My family moved to Australia almost 20 years ago from Umhlanga, Durban North. I pined for home, South African food, biltong, boerewors & droewors (dry wors) and for the first two years I spent at least 3 months a year at ‘home’ in South Africa.
I’m a passionate rugby union fan and always ensured I had my Springboks Jersey on come Tri Nations! Biltong, boerewors and Stroh rum is always available in my house. I moved to the Gold Coast, Queensland just over 7 years ago and have really settled into the way of life here – it is a beautiful place to live and bring up a young family.
Over the years I have had many attempts at ‘make’ my own biltong maker and biltong cabinet, it has always ended in a disaster. So I went looking for a superior product to share with other Biltong loving people. I hope you find as much enjoyment out of this biltong maker as I have.
I look forward to expanding the site and offering recommendations on Biltong recipes, Biltong spices, other biltong machines and good quality local butchers. Please visit my Facebook page on how to serve biltong, the best way to store biltong and visit our recipes section on how to make biltong, droewors (dry wors), what biltong meat to use and our biltong making videos.
I hope you enjoy our products and our site. If there is a particular product you are looking for or even if you are a local business who has interest in stocking our product please feel free to connect with me.
You may ask, what is Biltong? Biltong is a kind of cured meat that originated in South Africa. Many different types of meat are used to produce it, ranging from beef through game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production processes; in particular the main difference from jerky is that biltong is usually thicker (from cuts up to 1" (25 mm) thick), while jerky is rarely more than 1/8" (3 mm) thick and biltong does not have a sweet taste.
When Biltong is made the meat dehydrates and usually loses one-third to one-half of its weight during the drying process. This means that when compared by weight to raw meat, biltong has an 80% to 100% higher concentration of protein, fat and calories. As air-drying is superior to cooking meat it means vitamins and minerals, are in higher concentrations than in raw meat.
Typically, lean topside beef has 5 grams of fat and 22 grams of protein per 100 grams, therefore medium biltong would have approximately 9 grams of fat and 39 grams of protein per 100 grams.
Biltong and Jerky are excellent low carbohydrate, high protein snack for the health conscious
The word biltong is from the Dutch bil ("rump") and tong ("strip" or "tongue").
The Dutch settlers who arrived in southern Africa in the 17th century brought recipes for dried meat from Europe. Preparation involved applying vinegar, then rubbing the strips of meat with a mix of herbs, salts and spices. The need for preservation in the new colony was pressing. Building up herds of livestock took a long time. There was native game about but it could take hunters days to track and kill a large animal such as an eland and they were then faced with the problem of preserving a large mass of meat in a short time in a hot climate during a period of history before iceboxes had been invented. Desiccation solved the problem. Biltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek. The raw meat was preserved from decay and insects within a day or two and within a fortnight would be black and rock-hard, having been fully cured.
Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in South Africa. However today biltong is most commonly made 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. Other cuts can be used, but are not as high in quality.