Biltong Making: Traditional vs. Modern Techniques

Biltong is a popular South African snack with a long history. It started as a way to keep meat from spoiling in the hot African weather and has changed over time, but it still tastes just as great. In this blog, we’ll look at how people used to make biltong compared to today’s methods and explore the delicious flavours that make it a favourite snack all over the world.

The Origins of Biltong Making

Biltong goes back to the early settlers in South Africa, who needed a way to keep meat fresh during long trips. Since there were no fridges, they dried the meat in the open air, adding salt and natural spices. The name 'biltong' comes from Dutch words that mean 'buttock' and 'strip.' In the past, people often used game meat like springbok, eland, and kudu, but today, beef biltong is just as popular.

Traditional Biltong Methods

For butchers, the best way to make traditional biltong is to hang each piece on metal hooks—or even improvised paper clip hooks—in a cool, dry, and well ventilated biltong drying room or box. It typically dries for 4 to 7 days, with longer drying times resulting in a drier texture. This method works well in South Africa because the dry weather helps the meat dry out evenly without going bad.

Traditional biltong recipes use simple ingredients like salt, coriander, black pepper, and vinegar. These spices add flavour and preserve the meat. Game meats like impala, kudu, wildebeest and springbok have their own special tastes, and the spices are chosen to bring out the unique flavour of each type.

The Key Steps in Traditional Biltong Making

1. Cut along grain 1.5 to 2.0 cm thick. Before slicing, take a moment to remove any excess fat from the meat for better flavour and preservation.
   2. Add Freddy Hirsch’s hunters’ spice.
   3. Once done, place in tray.
   4. Cover and leave to rest in the fridge overnight.
   5. Dry 3 to 4 days 

Enjoy! For practical visuals, watch our biltong-making video or explore this guide on making African biltong.

Dehydrators Take the Lead in Modern Biltong Techniques

Recently, using a biltong dehydrator has become a popular way to dry meat. While air drying works best in dry climates, a dehydrator gives you consistent results no matter the weather. For butchers working in humid or changing conditions, a dehydrator helps make sure each batch of biltong gets dried properly and stays safe to eat.

Modern biltong recipes let you savour that authentic taste while enjoying exciting new flavours. Freddy Hirsch’s range of seasonings brings traditional spices to life, enhancing the natural richness of the meat. Try bold blends that put a modern twist on a time-honoured snack. And with faster drying techniques, you get to enjoy your biltong even sooner. Depending on the dehydrator model, it can dry biltong in as little as 12 to 24 hours, allowing for faster production without losing taste. Here are some simple steps to follow.

• Trim excess fat from the steaks, sprinkle generously with rock salt, and press down gently. Let them rest for 1.5 hours as the salt draws out moisture.
  
  
• While waiting, grind whole coriander seeds in a food processor until cracked. Roasting the seeds beforehand adds extra flavour.
  
  
• After salting, scrape off the excess salt and submerge the steaks in apple cider vinegar for 2 to 4 minutes to aid the curing process.
  
  
• Sprinkle the steaks with cracked black pepper and ground coriander, patting down to coat both sides.
  
  
• Place the meat in a biltong maker  or hang it for better airflow and authentic flavour. Drying time depends on the method used, with hanging generally preferred for optimal results.

Benefits of Using a Biltong Dehydrator

• Consistent results: No need to rely on climate conditions.
• Faster drying time: Ideal for larger production volumes.
• Custom control: You can fine-tune settings for moisture levels.

Trying Different Spices For A New Biltong Experience

While the basic biltong recipe remains popular, there are endless variations to experiment with. Adding unique spice blends can elevate the taste, whether you’re using traditional game meat or beef. Traditional springbok biltong making spices, for example, bring out the deep, earthy flavour of the meat, while a touch of brown sugar in beef biltong adds a subtle sweetness.

Butchers who work with exotic meats like ostrich or venison can experiment with different spice combinations to meet customer preferences. Ostrich biltong, for instance, benefits from a milder spice blend to complement its naturally lean texture.

By offering various types of biltong, including modern and traditional recipes, you can reach more consumers while still keeping the true spirit of this South African favourite.

Conclusion 

Making biltong is an important skill for butchers in South Africa, regardless of the method, be it traditional air-drying methods or modern dehydrators. Each approach offers unique advantages, from the authentic taste of game meat to the faster, more consistent results of beef biltong. Always remember to remove fat; doing so improves taste and prevents the meat from spoiling. If you master both techniques and experiment with spices, you can meet customer preferences and boost your offerings to satisfy the growing demand for this South African delicacy.

At Freddy Hirsch, we’ve supported butchers in perfecting their biltong for decades. Whether you prefer traditional methods or modern techniques, our tools, spices, and tips will help you make top-quality biltong every time. Our modern biltong recipes and seasonings deliver the rich flavours that keep customers coming back. From small-scale butcheries to larger operations, Freddy Hirsch has everything you need to elevate your biltong production.