We also recommend keeping the biltong in an airtight container to keep the product as fresh as possible. If you’re in the market for nice little bite sized pieces, it’s best to go against the grain - and for a longer and chewier piece, you’d cut the meat with the grain.

I am afraid I didn’t like it very much and it tastes completely different to the original and has a very different texture. We also know that higher welfare animals produce more nutritious foods which we explain more in this article . We use all-natural ingredients (no funny business) to make our high-grade charcuterie, while our biltong is made with protein-rich, lean strips of silverside beef, rubbed with the best herbs and all the spices we can get our hands on, and hung to dry.

Biltong, uses a mix of vinegar and deep, strong spices every step of the way, giving the meat that extra notch of flavour.

If you’re thinking of investing your time in making your very own biltong, then you need to make sure you make the best tasty biltong that will satisfy you and your family members. The next step involves mixing spices and then layer unto the bottom of a container large enough to lay the strips flat. There are a few different ways to create beef jerky, but smoking, salting, and dehydrating are the ones you’ll be most familiar with. If you want to go traditional (and seriously tasty), try making your own sweet, milk-brushed mosbolletjies bread.While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. Looking for that pre or post workout energy boost or to make friends in the office around the 3pm slump, we’e got you covered. In the first step, you're required to cut the beef into flat strips about 1-inch-deep by 2 inches wide. Our lean, good quality meat has around 15g of proper protein per pack, so you can feel good about throwing it in to just about any biltong recipe you can like.