Do you love beef jerky? Looking for other snacks that are just as delicious? You might have heard of Biltong. While this delicacy is quite similar to jerky, there are some important differences to mention and things that set it apart from its counterpart.
In this blog post, we will explore the origin of Biltong, its ingredients & nutritional value, as well as how to prepare and incorporate it into meals & snacks. Let’s get ready to learn everything you need about this tasty snack.
The origin of Biltong
Biltong is an incredibly delicious snack that has been around for centuries and is becoming increasingly popular among foodies. It’s a type of cured meat similar to jerky but with its own unique flavour profile and preparation techniques.
Originating in South Africa, biltong is made from lean cuts of meat spiced with various herbs and spices before being air-dried over several days. Not only does it taste great, but it’s also high in protein and low in fat and calories, which makes it the perfect snack for anyone looking for something savoury without all the guilt.
Types of Meat Used in Biltong
The most common type of meat used in biltong is beef. This meat offers a great source of protein and minerals, making it the perfect base for this tasty snack. But beef isn’t the only type of meat used in biltong; other types include game meats such as venison, kudu, and ostrich. These meats are often leaner and offer a richer flavour than beef, making them ideal for those who want to get the most out of their biltong experience.
How Biltong is Made
The overall process has similarities to the process of making jerky, but what sets it aside is the curing and drying processes. These are what give biltong its unique flavour and remarkable taste.
The curing process
The curing process of biltong is an integral part of the snack’s flavour and texture. To create this savoury treat, lean cuts of meat are first marinated in a mixture of vinegar, sugar, salt and various spices such as coriander, black pepper and dried chillies.
While the marinade pulls out the water from the beef, which helps to preserve it, it also needs time to cure. The meat is cured for several days before being hung up and air-dried over a period of time.
The drying process
The drying process is a crucial step to achieving the perfect texture and flavour of biltong. It involves hanging the marinated meat in a dry and cool place to allow it to dehydrate fully. This drying stage helps to intensify the flavours further and gives biltong its unique chewy texture.
To ensure optimal results, the drying process should be done at temperatures between 18-24°C with good air circulation. Too little air or too much heat can cause the meat to spoil, so it’s important to get the right conditions for a successful batch of biltong.
Health Benefits of Biltong
Biltong is a great snack for anyone looking to maintain a healthy lifestyle. The lean cuts of beef or game used in the preparation process are naturally high in protein and minerals while low in fat and carbohydrates.
What’s more, biltong contains no artificial preservatives or additives and is air-dried over a period of time. This makes it free of unhealthy chemicals that can be present in processed meats or other snacks. The natural flavourings used to marinate the meat are also great for providing a delicious taste without the unnecessary calories.
Biltong is especially beneficial for athletes and bodybuilders, as it’s an excellent source of lean protein to help them reach their goals. The high mineral content also helps to ensure they get all the necessary minerals and vitamins for optimum performance and good health.
Conclusion
In conclusion, biltong is an incredibly tasty and healthy snack that can be enjoyed by anyone looking for a savoury treat. With its great nutritional value and unique texture, biltong is quickly becoming one of the most popular snacks among foodies everywhere.
