Meat preservation as a survival technique dates back to ancient times. The antimicrobial properties of certain spices have also been drawn upon since ancient times. The spices introduced tuna jerky biltong by the Dutch include pepper, coriander, and cloves.
The need for food preservation in Southern Africa was pressing. Iceboxes and refrigerators had not been invented yet, and building up herds of livestock took a long time. With game in abundance in Southern Africa, however, traditional methods were called upon to preserve the meat of large African animals, such as the eland. The meat was prepared with vinegar and spices then hung to be air-dried for a fortnight during the winter, when the colder temperatures further inhibited bacterial and fungal growth. Once suitably dried the biltong was ready for packing in cloth bags which allowed air circulation to help prevent mold. Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in Southern Africa.
However, biltong is most commonly made today from beef, primarily because of its widespread availability and lower cost relative to game. Traditionally biltong was only made during the cold winter months when the risk of bacterial growth and mold would be at a minimum. Traditionally biltong was made during the cold winters of the South African Highveld for best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mold and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavor and dark colour.
A traditional slow dry will deliver a medium cure in about four days. Although oven dried is ready to eat a day or two after preparation, traditional biltong makers still consider slow dried meat to be safer and of superior quality. Jerky is normally very thin meat. The vinegar, salt and spices in biltong, together with the drying process, cure the meat as well as adding texture and flavour. Jerky is traditionally dried with salt but without vinegar. Biltong normally does not contain any sugar additives, while jerky most of the time has.
It is also sold in plastic bags, sometimes shrink-wrapped, and may be either finely shredded or sliced as biltong chips. There are also specialised retailers that sell biltong. Additionally, some customers prefer it with a lot of fat, while others prefer it as lean as possible. While biltong is usually eaten as a snack, it can also be diced up into stews, or added to muffins or pot bread. Biltong can be used as a teething aid for babies. Often, 200 g of beef are required to make 100 g of biltong, and the process of making biltong preserves most of the protein content. Biltong’s popularity has spread to many other countries with large South African populations – Canada, the United Kingdom, Australia, New Zealand, Ireland, the United States, and India.
Biltong is also produced within South African expatriate communities across the globe, for example in Germany, Ireland and even South Korea. Biltong produced in South Africa may not be imported into Britain, according to rules governing the importation of meat-based products from non-EU countries laid down by HM Customs and Excise and its successor HM Revenue and Customs, thus it is made in the UK. In the United States, biltong is relatively rare as beef jerky has been traditionally the more popular dried meat snack. Within the last five years, biltong has begun a small emergence within the United States, particularly from South African immigrants who have brought their local culture and foods with them. Origins: An Etymological Dictionary of Modern English. The Rise of Conservation in South Africa.
Antimicrobial Activity of Coriander Oil and Its Effectiveness as Food Preservative”. Critical Reviews in Food Science and Nutrition. Coriander: The Spice That Fights Food Poisoning”. Water Activity: Theory and Applications to Food.