Biltong

{{Short description|Form of dried, cured meat from southern Africa}}

{{Infobox food

| name = Biltong

| image = Sliced Biltong.jpg

| caption = Sliced beef biltong

| alternate_name =

| creator =

| course =

| served =

| main_ingredient = Meat

| variations =

| calories =

| other =

| place_of_origin = Southern Africa

| minor_ingredient = {{Plainlist|

Black pepper
Coriander
Salt
Vinegar}}

|name_lang=nl|type=Dried meat

}}

File:BiltongStokkies.jpg

Biltong is a form of air-dried, cured meat which originated in Southern Africa. Southern African countries include South Africa, Zimbabwe, Namibia, Zambia, Malawi, Botswana, Lesotho and Eswatini. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least {{convert|71|C}}.

The word "biltong" is from the Afrikaans {{Lang|nl|bil}} ("buttock") and {{Lang|nl|tong}} ("strip" or "tongue").{{cite book|publisher=Routledge| date=20 September 2006|author=Eric Partridge|title=Origins: An Etymological Dictionary of Modern English | url=https://books.google.com/books?id=xA9dxrhfa5kC| access-date=2008-09-24 | isbn=978-0-203-42114-7}}

Origins

Meat preservation as a survival technique dates back to ancient times.

Meat can be preserved by curing it in salt, brine, or vinegar as well as saltpetre (potassium nitrate). Potassium nitrate kills Clostridium botulinum, the deadly bacterium that causes botulism, while the acidity of vinegar inhibits its growth. According to the World Health Organization, C. botulinum will not grow in acidic conditions (pH less than 4.6), and so the toxin will not be formed in acidic foods.{{cite web|url=https://www.who.int/mediacentre/factsheets/fs270/en/|title=Botulism|website=World Health Organization}}

The antimicrobial properties of certain spices have also been drawn upon since ancient times. The spices introduced to biltong by the Dutch include pepper, coriander, and cloves.{{cite book|last=Beinart|first=William|title=The Rise of Conservation in South Africa|url=https://books.google.com/books?id=VBPFyx5WlwwC&q=biltong%20khoekhoe&pg=PA34|publisher=Oxford University Press|isbn=9780199541225|year=2008}}

According to local lore, biltong was originally made in the 17th century by Dutch pioneers who would place large strips of raw meat under horses' saddles to dry with the horses' salty sweat. This salty sweat preserved the meat while also tenderizing it from the shocks of riding. This "drying" process helped to provide a reliable and rich source of protein that would keep for months.[https://earthwormexpress.com/about-meat-curing/functional-ingredients/saltpeter-horse-sweat-and-biltong-the-origins-of-our-national-food/ Eben van Tonder]: Saltpeter, Horse Sweat, and Biltong: The origins of our national food. Earthwormexpress, 11 August 2017; accessed on 18 August 2024[https://www.biltongboyz.com/faqs/ BiltongBoyz]: What is biltong?, biltongboyz (2018); accessed: 18 September 2024.[https://media.proquest.com/media/hms/PFT/2/8YnvQ?_s=EOHVpzqUrwI0tN1OzJeks60WkEQ%3D Philip James Kiberd]: Investigating Middle Stone Age foraging behaviour in the Karoo, South Africa. PhD thesis, University of Exeter, May 2022, pp. 111-112; accessed: 18 September 2024. Others speculate that the early Dutch settlers simply adopted a local custom of preserving meat. This is unlikely, however, as the use of horses did not begin until the colonization of South Africa.[https://scielo.org.za/scielo.php?script=sci_arttext&pid=S0259-01902003000100003 Sandra Swart]:

Riding high - horses, power and settler society, c.1654-1840; accessed: 20 August 2024.

In January 2017, a research group at the University of Beira Interior in Portugal published a study about the antimicrobial properties of coriander oil{{cite journal |doi=10.1080/10408398.2013.847818 |pmid=25831119 |title=Antimicrobial Activity of Coriander Oil and Its Effectiveness as Food Preservative |journal=Critical Reviews in Food Science and Nutrition |volume=57 |issue=1 |pages=35–47 |year=2015 |last1=Silva |first1=Filomena |last2=Domingues |first2=Fernanda C |s2cid=20975653 }} (coriander being one of the main spices in the most basic of biltong recipes) against 12 bacterial strains, and found that 10 of the 12 strains of bacteria were killed with a relatively mild concentration of coriander oil (1.6%). In the two strains which were not effectively killed, Bacillus cereus and Enterococcus faecalis, the coriander oil reduced their growth significantly.{{cite web|url=https://bottomlineinc.com/health/diet-nutrition/coriander-the-spice-that-fights-food-poisoning|title=Coriander: The Spice That Fights Food Poisoning|first=Fernanda Domingues|last=PhD|date=26 June 2014}}

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 including 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.{{citation needed|date=November 2017}}

Ingredients

The most common ingredients of biltong are:{{cite book |last1=Rockland |first1=Louis B. |last2=Beuchat |first2=Larry R. |title=Water Activity: Theory and Applications to Food |chapter-url=https://books.google.com/books?id=tNhABDqrgw8C&pg=PA318 |access-date=2008-09-29 |year=1987 |publisher=CRC Press |isbn=978-0-8247-7759-3 |page=318 |chapter= Intermediate Moister Foods }}{{cite book |last=Arora |first=Dilip K. |author2=Arora, Bharat Rai |title=Handbook of Applied Mycology |chapter-url=https://books.google.com/books?id=u4PShkRejw0C&pg=PA74 |access-date=2008-09-29 |year=1991 |publisher=CRC Press |isbn=978-0-8247-8491-1 |page=74 |chapter=Xerophilic Fungi in Intermediate and Low Moisture Foods }}

Modern-day ingredients sometimes include balsamic vinegar or malt vinegar, sugar, dry ground chilli peppers, nutmeg, paprika, lemon juice, garlic, bicarb soda, Worcestershire sauce,{{cite news |first=Zenoyise |last=Madikwa |title=Making biltong is really simple |url=http://www.sowetanlive.co.za/sowetan/archive/2008/09/25/making-biltong-is-really-simple |work=The Sowetan |date= 25 September 2008 |access-date=2008-09-29 }} onion powder, and saltpetre.

Meat

Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in Southern Africa, but biltong is most commonly made today from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin, or steaks cut from the hip, such as topside or silverside, are used. Other cuts can be used, but are not as high in quality.

Biltong can also be made from:

Chicken, simply referred to as chicken biltong
Fish in this case, known as bokkoms (shark biltong can also be found in South Africa).{{cite book|last= Wylie|first= Diana |title=Starving on a Full Stomach: Hunger and the Triumph of Cultural Racism in Modern South Africa|url= https://books.google.com/books?id=gc-JuczADaYC&pg=PA83 |access-date= 2008-09-23 |year=2001 |publisher=University of Virginia Press |isbn=978-0-8139-2068-9|page=83|quote= Sometimes the food donated as famine relief were memorably bizarre, and surprisingly popular, such as shark biltong (dried shark meat).}}{{cite book |last=Heemstra |first=Elaine |title=Coastal Fishes of Southern Africa |url= https://books.google.com/books?id=e4H1uWszXOQC&pg=PA63 |access-date= 2008-09-23 |year=2004 |publisher=NISC (PTY) Ltd. |isbn=978-1-920033-01-9 |pages=63–64 |quote=[T]he meat [of the soupfin shark] is dried, salted and sold as shark biltong. }} Bokkoms should not be confused with other cured fish such as dried angelfish and dried snoek.
Game such as kudu, springbok, and wildebeest
Ostrich meat (bright red, often resembling game)
Venison meat (used in Europe resembling game){{cite web | url=https://meately.com/how-much-does-biltong-lose-weight-over-days/ | title=What is the weight of biltong after drying? – Meately }}

Preparation

Traditionally, biltong was only made during the cold of winter when the risk of bacterial growth and mould would be at a minimum. Some recipes require the meat to be marinated in a vinegar solution (grape vinegar is traditional but balsamic and cider also work very well) for a few hours, then the vinegar is poured off before the meat is flavoured with salt and spices. The spice mix is sprinkled liberally over the meat and rubbed in. Saltpetre is optional and can be added as an extra preservative (necessary only for wet biltong that is not going to be frozen). The meat should then be left for a further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer.

Other recipes, which were handed down from generation to generation, require the biltong to be left overnight in the vinegar, salt, and spice solution (between 12 and 24 hours).{{cite web|url=http://www.sa-austin.com/blog/2014/04/making-traditional-south-african-biltong-1400.html|title=Making Traditional South African Biltong - A Recipe - SA-Austin.com|website=www.sa-austin.com}} The spice mix traditionally consists of equal amounts of rock salt, whole coriander (slightly roasted), roughly ground black pepper, and brown sugar.{{cite journal |doi=10.1186/2041-2223-4-6 |pmid=23452350 |pmc=3621286 |title=Where is the game? Wild meat products authentication in South Africa: A case study |journal=Investigative Genetics |volume=4 |issue=1 |page=6 |year=2013 |last1=d'Amato |first1=Maria Eugenia |last2=Alechine |first2=Evguenia |last3=Cloete |first3=Kevin Wesley |last4=Davison |first4=Sean |last5=Corach |first5=Daniel |doi-access=free }} The vinegar serves as a primary inhibitor of Clostridium botulinum bacteria, according to the World Health Organization,{{cite web|url=https://www.who.int/news-room/fact-sheets/detail/botulism|title=Botulism|website=www.who.int}} while the salt, coriander, pepper, and cloves all have antimicrobial properties.{{cite web |url=http://www.hi-tm.com/Documents/Spices.html |title=Data |publisher=hi-tm.com |access-date=2020-04-09 |archive-date=23 August 2017 |archive-url=https://web.archive.org/web/20170823033008/http://www.hi-tm.com/Documents/Spices.html |url-status=dead }}

Drying

Biltong is always an air-dried meat. When heat is added, it is called 'jerky.'

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. Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavour, and darker colour.

Heat has only been introduced into the process in recent years by sellers who erroneously still call it 'biltong', however, it is not authentic biltong and traditional biltong makers maintain that heat makes for an inferior end result.

Comparison with jerky

File:Beef jerky.jpg

Biltong differs from jerky in four distinct ways:

Biltong is air-dried over days, whereas jerky is heated to at least {{convert|71|C}}.
Since jerky is heat-dried, the process is much faster than for making biltong.
The meat used in biltong is often much thicker due to the faster drying time in dry air conditions; typically, biltong meat is cut in strips around {{Convert|25|mm}} wide, but can be thicker. 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.
Jerky is often smoked; biltong is rarely smoked.{{Cite web|date=2018-08-03|title=Biltong: All About This Popular South African Treat|url=https://www.demandafrica.com/food/biltong-about-south-african-treat/|access-date=2021-01-20|website=Demand Africa|language=en-US}}
Biltong normally does not contain any sugar additives, while jerky usually does.{{Cite web|title=Biltong vs Jerky – What's the difference (and does it matter)? – Biltong Magazine|date=11 February 2021 |url=https://meately.com/biltong-vs-jerky-whats-the-difference-and-does-it-matter/|access-date=2021-03-25|language=en-US}}

Retail

Image:Biltongshop.jpg]]

Biltong is a common product in Southern African butcheries and grocery stores, and can be bought in the form of wide strips or much thinner strips (known as {{Lang|af|stokkies}}, meaning "little sticks"). It is also sold in plastic bags, sometimes shrink-wrapped, and may be either finely shredded or sliced as biltong chips.

Also, some specialised retailers sell biltong. These shops may sell biltong as "wet" (moist), "medium", or "dry". Additionally, some customers prefer it with a lot of fat, while others prefer it as lean as possible.

Eating

While biltong is usually eaten as a snack, it can also be diced up into stews, or added to muffins or pot bread. Biltong-flavoured potato crisps have also been produced,{{citation|url=https://www.reuters.com/article/pressRelease/idUS219371+29-Apr-2008+MW20080429|title=Examine the World Snack Foods Markets|access-date=2008-09-29|date=29 April 2008|publisher=Reportlinker.com|quote=Simba Launches Lay's Potato Chips in Biltong Flavor|url-status=dead|archive-url=https://web.archive.org/web/20080924021403/http://www.reuters.com/article/pressRelease/idUS219371%2B29-Apr-2008%2BMW20080429|archive-date=24 September 2008}} and some cheese spreads{{cite web |url=http://www.clover.co.za/product-view/360/processed-cheese-slices-biltong |title=Processed Cheese Slices Biltong – Clover |access-date=10 January 2015 |archive-url=https://web.archive.org/web/20150110191130/http://www.clover.co.za/product-view/360/processed-cheese-slices-biltong |archive-date=10 January 2015 |url-status=dead}}{{cite web |author=Melrose Cheese Spread |url=http://www.saffatrading.co.za/pMEL001/Melrose-Cheese-Spread.aspx |title=Melrose Cheese Spread |publisher=SaffaTrading.co.za |access-date=2018-08-10 |archive-date=6 January 2018 |archive-url=https://web.archive.org/web/20180106065533/http://www.saffatrading.co.za/pMEL001/Melrose-Cheese-Spread.aspx |url-status=dead }} have biltong flavour. Finely shredded biltong is eaten on slices of bread and in sandwiches.{{cite web|url=http://www.biltongparadise.co.za/index.php/24-biltong-gallery|title=biltongparadise.co.za|website=www.biltongparadise.co.za|access-date=10 January 2015|archive-url=https://web.archive.org/web/20150110190954/http://www.biltongparadise.co.za/index.php/24-biltong-gallery|archive-date=10 January 2015|url-status=dead}}{{cite web|url=http://www.biltongshopper.com/biltongrecipes.html|title=South African biltong recipes|website=www.biltongshopper.com}}

Biltong can be used as a teething aid for babies.{{cite news |first= Tessa|last= Boase |title=African snackshot |url=https://www.telegraph.co.uk/wine/main.jhtml?view=DETAILS&grid=&xml=/wine/2005/10/01/edbill01.xml |work=The Daily Telegraph |location=London |date=10 January 2005 |access-date=2008-09-29 |quote= [Biltong is] particularly good for teething babies }}{{dead link|date=July 2021|bot=medic}}{{cbignore|bot=medic}}

Biltong is a high-protein food. Often, 200 g of beef is required to make 100 g of biltong, and the process of making biltong preserves most of the protein content. Some biltong can have up to 67% protein content.

Worldwide

Image:Biltong for sale.jpg supermarket in Johannesburg]]

Biltong's popularity has spread to many other countries with large South African populations, who often regard it with pride as a defining national food - 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.{{cite web|url=https://www.shz.de/tipps-trends/ernaehrung-gesundheit/fleisch-snack-vom-kap-biltong-gibt-es-jetzt-made-in-germany-id76438.html|title=Fleisch-Snack vom Kap: Biltong gibt es jetzt "made in Germany" | shz.de|website=shz|date=11 May 2022 }}{{cite web|url=https://www.ksta.de/fleisch-snack-vom-kap--biltong-gibt-es-jetzt--made-in-germany--5981274|title=Fleisch-Snack vom Kap: Biltong gibt es jetzt "made in Germany"|date=24 May 2013|website=Kölner Stadt-Anzeiger}}

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,{{cite web| author=HMRC | title=FAQ: Meat, food and plants | work=Her Majesty's Customs and Excise| url=http://customs.hmrc.gov.uk/channelsPortalWebApp/channelsPortalWebApp.portal?_nfpb=true&_pageLabel=pageTravel_FAQs&propertyType=document&columns=1&id=HMCE_PROD_009841#P6_1095 | access-date=2007-09-10 | archive-url=https://web.archive.org/web/20090202090454/http://customs.hmrc.gov.uk/channelsPortalWebApp/channelsPortalWebApp.portal?_nfpb=true&_pageLabel=pageTravel_FAQs&propertyType=document&columns=1&id=HMCE_PROD_009841#P6_1095 | archive-date=2 February 2009}} 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 few years,{{when|date=October 2017}} 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. Due to concerns related to the presence of foot-and-mouth disease in South Africa, the United States Department of Agriculture requires a meat inspection certificate issued by a South African government authority to accompany imports of biltong.{{cite web |url=https://ask.usda.gov/s/article/Can-I-bring-back-South-African-Biltong-beef-jerky-into-the-United-States-of-America-for-personal-con |title=Can I bring back South African Biltong (beef jerky) into the United States of America for personal consumption? |author= |date=July 17, 2019 |website=AskUSDA |publisher=U.S. Department of Agriculture |access-date=February 17, 2021}}