Biltong (pron. bil-tôNG) is a South African take on beef jerky that evolved from the flavorful conflux of traditional indigenous African drying techniques and European settlers’ taste for spices.
A Softer Texture
While American-style jerky is sliced and then dried (often with heat), biltong is traditionally dried as large pieces that are hung to air-dry slowly over the course of several days (over 14 days in this case). It is then sliced after drying, and against the grain, resulting in a very different, softer texture than typical jerky.
A Unique Flavor Profile
Flavor-wise, biltong is also quite different than American jerky. It’s less sweet (no sugar is used in this recipe), unsmoked, and is traditionally flavored with a blend of coriander, black pepper, and vinegar. This version gets additional depth from Worcestershire sauce and a bold kick from chili powder.
This biltong is handcrafted from exclusively grass-fed lean beef that is well-seasoned with spices and vinegar, marinated overnight, and then air-dried for over fourteen days. After drying, the hunk of beef is thinly sliced against the grain.
Each 1oz serving (3 per pouch) provides 15 grams of protein with only 80 calories.
Ingredients: Beef, sea salt, coriander, Worcestershire sauce (salt, sugar, tomato, vinegar, tamarind, natural flavor, citric acid, garlic, onion), chili powder (chili powder, paprika, salt, cumin, pepper, oregano), pepper, vinegar.