HOW TO MAKE BILTONG, THE BEST SURVIVAL FOOD

Biltong  is a great survival food that has his origins in Southern Africa and it’s a variety of dried and cured meat. You can use a big variety of meats to produce biltong like beef , game meats, chicken, fish or even ostrich. First you have to cut out the fillets of meat.

biltong_0020_sliced

The fillets must be cut into strips or flat pieces following the grain of the muscle. Biltong is similar to beef jerky in a certain way because both are cured-dried meats. The difference between biltong and beef jerky is that biltong is sliced after the drying  process  not  before like the beef jerky.

Ingredients for biltong

  • Meat670px-Make-Biltong-(South-African-Beef-Jerky)-Step-3
  • Black pepper
  • Coriander
  • Salt
  • Sugar or brown sugar
  • Vinegar

The modern day recipe may include:

  • Balsamic vinegar or malt vinegar
  • Bicarbonate of soda
  • Dry ground chili peppers
  • Onion powder

Preparation

The best way to prepare biltong is by marinating the meat in a vinegar solution (balsamic or cider vinegar work very well too) for a few hours. After soaking the meat must be drained of excess liquid. Meanwhile prepare the spice mixture that consists of equal amounts of :

  • Whole slightly roasted and roughly grounded coriander
  • Black pepper
  • Rock salt
  • Barbecue spice

Mix all the ingredients then ground roughly together. Sprinkle the mix all over the biltong_spiced_rump_with_coriander_and_cracked_peppermeat fillets and rub well to obtain an evenly distributed layer. After this process the meat must rest for a few hours or refrigerate overnight in order to absorb the flavors.

The next step is to pour off any excess of liquid.

The drying process

The drying process can be achieved in three ways:

  1. You can dry out the meat in cold air.
  2. On a cardboard or in a wooden box
  3. In a climate-controlled dry room

In colder climates biltong can be dried with the help of an electric lamp but care must be taken to ventilate as mold can form on the meat spoiling it.

 

A traditional slow dry will take 4 to 6 days but you can dry the biltong in an electric fan-assisted oven too. Set the oven to 100-160 degrees F and leave the door open in order to eliminate the moist air. You’ll have the same result as the traditional drying after 4-5 hours. The point is to eliminate as much moisture as possible. A longer drying process will prolong the shelf life from 2 to 3-4 years. Biltong can be eaten as a snack, added to stews for the great taste, sandwiches or make biltong-flavored potato chips.

If you have any other tip about biltong please write a comment in the section bellow.

 

Saving our forefathers ways starts with people like you and me actually relearning these skills and putting them to use to live better lives through good times and bad. Our answers on these lost skills comes straight from the source, from old forgotten classic books written by past generations, and from first hand witness accounts from the past few hundred years. Aside from a precious few who have gone out of their way to learn basic survival skills, most of us today would be utterly hopeless if we were plopped in the middle of a forest or jungle and suddenly forced to fend for ourselves using only the resources around us. To our ancient ancestors, we’d appear as helpless as babies. In short, our forefathers lived more simply than most people today are willing to live and that is why they survived with no grocery store, no cheap oil, no cars, no electricity, and no running water. Just like our forefathers used to do, The Lost Ways Book teaches you how you can survive in the worst-case scenario with the minimum resources available. It comes as a step-by-step guide accompanied by pictures and teaches you how to use basic ingredients to make super-food for your loved ones.

TLWPH

 

Stay safe,

James

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Photo source: 1, 2

9 comments
  1. I lived in South Africa for years and while I am not an expert on making biltong, I am pretty knowledgeable about buying and eating it (almost everyday). The vast majority of biltong I ate (ostrich is my favorite) they all came in strips. I don’t recall ever buying biltong that looked like that picture. That being said, the recipe you give is pretty much how the Afrikaners did it. When I make biltong, I do use fresh herbs and grind them very fine (better penetration and release of the oils that flavor) and mix my malt vinegar with water to about 40/60.

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