Biltong hanging to dry

As a prepper it is important to know multiple ways to preserve food that require little or no energy and no refrigeration. So, today we’re going to introduce biltong. Biltong, from the Dutch bil (“rump”) and tong (“strip”), was brought to southern Africa by Dutch settlers and used as a way to preserve large native game meats. I’m just going to give an overview of it today, and a do it yourself step-by-step process next Monday (5/25/12).

I first heard about biltong from Jack Spirko, on an early episode of The Survival Podcast (TSP) (Episode 27 – 9 Methods of Storing Food for the Modern Survivalist). Jack talks about it regularly, and has a YouTube video on how to make it.

Last fall we made biltong for the first time. It was easy and our family likes it. We don’t make it very much, it’s a little on the pricey side because we buy a lean cut of beef, but we’ve tried it a few times to develop the skill. Of the commonly available store-bought meats, beef is the best (both pork and chicken shouldn’t be eaten raw). Venison, or other large game meats, also make great biltong. Start with a lean cut of meat and cut off as much fat as you can, not because the fat is “bad” for you but, because dried fat kind of tastes like candle wax.

Once you have the meat you only need vinegar, salt, pepper, and coriander (though once you’ve figured it out you can season yours anyway you like). As opposed to jerky, you want your biltong about an inch thick and an inch wide, cut into long strips. The strips should be cut across the grain; this makes it easier to cut into smaller pieces, with the grain, once it’s dried. After it’s seasoned, hang it for about 10 – 14 days to allow it to cure completely. Biltong is also different from jerky because jerky is dried using heat, biltong is dried at room temperature, and uses vinegar to help cure the meat.

Once biltong is completely cured, it can be sliced up into bite-size pieces and stored for a long time. Store in a paper bag that allows oxygen to circulate, so mold doesn’t grow. Some people prefer their biltong more “wet” in the center, so they don’t hang it for as long; biltong prepared this way doesn’t store as long and should be refrigerated to maximize its storage life.

Check back next Monday for DIY Biltong.

(Wednesday: City Cousin)