick cuts of at least 1 inch are preferred for proper air drying. |
|
2 |
Vinegar Bath |
Meat is submerged or sprayed with brown or apple cider vinegar to lower pH, begin preservation, and add a subtle tang. |
|
3 |
Spice Rub |
A dry mix of coarse salt, black pepper, coriander seed, and optional spices is rubbed into all sides of the meat. |
|
4 |
Curing Rest |
The seasoned meat rests for several hours (sometimes overnight), allowing salt and vinegar to penetrate and draw out moisture. |
|
5 |
Hanging |
Meat is hung in a well-ventilated space or drying box where gentle airflow removes moisture slowly and evenly. |
|
6 |
Air-Drying |
Biltong air-dries for 3–7 days depending on thickness and desired texture, no heat and no smoke used. |
|
7 |
Slicing & Serving |
Once dried, biltong is sliced across the grain into thick slabs or bite-sized pieces and is ready to eat. |
How Long Does It Take?
Timing depends on thickness, humidity, and your preferred texture. As a general guide:
•Wet biltong (moist center): 3–4 days
•Medium biltong (slight give): 4–5 days
•Dry biltong (firm throughout): 6–7 days
At Lowfeld, we monitor every batch carefully so that the texture is exactly right before it ships, never under-dried, never overdone.
Why Airflow Is Everything
The Science Behind Air-Drying
The magic of biltong isn't in the spices or the vinegar alone it's in the airflow. Consistent, gentle air circulation around every surface of the meat is what gradually pulls moisture out without cooking the beef. The salt draws moisture to the surface, and the moving air carries it away. Done correctly, this process preserves the integrity of the meat fibers in a way that heat-drying never can.
What Goes Wrong Without It
Too little airflow and the exterior dries before the center creating a hard crust that traps moisture inside and creates conditions for mold. Too much heat (as in a dehydrator or oven) cooks the outer layer before the inside has a chance to dry properly, resulting in the tough, stringy texture that defines commercial beef jerky.
Proper biltong drying uses neither. The environment is cool, well-ventilated, and consistent. That's why traditional South African biltong boxes use a small fan not a heating element.
Key Point: Air-drying is not the same as dehydrating. A dehydrator uses heat. Biltong uses airflow. That distinction is the entire reason biltong tastes the way it does.
Wet vs. Dry: Understanding Biltong Textures
Wet Biltong
Wet biltong is pulled early after just 3–4 days while the center still retains significant moisture. It has a deep red color, an almost steak-like tenderness, and an intensely rich flavor. It's the preference of most South Africans who grew up eating biltong. The downside: it has a shorter shelf life and doesn't travel as well.
Dry Biltong
Dry biltong is left to air-dry for 6–7+ days until firm all the way through. It's chewier, more concentrated in flavor, and lasts considerably longer. It's easier to slice thinly and is the better choice for snacking on the go, charcuterie boards, or sending as a gift.
Which Should You Choose?
At Lowfeld, you can specify your preferred texture when ordering. First-timers often start with a medium balanced option that gives you the authentic flavor without being too unfamiliar in texture. Once you've tried it, most people develop a strong preference one way or the other.
How We Make Biltong at Lowfeld Soul Food
Made to Order Every Time
At Lowfeld, we don't keep biltong sitting in bags waiting for orders. Every batch is made when you order it. That means the biltong you receive has been hanging for days before your purchase, never weeks on a shelf, never months in a warehouse.
Traditional Recipes from the Lowveld
Our founders grew up in the Lowveld of South Africa, near Kruger National Park one of the heartlands of traditional South African biltong making. The recipes we use today are the same ones passed down through that culture. Same spice ratios. Same curing process. Same attention to quality cuts of beef.
Freshness Guarantee
Our commitment is simple: your biltong will never sit for more than 5 days before shipping. When it arrives, it should taste the way biltong is supposed to taste fresh, flavorful, and made with care.
Our Promise: No preservatives. No artificial ingredients. No shortcuts in the process. Just traditional South African biltong, made the way it's always been made.
Final Thoughts
The air-drying process isn't complicated but it requires patience, quality ingredients, and respect for a method that has worked for three centuries. That's why biltong always tastes different from anything else in the snack aisle. It wasn't designed for mass production. It was designed for flavor.
If you've never tried biltong made this way, now you know exactly what went into it and why it's worth seeking out. Try Lowfeld Soul Food and experience authentic biltong today.