Whats Biltong: An Introduction to a Timeless Snack
What is Whats Biltong? At its core, biltong is cured meat that has been seasoned, air-dried and dried to a pliable, chewy texture that holds flavour beautifully. Unlike American jerky, which is typically heat-dried and uniformly shredded into strips, biltong is sliced after drying and cured with a blend of salt, vinegar, coriander, sugar and other spices. Whats Biltong has its roots in Southern Africa, where dry-curing meat with salt and spices turned meat into a shelf-stable, nutrient-dense snack that could be carried on long journeys.
In the United Kingdom and beyond, Whats Biltong has gained fans among hikers, gym-goers and curious food lovers who want a high-protein, low-carbohydrate alternative to crisps and sweet snacks. The traditional process emphasises air-drying in controlled conditions, which concentrates flavours and preserves the meat’s natural fibre. If you’re wondering “what’s biltong?”, the short answer is: a cured, air-dried meat snack with a distinctive, aromatic bite.
Origins and Evolution of Whats Biltong
Understanding the origins helps explain why Whats Biltong tastes so recognisable and yet can vary so much. Biltong originated among the Khoisan and later the Bantu-speaking peoples of what is now South Africa, as a practical method to preserve meat in climates where refrigeration was not available. Early biltong used game meats such as kudu, impala and springbok, but by the 19th and 20th centuries butchery traditions expanded to include beef as well as ostrich, venison and even fish in some regions.
The name itself derives from Dutch/Middle Dutch words “biltong”, which translates to “meat on a stalk” or “penile meat,” though the modern meaning is simply dried cured meat. Whats Biltong as we know it today has diversified far beyond its original forms, with modern producers offering beef, game and poultry varieties, as well as different spice profiles ranging from classic coriander and vinegar to sweet chilli, peppery hot blends and even vegetarian options that mimic the texture and bite using plant-based ingredients.
The Anatomy of Whats Biltong: Ingredients and Flavour
What makes Whats Biltong so compelling is the balance of ingredients and the way they interact during curing and drying. The core elements are meat, salt, vinegar, and spices. The meat is typically lean, with enough fat to add flavour but not so much that it would become greasy as it dries. The salt draws moisture out of the meat, concentrating flavours and ensuring preservation. Vinegar contributes a tangy brightness that settles into the meat and acts as a mild tenderiser.
Common spices include coriander seeds, black pepper, paprika, and sugar. Coriander, with its citrusy, slightly nutty aroma, is especially characteristic of authentic Whats Biltong. Some producers also add chilli, cloves or allspice to create regional or personal twists. The seasoning varies by region, and even by individual producers, which is part of Whats Biltong’s charm: you can discover a spectrum of flavours—from the classic, restrained profile to bold, spice-forward varieties.
Traditional vs Modern Techniques: How Whats Biltong Is Made
The traditional method involves curing meat with salt and sometimes vinegar, coating with a spice mix, and then drying in air for several days under controlled temperature and humidity. Modern commercial production sometimes uses controlled dehydration equipment, but many hobbyists and artisan makers prefer the old-school approach, which emphasises air-drying in a well-ventilated space with good airflow and stable conditions.
The Marinade and Spice Rub
To create Whats Biltong with depth, marination can take a few hours up to overnight. The vinegar not only adds tang but also helps the spices adhere. The coriander seeds are typically crushed rather than ground, releasing their essential oils gradually. Some cooks add a little sugar or brown sugar to aid browning and balance saltiness, while others keep the salt level high to preserve texture. Whether you’re making beef Whats Biltong or venison Whats Biltong, the marinade should be measured carefully to avoid oversaturation.
Drying, Curing and Temperature
After the meat has been seasoned, it is tied or placed in a hanging rack to dry. The environment must be cool and ventilated; temperatures around 15–20°C (59–68°F) with moderate humidity are typical for traditional methods. Drying times vary with thickness, meat type and humidity, often taking from 2 to 7 days. The result is a product with a fragrant aroma, a glossy surface and a chewy bite that fans describe as satisfying and addictive. Whats Biltong should not be overly hard or crumbly; it should offer a clean snap and a tender interior when bitten into.
Choosing and Preparing Whats Biltong: Beef, Game and Beyond
What’s biltong can be made from beef, game meats, poultry or even increasingly from vegetarian options. Beef remains the most common in the UK and across many Western markets, appreciated for its consistent texture and strong meat-forward flavour. Game meats like kudu, springbok or venison provide a leaner profile with a nuttier, earthier flavour that many aficionados prize. Poultry variants exist but are less common and often developed to mimic the texture and taste profile of traditional beef biltong.
If you’re new to Whats Biltong, start with a classic beef version. Look for a uniform colour, a slightly oily sheen, and an aroma that hints at coriander and a faint tang of vinegar. A well-made biltong should feel tender but hold its shape; it should not be dry to the point of crumbling. For those exploring unusual flavours, try spice-forward or slightly sweet rubs to identify your preferred style of Whats Biltong.
How to Enjoy Whats Biltong: Tasting Notes and Pairings
Whats Biltong is versatile. It can be a picnic snack, a post-workout bite, or a sophisticated addition to charcuterie boards. The taste profile ranges from savoury and peppery to bright and tangy, sometimes with a hint of sweetness depending on the sugar level in the rub. The texture is chewy with a slight bite, offering a satisfying chew that makes it a long-lasting treat compared to many snacking options.
Pair Whats Biltong with contrasting flavours: sharp cheddar, cucumber ribbons, or a bright apple chutney can create a pleasing balance. For a more indulgent approach, serve in small slices on a rustic board with olives, pickles and a crisp red wine such as Grenache or a medium-bodied Shiraz. The key is to complement, not overwhelm, the meat’s natural flavours.
Nutritional Profile: Whats Biltong as a Snack
Whats Biltong is typically high in protein and low in carbohydrates, depending on the cut and marination. A standard 25-gram serving can provide a meaningful amount of protein, making it a popular option for athletes and those seeking a satiating snack. Salt content varies based on curing methods, so those watching sodium intake should read labels carefully or opt for low-sodium versions. While it is nutrient-dense, moderation is sensible given the salty, cured nature of the product.
Storage, Freshness and Shelf Life
Proper storage is essential to maintain texture and flavour. Keep Whats Biltong in a cool, dry place away from direct sunlight. If the product is sealed, it can last for several weeks at room temperature, depending on the brand. For longer-term storage, refrigeration can extend shelf life and help preserve a fresh taste, though it may alter the texture slightly. If you notice a strong off-odour or a slimy surface, discard the piece; quality biltong should smell inviting and clean.
Cooking with Whats Biltong: Quick Ideas
Whats Biltong isn’t just a snack; it can be incorporated into a variety of quick dishes. Chop finely and dust through scrambled eggs or omelettes for a smoky, peppery note. Grated or shredded biltong can be stirred into risottos or pasta for a savoury depth. For a light meal, toss chopped biltong with salad greens, avocado, and a tangy vinaigrette to create a meal that’s rich in flavour yet easy to prepare.
Simple Whats Biltong Salad
- Romaine or mixed greens
- Thinly sliced Whats Biltong
- Cherry tomatoes and cucumber
- Feta or goat’s cheese (optional)
- Lemon-olive oil dressing with cracked black pepper
This quick salad highlights the meat’s aroma, while the acidity cuts through the fat for a balanced bite.
Where to Buy Whats Biltong: A Buyer’s Guide
In the UK, Whats Biltong is widely available from speciality butchers, delis, farmers’ markets and online retailers. When shopping, look for clear ingredients lists—ideally beef as the primary meat with coriander, pepper and vinegar in the rub. Check for moisture content; a good biltong will have a slight sheen and be pleasantly chewy rather than overly dry. If you’re trying a new brand, start with a small portion to gauge texture and flavour before committing to larger packs.
Common Myths About Whats Biltong Debunked
Myth one: Whats Biltong is the same as jerky. Reality: While both are cured meats, biltong is air-dried, never heat-dried, and typically sliced after drying, offering a distinct texture and intense flavour different from jerky.
Myth two: All Whats Biltong is extremely salty. Reality: Salt levels vary; many producers offer varying salt content. Look for labels that indicate a balanced approach and consider low-sodium variants if you’re concerned about salt intake.
Myth three: It’s exclusively a South African specialty. Reality: While rooted in Southern African tradition, Whats Biltong is now enjoyed worldwide, with local variations and flavour profiles adapted to different markets, including the United Kingdom, Europe and North America.
Tips for Getting the Most from Whats Biltong
To maximise taste and texture, store properly, slice against the grain for tenderness, and experiment with cutting thickness. Thinner slices offer a quicker, more intense bite, while thicker cuts provide a robust chew. If you’re hosting, consider offering a small tasting platter featuring different varieties—classic coriander, peppery, chilli, and a game-meat option—to highlight Whats Biltong’s versatility.
Frequently Asked Questions about Whats Biltong
Is Whats Biltong raw meat?
No. Whats Biltong is cured and air-dried meat. The curing process preserves the meat and creates its distinctive flavour, but it is not raw in the sense of uncooked meat. Always purchase from reputable producers and follow storage guidelines.
What’s the best way to slice Whats Biltong?
Slice against the grain for a tender bite. Depending on your preference, you can cut into thin slivers for lighter texture or thicker pieces for a substantial chew. Keep a sharp knife handy for clean cuts.
Can you make Whats Biltong at home?
Absolutely. Home-making requires quality meat, a good spice mix, and a controlled drying environment. If you’re attempting it at home, be mindful of temperature, humidity and airflow to ensure safe and tasty results. Many hobbyists use dedicated meat-curing racks and a climate-controlled room or a dehydrator set to appropriate conditions.
A Final Thought on Whats Biltong
Whats Biltong embodies a blend of practicality, tradition and culinary curiosity. It’s a snack that travels well, adapts across cultures and invites experimentation with flavours and textures. Whether you’re curious about the traditional coriander-tinged profile or you want to explore modern, bold spice blends, Whats Biltong offers a savoury, satisfying experience that’s hard to beat for flavour depth and protein punch.
In short, Whats Biltong is more than a snack; it’s a doorway into a flavourful tradition that continues to evolve while staying true to its heritage. If you’ve wondered what Whats Biltong is all about, you’ve now uncovered a versatile, delicious and remarkably human way to enjoy dried meat with character. Happy tasting.