Biltong - a cured meat delicacy made proudly in South Africa. Different meat products are used for biltong: anything from beef to game and even chicken. A little fun fact on the word 'biltong': The Dutch word Bil means rump and tong means strip or tongue; then biltong would mean rump-strip or strip of rump.
Biltong has grown vastly popular around the world in places such as the United Kingdom and New Zealand. There are many different variations of cured and dried meats that bare similarity to biltong, including: Cabanossi, Jerky (a common American meat treat), and the other South African favourite, droewors. It would be of interest to try them all, but none can surpass the pride and love of biltong within South Africa.
Prior to the drying process, biltong goes through a few steps before it becomes the spiced delicacy we all know it to be. First the meat is marinated in a vinegary solution before being rubbed down with preferred spices (most commonly coriander, amongst others). Next, the meat is refrigerated to allow for drainage of excess fluid before being hung out to dry...literally (usually in a built dryer, electric oven, or cool, ventilated storage room).
After this meticulous process, the meat is ready to be sliced and enjoyed to your preference.
