Biltong comes in a lot of different shapes, sizes, textures and so on, which can make it difficult to know which kind you will like, especially if you’ve never tried it. Focusing on what flavors and textures you enjoy, along with what kinds of cooking you intend to use biltong in will be very helpful when making your biltong selection. Biltong can come in different shapes and sizes Original sliced biltong is fairly thin, which makes it perfect as an on-the-go snack. It also makes it easy to add to salads, crumble into soups, or use in place of salty and unhealthy processed meats on a sandwich. But many people prefer their biltong in thicker slices, or even in chunks....
Dried, cured meat has existed for hundreds of years. Over time different types of meat, including beef, chicken, fish and game have been adapted into a number of different dried meat forms. Beef jerky, which is smoked, seasoned and cut into strips is much different from biltong, which is cured, air dried and can come in strips, shredded or even in powdered form. But there are a number of other dried meat forms as well. Droewors Droewors, which means “dry sausage”, is another form of dried meat that originates from South Africa. It is made from a thin type of sausage, which helps it dry more quickly and preserve better. While it may take the form of sausage, droewors are...
While biltong and beef jerky are similar in that they are both dried meats, there are three main differences between the two, namely the ingredients, taste and production process. Biltong and beef jerky use different secondary ingredients Although beef is most commonly used in both biltong and jerky, the beef used in biltong is generally much thicker due to the cut of the meat and slower drying time. Typically biltong meat is cut into strips that are one inch wide – sometimes thicker – where as jerky is normally very thin. Vinegar, salt and spices are added to biltong and, together with the drying process, cure the meat. Jerky is also dried, but without the addition of vinegar and salt....
