Biltong is a dried and cured meat product that originated in South Africa. On the trail or in a survival situation, Biltong is a great source of protein that is lightweight and filling.
It resembles beef jerky, but is thicker. It is also easier to make and not as dry as traditional beef jerky.
Biltong is simple to make and does not require dehydration equipment (unless you want) as long as you have the ability to smoke it over a traditional outdoor grill (the key to doing it right is to use a very low, but constant heat).
This simple recipe uses vinegar, Worcestershire Sauce, salt, brown sugar, pepper and coriander, but most people flavor their Biltong based on their own personal preferences from experimentation.
On the next page, we show you how to make some awesome tasting Biltong!
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This is a pretty cool way to make food
That looks
Like monkey feet.
Is it me, or does that stuff look green?
This is very similar to how I cure my deer jerky. As the article says, it isn’t as dry so you have to freeze what you don’t plan to use right away.